Slow-Cooker Mongolian Beef

Total Time Prep: 10 min. Cook: 4-1/4 hours
Yield 4 servings
Test Kitchen Approved
Slow-cooker Mongolian beef uses many ingredients you already have at home but together create something special. This recipe is readily liked by many and you can rest assured it's great for a family meal.

Ingredients

  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 cup dried red chiles or 1/4 teaspoon red pepper flakes
  • 1 pound beef flank steak, cut into thin strips
  • 1 medium onion, sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cups hot cooked rice
  • 5 green onions, cut into 1-inch pieces
  • Sesame seeds, optional

Directions

  1. In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and onion; toss to coat. Cook, covered, on low 4-5 hours or until meat is tender.
  2. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

Nutrition Facts

1 serving: 329 calories, 11g fat (4g saturated fat), 54mg cholesterol, 530mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 26g protein.

This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen
Recipe Creator

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