Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**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.

20
Leave a Reply

avatar
12 Comment threads
8 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
12 Comment authors
JodieCrock Pot GirlKarissaMariaMichelle Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Ashley
Guest
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.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin
+1