Easy Slow Cooker Mongolian Beef
Ingredients
- 1 ½ pounds flank steak
- ¼ cup cornstarch
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- ½ cup soy sauce
- ½ cup chicken broth
- ¾ cup water
- ¼ cup brown sugar
- 1 cup grated carrots
- 1 red pepper, thinly sliced
- 2-3 green onions, chopped
- Salt and pepper, to taste
- Cooked rice, for serving
Optional Ingredients
- Mushrooms
- Celery (sliced on diagonal)
- Canned sliced water chestnuts
Directions
- Freeze steak for 30 min to make it easy to slice into thin slices.
- Slice flank steak into thin strips. Place in a zip-top bag. Add cornstarch and shake to coat well.
- Add sesame oil, garlic, ginger, red pepper flakes, soy sauce, chicken broth, water, brown sugar to slow cooker and stir to combine. Add coated flank steak and stir to coat in sauce.
- Cover and cook on low for 3-5 hours or until beef is cooked through and sauce has thickened. Season with salt and pepper.
- One hour before finished, add the grated carrots, mushrooms, celery and water chestnuts.
- Just before serving, add green onions.
- Serve over hot cooked rice.
Polly Cooks 
One reply on “Easy Slow Cooker Mongolian Beef”
I cannot recall the last time I had this. What I do remember is how tasty it is.