Slow Cooker Mongolian Beef Recipe

Flank steak: A lean cut of beef that becomes tender when slow-cooked.

Cornstarch: Used to coat the beef, helping to thicken the sauce.

Olive oil: Used for browning the beef before slow cooking.

Ginger: Adds a warm, spicy flavor to the dish.

Garlic: Provides a rich, aromatic depth to the sauce.

Soy sauce: The base of the sauce, giving it a salty, umami flavor.

Water: Helps to balance the sauce and prevent it from being too salty.

Brown sugar: Adds sweetness to balance the savory elements.

Carrots: Adds a fresh, slightly sweet crunch to the dish.

To ensure the flank steak is tender and flavorful, make sure to slice it against the grain. This means cutting perpendicular to the direction of the muscle fibers, which helps break them down and results in a more tender bite. Additionally, when browning the beef in the skillet, avoid overcrowding the pan. Cook in batches if necessary to achieve a nice sear on each piece, which will enhance the overall flavor of the dish.

• flank steak - Substitute with sirloin steak: Sirloin steak is also tender and flavorful, making it a good alternative for slow cooking.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and is a good gluten-free alternative.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable substitute.

• minced ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it is more concentrated, so use less.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it is more concentrated, so use less.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• water - Substitute with beef broth: Beef broth adds more depth of flavor compared to plain water.

• brown sugar - Substitute with honey: Honey can provide a similar sweetness and adds a different layer of flavor.

• grated carrots - Substitute with grated zucchini: Grated zucchini has a similar texture and can be used to add moisture and nutrients.

• Allow the Mongolian beef to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled beef into an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• If you’re storing in the refrigerator, place the container in the fridge. The Mongolian beef will stay fresh for up to 3-4 days.
• For freezing, label the container with the date and contents. This helps you keep track of how long it has been stored.
• Place the container in the freezer. The Mongolian beef can be frozen for up to 3 months.
• When ready to eat, thaw the beef in the refrigerator overnight if frozen.
• Reheat the Mongolian beef in a skillet over medium heat until warmed through. You can also use a microwave, but be sure to stir occasionally for even heating.
• If the sauce has thickened too much during storage, add a splash of water or soy sauce to loosen it up while reheating.
• Garnish with fresh green onions and sesame seeds before serving to bring back the vibrant flavors and textures.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the pan.
  3. Add the leftover Mongolian beef and stir occasionally.
  4. Heat until the beef is warmed through, usually about 5-7 minutes.

• Microwave Method:

  1. Place the Mongolian beef in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the beef halfway through to ensure even heating.
  5. Continue heating in 30-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mongolian beef in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until the beef is hot and the carrots are tender.

• Slow Cooker Method:

  1. Transfer the leftover Mongolian beef to the slow cooker.
  2. Add a splash of water or soy sauce to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until warmed through.

• Steaming Method:

  1. Place the Mongolian beef in a heatproof dish that fits inside a steamer basket.
  2. Fill a pot with a couple of inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water.
  4. Cover and steam for about 10-15 minutes, or until the beef is heated through.

• Skillet: Used to brown the beef before transferring it to the slow cooker.

• Slow cooker: Cooks the Mongolian beef slowly to develop rich flavors.

• Tongs: Handy for turning and handling the beef while browning it in the skillet.

• Measuring cups: Essential for accurately measuring the soy sauce, water, and brown sugar.

• Measuring spoons: Used to measure the cornstarch, olive oil, and minced ginger.

• Garlic press: Convenient for mincing the garlic cloves.

• Grater: Used to grate the carrots.

• Mixing spoon: Useful for stirring the ingredients together in the slow cooker.

• Cutting board: Provides a surface for slicing the flank steak and mincing the garlic.

• Knife: Essential for slicing the flank steak and mincing the garlic.

• Serving spoon: Used to serve the finished Mongolian beef.

• Green onions: For garnishing the dish before serving.

• Sesame seeds: For garnishing the dish before serving.

Pre-slice the beef: Buy pre-sliced flank steak to save time on preparation.

Use pre-minced garlic and ginger: Opt for jarred minced garlic and ginger to skip the chopping.

Combine ingredients ahead: Mix soy sauce, water, and brown sugar the night before.

Pre-grate the carrots: Purchase pre-grated carrots or use a food processor.

Skip browning the beef: Directly add the cornstarch-coated beef to the slow cooker to save time.