Slow Cooked Mongolian Beef: A Delightful Dinner Recipe

If you're looking for a comforting and flavorful dish that will impress your family and friends, look no further than Slow Cooked Mongolian Beef. This classic Asian-inspired recipe is a favorite for many due to its tender beef, savory sauce, and aromatic rice. The best part? You can set it and forget it in your slow cooker, making it a hassle-free meal for busy weeknights or special occasions. Let’s dive into how to create this delicious dish right in your own kitchen!

Ingredients

• 1.5 lbs (680 g) flank steak, sliced thinly against the grain
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon (5 g) ground ginger
• 1/2 teaspoon (2 g) red pepper flakes (optional, for spice)
• 1/4 cup (30 g) green onions, chopped (for garnish)
• 1 tablespoon (8 g) cornstarch
• 1 tablespoon (15 ml) cold water (for cornstarch slurry)
• Cooked rice, for serving

Instructions

1. Prepare the Beef: Slice the flank steak thinly against the grain. This helps to ensure that the beef remains tender during the cooking process.
2. Mix the Sauce: In a medium bowl, combine the soy sauce, brown sugar, water, minced garlic, ground ginger, and red pepper flakes. Stir well to dissolve the sugar.
3. Heat the Oil: In a skillet over medium-high heat, add the vegetable oil. Once hot, sear the sliced beef in batches for about 2-3 minutes until browned. This step adds flavor and texture to the beef.
4. Add to Slow Cooker: Transfer the seared beef into the slow cooker. Pour the prepared sauce over the beef, ensuring all pieces are well coated.
5. Cook: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The beef should be tender and the sauce thickened.
6. Thicken the Sauce: In the last 30 minutes of cooking, mix the cornstarch with cold water in a small bowl to create a slurry. Stir it into the slow cooker to thicken the sauce.
7. Serve: Once done, give the Mongolian beef a good stir, and serve it over cooked rice. Garnish with chopped green onions for a fresh touch.

Frequently Asked Questions (FAQ)

1. Can I use a different cut of beef?

Yes! While flank steak is recommended for its tenderness, you can also use sirloin or chuck roast. Just be mindful that different cuts may require varying cooking times.

2. What can I use instead of brown sugar?

If you don’t have brown sugar, you can substitute it with white sugar and a little bit of molasses to achieve a similar flavor and texture. Alternatively, coconut sugar works well too.

3. How do I store leftovers?

Store any leftover Slow Cooked Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

4. Can I freeze Mongolian Beef?

Yes! Allow the beef to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stove or microwave.

5. What are some variations I can try?

You can customize this dish by adding vegetables like bell peppers, broccoli, or snap peas during the last hour of cooking. For a sweeter flavor, add some pineapple chunks!

Conclusion

Slow Cooked Mongolian Beef is not only simple to make but also delivers incredible flavors that will have everyone coming back for seconds. With just a few ingredients and minimal prep time, you can create a dish that feels gourmet without the fuss. Enjoy this delightful meal with family and friends, and savor the compliments that come your way!