"Mongolian Beef" (Slow Cooker)

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  • 3 cloves garlic, minced
  • 1 finger ginger, minced
  • OPTIONAL: 1-2 jalapenos, minced
  • 1/2 Cup brown sugar
  • 3/4 Cup soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon vinegar
  • crushed chili to taste
  • 2 tablespoons extra virgin olive oil
  • 2 pounds flank steak
  • cornstarch
  • 3 carrots, grated
  • scallions, chopped
  • sesame seeds

In a slow cooker, combine the garlic, ginger, optional jalapeno, brown sugar, soy sauce, fish sauce, vinegar, and crushed chili. Add 3/4 cup of water. Whisk in the olive oil.

Cut steak into thin strips, cutting against the grain. Coat with cornstarch. Stir the flank steak into the slow cooker.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender.

About 30 minutes before serving, stir in the carrots.

Garnish with scallions and sesame seeds.

Serve with rice.

Serves: 3-5

Preparation time: 150-330 minutes