Home›Recipes›Main Dishes›Slow Cooker Mongolian Beef← Back to recipesMain DishesSlow Cooker Mongolian Beef Scale ingredients½×1×2×3×MeasurementsBothUSMetric Abrir modo de cocinaPrint recipeAñadir a comida o plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAñadir todo a la lista de comprasClear checks1 1/2 lb (680 g) flank steak, thinly sliced across the grainAñadir a la lista de compras1/4 cup (30 g) cornstarchAñadir a la lista de compras2 tbsp (30 mL) olive oilAñadir a la lista de compras1/2 tsp minced garlic (about 1 clove)Añadir a la lista de compras3/4 cup (180 mL) soy sauceAñadir a la lista de compras3/4 cup (180 mL) waterAñadir a la lista de compras3/4 cup (150 g) packed brown sugarAñadir a la lista de compras1 cup (110 g approx.) grated carrotsAñadir a la lista de comprasSliced green onions, for garnishAñadir a la lista de comprasInstructionsPut 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
