Ultimate Slow Cooker Mongolian Beef (Print version)
Tender beef slices in rich sweet savory sauce, made effortlessly in slow cooker with minimal ingredients.
# What you'll need:
→ Beef
01 - 2 pounds flank steak, thinly sliced against the grain
→ Sauce
02 - 3/4 cup low-sodium soy sauce or tamari
03 - 2/3 cup brown sugar, packed
04 - 1/2 cup hoisin sauce
05 - 4 cloves garlic, minced
# Method:
01 - Lightly coat the inside of your slow cooker with nonstick cooking spray to prevent sticking.
02 - Arrange the thinly sliced flank steak evenly in the bottom of the slow cooker.
03 - Whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic in a medium bowl until sugar is mostly dissolved.
04 - Pour the sauce mixture over the beef and toss thoroughly to coat all pieces evenly.
05 - Cover and cook on LOW setting for 4 hours until beef is tender and sauce has thickened slightly.
06 - Stir well before serving. Serve hot over steamed rice or accompanied by steamed vegetables.
# Expert advice:
01 -
- Five minutes of prep time equals four hours of完全不 hands-off cooking magic
- That sauce hits every single craving spot sweet salty rich and somehow still light enough for seconds
02 -
- Slicing against the grain is the difference between chewy beef and beef that melts in your mouth
- The sauce will look thin at first but it thickens beautifully as it reduces
03 -
- Pat the beef dry with paper towels before slicing for better sear-like texture
- Use tamari instead of soy sauce to keep this completely gluten-free