Description
A savory-sweet Mongolian beef recipe slow-cooked to tender perfection. Featuring bold flavors from soy sauce, garlic, ginger, and brown sugar, this dish is ideal for a comforting dinner served over steamed rice or noodles.
Ingredients
Main Ingredients
- 1 lb beef (flank or stew meat), sliced
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp garlic, minced
- 1 tsp ginger, grated
- ½ cup beef broth
- 2 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- Optional: green onions, sliced for garnish
Instructions
- Prepare the beef: Place the sliced beef into the slow cooker, spreading it out evenly to ensure uniform cooking.
- Make the sauce: In a separate bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and beef broth, mixing thoroughly to blend the flavors.
- Add sauce to beef: Pour the prepared sauce evenly over the beef in the slow cooker, ensuring all pieces are coated.
- Slow cook the beef: Cover the slow cooker and cook on low heat for 5 to 6 hours, or on high for 3 to 4 hours, until the beef is tender and flavorful.
- Thicken the sauce: In a small bowl, mix the cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker, mixing well to distribute it evenly throughout the sauce.
- Finish cooking: Continue cooking for an additional 15 to 20 minutes to allow the sauce to thicken to a glossy consistency.
- Garnish and serve: Once thickened, optionally garnish with sliced green onions. Serve hot over steamed rice or noodles for a satisfying meal.
Notes
- Serve with steamed rice or noodles to soak up the delicious sauce.
- Add steamed or sautéed vegetables, such as broccoli or snap peas, for extra nutrition and flavor.
- For a thicker sauce, increase cornstarch slurry slightly but add gradually to avoid over-thickening.
- Ensure beef slices are of uniform thickness for even cooking in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 5 to 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
