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Slow Cooker Mongolian Beef with Sticky Garlic Sauce

Slow Cooker Mongolian Beef

Tender strips of beef simmered low and slow in a sticky garlic-soy sauce, finished glossy and thick with a cornstarch slurry.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 1 1/2 pounds beef flank steak or sirloin sliced thin against the grain
  • 1/2 cup soy sauce low-sodium
  • 3/4 cup brown sugar packed
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/2 cup beef broth
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 3 green onions thinly sliced, for garnish
  • 1 tablespoon vegetable oil

Method
 

  1. Slice the beef thin: Cut the beef against the grain into thin strips, about 1/4 inch thick. This keeps the meat tender after hours of slow cooking.
  2. Whisk the sauce: In the crockpot insert, whisk together the soy sauce, brown sugar, garlic, ginger, and beef broth until the sugar starts to dissolve.
  3. Add the beef: Stir the sliced beef into the sauce so each piece is coated. Drizzle the vegetable oil over the top.
  4. Cover and cook on low: Cover the crockpot and cook on low for 4 hours, or until the beef is soft and easily pulled apart with a fork.
  5. Make the slurry: In a small bowl, whisk the cornstarch with the cold water until smooth, with no lumps remaining.
  6. Thicken the sauce: Stir the cornstarch slurry into the crockpot. Cook uncovered on high for 10-15 minutes, stirring occasionally, until the sauce turns glossy and coats the back of a spoon.
  7. Garnish and serve: Scatter the sliced green onions over the top while the sauce is still hot. Serve immediately over steamed rice.