This Slow Cooker Mongolian Beef is so quick and easy — throw everything in the crockpot and let it cook! Tender strips of steak, covered in a rich, dark sauce full of Asian flavours with a touch of sweetness.
I know sometimes it seems like a tragedy to put steak in the slow cooker.
When I sent my husband grocery shopping for this dish, I requested sirloin steak — a nice, lean, middle of the line steak. He purchased striploin steak — an incredible, but pricey, cut of steak we reserve only for the grill.
The crockpot does such an amazing job at tenderizing less expensive cuts of meat, there is really no need to go all out here!
Just throw everything in and let it cook away for a good part of the day and know that dinner is taken care of.
This Slow Cooker Mongolian Beef has a rich, dark sauce — not too sour or too spicy, compared to the Honey Balsamic Pulled Pork or the Sweet & Spicy Coconut Grilled Chicken. The flavours are a lot more subtle in this dish, and it goes perfectly over rice or noodles.
I love using my slow cooker for supper when I’m going to be home all day. Maybe that sounds weird to you, as it’s such a great appliance to use when you’re going to be gone all day. But sometimes I just love having a full day to “relax” (like that ever happens) and not even having to make supper when 5:00 rolls around. It’s about as good as a staycation gets for us these days.
So I put this in the slow cooker day on a rainy Monday off from work and spent a lazy afternoon on the couch — it was the perfect end to a long weekend!
The recipe makes a good amount of sauce. We like a lot of sauce, perfect for spooning over whatever else is on your plate!
How to Make Slow Cooker Mongolian Beef
- I have made this recipe and browned the beef first in a frying pan before adding it to the slow cooker. It’s an extra step that isn’t necessary, but the steak will hold in the juices instead of diluting the sauce.
- If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour — I put mine in for the whole cooking time. Once again, laziness. Do whatever works for you, and whatever your family prefers.
- If you like things spicy, feel free to add in a pinch of red pepper flakes when you’re stirring up the sauce!
{Slow Cooker} Mongolian Beef
This Slow Cooker Mongolian Beef is so quick and easy — throw everything in the crockpot and let it cook! Tender strips of steak, covered in a rich, dark sauce full of Asian flavours with a touch of sweetness.
Ingredients
-
1 1/2
lbs
steak
sliced very thin (I love using sirloin for this recipe) -
1
medium onion
sliced thin -
1
red pepper
sliced -
3/4
cup
water -
1/2
cup
soy sauce -
1/2
cup
hoisin sauce -
1/2
cup
apricot jam -
1
tbsp
garlic -
1/2
tsp
ground ginger -
3
tbsp
corn starch
Instructions
In the slow cooker, combine the water, soy sauce, hoisin sauce, apricot jam, corn starch, garlic, and ginger with a whisk until smooth.
Add steak, peppers and onions to the slow cooker (OPTIONAL: if you like your vegetables tender-crisp, add them in the last hour of cooking)
Cook on low for 5-6 hours or high for 3-4 hours. Serve over rice or noodles.
Recipe Notes
*See notes in post above regarding browning steak first and adding peppers later.
Nutrition Facts
{Slow Cooker} Mongolian Beef
Amount Per Serving
Calories 331
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 7g
35%
Cholesterol 69mg
23%
Sodium 1513mg
63%
Potassium 440mg
13%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
4%
Sugars 8g
Protein 26g
52%
Vitamin A
12.8%
Vitamin C
32.9%
Calcium
2.6%
Iron
15.4%
* Percent Daily Values are based on a 2000 calorie diet.
){kind=link}