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Slow Cooker Mongolian Beef
Melt-in-your-mouth delicious. The absolutely perfect, easy dish for a cold winter day. The sauce is not too thick, not too thin, with a little sweet and a little heat. The beef is incredibly tender.
Course Main
Cuisine American
Keyword Asian, beef, crockpot, slow cooker
Prep Time 30 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 30 minutes minutes
Servings 6 servings
Calories 401 kcal
Place the chuck in the freezer for 15-30 minutes. This will make it easier to slice.
Slice beef thin and place into a resealable bag.
Add the cornstarch and seal. Shake to coat.
Add oil, garlic, soy sauce, water, brown sugar, carrots and red pepper flake to taste to a slow cooker set to low. Stir.
Add the coated meat and stir.
Add lid and cook for 6 hours, stirring occasionally.
Serve over cooked rice garnished with green onion.
Calories: 401 kcal | Carbohydrates: 36 g | Protein: 25 g | Fat: 18 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 77 mg | Sodium: 1763 mg | Potassium: 557 mg | Fiber: 1 g | Sugar: 28 g | Vitamin A: 3591 IU | Vitamin C: 1 mg | Calcium: 55 mg | Iron: 3 mg