Slow cooker Mongolian beef is a simple, delicious and easy take-out weeknight recipe to make at home when you want to ditch delivery.
Spring break just wrapped out today and my children head back to school, it dawned on that we have six weeks till summer break. Can you imagine, it’s almost summer time and it felt like the year just started. In true meal planning fashion, I’m adding this Slow Cooker Mongolian Beef to our lineup this week and every other week after because I am trying to embrace my inner planner by making the best of the last few weeks of school. Plus, who doesn’t appreciate a take-out, fake-out weeknight recipe? Especially one that can be ready as you walk into the house after a hard day at work. I knew you would appreciate that.
What is in Mongolian Beef?
Traditionally Mongolian beef is seasoned flank steak and green onions, generously coated in a sweet and salty sauce however this version added broccoli to give it a nice hearty meal. To accompany your slow-cooker Mongolian beef, try this egg drop soup to round out your fake-out, take-out night. If you don’t have a crockpot on hand, here is one that comes highly recommended.
Slow Cooker Mongolian Beef
- 2 pounds stew beef, cut into bite-size pieces
- ¼ cup tapioca starch or cornstarch
- 1 teaspoon black pepper
- 1 large onion, thinly sliced
- 4-6 garlic cloves, minced
- 2 teaspoons grated ginger
- ½ cup coconut aminos (or soy sauce or gluten-free tamari)
- 2 tablespoons fish sauce
- 3 tablespoons honey
- 1 cup beef broth
- Shredded carrots, sesame seeds, and green onions for garnish
- Add beef, tapioca starch or cornstarch, and pepper to a large gallon bag. Zip closed and shake to fully coat the meat. Transfer to slow cooker.
- Add onions, garlic, coconut aminos or soy, fish sauce, honey, and beef broth to the slow cooker. Stir to combine.
- Cook on Low for 4-5 hours.
- Serve warm with broccoli and/or rice. Garnish with shredded carrots, sesame seeds, and green onions.