Easy Slow Cooker Mongolian Beef
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (1⅓ cups each)
  • 1¾ lbs flank steak, thinly sliced
  • ¼ cup cornstarch
  • 1 Tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tsp minced fresh ginger or ginger paste
  • ¾ cup water
  • ¾ cup reduced-sodium soy sauce
  • ¾ cup brown sugar, packed
  • 2 tsp Sriracha
  • 2 cups shredded carrots
  • sesame seeds, for garnish (optional)
  1. Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat steak in cornstarch; transfer to the slow cooker.
  2. In a medium bowl, whisk together the oil, garlic, ginger, water, soy sauce, brown sugar, and Sriracha. Pour over the steak and gently mix to coat steak. Top with carrots and cover slow cooker with the lid.
  3. Cook on low for 5-6 hours, until steak is cooked and tender.
  4. Serve over rice and garnished with sesame seeds, if desired.
Recipe slightly adapted from The Chunky Chef and originally The Slow Roasted Italian
Nutrition Information
Serving size: 1⅓ cups Calories: 356 Fat: 9.5 Carbohydrates: 35.2 Sugar: 25.5 Sodium: 1208 Fiber: 1.0 Protein: 31.0 Cholesterol: 82
Recipe by Prevention RD at https://preventionrd.com/2018/08/easy-slow-cooker-mongolian-beef-weekly-menu/