Crock Pot Mongolian Style Beef Recipe

Name: Crock Pot Mongolian Style Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef flank steak, sliced thinly across the grain; 1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup); 1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos; 1/2 cup dry sherry; 1/2 cup chicken broth; 1 tablespoon minced garlic; 2 tablespoons hoisin sauce; 1/4 cup dark brown sugar; 1 tablespoon ground ginger; 1/2 - 1 teaspoon red pepper flakes, to taste; 1/4 cup cornstarch; 1 cup cut scallion, in 1 . 5 inch pieces (green onions); 1/3 cup fruity white wine

Servings: persons

1 lb beef flank steak, sliced thinly across the grain
1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
1/2 cup dry sherry
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/4 cup dark brown sugar
1 tablespoon ground ginger
1/2 - 1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

1
Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
2
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
3
Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
4
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
5
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
6
Stir, and serve over rice or noodles.
7
Note: if I wasn't doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb beef flank steak, sliced thinly across the grain, 1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup), 1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos, 1/2 cup dry sherry, and more.

Yes, Crock Pot Mongolian Style Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Mongolian Style Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions