Description

Tender and flavorful Slow Cooker Mongolian Beef made with thinly sliced flank steak, garlic, ginger, and a sweet-savory sauce. Perfect for busy weeknights!

Ingredients

1.5 lbs flank steak, thinly sliced
1/4 cup cornstarch
2 tablespoons olive oil
1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes (optional)
4 green onions, chopped
Cooked white or brown rice, for serving

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Instructions

In a large zip-top bag, toss the sliced flank steak with cornstarch until evenly coated.
Heat olive oil in a skillet over medium-high heat and quickly sear the beef slices until browned but not cooked through. Transfer to slow cooker.
In a bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes.
Pour the sauce over the beef in the slow cooker and stir to coat evenly.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until beef is tender.
Add green onions in the last 30 minutes of cooking.
Serve over cooked rice and enjoy.

Notes

For extra thickness, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in 20 minutes before serving.
This recipe can be made spicier by adding more red pepper flakes or a dash of sriracha.
Leftovers can be stored in the fridge for up to 3 days or frozen for later use.