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A plate of easy Crockpot Mongolian beef over rice with green beans on the side, topped with carrots, green onions, and sesame seeds.

Easy Crockpot Mongolian Beef

Melt-in-your-mouth crockpot Mongolian beef: cornstarch-coated flank steak slow-cooked in a sweet soy, garlic and brown sugar sauce with grated carrots. Better than takeout and the slow cooker does all the work.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 pounds flank steak well marbled, sliced thin against the grain
  • 1/4 cup cornstarch
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 3/4 cup reduced-sodium soy sauce
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 1 cup grated carrots pre-shredded is fine
  • cooked rice for serving
  • chopped green onions and sesame seeds for garnish

Method
 

  1. Slice the flank steak against the grain into thin strips. Put the strips in a large zip-top bag with the cornstarch and shake until every piece is coated.
  2. In the crockpot, combine the olive oil, minced garlic, soy sauce, water, brown sugar and grated carrots.
  3. Add the coated flank steak on top and stir everything together. Cook on LOW for 4-5 hours (or HIGH for 2-3 hours; low and slow is more tender).
  4. Spoon over rice and top with chopped green onions and sesame seeds.

Notes

Use good-quality marbled flank steak rather than beef tips or strip steak for the most tender result. Adapted from The Recipe Critic.