Slow Cooker Mongolian Beef
Total time
Author: Dewig Meats
Recipe type: Main
Serves: 6-8 servings
- 2½ pounds flank steak, tri-tip, skirt steak, vacio steak, or hanging tender (vacio steak is a Dewig favorite)
- ¼ cup cornstarch
- 2 Tablespoons olive oil
- ½ teaspoon minced garlic
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup Coloma Frozen Foods Sliced Carrots, grated or lightly blended into tiny strips or pieces
- green onions (for garnish, optional)
- Cut beef into thin strips approximately 3" long and ¼" thick and place into a Ziploc bag.
- Add the cornstarch to the meat in the bag and shake, until all of the meat is coated.
- Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to the slow cooker. Stir.
- Add the coated meat and stir again until coated in the sauce.
- Cook on high in slow cooker for 3 to 4 hours. Meat will be cooked thoroughly and will be tender.
- Mongolian Beef is best served over white or brown rice and garnished with the sliced green onions.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/slow-cooker-mongolian-beef/
3.5.3226