Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef simmered in rich sweet savory sauce, made effortlessly in slow cooker with just five simple ingredients.

# What You Need:

→ Beef

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

→ Sauce

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

# Directions:

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, arranging 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, ensuring all pieces are covered.
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.

# Expert Tips:

01 -
  • The sauce creates this incredible sticky glaze that coats every single piece of beef
  • Five minutes of prep time yields a dinner that tastes like you worked all afternoon
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Cutting against the grain means slicing perpendicular to those long muscle fibers you can see running through the meat
  • The sauce will look thin at first but thickens beautifully as it reduces in the slow cooker
  • Resist the urge to lift the lid too often, every time you do you add 15 minutes to the cooking time
03 -
  • Freeze the flank steak for 30 minutes before slicing, it becomes much easier to cut thin, even slices
  • Pat the beef dry with paper towels before adding it to the slow cooker for better browning

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