Mongolian Beef is one of those dishes that feels like a takeout treat but is surprisingly easy to make at home. Originating from Chinese-American cuisine, it's known for its savory and slightly sweet flavor profile. I love making this dish on a busy weekday because it requires just four ingredients and a slow cooker, making it a perfect set-and-forget meal. Plus, it fills the house with a delicious aroma that makes coming home after a long day so rewarding.

This Mongolian Beef pairs beautifully with steamed jasmine or basmati rice, which soaks up the flavorful sauce perfectly. For a bit of color and crunch, you might also consider serving it with a side of steamed broccoli or snap peas. If you're feeling adventurous, a light cucumber salad with a tangy dressing can add a refreshing contrast to the rich beef.

Servings: 4

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

1. Place the thinly sliced flank steak in the slow cooker.

2. In a small bowl, mix together the soy sauce, brown sugar, and minced garlic.

3. Pour the sauce mixture over the beef in the slow cooker, ensuring all pieces are coated.

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

5. Once cooked, give it a good stir and serve hot with your choice of sides.

For a bit of heat, you can add a teaspoon of crushed red pepper flakes to the sauce mixture. 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. For a more veggie-packed meal, toss in some sliced bell peppers or onions with the beef. And if you're watching your sodium intake, opt for a low-sodium soy sauce.

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