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. &amp;mdash;<i>Taste of Home</i> Test Kitchen

Slow-Cooker Mongolian Beef

chicken broth

soy sauce

hoisin sauce

gingerroot

sesame oil

garlic

salt

red pepper flakes

beef flank steak,

cornstarch

water

rice

green onions,

Sesame seeds, optional

In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours or until meat is tender.

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.

Great flavor and has ingredients you likely already have at home. A few tips: don’t cut the flank steak too thin like I did. After cooking 4-5 hrs, it reduced to almost ground beef texture. Still tasted great though. I also added a pinch of sugar after a few hours to round out the salt since I didn’t have low sodium chicken broth. I would probably do it again either way, because it really balanced the flavors well. I’ll make this one again for sure. 👍

Great dish, my very picky hubby loves it too.

Great way to make a tough piece of beef melt in your mouth. With inflation and the rising price of food this is a recipe to keep in your arsenal. It was saltier than I like, it was probably due to the chicken stock and the Hoisin sauce, which is really salty. Don't leave out the chicken stock, until the meat starts to breakdown you need the moisture.

Was a little fatty, but my husband did not trim the meat. We added broccoli because it was missing something.

Inedible. Dry meat. Not Mongolian at all.

Garbage recipe. This is the wrong cut of meat.  Total waste of meat that looks like dog food now.  Very very disappointing

slow-cooker mongolian beef

Prep Time: 10 minutes

Cook Time: 4 hours

Total: 4 hours, 10 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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