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**Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

  • Cooking Time:

    3 or 4 - 6 hours
  • Servings:

    6

Ingredients

1 1/2 lb. steak, flank
3 garlic cloves, minced
1/2 c. carrots, shredded
4 onion, green, sliced, one is for garnish
1 tsp. onion, dried minced (or 1/2 fresh onion, diced very small)
1/2 c. soy sauce, gluten free
1/4 c. wine, white
1/4 c. cooking sherry
1/2 T. vinegar, white wine(optional)
1 tsp. sesame oil
1 tsp. molasses
1 tsp. ginger
1/4 tsp. black pepper
1 tsp. red chili pepper flakes
1/2 T. peanut butter (if allergic, use black bean paste)
3 T. brown sugar
1/4 c. cornstarch (to dredge meat--don't add to sauce mixture)

Slow Cooker Mongolian Beef is a favorite, so excited to share this recipe with all of you!

  1. Slice steak into thin strips and toss in a Ziploc bag with cornstarch to coat.
  2. Add all of the liquid and dried spices to your slow cooker, and the peanut butter (or alternative if necessary), and mix well.
  3. Add the garlic, carrots and three of the sliced green onions. If you are using fresh onion, add that at this time, too.
  4. Place the steak on top, and toss gingerly to coat.
  5. Cover. Cook on low for 4-6 hours.

NOTE: Flank steak is thin and has very little fat, and will cook quickly. There isn’t a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours! The meat is done when it is no longer pink and has reaches desired tenderness.

Serve over steamed or fried rice, and garnish with freshly sliced green onion.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Mongolian Beef

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Ashley
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Ashley

This was good, but it was a bit spicier than I thought it would be. So it may not be the best dish for people who don’t like some heat in their foods.

Karla
Guest
Karla

Do you add the carrots at the same time as the green onions? And do you add the brown sugar at the same time as the spices?

Sarah
Guest
Sarah

Hello!
I am wondering what some alternatives could be for the alcohol in the recipe. Would the usual ones work?
ie:
Sherry Fortified dessert wine, sweet or dry, some with a slightly nutty flavor. Orange or pineapple juice.

White wine Sweet or dry wine. Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tablespoon sugar plus 1/4 cup water.

Tina
Guest
Tina

Can this be used as a freezer meal? And I see the exact calories, but didn’t see how many servings exactly?
Thanks
Tina

Dee
Guest
Dee

My gosh is this yummy. Mongolian Beef is one of my favorites. I had bariatric surgery a year ago so rice is off the table for me and my protein has to be tender – this hit the spot. I like spice but my husband doesn’t. He didn’t have trouble with this. GREAT Recipe and we have more bookmarked to try. Crock Pot meals are so great for us now – I know the meat is always tender and okay for my pouch.

Scott
Guest
Scott

Why not use a plastic container to toss the meat and cornstarch and save the use of the plastic bag?

Nikki
Guest
Nikki

I found this recipe while searching for something different with a meat not a pork or chicken. I have now made it at least 5 times and it is going into my slow cooker again in a few hours! absolutely delicious and (I’m possibly the worlds pickiest eater) It’s also great as a leftover! Thank you!

Michelle
Guest
Michelle

How many does this serve? I don’t see it listed anywhere.

Maria
Guest
Maria

What size crockpot did you use? I only have a 7.5 quart , which is often too big for many reciopes unless I double the quantity .

Also, can I put all this stuff raw in a freezer bag and pull it out to defrost overnight, put in slow cooker in a.m.?

Maria
Guest
Maria

Ok thanks! It would be great is your recipes specified the crockpot size going forward. Unless otherwise specified, do you usually use a 4-quart?

Karissa
Guest
Karissa

Can you do this with chicken instead of steak?

Jodie
Guest
Jodie

I know the meal serves 6 but what is a serving size? 1 cup??

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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