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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

  • Prep

    10 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 30 m
leith123

leith123

I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 2391 mg
  • 96%

Based on a 2,000 calorie diet

Directions

  1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
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Reviews

CAROLC80
307

CAROLC80

10/6/2009

This was very good. I used round steak that I had on hand and it worked fine. I didn't have any hoisin sauce so I made some. There's not a recipe on this site so here's the recipe for hoisin. 4 Tbsp Soy sauce, 2 Tbsp Peanut butter,1 Tbsp Honey/molasses,2 tsp White vinegar,1/8 tsp Garlic powder, 2 tsp Sesame seed oil, 20 drops Chinese-style hot sauce, 1/8 tsp Pepper. My family said "it's a keeper!

lisa demayo
200

lisa demayo

10/1/2009

this was AWESOME!! word to the wise, its quite sweet, so if you dont like sweet, cut back on the sugar. we loved it!! flank steak was too expensive, so i substituted flap meat and it was so tender.served it over white rice. i also added chili garlic sauce to kick up the heat, maybe 2-3 Tbsp. loved the flavor combo spicy/sweet. thanks for a ridiculously easy and delicious recipe!!!

KodamaSprite
155

KodamaSprite

9/30/2009

This was a really good meal. I spread it over a bed of white sticky rice and my wife loved it. Things I may change for the next time I make this: I used Teriyaki Sauce instead of soy (I didn't have soy sauce), so I should reduce the amount of brown sugar. I would also throw in the green and white onions at about 2hrs into cooking so they don't just turn into sauce, I think if they cooked for less time they would add more appeal and substance to the dish. I also added red pepper flakes to spice it up a little, I think I put in about a tablespoon and it was a mild spice.

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