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–+ servings
A square bowl with white rice and Mongolian Beef.

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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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Asian
Servings 4 Servings
Calories 881 kcal

Ingredients  

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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