Toss raw beef flank steak in the slow cooker with these 4 ingredients. The result? Yummy in my tummy!

In the heart of the Midwest, where the fields stretch wide and the skies seem endless, we find comfort in meals that bring us together. This slow cooker Mongolian beef is a delightful blend of simplicity and flavor, reminiscent of the days when my grandmother would simmer hearty stews on the stove all day. While Mongolian beef might not be a traditional Midwestern dish, its rich, savory flavors have found a warm welcome in our home kitchens. With just five ingredients, it's a perfect recipe for those who want a taste of something exotic without straying too far from the familiar.

This Mongolian beef pairs beautifully with a side of fluffy white rice or buttery mashed potatoes, both of which soak up the savory sauce perfectly. For a touch of green, consider serving it alongside steamed broccoli or a crisp garden salad. A slice of homemade bread on the side wouldn't go amiss, either, offering a nod to the hearty meals of yesteryear.

Servings: 4

1 1/2 pounds flank steak, thinly sliced
1/2 cup soy sauce
1/2 cup brown sugar
4 cloves garlic, minced
1/4 cup cornstarch

Place the thinly sliced flank steak in a large bowl and toss with the cornstarch until evenly coated.

In the slow cooker, combine the soy sauce, brown sugar, and minced garlic, stirring until the sugar is dissolved.

Add the coated beef slices to the slow cooker, stirring to ensure each piece is covered in the sauce.

Cover and cook on low for 4-5 hours, or until the beef is tender and the sauce has thickened.

Serve hot, garnished with green onions if desired, over a bed of rice or alongside your favorite sides.

For a bit of heat, consider adding a teaspoon of red pepper flakes to the sauce. If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking. You can also add sliced bell peppers or onions for extra flavor and color. For a gluten-free version, use tamari instead of soy sauce.