Foodie Friday: Slow Cooker Mongolian Beef

I hear from a lot of people that finding time to prepare dinner is difficult, and having it already done when they arrive home from work is a wonderful thing. My husband made this dish for us earlier this week. It was so easy and delicious. My kids even liked it! It’s a sweet and savory beef that you can serve over rice or noodles- we had noodles. Zach used a round steak instead of flank because we already had it in our freezer. You could also use stew meat if you don’t want to do your own cutting. If you cut your own steak, be sure to cut against the grain- even on the bias. Look at the texture of the meat. You should see striations (or lines) running through it all the same direction. Cut across those lines somewhere between a 90 and 45 degree angle. This will help the meat be nice and tender when it is all done.

Slow Cooker Mongolian Beef

Makes approximately 6 servings

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

I found the recipe here:


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