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Crock Pot Mongolian Beef that's better than takeout!
4.84 from 6 votes
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Crock Pot Take Out Mongolian Beef

Ingredients

  • 1 1/2 lbs. flank steak
  • 3 Tbsp. and 1 Tbsp. cornstarch separated
  • 2 Tbs. sesame oil olive oil works if that's all you have
  • 3 cloves of garlic minced
  • 1 tsp. ground ginger
  • 1/2 C. soy sauce I used low sodium
  • 1/2 C. beef broth
  • 1/4 C. onion chopped
  • 2/3 C. brown sugar
  • 1/4 tsp. red pepper flakes optional
  • green onions and sesame seeds for garnish

Instructions

  1. 1. Slice flank steak into thin 2-3 inch pieces and toss in a ziplock bag with 3 tablespoons of cornstarch.
  2. 2. In your slow cooker, sesame oil, garlic, ginger, soy sauce, beef broth, onions, brown sugar and red pepper flakes. Stir together, then add beef and stir again.
  3. 3. Cook for 2-3 hours on high or 4-5 hours on low. When it's just about done, remove 1/2 cup of the liquid, whisk in 1 tablespoon of cornstarch to that removed liquid. Then pour it back into the pot and stir to help thicken the sauce.
  4. 4. Serve with rice and top with green onions and toasted sesame seeds!