How to make slow cooker Mongolian beef

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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!
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Cooktop Cove
Mongolian Beef
6
15 minutes
7 hours
7 hours, 15 minutes
1 flank steak, about 1 1/2 pounds (650 g), thinly sliced
1 cup (250 ml) flour
3 cloves garlic, minced
1/2 cup (125 ml) soy sauce
1/2 cup (125 ml) beef broth
1/2 cup (125 ml) white sugar
1 tablespoon (15 ml) molasses
2 teaspoons (10 ml) ginger, minced
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) pepper
1/4 cup (60 ml) chives, chopped
Combine the garlic, soy sauce, beef broth, white sugar, molasses, and ginger in the bottom of a 6-quart slow cooker. Mix to thoroughly incorporate all ingredients.
Season the flour with the salt and pepper. Toss the strips of flank steak in the flour, shake off excess, and place in the slow cooker along with the sauce. Once all the flank steak has been coated and placed in the slow cooker, stir everything together to combine.
Cover lid, set to low, and cook for 7 hours or until beef is tender.
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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