Directions
Step 1: Prep the Beef
Toss the thinly sliced beef in cornstarch until evenly coated. This helps create a slightly thickened, glossy sauce during cooking.
Step 2: Sear the Beef (Optional but Recommended)
In a large skillet, heat vegetable oil over medium-high heat. Quickly sear the beef slices in batches for 1–2 minutes per side until lightly browned. This step enhances flavor but can be skipped for a fully hands-off slow cooker method.
Step 3: Combine Ingredients in Slow Cooker
Place the beef in the slow cooker. In a small bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes. Pour the sauce over the beef, stirring gently to coat.
Step 4: Cook
Cover and cook on low for 4–5 hours or on high for 2–3 hours until the beef is tender and flavorful.
Step 5: Thicken the Sauce (Optional)
If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir into the slow cooker and cook on high for an additional 15–20 minutes until thickened.
Step 6: Serve
Spoon the Mongolian beef over steamed rice or noodles. Garnish with sliced green onions and sesame seeds for an authentic touch.
Recipe Details
Prep Time: 10 minutes
Cook Time: 4–5 hours (low) or 2–3 hours (high)
Total Time: 4–5 hours 10 minutes
Servings: 4
Difficulty Level: Easy
Variations & Substitutions
• Protein Swap: Try chicken, pork, or tofu for a different protein option.
• Spice Level: Increase red pepper flakes or add Sriracha for a spicier kick.
• Gluten-Free: Use tamari instead of soy sauce.
• Vegetables: Add broccoli, bell peppers, or snap peas in the last 30–45 minutes of cooking for added color and nutrition.
Serving Suggestions
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