Cooking slow and steady gives you the most tender beef with an Asian twist.
Sometimes I crave Chinese food. Mongolian Beef is one of my favourite recipes. I love the sweet & sticky sauce, wrapped around tender slices of beef, served over a bowl of steamy rice… yum. I don’t however have a local Chinese food restaurant to call for a quick fix. That means I have to make my take-out at home. Just as well, that way you control what goes into the dish, including salt and sugar. This Slow Cooker Mongolian Beef is totally awesome, I really mean it, you have to make this one!
It starts with steak. Have you tried Beef Simmering Steak? They can be labelled Blade or Cross Rib and are best simmered low and slow for a tender stew-like recipe. You can cook Simmering Steaks by braising on the stove top, oven or for this recipe – in the slow cooker.
You have to love a recipe that is less than 10 ingredients and where slicing a steak and a carrot is as complicated as it gets. Ten minutes of prep and 3 hours of countertop simmering, resulted in a true take-out style meal, made right at home! So simple. So good. Enjoy!
Slow Cooker Mongolian BeefEMAIL Recipe Share on Facebook
- 1-1/2 lbs 750 g Beef Simmering Steak (Blade or Cross Rib), sliced into thin strips
- ¼ cup cornstarch
- 2 Tbsp canola oil
- 1 Tbsp garlic, minced
- ¾ cup low-sodium soy sauce
- ¾ cup water
- ¾ cup packed brown sugar
- 1 cup slivered carrot, about 2 large carrots
- sliced green onion for garnish
- In a large resealable bag, add steak along with cornstarch. Shake to coat steak well.
- To a slow cooker add oil, garlic, soy sauce, water, brown sugar and carrots. Stir to combine.
- Add steak and stir again to coat steak with sauce. Cook on high for 2-3 hours or on low for 4-5 hours, stirring once. Note: Both cooking times work, but I found that cooking 3 hours on high was perfect. Serve over steamed rice with a sprinkle of sliced green onion.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.