Our favorite thing about this Mongolian Beef recipe is that it’s made entirely in the slow cooker. Just add in all the ingredients, and BOOM, you’re done! This recipe is a flavor explosion. A perfectly rich Crock Pot recipe, with a little sweet and a little heat - a classic flavor that you’ll crave. To make this a complete meal, add Steamed Broccoli and Rice!
You can also create this as a Crock Pot freezer meal, instructions included below!
- 1.5 lbs Flank steak (Thinly Sliced, 1/4 inch thick)
- 1/3 cup Cornstarch
- 1 tbsp Vegetable Oil
- 3 cloves Garlic, Minced
- 2 tsp Fresh Ginger, Minced
- 1 cup Water
- 1 cup Soy Sauce
- 1 cup Brown Sugar, Packed
- 2 tsp Sriracha OR Red Pepper Flakes or Cayenne
- 1 cup Shredded Carrots
- 4 Green Onions, Thinly Sliced
- Sesame Seeds, For Garnish
- Crock Pot (or other Slow Cooker)
- Plastic Bag (large gallon sized)
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Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat.
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To the slow cooker, add Oil, Garlic, Ginger, Water, Soy Sauce, Brown Sugar and Sriracha sauce. Stir to combine.
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Add in coated Flank Steak and Carrots. Stir until everything is coated in the sauce.
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Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours.
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Garnish with green onions and sesame seeds if desired.
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To make this as a freezer meal, combine all of the ingredients in a plastic freezer zip top bag.
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When cooking from frozen, add about 1 cup water to your Crock Pot (slow cooker), add bag of frozen ingredients and cook on high 3 hours or on low 6 hours.
TIP: Pop Flank Steak in the freezer for 30 minutes. This makes the meat easier to slice thin! Always slice your steak against the grain.
