Wednesday, July 27, 2016

My Recipe Box - Slow Cooker Mongolian Beef

I have seen hundreds of recipes for slow cooker Mongolian beef online that are pretty much all the same. Some claim this is as good as P.F. Chang's, I have made P.F. Chang's and this IS better.

I made this for the first time. John pronounced as a keeper so here it is. I found it a little salty due to the amount of soy.

Red are my additions.


1 ½ pounds Flank Steak, sliced
¼ cups Cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce I used gluten free soy
¾ cups Water
¾ cups Brown Sugar
½ cups grated Carrot
⅓ cups slice Green Onion (Scallion)
Green peppers
Snow peas
Sriracha sauce (hot chili sauce)
Chinese 5 spice


Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
Serve over rice.


  1. Maybe it would have been less salty with low sodium Tamari sauce?

  2. I might avoid the hot sauces, but everything else about it sounds good.

  3. I don't know what flank steak is- the kind you use for braising?- but it certainly sounds good. :) :)


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