Crockpot Mongolian Beef

Crockpot Mongolian Beef

Crockpot Mongolian Beef – What, exactly, are the origins of Mongolian Beef? It’s definitely not Mongolian… In fact, in Mongolia, more often than not, meat is simply boiled and dipped in sauces–not exactly a stir-fry. As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef and added more sugar instead. Hence, the Mongolian Beef recipe was born. Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.” It’s a close cousin to “Singapore Noodles”, a dish that many actual Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint! So when we say our Mongolian Beef recipe is “authentic,” we simply mean that it’s very close to what one would expect from a restaurant––only better!

Crockpot Mongolian Beef

Crockpot Mongolian Beef

Ingredients

  • 2-½ lb. flank steak
  • ¼ Cup cornstarch
  • 2 tbs. olive oil
  • 1 tbs. garlic, minced
  • 1 tbs. ginger, grated
  • ¼ tsp. chili flake
  • ¾ Cup soy sauce
  • ¾ Cup water
  • ¾ Cup brown sugar, packed
  • 1 Cup carrot, grated
  • green onions for garnish

Directions

  1. Cut flank steak into thin strips, cutting across the grain.
  2. Put steak into a Ziploc bag with the cornstarch and shake to coat.
  3. Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker.
  4. Stir to combine, add the flank steak.
  5. Stir again until completely coated with sauce.
  6. Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender.
  7. About 30 minutes before done stir in the grated carrots.
  8. Can serve over rice, garnished with sesame seeds and green onions.

Thanks so much to BuzzFeed Food Recipes for the great video and tasty Crockpot Mongolian Beef recipe.