Ultimate Slow Cooker Mongolian Beef (Printable)
Tender beef cooked slowly in a flavorful blend of soy, brown sugar, garlic, and hoisin.
# What You'll Need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce (or tamari for gluten-free)
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# How-To Steps:
01 - Lightly spray the inside of your slow cooker with nonstick cooking spray.
02 - Place the sliced flank steak in the slow cooker.
03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved.
04 - Pour the sauce mixture over the beef and toss to coat evenly. Cover and cook on LOW for 4 hours, or until the beef is tender and the sauce is slightly thickened.
05 - Stir well before serving. Serve hot over steamed rice or with steamed vegetables.
# Expert Advice:
01 -
- It turns inexpensive flank steak into something that tastes like it came from a restaurant
- The sauce does all the heavy lifting while you go about your day completely hands free
02 -
- Resist the urge to lift the lid during cooking, every time you do you add another 20 minutes to the total time
- The sauce will look thin at first but it thickens beautifully as it cooks down with the beef juices
03 -
- If you want a thicker sauce, mix cornstarch with cold water and stir it in during the last 30 minutes of cooking
- This meal actually tastes better the next day, so make extra for lunch