Home›Recipes›Main Dishes›Slow Cooker Mongolian Beef← Back to recipesMain DishesSlow Cooker Mongolian Beef Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAan maaltijd of plan toevoegen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles aan boodschappenlijst toevoegenClear checks1 1/2 lb (680 g) flank steak, thinly sliced across the grainAan boodschappenlijst toevoegen1/4 cup (30 g) cornstarchAan boodschappenlijst toevoegen2 tbsp (30 mL) olive oilAan boodschappenlijst toevoegen1/2 tsp minced garlic (about 1 clove)Aan boodschappenlijst toevoegen3/4 cup (180 mL) soy sauceAan boodschappenlijst toevoegen3/4 cup (180 mL) waterAan boodschappenlijst toevoegen3/4 cup (150 g) packed brown sugarAan boodschappenlijst toevoegen1 cup (110 g approx.) grated carrotsAan boodschappenlijst toevoegenSliced green onions, for garnishAan boodschappenlijst toevoegenInstructionsPut 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
