Crock Pot Mongolian Beef

This Crock Pot Mongolian Beef recipe is perfect. It has the perfect combination of flavors that all come together to make a delicious Asian sauce.

The thinly sliced flank steak simmers and slowly cooks together until the beef is so tender it will fall apart with each exquisite bite.

I love making easy crock pot recipes for my favorite Chinese food.

Oh la la this Crock Pot Mongolian Beef is oh so good! Why bother with take-out when you can make your favorite Chinese food at home?

Mongolian Beef is made with flank steak. And flank steak is one of the tenderest cuts of beef if cut correctly and cooked properly.

When slicing flank steak to make this Crock Pot Mongolian Beef recipe or any other recipe that calls for sliced flank steak you must cut it across the grain.

What exactly does slicing across the grain mean?

If you look down on a piece of flank steak you will notice there are lines running across it.

Those lines are what is known as the grain. Cutting across the grain when slicing flank steak is what makes flank steak tender.

When you slow cook flank steak it cooks up so tender that it almost melts in your mouth.

What is a good substitute for Flank Steak?

Mongolian Beef is traditionally made with thinly sliced flank steak.

If the price of flank steak turns you off you can substitute skirt steak for flank steak in any recipe.

In a crunch, you could also use very thinly sliced London broil as long as it is sliced against the grain.

Prices of meats vary considerably depending on where you live.

You might be able to find flank steak at a decent price where you live.

If that is not the case there are two other cuts of beef that are an option for this Crock Pot Mongolian Beef recipe.

Crock Pot Chinese Food

If you love Chinese food you can make many of your favorite take-out recipes in the crock pot.

Like Crock Pot Beef and Broccoli or Crock Pot Teriyaki Chicken to name a few.

If you like sticky chicken then this Crock Pot Honey Garlic Chicken Breasts is another option.

Crock Pot Mongolian Beef Ingredients

• 2 - 2 ½ lbs beef flank steak
• 2 tablespoons oil
• 3 tablespoons cornstarch
• 1 tablespoon minced fresh garlic
• 2 teaspoons minced fresh ginger root
• 1 cup of soy sauce
• 1 cup of water
• 1 cup dark brown sugar
• ½ cup julienned carrot (optional)
• sliced green onion (optional)

Crock Pot Mongolian Beef  Directions

1. With a sharp knife carefully slice the flank steak against the grain into thin slices.
2. Put the sliced flank steak into a 7-quart crock pot. Add the oil and toss the sliced meat to coat evenly.
3. Add the minced garlic and minced ginger. Add the cornstarch and toss to coat. This step will prevent the cornstarch from clumping.
4. Add the brown sugar, soy sauce, and water to the crock pot. Mix to combine and until the brown sugar is no longer lumpy.
5. Add the julienned carrots if using.
6. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
7. Serve over white rice.
8. Makes 4 servings

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Crock Pot Mongolian Beef

Arlene Mobley - Flour On My Face

Melt in your mouth Crock Pot Mongolian Beef is made with thinly sliced flank steak cooked in a sweet soy sauce and brown sugar sauce. Serve Crock Pot Mongolian Beef over a bed of perfectly cooked white rice and enjoy your favorite Chinese recipe at home.

5 from 7 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Dish

Cuisine Asian

Servings 4 Servings

Calories 881 kcal

Ingredients  

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Crock Pot Mongolian Beef Ingredients

• ▢ 2 ½ lbs beef flank steak
• ▢ 2 tablespoons oil
• ▢ 3 tablespoons cornstarch
• ▢ 1 tablespoon minced fresh garlic
• ▢ 2 teaspoons minced fresh ginger root
• ▢ 1 cup of soy sauce
• ▢ 1 cup of water
• ▢ 1 cup dark brown sugar
• ▢ ½ cup julienned carrot (optional)
• ▢ sliced green onion (optional)
• ▢ 3 cups cooked white rice

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Instructions 

• With a sharp knife carefully slice the flank steak against the grain into thin slices.
• Put the sliced flank steak into a 7-quart crock pot. Add the oil and toss the sliced meat to coat evenly.
• Add the minced garlic and minced ginger. Add the cornstarch and toss to coat. This step will prevent the cornstarch from clumping.
• Add the brown sugar, soy sauce, and water to the crock pot. Mix to combine and until the brown sugar is no longer lumpy.
• Add the julienned carrots if using and toss.
• Cover and cook on high for 4 hours or low for 6 to 8 hours.
• Serve over white rice.
• Makes 4 servings

Video

Nutrition

Serving: 1ServingCalories: 881kcalCarbohydrates: 98gProtein: 70gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 170mgSodium: 3422mgPotassium: 1268mgFiber: 2gSugar: 55gVitamin A: 2673IUVitamin C: 2mgCalcium: 140mgIron: 6mg

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