Slow Cooker Mongolian Beef transforms the traditional, intensely flavored Chinese restaurant favorite into a simple, home-cooked meal that’s both delicious and convenient. Tender slices of beef are slow-cooked to perfection in a savory sauce, making it a perfect dish for anyone looking to bring a touch of Asian cuisine into their kitchen with minimal effort.
The Story
Mongolian Beef, despite its name, is not actually Mongolian. It’s a dish that originated from Taiwanese chefs who were trying to cater to American tastes in Chinese-American restaurants. This adaptation for the slow cooker retains all the rich flavors of the original while simplifying the cooking process, making it accessible for home cooks everywhere to enjoy a restaurant-quality meal at home.
Why You Should Make
Opting for a slow cooker version of Mongolian Beef has several advantages. It requires less hands-on time, making it ideal for busy weekdays. Additionally, the slow cooking process ensures that the beef becomes incredibly tender and allows the flavors to develop more deeply. This recipe is perfect for those who love to come home to a ready-to-eat, comforting meal that’s packed with flavor.
How to Serve
Serve the Slow Cooker Mongolian Beef over a bed of steamed rice or noodles to soak up the delicious sauce. For a well-rounded meal, accompany it with steamed vegetables or a simple side salad. Garnish with additional green onions or a sprinkle of sesame seeds for an extra touch of flavor and texture.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop over low heat, adding a little water or broth if needed to loosen the sauce. This dish can also be frozen for up to 2 months and thawed in the refrigerator overnight before reheating.
Tips
- Cutting the flank steak against the grain will result in more tender pieces of meat.
- For an extra thick sauce, remove the beef once cooked and reduce the sauce in a saucepan over medium heat until it reaches your desired consistency, then pour it back over the beef.
- If you like a bit of heat, add red pepper flakes to the sauce for a spicy kick.
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