Slow Cooker Mongolian Beef
 
Prep time
Cook time
Total time
 
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Author:
Recipe type: Main
Serves: 6-8 servings
Ingredients
Bolded items available at Dewig Meats
  • 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)
Instructions
The night before or a few hours prior to cooking:
  1. Cut beef into thin strips approximately 3" long and ¼" thick and place into a Ziploc bag.
  2. Add the cornstarch to the meat in the bag and shake, until all of the meat is coated.
  3. Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to the slow cooker. Stir.
  4. Add the coated meat and stir again until coated in the sauce.
The night of cooking:
  1. Cook on high in slow cooker for 3 to 4 hours. Meat will be cooked thoroughly and will be tender.
  2. 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/