Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef slices in rich sweet-savory sauce, prepared effortlessly in slow cooker with minimal ingredients.

# Ingredient List:

01 - 2 pounds flank steak, thinly sliced against the grain

02 - 3/4 cup low-sodium soy sauce (or tamari for gluten-free)

03 - 2/3 cup brown sugar, packed

04 - 1/2 cup hoisin sauce

05 - 4 cloves garlic, minced

01 - Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.

02 - Place the sliced flank steak in the slow cooker, distributing pieces evenly.

03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved.

04 - Pour the sauce mixture over the beef and toss to coat evenly.

05 - Cover and cook on LOW for 4 hours, or until the beef is tender and the sauce is slightly thickened.

06 - Stir well before serving. Serve hot over steamed rice or with steamed vegetables.

01 -

This is the kind of dinner that makes people think you spent all day cooking when really you just threw everything in a pot and walked away
The sauce balances sweet and savory so perfectly that my grandmother actually asked for the recipe card after one bite

02 -

Removing the lid more than once or twice during cooking adds significant time to your cook, so resist the urge to check on it constantly
The sauce will look thin right up until the last hour, but patience pays off as it naturally thickens while the beef releases its juices

03 -

A sharp knife is your best friend for slicing flank steak properly, so take the time to hone your blade before starting
Letting the beef rest for 5 minutes after cooking gives the juices time to redistribute instead of running out onto your plate