Best 5 Slow Cooker Mongolian Beef Recipes
Slow cooker Mongolian beef is a flavorful and tender dish that is perfect for a busy weeknight meal. With just a few simple ingredients, you can create a delicious meal that the whole family will enjoy. The beef is marinated in a savory sauce made with soy sauce, brown sugar, and ginger, then cooked in the slow cooker until fall-apart tender. Serve the beef over rice or noodles, and top with your favorite vegetables for a complete meal.
Let's cook with our recipes!
SLOW-COOKER MONGOLIAN BEEF
This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
SLOW COOKER MONGOLIAN BEEF
I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.
Provided by leith123
Categories World Cuisine Recipes Asian Chinese
Time 4h30m
Yield 4
Number Of Ingredients 11
Steps:
- Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Nutrition Facts : Calories 450.4 calories, Carbohydrate 55.4 g, Cholesterol 47.5 mg, Fat 13 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 4.4 g, Sodium 2391.5 mg, Sugar 37.5 g
SLOW-COOKER MONGOLIAN BEEF
Here's something that should make every home cook happy: There's tons of flavor in less expensive cuts of meat. The trick is to treat those cheap cuts right, as is done in this recipe, where beef stew meat is browned in a skillet and left to finish off over low heat in the slow cooker. The result of this all-day stewing is succulent and fully flavored Mongolian beef that's well complemented by its sweet and savory sauce-made of brown sugar and soy sauce. The chopped carrots and vinegar added at the end provide a welcome bit of freshness and acid to the dish, while the garnishes of fresh, chopped green onions and sprinkle of sesame seed adds brightness and sweet nuttiness. Serve this with rice, and you've got a take-out favorite dinner-at a fraction of the price.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h55m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 4-quart slow cooker with cooking spray.
- In slow cooker, stir together soy sauce, brown sugar, sesame oil, gingerroot and garlic.
- In large bowl, toss beef with flour to coat. Discard any excess flour.
- In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the beef; cook 5 to 7 minutes, stirring occasionally, until browned. Transfer to slow cooker. Repeat with remaining 2 tablespoons oil and half of beef.
- Add broth to skillet; heat to boiling over medium-high heat, scraping up any brown bits at bottom of skillet. Add to slow cooker; stir to combine.
- Cover; cook on Low heat setting 8 to 10 hours or until beef is tender and sauce is thickened. Add carrots and vinegar to slow cooker; stir to combine. Cover; cook about 30 minutes or until carrots are tender.
- Garnish with green onions and sesame seed. Serve with cooked rice, if desired.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 45 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 1420 mg, Sugar 19 g, TransFat 1 g
SLOW COOKER MONGOLIAN BEEF
Make and share this Slow Cooker Mongolian Beef recipe from Food.com.
Provided by Charlotte J
Categories Steak
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place flank steak and cornstarch into a resealable plastic bag.
- Shake the bag to evenly coat the flank steak with the cornstarch.
- Allow the steak to rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Cook and stir steak until evenly browned, 2 to 4 minutes.
- Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker.
- Cook on Low setting for about 4 hours.
- Serve with steamed rice.
Nutrition Facts : Calories 454.3, Fat 12.8, SaturatedFat 4.4, Cholesterol 78.1, Sodium 2602.8, Carbohydrate 55.1, Fiber 2.3, Sugar 37.6, Protein 29.7
MONGOLIAN BEEF FROM THE SLOW COOKER
Quick and easy freezer slow cooker meal.
Provided by Stephanie Patterson
Categories World Cuisine Recipes Asian
Time P1DT2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
- Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
- Put bag of marinating beef in the freezer until the day before you wish to prepare it.
- Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
- Empty bag into the crock of a slow cooker.
- Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 36.3 g, Cholesterol 35.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 1856.7 mg, Sugar 27.9 g
Tips:
- Choose the right cut of beef: Flank steak, skirt steak, or top sirloin steak are commonly recommended due to their affordability and ability to withstand the long cooking time. These cuts become tender and flavorful when braised in the slow cooker.
- Slice the beef thinly: Cutting the beef against the grain into thin strips helps ensure tender results and allows the marinade to penetrate more effectively.
- Make a flavorful marinade: The marinade is essential for infusing flavor into the beef. The recipe suggests a combination of soy sauce, brown sugar, ginger, garlic, sesame oil, and green onions. You can adjust the proportions or add other ingredients like honey, rice vinegar, or red pepper flakes to suit your taste.
- Don't overcrowd the slow cooker: Place the beef in a single layer at the bottom of the slow cooker to ensure even cooking. Overcrowding can prevent the beef from cooking properly and result in a watery sauce.
- Cook on low and slow: Mongolian beef is a dish that benefits from slow cooking. Cooking on low for 6-8 hours or on high for 3-4 hours allows the flavors to develop and the beef to become fall-apart tender.
- Add vegetables towards the end: If you want to include vegetables in your Mongolian beef, add them during the last hour of cooking. This will prevent them from becoming overcooked and mushy.
Conclusion:
Slow cooker Mongolian beef is an easy and flavorful dish that can be enjoyed by the whole family. With its tender beef, savory sauce, and optional vegetables, it's a versatile dish that can be served over rice, noodles, or even as a lettuce wrap. The slow cooker does most of the work, making it a convenient meal option for busy weeknights or casual gatherings. Experiment with different marinade ingredients and vegetable combinations to create your own personalized version of this popular dish.
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