Unleash the tantalizing flavors of Asia in your kitchen with this incredible Slow Cooker Mongolian Beef recipe. The simplicity of this dish is truly remarkable – just toss the ingredients into the crockpot and let the magic happen. Imagine tender strips of steak, bathed in a luscious, dark sauce that harmoniously blends Asian flavors with a hint of sweetness. This culinary journey is not only easy but also promises a mouthwatering reward.
How to Make Slow Cooker Mongolian Beef:
Embark on this culinary adventure with a step-by-step guide to creating the perfect Slow Cooker Mongolian Beef. While browning the beef in a frying pan before slow cooking is an optional step, it elevates the dish by locking in the steak’s juices, enhancing the overall flavor. For those who prefer a crunchier texture, adding peppers and onions towards the end is an excellent tweak. Spice enthusiasts can rejoice by incorporating a pinch of red pepper flakes into the sauce, giving the dish an extra kick.
Ingredients:
Delve into the simplicity of Slow Cooker Mongolian Beef with its minimal yet impactful ingredients. The star of the show is the flank steak, with sirloin serving as a suitable substitute (avoid stew meat). Cornstarch acts as a natural tenderizer, while garlic, soy sauce, and water contribute to the rich, saucy goodness. The dance of flavors continues with the addition of brown sugar and the crunch of grated carrots. Optionally, garnish with green onions and sesame seeds for a visually stunning and flavorful finish.
Tips and Variations:
Transform this Mongolian masterpiece into a family favorite with a few tweaks and variations. Optimal slicing of the flank steak against the grain ensures tenderness, with the thickness maintained at about 1/4 inch. Introduce additional textures and nutritional elements by stirring in roasted broccoli, green beans, or red bell peppers. Short on time? Fear not – convert this slow cooker wonder into an Instant Pot marvel by following simple sauté and pressure-cooking steps.
Preserving the Culinary Delight:
Leftovers are a blessing in disguise, as Mongolian beef reheats beautifully. Store it in the refrigerator for up to 4 days in a sealed container, or freeze for up to 4 months in an airtight container or freezer ziplock bag. Thaw in the refrigerator before reheating, providing a quick and satisfying meal for any occasion.
FAQs
Are There Substitutes for Flank Steak?
Absolutely! While flank steak is the preferred choice, skirt steak, hanger steak, or thinly sliced sirloin steak can be delightful alternatives.
Why is it Called Mongolian Beef?
Originating in Taiwan, Mongolian beef gained popularity in the region where the first Mongolian restaurants emerged. This style of cuisine became synonymous with dishes like Slow Cooker Mongolian Beef, explaining its intriguing name.
Slow Cooker Mongolian Beef
6
servings10
minutes4
hours348
kcal4
hours10
Experience the melt-in-your-mouth perfection of Slow Cooker Mongolian Beef with this quick and easy recipe. Elevate your culinary skills and indulge in a burst of sweet and savory flavors that will leave your taste buds craving for more. This delightful dish is not just a treat for the senses but also a breeze to prepare, making it a favorite among slow cooker enthusiasts.
Ingredients
1 ½ pounds flank steak
¼ cup cornstarch
2 tablespoons olive oil
1 teaspoon garlic, minced
¾ cup soy sauce
¾ cup water
¾ cup brown sugar
1 cup carrots, grated
Green onions and sesame seeds, for garnish
Directions
- Cut flank steak into thin strips. Place the steak pieces in a ziplock bag and add cornstarch. Shake to coat evenly.
- In a medium-sized bowl, combine olive oil, minced garlic, soy sauce, water, and brown sugar. Whisk until well combined.
- Add the grated carrots and the cornstarch-coated flank steak to the slow cooker. Stir until the steak is evenly coated in the sauce.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Serve over rice and garnish with green onions and sesame seeds.
Nutrition Facts
- Calories: 348kcal
- Carbohydrates: 36g
- Protein: 28g
- Fat: 10g
- Cholesterol: 68mg
- Sodium: 1705mg
- Potassium: 555mg
- Fiber: 1g
- Sugar: 28g
- Calcium: 61mg
- Iron: 3mg
