Gradual Cooker Mongolian Beef

This Gradual Cooker Mongolian Beef is a straightforward, hands-off solution to get pleasure from tender, flavorful beef in a wealthy, savory-sweet sauce. Excellent for busy weeknights, it is comforting, versatile and pairs superbly with steamed rice or noodles for an entire, satisfying meal.

Tender slices of beef cooked low and gradual in a savory-sweet sauce make this Mongolian Beef a household favourite. The gradual cooker does all of the work, infusing the meat with garlic, ginger, soy and brown sugar flavors whereas holding it juicy and tender.

For extra gradual cooker recipes, attempt my Gradual Cooker Cowboy Casserole and this Reuben Cassole subsequent.

Elements

Spherical up your elements to make this easy-going Mongolian beef recipe:

Flank steak: Thinly sliced towards the grain for tender, juicy beef.
Garlic cloves: Minced for fragrant depth.
Recent ginger: Grated for heat and delicate spice.
Scallion: Sliced, for freshness and delicate onion taste.
Lowered-salt soy sauce: Gives savory umami and seasoning.
Brown sugar: Balances the savory soy sauce with sweetness.
Cornstarch: Thickens the sauce to a shiny end.
Vegetable oil: For searing the meat or sauteing aromatics.
Sesame oil: Provides nutty aroma and taste.
Sesame seeds: Toasted for garnish and texture.

See recipe card for portions.

Directions

Seize the elements you will have to make this Gradual Cooker Mongolian Beef recipe:

Step 1: Slice the flank steak thinly towards the grain.

Step 2: Cube them into cubes.

Step 3: Season with salt and pepper, then toss with cornstarch till coated.

Step 4: Mince the ginger.

Step 5: Mince the garlic.

Step 6: Measure out the seasonings.

Step 7: Add vegetable oil to the gradual cooker, then layer within the steak. Stir in garlic, ginger, brown sugar, sesame oil, soy sauce and water. Prepare dinner on excessive for two.5 hours or low for 4-5 hours, then stir.

Step 8: Slice the scallion and garnish the meat with scallions and sesame seeds.

A gradual cooker like this one actually provides you extremely tender, buttery mushy beef on this recipe.

Substitutions

Beef lower: Swap the flank steak for skirt steak, sirloin or thinly sliced hen or pork.
Sweetener: Use coconut sugar, honey or maple syrup as an alternative of brown sugar.
Soy sauce: Exchange with tamari or coconut aminos for a gluten free possibility.

Variations

Additional beefy: Add pink chili flakes or a touch of sriracha.
Vegetable-loaded: Toss in bell peppers, broccoli or snap peas over the past hour of cooking.
Honey ginger twist: Exchange brown sugar with honey.
Gluten free: Use tamari or coconut aminos as an alternative of soy sauce.

Gear

You may want a gradual cooker, a pointy knife, a chopping board, measuring instruments, a mixing bowl and a picket spoon.

Storage

Retailer leftover Mongolian beef in an hermetic container within the fridge for as much as 3 days.

Prime tip

For further taste and a barely caramelized texture, sear the meat in a sizzling pan for a couple of minutes earlier than including it to the gradual cooker.

FAQ

Can I add greens whereas cooking Mongolian beef within the gradual cooker?

Sure, sturdy greens like bell peppers, broccoli, or snap peas could be added within the final 30 to 60 minutes of cooking to maintain them crisp and vibrant.

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