Crockpot Mongolian Beef

This Crockpot Mongolian Beef recipe offers a slow-cooked twist on the popular takeout favorite, delivering tender slices of flank steak coated in a sweet and savory sauce with hints of ginger, garlic, and soy. The convenience of using a crockpot means the rich flavors meld together perfectly with minimal effort, resulting in melt-in-your-mouth beef that’s ideal for a busy weeknight dinner or a cozy weekend meal. Serve it over fluffy white rice with a side of steamed vegetables for a complete, satisfying dish that everyone will love.

Ingredients:

• 1½ pounds flank steak
• 2 tablespoons cornstarch
• ½ cup low-sodium soy sauce
• ¼ cup white wine
• ¼ cup dry sherry
• ½ tablespoon rice wine vinegar
• 2 teaspoons sesame oil
• 2 teaspoons molasses
• 3 cloves garlic, minced
• 1 teaspoon fresh minced ginger
• 1 teaspoon dried onion flakes
• ½ teaspoon cracked red pepper flakes
• ¼ teaspoon black pepper
• 3 tablespoons brown sugar
• ½ tablespoon peanut butter (or almond butter)
• 4 scallions, diced
• Cooked white rice and steamed vegetables for serving

Instructions:

1. Prepare the Steak: Slice the flank steak thinly against the grain to ensure tender pieces of beef. Toss the slices in cornstarch, coating them evenly. Shake off any excess cornstarch, as this will help thicken the sauce and give the beef a slightly crispy texture when cooked.
2. Make the Sauce: In the crockpot, combine the soy sauce, white wine, dry sherry, rice wine vinegar, sesame oil, molasses, minced garlic, minced ginger, dried onion flakes, red pepper flakes, black pepper, brown sugar, and peanut butter. Stir the ingredients together until smooth and well combined.
3. Add the Beef: Place the coated steak slices into the crockpot, ensuring the meat is well-coated with the sauce. Gently toss to make sure the beef is evenly distributed in the sauce.
4. Cook: Cover the crockpot and cook the beef on low for 4 hours. The slow cooking process will allow the beef to become tender while absorbing all the flavors of the sauce.
5. Serve: Once done, garnish the dish with diced scallions. Serve the Mongolian beef over a bed of cooked white rice, alongside your favorite steamed vegetables like broccoli, snap peas, or bok choy for a balanced and nutritious meal.

Tips & Variations:

• Flank Steak: Slicing the beef thinly against the grain is key to ensuring tender, melt-in-your-mouth pieces. You can also use skirt steak or sirloin as alternatives.
• Cornstarch: The light coating of cornstarch not only helps thicken the sauce but also gives the beef a nice texture. Don’t skip this step!
• Adjusting Sweetness and Spice: If you prefer a sweeter sauce, you can increase the amount of brown sugar or molasses slightly. For more heat, add extra red pepper flakes or even a dash of sriracha.
• Make It Nut-Free: If peanut butter is not suitable, use almond butter or skip it altogether. It adds richness, but the dish will still be flavorful without it.
• Vegetables: Steamed broccoli, bell peppers, or even bok choy pair wonderfully with this dish. Feel free to mix and match your favorite veggies for extra nutrition.
• Leftovers: This Mongolian beef reheats well, making it an excellent meal prep option. Store leftovers in an airtight container in the fridge for up to 3 days.

This Crockpot Mongolian Beef is the perfect blend of savory, sweet, and slightly spicy, all made effortlessly in your slow cooker. Its rich sauce and tender meat will surely make it a family favorite!