Crockpot Mongolian Beef

This Crockpot Mongolian Beef consists of tender beef coated in a sweet and savory  Asian sauce. It is such an easy and healthy meal with little prep work. 

Recipe Notes

I used flank steak, but you can also use chuck roast, beef tip roast or sirloin.

If using flank steak, make sure to slice your steak against the grain for a tender piece of meat.

If you like a little heat, you can add spice to the dish with some sriracha or red chili flakes.

Storing

Refrigerate in an airtight container for up to 3 days. 

Freeze in a freezer-safe airtight container for up to 3 months.

Equipment: (paid link)

Crockpot--I prefer this one because it's programmable with a digital timer.

Crockpot Mongolian Beef

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Servings: 6 servings

 

Ingredients

2 pounds flank steak, thinly sliced 

1/4 cup cornstarch

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1/2 cup low sodium soy sauce

3 teaspoons sesame oil

1/2 cup water

1/3 cup brown sugar

1 cup carrots, shredded

1/2 cup green onions, thinly sliced

Directions

   Add sliced steak and cornstarch to a large resealable plastic bag. Close and shake until steak is well-coated. This can als be done in a bowl. Place in your slow cooker.

   Add ginger, garlic, soy sauce, sesame oil, water, brown sugar and carrots. Stir to coat the beef.

   Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.

Garnish with green onions and serve with rice.

Storing

Refrigerate in an airtight container for up to 3 days. 

Freeze in a freezer-safe airtight container for up to 3 months.

Nutrition Info:

Calories: 308kcal | Carbohydrates: 23g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 629mg | Potassium: 557mg | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 1.9mg | Calcium: 52mg | Iron: 2.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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