Ultimate Slow Cooker Mongolian Beef (Printable Version)

Tender beef in a rich, sweet-savory sauce made effortlessly with five ingredients and slow-cooked until perfect.

# What You Need:

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 prepared slow cooker.

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 -

The sauce develops this impossibly rich depth that tastes like it simmered all day even though the hands on time is literally minutes
Your house will smell like a trustworthy takeout place but with ingredients you can actually pronounce

02 -

Cornstarch is your friend if you want restaurant thickness, just whisk 2 tablespoons into cold water and stir it in during the last 30 minutes
The sauce will separate slightly as it cooks, which is normal and actually a good sign that all those flavors are developing properly

03 -

Partially freeze the flank steak for 30 minutes before slicing and you'll get those paper-thin cuts without struggling
Let the beef come to room temperature while you make the sauce for more even cooking