Crockpot Mongolian Beef

Crockpot Mongolian Beef

-adapted from

  • 2 lbs Flank Steak
  • 6 T cornstarch
  • 3 T Olive Oil
  • 3 cloves of garlic, minced
  • 1 cup low sodium soy sauce
  • 1 cup water
  • 1/4 cup brown sugar
  • 1 cup grated Carrots
  • 1 bunch green onions
  • crushed red pepper flakes or Sriracha


Slice the flank steak into thin strips--or better yet, do as I did--ask the butcher at your grocery store to kindly slice it for you. He will happily oblige, and you will have just saved yourself a bunch of trouble. Add the flank steak and the cornstarch to a large ziploc bag, seal, and shake well to coat. In a crockpot, add oil, garlic, soy sauce, water, brown sugar, and carrots. Stir well to blend. Add beef/cornstarch mixture and mix well to coat beef with the sauce. Cook on high for 3 hours, or low for 5 hours. Stir in green onions and mix beef well to break apart (tends to clump together during cooking a bit). Serve over rice and sprinkle with crushed red pepper flakes or Sriracha if you need a little heat in your Mongolian beef as I do. 

Mongolian Beef 2.jpg

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