Slow Cooker Mongolian Beef Recipe

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Most Helpful Positive Review

Oct 06, 2009

This was very good. I used round steak that I had on hand and it worked fine. I didn't have any hoisin sauce so I made some. There's not a recipe on this site so here's the recipe for hoisin. 4 Tbsp Soy sauce, 2 Tbsp Peanut butter,1 Tbsp Honey/molasses,2 tsp White vinegar,1/8 tsp Garlic powder, 2 tsp Sesame seed oil, 20 drops Chinese-style hot sauce, 1/8 tsp Pepper. My family said "it's a keeper!

—CAROLC80

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Most Helpful Critical Review

Oct 30, 2012

I made the recipe as written, minus half the amount of sugar... it ended up way too salty and the sauce was definitely abundant. I had doubled the recipe and added the onions in when there was only an hour left to cook - that way there was still a little bit of a crunch and the onions were all cooked through. I ended up adding in about a cup of water and some sesame oil to improve the flavor (too much hoisin sauce for me).

—Angela

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230 Ratings

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Oct 01, 2009

this was AWESOME!! word to the wise, its quite sweet, so if you dont like sweet, cut back on the sugar. we loved it!! flank steak was too expensive, so i substituted flap meat and it was so tender.served it over white rice. i also added chili garlic sauce to kick up the heat, maybe 2-3 Tbsp. loved the flavor combo spicy/sweet. thanks for a ridiculously easy and delicious recipe!!!

—lisa demayo

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Sep 30, 2009

This was a really good meal. I spread it over a bed of white sticky rice and my wife loved it. Things I may change for the next time I make this: I used Teriyaki Sauce instead of soy (I didn't have soy sauce), so I should reduce the amount of brown sugar. I would also throw in the green and white onions at about 2hrs into cooking so they don't just turn into sauce, I think if they cooked for less time they would add more appeal and substance to the dish. I also added red pepper flakes to spice it up a little, I think I put in about a tablespoon and it was a mild spice.

—KodamaSprite

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Oct 13, 2009

I doubled the amount of meat but left the sauce amount the same. I used reduced-sodium soy sauce and think next time I'll reduce the amount of soy sauce slightly since it seemed a bit overwhelming taste-wise and left an aftertaste. Followed another reviewer's suggestion to cook 2 hrs. and then add the onion and green onion and cook an additional 2 hrs. and this worked well. I also skipped the pre-browning in a skillet - since the steak is cooked in a very dark brown sauce, no one could tell that it wasn't pre-browned in a skillet. One less pan to wash!

—KIMAR

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Oct 01, 2009

This was amazing! My son made it for dinner. we did double the meat and there was plenty of sauce for it. Its very tasty...We ate it over rice and had stir fry on the side. not really spicy so if you want some heat you need to add it.

—charmedright

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Oct 02, 2009

I used a 2 1/2 lb flank steak so I doubled the sauce, which was probably not necessary since there was so much in the end. I only added half the brown sugar called for and it was still very sweet. I also added a couple of tablespoons of asian chili sauce to give it some heat and saved the green onions until it was almost done. I thought it was excellent! Served with white rice and green beans.

—Koriekiss

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Oct 05, 2009

I made this for dinner yesterday, the flank steak was too pricey so I found some thin sliced top sirloin which work fabulously. The meat was very tender, I did though cook 2 pounds instead of 1 and for some reason the hoisin sauce seemed to overpower the soy sauce and as one reviewer mentioned it was too much brown sugar, even for 2 pounds of beef. Overall it was close to the Mongolian beef I like at the Chinese restaurant. The next time I will try to add a little Chinese five spice....

—cookingisahobby

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Nutrition

Calories
450 kcal
23%

Carbohydrates
55.4 g
18%

Cholesterol
47 mg
16%

Fat
13 g
20%

Fiber
2.2 g
9%

Protein
28 g
56%

Sodium
2391 mg
96%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Mongolian Beef

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 450
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 4.4g 22 %
Cholesterol 47mg 16 %
Sodium 2391mg 96 %
Potassium 620mg 17 %
Total Carbohydrates 55.4g 18 %
Dietary Fiber 2.2g 9 %
Protein 28g 56 %
Sugars 37.5g
Vitamin A 4 %
Vitamin C 11 %
Calcium 12 %
Iron 33 %
Thiamin 17 %
Niacin 94 %
Vitamin B6 50 %
Magnesium 20 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.