Crockpot Mongolian Beef
Servings: 6
Calories: 330kcal
Equipment
- Crockpot
Ingredients
- 1 1/2 lbs thinly sliced flank steak 1/4 inch thick
- 1/4 cup cornstarch
- 1 Tbsp vegetable oil
- 3-4 cloves garlic minced
- 2 tsp fresh ginger minced
- 3/4 cup water
- 3/4 cup reduced sodium soy sauce
- 3/4 cup light brown sugar packed
- 1 – 2 tsp Sriracha sauce can substitute with red pepper flakes or cayenne instead – in whatever amount you prefer
- 1 cup shredded carrots
- 4-6 green onions thinly sliced
- sesame seeds for garnish
Instructions
- Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it’s less messy to do in a bag.
- To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
- Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
- Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
- Serve over white rice and garnished with green onions and sesame seeds if desired.