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This crock pot Mongolian beef pairs well with steamed rice. I always serve it with a green vegetable on the side such as broccoli or asparagus. Of course, there are many other sides that would work as well, but I love the fresh counterpart of a lightly steamed veggie.
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To begin with this particular recipe, we must first prepare a few components. You can cook crock pot mongolian beef using 9 ingredients and 3 steps. Here is how you cook that.
Composition needed to make Crock pot Mongolian beef:
- 1 1/2 lbs flank steak, cut into thin strips (my local grocery store sells stir-fry beef already sliced)
- 1 cup brown sugar
- 1 cup water
- 1 cup soy sauce
- 2 tsp olive oil
- 1/2 cup shredded carrots
- diced green onion
- 1 cup bread crumbs
- sesame seeds
Bill and I love ethnic food and Mongolian Beef is a favorite. Normally, I make it on the stove top but it can be a bit messy, and I wanted something a little simpler. Typically Mongolian beef is made with soy sauce, brown sugar, ginger, and garlic. I like mine to be a little sweet and spicy, so I add some Sriracha to it as well.
Directions to cook Crock pot Mongolian beef:
- Take meat and bread crumbs and put them in a bag, and shake until coated.
- Put everything but the onions, sesame seeds, and half the brown sugar in the crock pot, and cook on high for 4 hours, or low for 6.
- Add the rest of the brown sugar as you go to thicken the sauce. Serve over rice, and garnish with the onions and sesame seeds, and enjoy!
Its, Crockpot Mongolian beef and who would have ever thought you could make it in a slow cooker! The flavor really developed and made it a meal that we each again and again. If you love to order Mongolian Beef in a restaurant, try this crock pot recipe on for size. Make this Crockpot Mongolian Beef for dinner tonight! Tender flank steak is full of amazing flavor, and takes just minutes to prepare.
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