There’s something undeniably comforting about a bowl of meal that’s been cooked slowly and gently, and what’s better than that? Tender Crock Pot Mongolian Beef. Picture this: succulent pieces of beef cooked to perfection, marinated in a delightful combination of soy sauce, brown sugar, and garlic, resulting in a flavorful dish that practically melts in your mouth. This recipe isn’t just about sustenance; it’s about savoring the moment, enjoying time with loved ones, and perhaps even having a laugh or two over a hearty meal. Get ready; we’re about to dive into a delicious journey that will satisfy both your hunger and your soul.
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Tender Crock Pot Mongolian Beef
- Total Time: 375 minutes
- Yield: 4 servings 1x
Description
Succulent pieces of beef slow-cooked with soy sauce, brown sugar, and garlic for a melt-in-your-mouth dish.
Ingredients
- 2 pounds of flank steak, sliced thinly against the grain
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup beef broth
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 cup green onions, chopped
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (or any neutral oil)
- Sesame seeds for garnish (optional)
Instructions
- Begin by slicing the flank steak thinly against the grain.
- In a medium-sized bowl, whisk together soy sauce, brown sugar, beef broth, minced garlic, and grated ginger until the sugar is fully dissolved.
- Heat the vegetable oil in a skillet over medium-high heat. Once hot, lightly sear the beef slices for about 1-2 minutes on each side.
- Transfer the seared beef into the crock pot. Pour the soy sauce mixture over the beef, ensuring it’s well-coated.
- Toss in half of the chopped green onions and give it a gentle stir.
- Cover the crock pot and cook on low for 6 hours or on high for 3 hours.
- Once the cooking time is up, mix cornstarch with a little water to create a slurry.
- Stir this slurry into the beef mixture; let it cook for an additional 15-20 minutes uncovered.
- Before serving, sprinkle the remaining green onions and sesame seeds for garnish.
Notes
Consider prepping the ingredients the night before for convenience.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredients
To whip up this mouthwatering dish, you’ll need a collection of simple, but bold ingredients. Here’s what you’ll need:
- 2 pounds of flank steak, sliced thinly against the grain
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup beef broth
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 cup green onions, chopped
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (or any neutral oil)
- Sesame seeds for garnish (optional)
Substitutions and Optional Ingredients:
- Instead of flank steak, you could use beef brisket or even chicken thighs if you prefer chicken.
- Feeling adventurous? Add a splash of sriracha or red chili flakes for a spicy kick.
- If you want to enhance the flavor, a touch of oyster sauce or hoisin sauce can work wonders.
Timing
When it comes to preparing Tender Crock Pot Mongolian Beef, the timing fits perfectly into a busy lifestyle. Here’s the breakdown:
- Prep Time: 15 minutes
- Cooking Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 15 minutes (if using low) or 3 hours 15 minutes (if using high)
If you have a busy schedule, consider prepping the ingredients the night before. This way, you’re merely adding them to your crock pot in the morning, making dinner a breeze!
How to Make Tender Crock Pot Mongolian Beef
Making this dish is incredibly straightforward, and the results are simply fantastic.
Step 1: Begin by slicing the flank steak thinly against the grain. This is crucial; it ensures that the meat remains tender and easy to chew.
Step 2: In a medium-sized bowl, whisk together soy sauce, brown sugar, beef broth, minced garlic, and grated ginger until the sugar is fully dissolved.
Step 3: Heat the vegetable oil in a skillet over medium-high heat. Once hot, lightly sear the beef slices for about 1-2 minutes on each side. This step adds depth to the flavor.
Step 4: Transfer the seared beef into the crock pot. Pour the soy sauce mixture over the beef, ensuring it’s well-coated. Toss in half of the chopped green onions and give it a gentle stir.
Step 5: Cover the crock pot and cook on low for 6 hours or on high for 3 hours. If you can, cook it on low; it gives the beef time to absorb all those wonderful flavors.
Step 6: Once the cooking time is up, mix cornstarch with a little water to create a slurry. Stir this slurry into the beef mixture; it’ll thicken the sauce beautifully. Let it cook for an additional 15-20 minutes uncovered.
Step 7: Before serving, sprinkle the remaining green onions and sesame seeds for that extra pop of flavor and presentation.
Healthier Alternatives
If you’re looking to jazz up the recipe or accommodate dietary preferences, here are a few options:
- Vegetarian/Vegan Version: Swap the beef for tofu or tempeh. Make sure to marinate it well to build flavor.
- Low-Carb Options: Serve your beef over spiralized zucchini or cauliflower rice instead of traditional rice.
- Gluten-Free: Use tamari sauce instead of soy sauce to keep it gluten-free.
Serving Suggestions
Presentation can elevate your meal to another level. Serve your Tender Crock Pot Mongolian Beef over fluffy white rice or sautéed vegetables. For a crunch, add a side of vegetable spring rolls or a fresh salad topped with a tangy vinaigrette. As for drinks, a refreshing iced tea or some flavored sparking water would complement the rich flavors beautifully.
Common Mistakes to Avoid
While making this dish is straightforward, a few pitfalls could hinder your success:
- Not Cutting the Meat Properly: Always slice against the grain to ensure tenderness.
- Overcooking: Cooking beef too long can dry it out; follow the recommended cooking times.
- Ignoring the Marinade: Allowing the beef to soak in the sauce beforehand will enhance flavor tremendously.
- Not Thicken the Sauce: Forgetting to add the cornstarch slurry might leave you with a watery sauce instead of a luxurious coating for the beef.
Storage Tips
Once you’ve devoured your meat and you’re left with some scrumptious leftovers, proper storage is key to enjoying it for days.
- Refrigerator: Store any leftover Mongolian beef in an airtight container in the fridge for up to 3 days.
- Freezer: If you want to save it for later, freeze it in a freezer-proof container for up to 3 months. Be sure to cool it down before freezing.
- Reheating: For best results, reheat in a saucepan over low heat, adding a splash of water or broth to keep it from drying out.
FAQs
What can I serve with Mongolian Beef?
You can serve Mongolian Beef with steamed rice, stir-fried vegetables, or even over a bed of noodles to soak up all that delicious sauce.
Can I use a different cut of beef?
Absolutely! Cuts like beef brisket or chuck roast work well, but slicing against the grain is crucial for tenderness.
Can I make this dish ahead of time?
Yes! You can make Mongolian Beef ahead of time, store it in the fridge, and reheat it when needed.
Is this dish spicy?
Not typically! However, if you want some heat, feel free to add chili flakes or sriracha.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months for best quality.
Now you’re ready to make a family favorite that you’ll cherish for years to come!
Conclusion
Tender Crock Pot Mongolian Beef is more than just a meal; it’s an invitation to gather around the table, share stories, and enjoy good company. With simple ingredients and straightforward steps, you’ll find this recipe perfect for weeknight dinners or special occasions alike. So why not dive into this delicious journey? It’s just waiting for you to try. Explore related dishes and make your kitchen your new favorite hangout.