Ingredients:
– 1 1/2 lbs flank steak, thinly sliced against the grain
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 3/4 cup soy sauce (low sodium preferred)
– 3/4 cup brown sugar
– 1/4 cup water
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1/2 teaspoon red pepper flakes (optional, for heat)
– 1 large onion, sliced
– 2-3 green onions, chopped (for garnish)
– Sesame seeds (for garnish, optional)
– Cooked white rice (for serving)
#### Instructions:
1. **Prepare the Beef:**
– In a large bowl, toss the thinly sliced flank steak with cornstarch, ensuring each piece is well-coated. Shake off any excess cornstarch.
2. **Sear the Beef (Optional):**
– Heat the vegetable oil in a large skillet over medium-high heat.
– Add the coated beef slices and sear for 1-2 minutes on each side until they are browned. This step is optional but adds a nice texture to the beef.
3. **Prepare the Slow Cooker:**
– In the slow cooker, combine soy sauce, brown sugar, water, minced garlic, minced ginger, and red pepper flakes (if using). Stir well to dissolve the sugar.
4. **Add the Ingredients:**
– Add the browned beef slices to the slow cooker and stir to coat them with the sauce.
– Add the sliced onion on top of the beef.
5. **Cook:**
– Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender and the sauce has thickened.
6. **Finish and Serve:**
– Stir the beef mixture in the slow cooker to ensure it is well-coated with the sauce.
– Serve the Mongolian beef over cooked white rice.
– Garnish with chopped green onions and sesame seeds, if desired.
Enjoy your delicious Slow Cooker Mongolian Beef!
