Slow Cooker Mongolian Beef Recipe - Allrecipes.com
Slow Cooker Mongolian Beef Recipe
  • READY IN 4+ hrs

Slow Cooker Mongolian Beef

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    4 hrs 10 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

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!

 
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).

 
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!!!

 
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.

 
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!

 
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.

 
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.

 
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....

 

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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.

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