Mongolian Beef actually has its origin in Taiwanese Mongolian Barbeque, which has nothing to do with either Mongolia or barbeque. Slow Cooker Mongolian Beef takes the stir-fried, sweet, sour, and savory flavors of the traditional dish and makes it easy. With just 10 minutes of prep time, you can have Slow Cooker Mongolian Beef and its tangy, salty, slightly spicy sauce made essentially for you. Nothing says welcome home than seeing this meal ready to eat!
Ingredients• 1 1/2 pounds flank steak, sliced into thin strips • 1/4 cup cornstarch • 2 tablespoons olive oil • 3/4 cup soy sauce • 1/2 teaspoon garlic, minced • 3/4 cup water • 3/4 cup brown sugar • 1 cup carrots, grated • rice, optional cooked, for serving • green onions, optional, for garnish
Add together the flank steak slices and cornstarch to a large resealable bag. Seal the bag and shake it thoroughly to coat the steak.
Add the olive oil, soy sauce, minced garlic, water, brown sugar, and carrots into the slow cooker, mixing to combine.
Add the coated flank steak slices to the slow cooker and mix it until everything is evenly coated in the sauce.
Cook in the slow cooker until the flank steak is cooked through and tender, for either 4-5 hours on low or 2-3 hours on high.
Serve hot over rice and sprinkled with green onions.