EASY SLOW COOKER MONGOLIAN BEEF — Cooked slowly in a sweet, spicy frosting, this Mongolian beef is better than takeaway!
Feeding
three teenagers can be expensive! Especially when eating out. That’s why I love making takeaway at home, and this Mongolia Easy Slow Cooker beef is a new family favorite.
There are so many things I love about this recipe! The first is that it’s absolutely delicious, and everyone in my family cleans their plate when I serve it.
And it really is easy! Also, it doesn’t have a long list of ingredients. So as long as I keep a flank steak in the freezer, I can prepare this slow cooker recipe at any time.
The meat comes out perfectly tender, and the sweet and spicy frosting thickens perfectly in the slow cooker.
The addition of grated carrots isn’t enough to shut down my picky eaters, but this dish would be wonderful with even more vegetables, if you ask me. Peppers, mushrooms and onions would be fantastic!
And who doesn’t love a simple slow cooker recipe that can be prepared in the morning and ready to use when things get hectic at home. For me, that’s always around dinner time.
Here’s a pro tip for you: If your flank steak is slightly frozen, it’s much easier to cut it into thin strips, which is what you want for this recipe.
We like to serve this Mongolian beef with rice, but it would also be great about noodles. A pinch of sesame seeds is also a nice touch.
Best of all, this is just as good, if not better, than ordering at our favorite Chinese restaurant, and I can do a lot to feed my growing children without breaking the bank.
If you’re looking to swap out your slow cooker routine with something tasty and new, try this slow-cooking Mongolian meat soon!
Be sure to save this Mongolia Easy Slow Cooker meat recipe to your favorite Pinterest board for later.
Tips for making perfect rice
How much water? You will often hear that you should use 2 cups of water per cup of rice. But I find my rice fluffier when I use 1 3/4 cups of water per cup of rice.
Different types of rice (brown, Basmati, short/long grain, etc.) may require different proportions of water. Don’t forget to add about a teaspoon of salt to the water before adding the rice.
Cooking time: Let your rice simmer for about 18 minutes, then remove from heat and let the rice steam in the pot for another 5 minutes. Do not discover (or stir) rice during cooking.
Serving: When the rice is ready, sponge with a fork to separate the grains, instead of stirring it with a spoon.
Here’s what you’ll need to make Easy Slow Cooker Mongolian beef
- Flank fillet
- Cornstarch
- Sesame oil
- Products: garlic, fresh ginger, carrots, green onions
- Soy sauce
- Chicken broth
- Brown sugar
- Salt and pepper
- Rice, to serve
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Who Dished It Up First: Adapted from The Recipe Critic
