Savory Slow Cooker Mongolian Beef Recipe: Spice it Up

Beef lovers rejoice as this mouthwatering slow cooker Mongolian beef recipe delivers incredible flavor with minimal effort.

Tender strips of meat simmered in a rich, savory sauce capture the essence of classic Asian cuisine.

The slow cooker method ensures each bite melts in your mouth with perfect tenderness.

Packed with robust seasonings and a delightful balance of sweet and tangy notes, this dish promises to become a weeknight dinner staple.

Minimal prep work means you can enjoy restaurant-quality flavors straight from your kitchen.

The aromatic blend of ingredients promises a meal that will have everyone asking for seconds.

Let’s find out this simple yet spectacular recipe and transform an ordinary evening into a culinary celebration.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Calories: 370 kcal

Servings: 7

What You Need for Slow Cooker Sizzling Mongolian Beef

• Beef Blade Steak: Tender cut perfect for slow cooking, choose marbled meat for rich flavor and juicy texture.
• Cornflour: Creates crispy coating and helps thicken sauce, ensuring glossy and clingy sauce.

• Ginger, Garlic: Aromatic duo that adds warmth and depth, select fresh roots with firm, smooth skin.
• Brown Sugar: Balances savory notes with caramel-like sweetness, opt for moist, packed varieties.
• Soy Sauce: Delivers umami and saltiness, choose low-sodium options for better control of seasoning.

• Vegetable Oil: Helps prevent sticking and promotes even browning during initial cooking.
• Shallots: Fresh, mild onion garnish that adds crisp texture and bright green color to final dish.

Tools to Set Up Mongolian Beef in a Slow Cooker

• Slow Cooker: Essential for tenderizing beef and infusing rich flavors.
• Sharp Knife: Perfect for trimming fat and slicing steak into thin strips.
• Cutting Board: Provides stable surface for meat preparation.
• Measuring Jug: Helps mix sauce ingredients accurately.
• Wooden Spoon: Great for stirring beef during cooking process.
• Serving Dish: Allows elegant plating of finished Mongolian beef.

How to Slow Cook Mongolian Beef with Bold Flavor

• Beef Preparation

Slice steak into thin strips, ensuring you cut against the natural grain for tender, melt-in-your-mouth texture. Dust the beef pieces with a light coating of cornflour to help create a deliciously crispy exterior when cooking.

• Flavor Fusion

Create a mouthwatering sauce by blending aromatic ginger, minced garlic, rich brown sugar, savory soy sauce, and a touch of oil. Whisk in a splash of water to help the sauce distribute evenly and develop deep, complex flavors.

• Slow Cooking Magic

Transfer the seasoned beef into your slow cooker and generously pour the flavor-packed sauce over the meat. Let the slow cooker work its magic on high heat for about 4 hours, giving everything a gentle stir midway through to ensure even cooking and maximum flavor infusion.

• Elegant Serving

Present your succulent Mongolian beef over a bed of fluffy rice, accompanied by vibrant steamed vegetables. Sprinkle freshly chopped shallots on top for a burst of color and a crisp, zesty finish that elevates the entire dish.

Tips for Saucy, Tender Mongolian Beef Results

• Cut beef strips against the grain for maximum tenderness, ensuring each bite melts in your mouth with incredible softness.
• Coating beef in cornflour creates a light, crispy exterior that helps seal in juices and provides a beautiful golden color when cooked.
• Let sauce ingredients sit together for 15 minutes before pouring over beef to allow flavors to meld and intensify the overall taste profile.
• Replace beef with chicken thighs or pork shoulder for delicious alternative protein options that absorb the rich Mongolian sauce beautifully.
• Store remaining beef in airtight containers for up to 3 days, reheating gently to maintain moisture and prevent meat from becoming tough or dry.

Serving Sizzling Mongolian Beef for a Crowd

• Cozy Family Dinner Companion: Pair this tender Mongolian beef with fluffy jasmine rice and bright green broccoli florets for a complete, satisfying meal that brings everyone together around the table.
• Meal Prep Magic: Portion leftovers into meal prep containers with separated rice and vegetables for quick, delicious lunches that'll make your colleagues jealous during the workweek.
• Flavor Boost Technique: Sprinkle toasted sesame seeds and extra chopped green shallots on top right before serving to add a crunchy texture and fresh, zesty finish that elevates the entire dish's visual and taste appeal.
• Weekend Entertaining Twist: Serve this beef in small lettuce cups as an appetizer for friends, allowing guests to create their own little wraps with the succulent meat and accompanying garnishes.

Storing Mongolian Beef and Rice Combinations

• Smart Leftovers Strategy: Store remaining Mongolian beef in airtight containers within two hours of cooking, keeping it fresh in the refrigerator for up to 3-4 days.
• Freezer-Friendly Option: Carefully pack cooled beef in freezer-safe containers, where it will maintain excellent quality for 2-3 months without losing its delicious flavor profile.
• Reheating Magic: Warm refrigerated beef gently in a skillet over medium heat, adding a splash of water to prevent drying and restore its original saucy texture.
• Meal Prep Genius: Prepare extra beef during cooking and portion into individual containers for quick lunches or dinners throughout the week, saving time and enjoying consistent taste.

Hearty Slow Cooker Mongolian Beef Recipe

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4.7 from 22 reviews

• Total Time: 4 hours 15 minutes
• Yield: 7 1x

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Description

Savory Slow Cooker Mongolian Beef delivers rich, tender meat infused with complex Asian flavors. Hearty protein promises comfort and satisfaction for families craving restaurant-quality meals you can easily prepare at home.

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Ingredients

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• 1.2 kg (2.6 lbs) beef blade steak
• ¼ cup cornflour
• ½ cup brown sugar
• ¾ cup soy sauce
• 1 tbsp vegetable oil
• 1 tbsp grated ginger
• 4 cloves garlic, crushed
• Shallots (for garnish)

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Instructions

1. Preparation: Trim excess fat from beef and slice into thin 1/2-inch strips against the grain for optimal tenderness.
2. Coating: Dust beef strips evenly with cornstarch to create a delicate, crispy exterior during slow cooking.
3. Marinade Creation: Combine minced ginger, crushed garlic, brown sugar, soy sauce, and vegetable oil in a mixing bowl, whisking until ingredients integrate seamlessly.
4. Liquid Integration: Incorporate water into the marinade, stirring to develop a balanced cooking liquid.
5. Slow Cooking Setup: Transfer cornstarch-coated beef to the slow cooker, thoroughly coating with prepared marinade and ensuring complete meat coverage.
6. Cooking Process: Set slow cooker to high temperature and simmer for 3 hours and 45 minutes, gently stirring midway to distribute flavors evenly and promote consistent texture.
7. Serving Presentation: Carefully transfer tender Mongolian beef to a serving platter, elegantly garnishing with finely chopped green onions and accompanying with steamed white rice and lightly steamed seasonal vegetables.

Notes

• Slice Against the Grain: Cut beef strips precisely 1/2-inch thick across muscle fibers to guarantee maximum tenderness and prevent tough, chewy meat.
• Cornstarch Coating Technique: Lightly dust beef strips with cornstarch to create a delicate, crispy exterior that helps seal in juices and enhance overall texture.
• Marinade Balance: Whisk ingredients thoroughly to ensure even distribution of flavors, allowing ginger, garlic, and soy sauce to penetrate the meat completely.
• Cooking Time Precision: Monitor slow cooker settings carefully, stirring midway through cooking to promote uniform heat distribution and prevent uneven cooking.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Chinese-American

Nutrition

• Serving Size: 7
• Calories: 370
• Sugar: 14 g
• Sodium: 1200 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 70 mg