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Simple Crock Pot Mongolian Beef
This crock pot Mongolian beef turns ordinary flank steak into something truly wonderful. The beef gets incredibly soft, almost dissolving when you take a bite, while the rich blend of garlic and soy creates an irresistible sauce. I'm a big fan of letting my crock pot handle everything, bringing this takeout classic straight to my dinner table.
What Makes This Mongolian Beef Foolproof
The great thing about this crock pot Mongolian beef is how little effort it needs while delivering something that tastes just like takeout. Slow cooking makes the beef unbelievably soft while building those deep sweet-savory flavors. It's just what you need on hectic days when you want a knockout meal without spending hours in the kitchen.
Your Ingredients List
- Flank Steak: Cut it thinly across the grain for extra tenderness.
- Cornstarch: Gives you that wonderful consistency everybody craves.
- Soy Sauce: The foundation of our delicious sauce.
- Brown Sugar: Brings that perfect touch of sweetness.
- Carrots: They offer a lovely natural sweet flavor.
- Garlic: Boosts the taste of everything else.
Preparation Steps
- Prep Your Meat
- Cut it into thin slices then coat thoroughly with cornstarch.
- Create Your Sauce
- Combine that delicious mixture of soy sauce garlic and brown sugar.
- Load The Crock Pot
- Put in your beef and carrots then drizzle that tasty sauce over everything.
- Set And Forget
- Now just let your crock pot do its thing for several hours.
- Ready To Eat
- Scoop it onto steaming rice sprinkle with green onions and sesame seeds.
My Cooking Tips
Don't forget to slice your beef opposite the grain since it really helps with softness. Want more veggies? Throw in some broccoli or bell peppers right before it's done. Got an Instant Pot handy? This works wonderfully there too just brown the meat first. Any leftover portions taste fantastic and can be frozen easily for quick future meals.
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Frequently Asked Questions
- → What does cornstarch do for the beef?
- It makes the meat softer and also thickens the sauce while everything cooks.
- → Can I swap the beef for another cut?
- Flank steak works great, but thinly sliced sirloin or chuck steak can do the trick too.
- → Is the dish really sweet?
- The sweetness from brown sugar balances the soy sauce. You can use less sugar if you want it less sweet.
- → Are extra veggies okay to add?
- Totally! Try bell peppers or broccoli, but put them in during the last hour so they don’t get mushy.
- → Why use grated carrots?
- They dissolve into the sauce, adding natural sweetness and a bit of nutrition without feeling chunky.