Slow Cooker Mongolian Beef is a delicious and effortless way to enjoy the rich flavors of this popular Asian dish at home. Tender strips of beef are slow-cooked in a savory and sweet sauce made with soy sauce, brown sugar, and ginger, resulting in a sticky, flavorful coating. Perfect served over steamed rice or noodles, this recipe makes a satisfying weeknight dinner with minimal prep.

Ingredients:

• 2 pounds flank steak, thinly sliced against the grain
  
  

• 1/2 cup low-sodium soy sauce
  
  

• 1/2 cup brown sugar
  
  

• 1/2 cup water
  
  

• 1 tablespoon cornstarch
  
  

• 1/2 cup green onions, sliced
  
  

• 3 cloves garlic, minced
  
  

• 1 teaspoon fresh ginger, grated
  
  

• 2 tablespoons vegetable oil
  
  

• Cooked rice, for serving
  
  

Directions:

1. In a bowl, whisk together soy sauce, brown sugar, water, and cornstarch until smooth. Set aside.
   
   

2. Heat vegetable oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant.
   
   

3. Add sliced flank steak and sear quickly until browned but not cooked through, about 2 minutes per side. Transfer beef to the slow cooker.
   
   

4. Pour the soy sauce mixture over the beef in the slow cooker and stir to coat.
   
   

5. Cover and cook on low for 4-5 hours or on high for 2-3 hours until beef is tender and sauce is thickened.
   
   

6. Stir in sliced green onions just before serving.
   
   

7. Serve Mongolian beef over cooked rice.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 380 kcal
  
  

• Total Fat: 14 g
  
  

• Saturated Fat: 5 g
  
  

• Cholesterol: 85 mg
  
  

• Sodium: 950 mg
  
  

• Total Carbohydrates: 30 g
  
  

• Dietary Fiber: 1 g
  
  

• Sugars: 25 g
  
  

• Protein: 35 g