Description
Mongolian Beef brings sizzling Asian flavors to your dinner table with tender slices of beef coated in a glossy, sweet-savory sauce. Juicy strips of meat dance with green onions, creating a quick and irresistible meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 1.2 kilograms (2.6 pounds) beef blade steak
Sauce Ingredients:
- ¾ cup (180 milliliters) soy sauce
- ½ cup (100 grams) brown sugar
- ¼ cup (30 grams) cornflour
Aromatics and Cooking Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon grated ginger
- 4 cloves garlic, crushed
Garnish:
- Shallots, to garnish
Instructions
- Trim excess fat from the ribeye or flank steak, ensuring clean cuts, and slice meat diagonally against the grain into thin 0.4-inch (1 cm) strips for tender, easy-to-eat portions.
- Generously coat each beef slice with cornstarch (cornflour), creating a light, even dusting that will help seal in moisture and create a delicate crispy exterior when cooking.
- In a mixing container, combine freshly grated ginger, finely minced garlic, dark brown sugar, low-sodium soy sauce, and neutral vegetable oil, whisking until the ingredients form a harmonious, smooth marinade.
- Gradually pour 4 fluid ounces (120 milliliters) of water into the marinade, stirring consistently to ensure complete integration and a balanced flavor profile.
- Carefully pour the prepared sauce over the cornstarch-coated beef strips in the slow cooker, ensuring each piece is thoroughly and evenly covered with the aromatic liquid.
- Program the slow cooker to high temperature and cook for 3.5 to 4 hours, gently stirring the beef mixture approximately halfway through the cooking time to promote uniform sauce distribution and prevent sticking.
- After cooking is complete, let the Mongolian beef rest for 5-10 minutes to allow flavors to meld and sauce to slightly thicken.
- Garnish with thinly sliced green onions (shallots) and serve immediately over steamed jasmine rice with a side of lightly seasoned steamed broccoli or mixed vegetables.
Notes
- Marinating the beef in cornflour creates a protective layer, ensuring tender and crispy texture.
- Ginger and garlic add robust, aromatic flavors that transform ordinary steak into a restaurant-quality dish.
- Slow cooking allows the meat to absorb the sweet and savory sauce, developing deep, complex taste profiles.
- Brown sugar balances the salty soy sauce, creating a harmonious blend of umami and caramelized notes.
- Minimal ingredients and simple technique make this recipe achievable for home cooks with limited culinary skills.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 530 kcal
- Sugar: 15 g
- Sodium: 1,200 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg