Home›Recipes›Main Dishes›Slow Cooker Mongolian Beef← Back to recipesMain DishesSlow Cooker Mongolian Beef Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAggiungi al pasto o al piano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAggiungi tutto alla lista della spesaClear checks1 1/2 lb (680 g) flank steak, thinly sliced across the grainAggiungi alla lista della spesa1/4 cup (30 g) cornstarchAggiungi alla lista della spesa2 tbsp (30 mL) olive oilAggiungi alla lista della spesa1/2 tsp minced garlic (about 1 clove)Aggiungi alla lista della spesa3/4 cup (180 mL) soy sauceAggiungi alla lista della spesa3/4 cup (180 mL) waterAggiungi alla lista della spesa3/4 cup (150 g) packed brown sugarAggiungi alla lista della spesa1 cup (110 g approx.) grated carrotsAggiungi alla lista della spesaSliced green onions, for garnishAggiungi alla lista della spesaInstructionsPut the sliced flank steak and cornstarch in a resealable bag and shake until the beef is evenly coated.Add the olive oil, garlic, soy sauce, water, brown sugar, and carrots to the slow cooker and stir to combine.Add the coated beef and stir again until it is covered with the sauce.Cook on high for 2-3 hours or on low for 4-5 hours, until the beef is tender and cooked through.Serve over rice and garnish with sliced green onions.NotesThis preserves the quantities shown on the original printed page. The current website has minor wording and timing updates.Keep cookingRelated recipesMore in Main Dishes → Main DishesBeef and Broccoli4 servings30 min Main DishesChicken Piccata30 min Main DishesClassic Meatloaf8 servingsRest: 15 min Main DishesEasy Chicken Parmesan4 servings
