Crock Pot Mongolian-Style Beef: A Weeknight Comfort Classic

I remember the first time I tried Mongolian Beef. It was at a tiny, family-run restaurant tucked away in a strip mall. The aroma alone – a sweet and savory dance of soy, ginger, and garlic – was enough to pull me in. Each bite was a revelation: tender beef, a rich, glistening sauce, and that satisfying hint of spice. I’ve spent years trying to recreate that perfect balance of flavors at home, and this crock pot version is my tribute to that cherished memory.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 5-6 hours
• Total Time: 5 hours 10 minutes – 6 hours 10 minutes
• Servings: 4
• Yield: Variable, depends on serving size
• Dietary Type: Can be made Gluten-Free

Ingredients

• 1 lb beef flank steak, sliced thinly across the grain
• 1 medium white onion (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
• ½ cup light soy sauce or ½ cup Bragg’s liquid aminos (for gluten-free)
• ½ cup dry sherry
• ½ cup chicken broth
• 1 tablespoon minced garlic
• 2 tablespoons hoisin sauce
• ¼ cup dark brown sugar
• 1 tablespoon ground ginger
• ½ – 1 teaspoon red pepper flakes, to taste
• ¼ cup cornstarch
• 1 cup cut scallion, in 1.5-inch pieces (green onions)
• ⅓ cup fruity white wine

Equipment Needed

• Crock Pot / Slow Cooker
• Large Ziploc bag
• Cutting board
• Knife

Instructions

1. Begin by preparing the beef. Slice the flank steak thinly across the grain. The strips should be about 2 to 3 inches long each. Set the sliced beef aside. Cutting against the grain is crucial for tenderizing the beef.

2. In a bowl, whisk together the onion, soy sauce (or Bragg’s liquid aminos), sherry, chicken broth, garlic, hoisin sauce, brown sugar, ginger, and red pepper flakes. The amount of red pepper flakes can be adjusted to suit your preferred level of spiciness.

3. Pour the sauce mixture into the crock pot.

4. Place the cornstarch in a large Ziploc bag. Add the sliced beef to the bag. Seal the bag and toss well to ensure the beef is evenly coated with the cornstarch. This step helps thicken the sauce and creates a slight crust on the beef as it cooks.

5. Add the coated beef into the crock pot, gently pushing it down into the liquid to ensure it is mostly submerged. Pour the white wine over the beef; do NOT stir at this point.

6. Cover the crock pot and cook on low for 4 to 5 hours.

7. An hour before you are ready to serve, turn the crock pot to high. Add the cut scallions, stir well to combine, and cook for an additional hour. This final hour allows the scallions to soften slightly and infuse their flavor into the sauce.

8. Give the Mongolian Beef a final stir before serving. Serve hot over rice or noodles.

Expert Tips & Tricks

• Beef Selection: While flank steak is recommended, you can also use skirt steak or even sirloin, though you may need to adjust the cooking time slightly depending on the cut.
• Spice Level: Taste the sauce before adding the beef and adjust the amount of red pepper flakes to your preference. If you’re sensitive to spice, start with a ¼ teaspoon and add more as needed.
• Thickening the Sauce: If the sauce is not as thick as you’d like after cooking, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the crock pot during the last 30 minutes of cooking time.
• Low Sodium: Use low-sodium soy sauce or Bragg’s Liquid Aminos to reduce the overall sodium content of the dish.

Serving & Storage Suggestions

Serve the Crock Pot Mongolian Beef hot over a bed of fluffy rice or your favorite type of noodles. Garnish with extra scallions or a sprinkle of sesame seeds for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave the Mongolian Beef until heated through, or warm it in a saucepan over medium heat, adding a splash of water or broth if needed to prevent it from drying out. Freezing is not generally recommended, as the sauce may become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	524 kcal	N/A
Calories from Fat	101 g	N/A
Total Fat	11.2 g	17%
Saturated Fat	4.5 g	22%
Cholesterol	58 mg	19%
Sodium	2356 mg	98%
Total Carbohydrate	37.3 g	12%
Dietary Fiber	1.9 g	7%
Sugars	19.3 g	N/A
Protein	37.1 g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Replace the soy sauce with Bragg’s Liquid Aminos or a gluten-free soy sauce alternative.
• Spicy Mongolian Beef: Increase the amount of red pepper flakes to your liking. You can also add a dash of Sriracha or your favorite hot sauce to the sauce mixture.
• Vegetarian/Vegan: Substitute the beef with firm tofu, seitan, or portobello mushrooms. Adjust the cooking time as needed.
• Vegetable Boost: Add other vegetables to the crock pot, such as broccoli florets, bell peppers, or snap peas, during the last hour of cooking.
• Sweetness Adjustment: If you find the sauce too sweet, reduce the amount of brown sugar to your liking.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: Yes, you can substitute flank steak with skirt steak or sirloin, but adjust cooking time accordingly, monitoring tenderness.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce and slice the beef the night before and store them separately in the refrigerator. Combine them in the crock pot in the morning and cook as directed.

Q: How do I prevent the beef from becoming dry in the crock pot?
A: Ensuring the beef is submerged in the sauce and cooking on low heat for the recommended time helps prevent dryness.

Q: Can I freeze leftovers?
A: Freezing is not recommended as the sauce may become watery upon thawing.

Q: What kind of rice or noodles goes best with this dish?
A: White rice, brown rice, jasmine rice, or egg noodles are all excellent choices.

Final Thoughts

This Crock Pot Mongolian-Style Beef recipe is a wonderful way to enjoy a restaurant favorite in the comfort of your own home, with minimal effort. The slow cooking process infuses the beef with incredible flavor and tenderness, making it a perfect weeknight meal. I encourage you to try it and share your own twists and variations. Don’t hesitate to adjust the spice level, add your favorite vegetables, or experiment with different cuts of beef. I’d love to hear about your culinary adventures!