Mongolian Beef has always been a favorite in our household, a dish that brings a touch of the exotic to our Midwestern table. I remember the first time I tried it at a small family-run restaurant during a rare trip to the city. The flavors were so different from the hearty casseroles and roasts I was used to. Over the years, I've adapted this recipe for the slow cooker, making it a comforting and easy meal that fits perfectly into our rural lifestyle. It's a wonderful way to bring a bit of adventure to your dinner table, and the slow cooker does all the work, leaving you with tender, flavorful beef that's perfect for those chilly evenings.
This Slow Cooker Mongolian Beef pairs beautifully with a simple side of steamed broccoli or green beans, which add a lovely crunch and freshness to the meal. A crisp green salad with a light vinaigrette can also complement the rich flavors of the beef. And if you're feeling indulgent, a slice of homemade apple pie for dessert would make this meal truly special.
Slow Cooker Mongolian Beef with Wide NoodlesServings: 4
Ingredients1 1/2 pounds flank steak, thinly sliced
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
3 green onions, sliced
8 ounces wide noodles
Directions1. In a large bowl, toss the sliced flank steak with cornstarch until well coated.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the beef and sear until browned on all sides. This should take about 2-3 minutes per side.
3. Transfer the browned beef to the slow cooker.
4. In a separate bowl, mix together the soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes. Pour this mixture over the beef in the slow cooker.
5. Cover and cook on low for 4-5 hours, or until the beef is tender.
6. About 15 minutes before serving, cook the wide noodles according to package instructions. Drain and set aside.
7. Stir the sliced green onions into the beef mixture in the slow cooker.
8. Serve the Mongolian beef over the cooked wide noodles, garnished with additional green onions if desired.
Variations & TipsFor a bit of extra flavor, you can add a splash of sesame oil to the sauce mixture. If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of Sriracha. For a gluten-free option, use tamari instead of soy sauce and serve over rice noodles or steamed rice. You can also add vegetables like bell peppers or snap peas to the slow cooker for a more colorful and nutritious meal.
