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Crock Pot Mongolian Beef that's better than takeout!

Crock Pot Take Out Mongolian Beef

4.89 from 9 votes

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. Slice flank steak into thin 2-3 inch pieces and toss in a ziplock bag with 3 tablespoons of cornstarch.
  • 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. 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. Serve with rice and top with green onions and toasted sesame seeds!