Slow Cooker Mongolian Beef – Supergolden Bakes
Slow Cooker Mongolian Beef in a rich sauce of garlic, ginger, brown sugar and soy sauce. Easy to prepare and totally full of flavor, better to carry!
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It’s me or is January twice as long as a normal month? It feels like going on forever and the gloomy weather makes me want to hibernate.
Luckily, I can always rely on my slow cooker for easy and comforting meals… Mongolian beef is a favorite of my kids (a minor miracle since they are so picky) and has become a regular at our family table this winter.
Normally Mongolian beef is made with flank steak and sautéed. This Crockpot version is made with stew/chuck fillet that is slowly cooked until it melts in the tender mouth.
The slow cooker really concentrates the flavor of the sauce, so there is no need to add extra salt.
The sliced peppers melt in the stew, so I always add some towards the end of the cooking time. Keep that in mind if you’re adding other vegetables!
MONGOLIAN BEEF INGREDIENTS
You will need a slow cooker for this recipe, ideally one that allows you to burn. I browned the meat for more flavor, but I’m sure that step could be skipped without sacrificing the delicious!
- Beef: stewed steak, chuck fillet or any cut suitable for slow cooking
- Peppers – red, yellow and orange peppers
- Chopped garlic and ginger – I use a microplano zester to chop these
- chili or Sriracha purees
- Soy sauce, Tamari or coconut amino acids
- Beef broth cube
- Brown sugar or a suitable sugar substitute like Sukrin Gold to keep the keto dish friendly
- Xanthan gum to thicken the sauce. You can also use cornstarch (diluted in cold water) if you prefer
- Green onions (scallions)
- Red chili to serve
HOW TO MAKE SLOW-COOKING MONGOLIAN BEEF
measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before trying this recipe!
Heat the oil in a pan and brown the meat, in batches, over high heat. Allow the meat to get a good color before reserving it in a bowl.
Add a splash of water to the pan and scrape off the loose golden pieces with a wooden spoon. Pour any liquid from the pan into the bowl.
Add the oil, onions, garlic and half peppers in the slow cooker and fry in a skillet over low heat
Add the chopped garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and the soy sauce and the cube of meat broth.
<img src="https://www.supergoldenbakes.com/wordpress/wp-content/uploads/2022/01/Mongolian_beef.jpg" alt="
” />Add meat to slow
cooker, cover and cook at LOW for 7 hours or HIGH for 6.
Add the green onion and reserved sliced peppers. Sprinkle with xanthan gum and cook in HIGH for an additional 30 minutes or until the sauce has thickened slightly.
<img src="https://www.supergoldenbakes.com/wordpress/wp-content/uploads/2022/01/Beef_Carbonnade-2.jpg" alt="
Serve over steamed rice or cauliflower rice, garnished with more green onions.
Did you make my slow cooking Mongolian beef recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram or save it on Pinterest with the tag #supergoldenbakes and brighten my day!
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