Home›Recipes›Main Dishes›Slow Cooker Mongolian Beef← Back to recipesMain DishesSlow Cooker Mongolian Beef Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeDodaj do posiłku lub planu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsDodaj wszystko do listy zakupówClear checks1 1/2 lb (680 g) flank steak, thinly sliced across the grainDodaj do listy zakupów1/4 cup (30 g) cornstarchDodaj do listy zakupów2 tbsp (30 mL) olive oilDodaj do listy zakupów1/2 tsp minced garlic (about 1 clove)Dodaj do listy zakupów3/4 cup (180 mL) soy sauceDodaj do listy zakupów3/4 cup (180 mL) waterDodaj do listy zakupów3/4 cup (150 g) packed brown sugarDodaj do listy zakupów1 cup (110 g approx.) grated carrotsDodaj do listy zakupówSliced green onions, for garnishDodaj do listy zakupówInstructionsPut 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
