Slow Cooker Mongolian Beef

Fork-tender beef in a sweet-salty, gingery soy glaze that turns glossy and clingy—perfect over rice or noodles.

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 3 tbsp cornstarch
• 1/2 cup soy sauce
• 1/2 cup brown sugar (packed)
• 1/2 cup beef broth
• 1 tsp fresh ginger, grated
• 4 garlic cloves, minced
• 1 tbsp sesame oil
• 3 tbsp green onions, sliced (for finishing)
• Pantry staples: black pepper (optional), neutral oil for greasing slow cooker (optional)

Method

• 1

  Step 1: Coat the beef

  Add the sliced flank steak to a bowl, sprinkle over the cornstarch, then toss thoroughly until every piece looks lightly dusted (no dry pockets of cornstarch). This helps thicken the sauce and gives it that glossy “takeout-style” cling.

• 2

  Step 2: Load the slow cooker

  Lightly oil the slow cooker insert if you like (helps with sticking). Add the cornstarch-coated beef, spreading it out in an even layer.

• 3

  Step 3: Mix the sauce

  In a bowl, whisk together soy sauce, brown sugar, beef broth, grated ginger, minced garlic, and sesame oil until the sugar is mostly dissolved.

• 4

  Step 4: Slow cook

  Pour the sauce over the beef. Cover and cook on **LOW for 5 1/2 to 6 hours**, until the beef is tender. (Avoid HIGH here—lean flank can tighten up.)

• 5

  Step 5: Finish and thicken

  Gently stir the beef through the sauce. Leave the lid off for **10–15 minutes** to let the sauce reduce and turn more glossy (or lid on but stir once or twice if your slow cooker runs hot). Taste and add a pinch of black pepper if desired.

• 6

  Step 6: Serve

  Scatter over the sliced green onions and serve hot over steamed rice or noodles.

Tips

• **Slicing matters:** Slice flank steak **against the grain** and as thin as you can—this is the key to tenderness in the slow cooker.
• **Sauce too thin?** Remove the lid and simmer on your slow cooker’s high/saute setting (if available) for a few minutes, stirring gently, until it coats the beef nicely.
• **Make-ahead/storage:** Refrigerate leftovers in an airtight container for up to **4 days**. Reheat gently (microwave or stovetop) with a splash of beef broth to loosen the sauce.
• **Serving ideas:** Great over rice or noodles; also excellent piled into lettuce cups if you want a lighter serve.

Nutrition (per serving, estimate)