How to make slow cooker Mongolian beef (video)

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Whenever I serve an Asian-style meal, my family and friends usually go crazy with joy. This Mongolian beef recipe does just that. You will no longer need to order takeout!
Serve this dish over steamed white rice. You can make it mild by eliminating the sambal or extra spicy (how I like it) by adding a few Thai bird chili peppers. Either way, you will have a dish that everyone will love!
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Cooktop Cove 
Slow cooker Mongolian beef
8
30 minutes
5 hours
5 hours, 30 minutes
2 pounds flank steak, sliced very thin
3 tablespoons cornstarch
¼ cup canola oil
½ cup soy sauce
½ cup brown sugar
½ cup water
½ cup hoisin sauce
2 tablespoons sambal chili sauce
3 tablespoons garlic, minced
1 medium-sized onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ cup sliced green onion
In a large mixing bowl, toss flank steak and cornstarch so that the steak is evenly covered.
Preheat a large wok or saute pan to medium high and add canola oil. When oil becomes hot, add beef and fry for 4 minutes, or until golden brown. This can be done in batches.
In a medium-sized mixing bowl, combine soy sauce, brown sugar, water, hoisin sauce, sambal and garlic.
Transfer beef into a 6-quart slow cooker. Add yellow onions and bell peppers. Pour soy sauce mixture into slow cooker. Mix well.
Set slow cooker to low and cook for 5 hours.
Garnish with greens onions.
Pro Tip: For a spicier dish, add a couple Thai bird chili peppers! For crunchier bell peppers, add them after 4 hours instead of at the beginning.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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This is a great recipe. Satisfying to make, and incredibly good to eat; the classic combination of beef, mustard, mushrooms and onions is showcased here in all its savory glory.
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