Ultimate Slow Cooker Mongolian Beef (Printable Version)

Tender beef simmered in sweet soy and hoisin sauce for a rich, flavorful main dish.

# What You'll Need:

01 - 2 pounds flank steak, thinly sliced against the grain

02 - 3/4 cup low-sodium soy sauce (or tamari for gluten-free)

03 - 2/3 cup brown sugar, packed

04 - 1/2 cup hoisin sauce

05 - 4 cloves garlic, minced

01 - Lightly spray the inside of your slow cooker with nonstick cooking spray.

02 - Place the sliced flank steak in the slow cooker.

03 - In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, and minced garlic until the sugar is mostly dissolved.

04 - Pour the sauce mixture over the beef and toss to coat evenly.

05 - Cover and cook on LOW for 4 hours, or until the beef is tender and the sauce is slightly thickened.

06 - Stir well before serving. Serve hot over steamed rice or with steamed vegetables.

01 -

The slow cooker does absolutely all the heavy lifting while you go about your day
That sauce hits every single craving spot sweet salty umami rich

02 -

Cornstarch mixed with cold water in the last 30 minutes turns that thin sauce into something that clings beautifully to every bite
Slicing against the grain is the difference between tender and tough every single time

03 -

Let the beef rest for five minutes after cooking before serving so the juices redistribute
Double the sauce ingredients if you love having extra for rice