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Crockpot Mongolian Beef

Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Chinese
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.