Slow Cooker Mongolian Beef


Prepare Beef Strips: Slice beef into thin strips, preferably flank steak, for tenderness. Pat the strips dry with paper towels to enhance browning in the slow cooker.

Make the Marinade: Soy sauce, brown sugar, minced garlic, grated ginger, and a little sesame oil make a tasty Mongolian beef marinade.

For Flavor: Coat the beef strips with the marinade and refrigerate for at least 30 minutes to let the flavors penetrate.

Sear marinated beef strips briefly in a skillet to caramelize the exterior and add color and flavor.

Move to Slow Cooker: Add seared beef strips and any residual marinade to the slow cooker for even flavor distribution.

For Tenderization: Slow simmer Mongolian beef on low for 4-6 hours to tenderize and absorb the rich sauce.

Thicken Sauce: Mix cornstarch with water and stir into the slow cooker in the last 30 minutes to thicken. Mongolian meat over rice with green onions makes a tasty supper.

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