Description
This Dump & Go Crockpot Mongolian Beef is rich, savory-sweet, and effortless to make. Tender slices of flank steak slow cook in a flavorful garlic and ginger sauce that tastes just like takeout but healthier and easier.
Ingredients
- 1 pound flank steak, thinly sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 scallion, chopped (plus more for garnish)
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and black pepper, to taste
Instructions
1. Toss sliced flank steak with cornstarch until evenly coated.
2. Add the steak, garlic, ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and water to the crockpot. Stir to combine.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the beef is tender.
4. Stir in scallions and sesame seeds before serving.
5. Serve over steamed rice or noodles, garnished with extra scallions and sesame seeds.
Notes
Slice the steak thinly against the grain for tender results.
Double the sauce ingredients if you prefer a saucier dish.
Use tamari or coconut aminos for a gluten-free version.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)
- Category: Dinner, Slow Cooker
- Method: Crockpot
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 8
- Sodium: 780
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 90