Effortless Mongolian Beef: A Slow Cooker Sensation

Mongolian beef is a classic takeout dish that tantalizes taste buds with its savory-sweet sauce and tender, crispy beef. But who says you need to call for delivery to enjoy this beloved meal? This recipe transforms the restaurant favorite into an incredibly easy and convenient slow cooker masterpiece. Prepare to be amazed at how simple it is to achieve authentic Mongolian beef flavor with minimal effort. This slow cooker version delivers all the deliciousness with less hands-on time, making it perfect for busy weeknights or anyone who wants to impress without spending hours in the kitchen.

Why Slow Cooker Mongolian Beef?

Slow cooking offers a multitude of benefits that enhance the flavor and texture of Mongolian beef:

* **Tender Beef:** The low and slow cooking process breaks down tough cuts of beef, resulting in incredibly tender and juicy meat. No more chewy or dry beef!
* **Intense Flavor:** Slow cooking allows the flavors to meld and deepen, creating a richer and more complex sauce. The beef absorbs the savory-sweet goodness, making every bite a delight.
* **Convenience:** This recipe is incredibly hands-off. Simply add the ingredients to your slow cooker, set it, and forget it! Come home to a delicious and satisfying meal ready to be served.
* **Minimal Effort:** Say goodbye to constant stirring and monitoring. The slow cooker does all the work, freeing you up to focus on other tasks.
* **Perfect for Meal Prep:** This recipe makes a generous batch, perfect for meal prepping lunches or dinners for the week. The leftovers taste even better the next day!

Ingredients for Slow Cooker Mongolian Beef

Before we dive into the recipe, let’s gather all the necessary ingredients. Here’s what you’ll need:

* **Beef:** 2 pounds flank steak or sirloin steak, thinly sliced against the grain. Flank steak is a popular choice for its rich flavor and ability to become incredibly tender when slow-cooked. Sirloin steak is a leaner option that also works well.
* **Cornstarch:** 1/4 cup. Cornstarch helps to thicken the sauce and creates a slight coating on the beef, which adds to the overall texture.
* **Oil:** 2 tablespoons vegetable oil or canola oil. Used for searing the beef, which adds a depth of flavor and helps to lock in moisture.
* **Garlic:** 4 cloves, minced. Garlic is a crucial ingredient in Mongolian beef, providing a pungent and aromatic flavor.
* **Ginger:** 1 tablespoon, minced. Fresh ginger adds a warm, spicy, and slightly sweet note to the sauce.
* **Soy Sauce:** 1/2 cup. Soy sauce provides the umami-rich base for the sauce.
* **Brown Sugar:** 1/2 cup, packed. Brown sugar adds sweetness and a caramel-like flavor to the sauce.
* **Water:** 1/4 cup. Water helps to thin the sauce and prevent it from becoming too thick during the slow cooking process.
* **Rice Vinegar:** 2 tablespoons. Rice vinegar adds a touch of acidity to balance the sweetness and savory notes in the sauce.
* **Hoisin Sauce:** 2 tablespoons. Hoisin sauce is a thick, fragrant sauce that adds a complex sweet and savory flavor to the dish.
* **Sriracha:** 1-2 teaspoons (optional, for heat). Sriracha adds a spicy kick to the Mongolian beef. Adjust the amount to your preference.
* **Green Onions:** 2-3, sliced, for garnish. Green onions add a fresh, vibrant flavor and visual appeal to the finished dish.
* **Sesame Seeds:** 1 tablespoon, for garnish. Sesame seeds add a nutty flavor and a subtle crunch.
* **Cooked Rice:** For serving. Mongolian beef is traditionally served over cooked rice, which soaks up the delicious sauce.

Step-by-Step Instructions for Slow Cooker Mongolian Beef

Now, let’s get cooking! Follow these simple steps to create your own slow cooker Mongolian beef:

**Step 1: Prepare the Beef**

* Slice the flank steak or sirloin steak thinly against the grain. This is crucial for ensuring tender beef. Aim for slices that are about 1/4 inch thick.
* Place the sliced beef in a large bowl and toss with the cornstarch until evenly coated. The cornstarch will help to thicken the sauce and create a nice coating on the beef.

**Step 2: Sear the Beef (Optional but Recommended)**

* While searing is optional, it significantly enhances the flavor of the beef. Heat the vegetable oil in a large skillet over medium-high heat.
* Working in batches, sear the beef for 1-2 minutes per side, until browned. Avoid overcrowding the skillet, as this will lower the temperature and prevent the beef from browning properly.
* Transfer the seared beef to the slow cooker.

**Step 3: Prepare the Sauce**

* In a medium bowl, whisk together the garlic, ginger, soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and sriracha (if using).
* Pour the sauce over the beef in the slow cooker.

**Step 4: Slow Cook**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork.

**Step 5: Thicken the Sauce (If Necessary)**

* If the sauce is too thin, you can thicken it by making a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water.
* Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking. This will help to thicken the sauce to your desired consistency.

**Step 6: Serve and Garnish**

* Serve the Mongolian beef over cooked rice.
* Garnish with sliced green onions and sesame seeds.
* Enjoy!

Tips and Tricks for the Best Slow Cooker Mongolian Beef

* **Slice the Beef Thinly:** Slicing the beef thinly against the grain is crucial for tender results. This breaks down the muscle fibers, making the beef easier to chew.
* **Don’t Skip the Searing (If Possible):** Searing the beef adds a depth of flavor that you won’t get without it. It also helps to lock in moisture, preventing the beef from drying out during slow cooking.
* **Adjust the Sweetness and Spice:** The amount of brown sugar and sriracha can be adjusted to your preference. If you prefer a sweeter dish, add more brown sugar. If you like it spicier, add more sriracha.
* **Use Fresh Ginger and Garlic:** Fresh ginger and garlic provide the best flavor. Avoid using powdered versions, as they won’t have the same impact.
* **Don’t Overcook:** Overcooking the beef can make it dry and tough. Check the beef after 6 hours on low or 3 hours on high and adjust the cooking time accordingly.
* **Thicken the Sauce to Your Liking:** If you prefer a thicker sauce, use a cornstarch slurry to thicken it to your desired consistency. You can also let the sauce reduce slightly by simmering it on the stovetop after removing the beef from the slow cooker.
* **Add Vegetables (Optional):** You can add vegetables to the slow cooker during the last hour of cooking. Broccoli florets, bell peppers, and snap peas are all great options.
* **Make it Gluten-Free:** To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.

Variations on Slow Cooker Mongolian Beef

While this recipe is delicious as is, there are several ways you can customize it to your liking:

* **Spicy Mongolian Beef:** Add more sriracha or a pinch of red pepper flakes to the sauce for a spicier kick.
* **Honey Mongolian Beef:** Replace some of the brown sugar with honey for a slightly different flavor profile.
* **Vegetarian Mongolian Beef:** Substitute the beef with firm tofu or mushrooms for a vegetarian option. Press the tofu to remove excess water before adding it to the slow cooker. Slice the mushrooms and sear them before adding them to the slow cooker.
* **Mongolian Chicken:** Replace the beef with boneless, skinless chicken thighs or breasts. Adjust the cooking time accordingly, as chicken cooks faster than beef.
* **Mongolian Lamb:** Replace the beef with lamb shoulder or leg of lamb. Lamb has a rich flavor that pairs well with the sweet and savory sauce.

Serving Suggestions for Slow Cooker Mongolian Beef

Mongolian beef is traditionally served over cooked rice. Here are some other serving suggestions:

* **Noodles:** Serve over your favorite type of noodles, such as egg noodles, ramen noodles, or udon noodles.
* **Quinoa:** For a healthier option, serve over quinoa.
* **Cauliflower Rice:** For a low-carb option, serve over cauliflower rice.
* **Lettuce Wraps:** Serve in lettuce wraps for a light and refreshing meal.
* **Spring Rolls:** Use the Mongolian beef as a filling for spring rolls.

Storage Instructions for Slow Cooker Mongolian Beef

* **Refrigerate:** Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the Mongolian beef in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating Instructions for Slow Cooker Mongolian Beef

* **Stovetop:** Reheat the Mongolian beef in a skillet over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the Mongolian beef in the microwave on medium power, stirring occasionally, until heated through.
* **Slow Cooker:** Reheat the Mongolian beef in the slow cooker on low heat for 1-2 hours, or until heated through.

Slow Cooker Mongolian Beef Recipe

Here’s the complete recipe for slow cooker Mongolian beef:

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 6-8 hours on low, or 3-4 hours on high

**Ingredients:**

* 2 pounds flank steak or sirloin steak, thinly sliced against the grain
* 1/4 cup cornstarch
* 2 tablespoons vegetable oil or canola oil
* 4 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/2 cup soy sauce
* 1/2 cup brown sugar, packed
* 1/4 cup water
* 2 tablespoons rice vinegar
* 2 tablespoons hoisin sauce
* 1-2 teaspoons sriracha (optional, for heat)
* 2-3 green onions, sliced, for garnish
* 1 tablespoon sesame seeds, for garnish
* Cooked rice, for serving

**Instructions:**

1. Slice the flank steak or sirloin steak thinly against the grain.
2. Place the sliced beef in a large bowl and toss with the cornstarch until evenly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef for 1-2 minutes per side, until browned. Transfer the seared beef to the slow cooker.
4. In a medium bowl, whisk together the garlic, ginger, soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and sriracha (if using). Pour the sauce over the beef in the slow cooker.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender.
6. If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking.
7. Serve the Mongolian beef over cooked rice. Garnish with sliced green onions and sesame seeds.
8. Enjoy!

Nutritional Information (Estimated)

(Per serving, based on 8 servings)

* Calories: Approximately 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

This Slow Cooker Mongolian Beef recipe is a game-changer! It’s easy, convenient, and delivers incredible flavor. Give it a try and prepare to be amazed!