Slow Cooker Mongolian Beef
When you're in the mood for a delicious homemade version of your favorite Chinese takeout, this Slow Cooker Mongolian Beef is the answer! Super tender flank steak is bathed in a sweet and savory sauce that will really hit the spot!
Servings: 4
Ingredients
- 1 1/2 pounds Flank steak thinly sliced
- 1/4 cup Cornstarch
- 1 tablespoon Toasted sesame oil
- 4 cloves Garlic minced
- 1 teaspoon Ground ginger
- 1/2 cup Low-sodium beef broth or water
- 3/4 cup Low-sodium soy sauce
- 1/2 cup Brown sugar packed
- 1 teaspoon Garlic chili paste
- 1 teaspoon Rice vinegar
- 1 cup Shredded carrots
- ½ cup Green onions cut into 1-inch pieces
- Sesame seeds for garnish
Instructions
- Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.
- To the bottom of slow cooker, add sesame oil, garlic, ginger, broth, soy sauce, brown sugar, garlic chili paste and rice vinegar. Stir to combine.
- Add the flank steak and carrots and stir to coat.
- Cover and cook on HIGH for 2-3 hours or on LOW for about 4-5 hours, until steak is cooked and tender.
- Stir in the green onions, then serve over white rice. Garnish with sesame seeds, if desired.
Nutrition
Calories: 450kcal | Carbohydrates: 44g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1772mg | Potassium: 911mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5470IU | Vitamin C: 5.2mg | Calcium: 92mg | Iron: 4.2mg
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