Mongolian beef is one of the most popular dishes on any Chinese restaurant menu. Often it's stir-fried right in front of customers before serving, with the sauce put together bit by bit, until it comes together to form a deliciously sweet coating around the beef. With this slow cooker version, you get all of that delicious taste, without any of the fussy stir-frying.
You can find a lot of slow cooker recipes for Mongolian beef, but almost all of them require the sauce to be whisked together and cooked right at the end. In this recipe, the beef is floured before cooking and put right into the combined sauce ingredients, allowing everything to come together and thicken as it cooks. Just stir it all together and come back a few hours later to find the most tender beef sitting in the most perfect of sauces. All that's left for you to do is chop some chives!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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