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

Cook Time 6

Total Time 6 30

Servings servings

Calories 401kcal

Author Based on a recipe from The Recipe Critic

Equipment

Slow Cooker

Ingredients

1 ½ pounds chuck 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
dried red pepper flake I used about 1 teaspoon
rice cooked, for serving
green onions chopped, for garnish

Instructions

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.

Notes

Also great served over egg noodles.

Nutrition