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crock pot mongolian beef

(3 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Forget Chinese takeout, make one of the best crock pot recipes for beef with this recipe. Made with flank steak, peanut butter, ginger, garlic, soy sauce & more, this recipe is restaurant quality!

(3 ratings)
yield 2 serving(s)
cook time 4 Hr

Ingredients For crock pot mongolian beef

  • 1 1/2 lb
    flank steak
  • 5 clove
    garlic, minced
  • 5
    green onion (both greens & whites), chopped - 1 is for garnish
  • 1 Tbsp
    onion flakes, dehydrated
  • 1/2 c
    soy sauce, low sodium
  • 1/2 c
    white wine
  • 1/4 c
    cooking sherry
  • 1 Tbsp
    white wine vinegar
  • 1 tsp
    sesame oil
  • 1 tsp
    molasses
  • 1 tsp
    ginger powder
  • 1/4 tsp
    black pepper
  • 1 tsp
    red pepper flakes
  • 2 Tbsp
    peanut butter, creamy
  • 3 Tbsp
    dark brown sugar
  • 1/4 c
    cornstarch

How To Make crock pot mongolian beef

  • 1
    Slice your meat in thin strips & toss in a Ziploc bag with cornstarch.
  • 2
    Add all of the liquid & dried spices to your crock pot & the peanut butter & mix well. Add the garlic, dehydrated onion & 3 of the sliced green onions.
  • 3
    Put your meat on top & toss gingerly to coat.
  • 4
    Cover & cook on low for 4 - 6 hours. Flank steak is thin & have very little fat & will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.
  • 5
    The meat is done when it is no longer pink & has reached desired tenderness. Usually done after 4 hours on low.
  • 6
    Serve over steamed or fried rice & garnish with freshly sliced green onion.
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