Crockpot Mongolian Beef


Most people think of crockpots as a fall/winter cooking tool, but they can be awesome dinner savers year round! I try to plan crockpot meals when I have a full day of appointments and the last thing I want to worry about at the end of the day is preparing dinner. As much as I love Chinese food, most restaurant dishes are packed with questionable ingredients and crazy amounts of sodium, so I’m always looking for new recipes to try at home. This Monogolian beef dish is so easy to throw together and can be done on your lunch break. Next time I’m going to throw in some broccoli as well, but we loved this dish and will definitely be making it again in the future!

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Crockpot Mongolian Beef
Prep Time 10 minutes
Cook Time 4-5 hours
Servings
people
Ingredients
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 tbsp olive oil
  • 1/2 tsp garlic minced
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3/4 cup brown sugar (I used less)
  • 1 cup carrots grated
  • green onions chopped, optional
Prep Time 10 minutes
Cook Time 4-5 hours
Servings
people
Ingredients
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 tbsp olive oil
  • 1/2 tsp garlic minced
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3/4 cup brown sugar (I used less)
  • 1 cup carrots grated
  • green onions chopped, optional
Instructions
  1. Slice the flank steak into thin strips and toss in a small bowl with the cornstarch to evenly coat.
  2. In a crockpot, combine the olive oil, garlic, soy sauce, water, brown sugar and carrots. Stir to mix.
  3. Place the sliced flank steak in the crockpot and stir around to make sure the meat is covered with the sauce.
  4. Cook on high for 2-3 hours, or low for 4-5 hours (I always recommend low)
  5. Serve over brown rice and topped with green onions.
Recipe Notes

recipe via recipe critic

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