Slow Cooker Mongolian Beef

Step 1

Combine beef, soy sauce, water, brown sugar, garlic and ginger in the slow cooker. Cook on low for 8-10 hours.

Step 2

Remove the meat from the liquid and place on a cutting board.

Step 3

Shred meat and remove any excess fat. Cover meat to keep it hot.

Step 4

In a small sauce pan, whisk together 2 Tbsp corn starch with 4 Tbsp water.

Step 5

Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and heat over medium, whisking constantly.

Step 6

Once it bubbles and thickens, pour the thickened sauce into the slow cooker and mix.

Step 7

Add some of the sauce from the slow cooker over the meat.

Step 8

Serve the beef over rice, and top with the cooked green onions.