Thanks for another amazing recipe!! It was delicious. It came out fantastic. It helps if the meat is partially frozen. Made this today and it was delicious! In a 4- or 5-qt. (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer). In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4. Who doesn't love free stuff? Unfortunately for me, when I froze it for freezer meals the sauce separated and was extremely watery when I defrosted. So, like for this slow cooker Mongolian beef recipe you need a half cup of brown sugar. OMG! My husband and 4 kids loved this tonight! Fifteen minutes before you go to serve, mix the cornstarch with 2 tablespoons of water. Add coated flank steak and stir again until everything is well coated in the sauce. Making it for the second time. It is so delicious and easy to make. Wondering if making it without the sugar would still produce amazingness! If I let it cook for 4 hours on low, can i leave it on keep warm setting overnight? Once well combined, mix into the slow cooker and allow to cook for 15 minutes. Still turned out fantastic! It was magical… thank you so much for a whine free evening. In a ziplock bag add flank steak pieces and cornstarch. Using my Crock-Pot 5.6L Express Multi Cooker, you can cook this slow on the slow cooker setting, or in 30 minutes using the pressure cooker setting. I love it! Mix the cornstarch with a splash of the water. The results was delicious. Best part, it was so east to make I almost felt bad for taking all the praise I got from making this! I’ve also heard of people using sirloin steak as well. I cooked it for my family today and my husband loved it. I think it might dry out if left on warm that long. I haven’t, but I think either would be great!! Then transfer to your slow cooker. Most types of rice will work nicely, such as Jasmine, basmati, or even brown rice. Cut flank steak into thin strips. I just used inexpensive stewing beef, sliced the chunks a bit smaller and cooked on low all day. This recipe is one of the few that everyone can agree on. The beef shouldn’t be slow cooked in a slow cooker … In a bowl combine the sliced beef and cornstarch, then add it to the slow cooker… I did add one thinly sliced onion and some broccoli as well in the end for about an hour. And this meal is certainly not short on flavor! Very helpful to low skill cooks like me! Served with steamed Broccoli over properly prepared (twice rinsed Nishiki brand) white rice. This easy Paleo Slow Cooker Mongolian Beef is a weeknight dinner even the busiest of people can pull off. There is a wide range of noodles to pick from, such as Hokkien, Chin… Hmm, I’m not sure why your sauce wouldn’t be as dark. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Your best bet would be to copy the ingredients into your favorite online nutritional calculator. I think the meat would be a little tough, since chuck roast normally takes longer to cook. DINNER WIN!!! FAMILY HIT! Thank you for sharing. I think next time I’ll add less sugar and chilli weather than srichaha, but this will definitely be a keeper in our recipe book . Flour can clump instead of thickening. Omg it was amazing and I will definitely make it again . I halved the recipe since I only had 12 oz of steak and we were disappointed there wasn’t more to eat. slow cooker mongolian beef virginia butterfield #4500 slow cooker mongolian beef. We had this tonight and it was delicious! And yes, reheated leftovers taste great! Anyone ever marinated the meat overnight? Very cool that you added tips and tricks to the recipe instructions! Its delicious though and i love the idea of adding broccoli to it at some point in the cook time… when would you suggest to add to cook it ak the way through? Thanks! Fry the beef in hot oil till browned all over. It probably won’t slice after cooking though, it’ll be easier to shred it. Great recipe (awesome flavor) which I’m making for the 2nd time. During the last hour of cooking, add the shredded carrots. Cook in the slow cooker for 2-3 hours on HIGH or 4-5 hours on LOW until cooked throughout and tender. This sounds delicious. It turned out absolutely perfect. Quick question… followed recipe exactly, but my sauce isn’t as dark.. any ideas how to get that beautiful dark brown color? The garlic and ginger bring plenty of classic Mongolian beef flavor, and combined with sweet/heat combination of brown sugar and Sriracha sauce… it’s a powerhouse of amazing flavors! Directions. Add the Mongolian beef sauce towards the end, thicken it up and it’s ready to serve. I cooked a bag of “steamable” broccoli florets and some minute rice to make a meal. Absolutely wonderful. Hi Mary, yes the Americanized version of Mongolian beef is sweet. The beef was nice and tender as well as flavorful after I cooked it for 3 hours on high in my crock pot. I have got to make it soon! Stir the ingredients together. This seems like a lot at first, but it really cooked down. Hi Ruth I’ve tried it both ways, and I like the texture of the meat better when it’s been coated. Add in coated flank steak and carrots and stir again until everything is coated in the sauce. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). But 3/4 a cup of soy sauce? It would cut down on prep time considerably! is a popular one. I’ve not tested this recipe with venison, so I can’t say for certain, but I think it would be okay. I was thinking to add more meat and cook again with the sauce I’m not sure if that would work. Loved it. Thank you for sharing your recipe. This was so good. Your email address will not be published. Thank you, great recipe. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! This recipe is perfect! My family is difficult to feed… I have a 16 year old son and a 13 year old daughter and a slightly picky 45 year old husband. This is a Chinese stir fry beef dish. Everyone loved it. This dinner is SO simple to put together and always gets rave reviews from family and friends. Such an amazing dish!! I’m putting this into my regular recipe rotation for busy nights! Love your recipes but it would be so helpful if ful nutritional info was included…..not just calories. Slow cooker recipes that literally require nothing else than putting things in a slow cooker are my favorite! Add the sauce ingredients + mix. Can you use dark brown sugar instead of light? I will definitely cut back on the soy sauce next time and try some other flavorings. Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a … I only used about 1/2 cup of brown sugar, and I still thought it came out plenty sweet. I used Beef Stir Fry meat instead of Flank because it wasn’t available at my supermarket. This recipe was soooo EASY and DELICIOUS! It was wonderful. This will absolutely be in my rotation from now on. Made this for the family tonight and it was voted a KEEPER! Saving this one! I haven’t tested it that way, but I think if you’re going to cook it longer than the 4 hours on low, I’d leave the meat whole. There are a lot of different accompaniments that go great with Mongolian chicken. Maybe a different brand of soy sauce, or you could try using dark brown sugar? As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Nov 27, 2018 - This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. Add sliced flank steak and cornstarch to a large resealable plastic bag. No browning the meat, no broiling… just adding all the ingredients, turning on the slow cooker and walking away. Allow steak to rest for 10 minutes. Thank goodness for instant pot!! Have you tried to add frozen broccoli or tried this with chicken? Could I add green beans in the crock pot next time? Heat olive oil in a large skillet over medium-high heat. Add the beef, garlic, ginger, red chili flakes, soy, beef stock, brown sugar, hoisin, and the carrots to the slow cooker. Did you double every ingredient? Probably reduce sugar a bit next time for me, but everyone else loved the sweetness level. I believe that gourmet meals should be something we can ALL enjoy. Hi! It’s almost fool-proof as written and everyone loves it. That’s all One thing I don’t like though, is how hectic it can be to cook take-out style meals at home. You’re the best! Excellent rendition! In a medium skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. REALLY GOOD and really easy! We love easy … Can I Use Crockpot or Slow Cooker for this Recipe? I don’t usually take the time to write a review but I have made this so many times that I feel obligated to return the favor. Green beans were added at the 3-hour point on your Slow Cooker (low heat) 4-hour cook time. If I am going to put it in the slow cooker early in the morning and leave it all day, would it be better to not preslice it? This slow cooker version of Mongolian Beef is a favorite of all my quick slow cooker meals. Super simple, Family loved it, It’s going in the recipe file as a staple! Daughter used Ginger Paste, she did not have Sirachi so she substituted Red Pepper Flakes. In a ziplock bag add flank steak pieces and cornstarch. Not too many recipes that I find online become a staple on my menu but this one does. Came out great just doubling everything. Thanks for specifics on how to slice the beef, its’ like youre right there in my kitchen! Toss the beef to coat evenly. We make get it going before church and ready when we get home. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Forgot the most important part. This is JUST delicious, and SO easy, thank you so much! I don’t currently (some are in the works), but I’ve had several readers reach out to me and tell me they used thinly sliced chicken in this recipe and it turned out well . Is there any reason not to just mix the cornstarch with the sauce ingredients, rather than coating the meat with it, since it all gets stirred together? Whisk together the water, coconut aminos, brown sugar garlic, sesame oil and ginger. The end result was super tasty, and had a great mix of meat and veggies–almost like moo shu–and I served it over rice. Add the flour to the beef and onions, stir and cook for a further 1 minute. If I double, or even triple this recipe, will the cooking time be more or less the same? Great recipe! Yeah!!! I made it with Bok Choy & Fried Rice. Next time I will cut the sugar I will try it again but will tweek the receipe. Place the steak into the slow cooker and sprinkle gelatin over the … I also grated the carrots, which made them kind of disappear but still tasted great! Switched over to pressure cook setting high for 30 min and it came out perfectly. Thanks. I added leeks and red pepper slices and reduced sugar to 1/2 cup!!! Hi, meijers has available. You will have to extrapolate that multiplication to any amounts listed in the instructions. I wanted my very first slow cooker recipe to be something fantastic…..and this Mongolian Beef recipe was EXACTLY that! So much so that I can’t believe it wasn’t one of my first posts here on Bake It With Love! I like mine to be a little sweet and spicy, so I add some Sriracha to it as well. Will definitely be making this again – SOON! Will definitely make again. I also add extra carrots and add snow peas. Anne Marie. Thank you! The recipe, created by The Recipe Critic , couldn’t be more simple and involves piling a few everyday ingredients - listed below - into a slow cooker and letting it simmer on low for four hours. I can’t say enough good things about this recipe, it tasted just like Panda Express or Leanne Chin! I used 2 lbs of shaved beef, available at my grocery store and a bit cheaper/easier than flank steak. Just the most tasty slow cooker meal ever! You can thicken it at the end by simmering it on high and adding a slurry with like a tbsp of starch and a tbsp of water. Followed receipe…too sweet! Excellent recipe. OMG SOOOOOOOO good thank you for sharing. Thank you for this recipe! Looks delicious! And I know it’s a bit of algebra, but all you have to do is take that 8 tablespoons, divide it by 4 and then multiply it by 3. Currently on isolation & adapted this recipe today with store cupboard ingredients,sliced  chicken fillet thinly sliced red onion & carrots & Cooked in a casserole dish in the oven as I don’t have a slow cooker. Definitely a keeper for my recipe collection, great recipe! My Daughter made your recipe for dinner last night, and I thought it was a absolutely delicious. Wow. I love a slow cooker beef recipe that doesn’t have to be seared before hand! I’ve not tested this recipe in an Instant Pot, so I can’t say for certain, although my guess is that it could be . Must make it! Made this recipe, it was FANTASTIC! First time making the recipe. Even tastier the next day. thank you! Place the beef in the slow cooker. Is this suppose to be sweet? Sometimes I crave Chinese food. I wouldn’t think you’d need to add a whole lot of cooking time though. 2 Place the same pan you did the beef in back on the heat then add the water, sugar, soy … I used boneless short ribs since I couldn’t find flank steak. This turned out PERFECT! Can this be put together the day before ? My only criticism though is you should add more ginger. My hubby and super picky kids loved it. He said this would even be good over BROWN rice! One cup of sugar has 16 tablespoons. slow cooker Mongolian beef is just like the stove-top version but less hassle and just as tasty. Served over brown rice with steamed broccoli. Slow Cooker Mongolian Beef has been described as the ‘best Chinese I’ve ever eaten’ and ‘the best dinner I’ve had since lockdown’ by fans. All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. Roll beef in corn flour & add to the slow cooker Combine all other ingredients into a bowl & pour over the beef. Your email address will not be published. We have friends coming for dinner soon and one of them doesn’t eat beef, lamb or pork, so I am going to do it with chicken thighs! Also, I followed the other reviewers’ advice and used less sugar (1/2 cup) and it was still a little too sweet. Was a bit sweet for our liking but will definitely make it again just with less sugar and more siracha sauce..thanks for the recipe ☺️. But, my husband is a Southern Louisiana Man and that with rice would not go over very well with him. Added broccoli last 20 mins. Did you add cooking time? THANK YOU for this amazing, easy, pantry-ready recipe that we all love!!! I cannot see anything of the ingredients that would have that in it. Mongolian Beef … Even the low sodium is thousands of milligrams of sodium in one serving. Smells and taste great but my colour is more a light brown. I would brown the beef before freezing. Followed the recipe but added a couple of small onions chopped big and didn’t have any fresh ginger so substituted some stem ginger in a jar and ground ginger. Scrumptious!! Hello i dont have some ingredients avaialble but can i use flour instead of cornstarch? Could this be a freezer meal? Prob would lessen sugar next time and add more heat. I am just going to mention a few ideas of what you can serve with this dish. 10 Used a 6L Modern Living slow Cooker 11 Inspiration stemmed from Cheng Ibberson's recipe for Mongolian Beef This looks amazing – I know my boys will love it! But you could absolutely slice the beef and make the sauce ahead of time and just keep them separately refrigerated. Also wanted to share my revisions. Pairs nice with Jasmine rice. May 17, 2018 - Explore Donna Le Ann's board "Crockpot Mongolian beef" on Pinterest. Using thin sliced chicken breast also interests me, as my home health aide has gout & has to stay away from too much beef. Cut flank steak into thin strips. I found this months ago and have made it least every other week since. Next time, I’ll use 1/3 cup of sugar. Either way, … Am going to add some sliced water chestnuts and broccoli about an hour before serving to add a bit more “crunch” to the recipe. The only change I made to the recipe was omitted the Sricha sauce. Highly recommended. This is making me hungry! I have made this 3 times, once for my in laws. This is the Mongolian beef recipe for the busiest of people! I used stewing beef, sliced. Can you use skirt steak instead of flank steak? Has anyone tried it without the sugar? simple and tasty, and something different <3, Sounds and looks amazing. Place the lid on the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.