Crockpot Mongolian Beef
Crockpot Mongolian Beef, tender beef coated with a sweet, savory sauce and vegetables. A popular takeaway Chinese recipe in America. You usually make it in the wok, but it's even simpler to make it in the slow cooker!
Ingredients
- 1¼ pound chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons sunflower oil
- 2 cloves garlic finely chopped or squeezed
- ⅔ cup light soy sauce
- ½ cup dark brown sugar
- 3 carrots peeled and sliced into small cubes
- 1 tablespoon sesame oil
- 2 tablespoons sweet chili sauce
- 1 teaspoon ground ginger
- ½ cup water
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the beef into thin strips or small cubes.1¼ pound chuck roast
- Put the meat in a bag, add the flour, and keep the bag closed. Then shake up and down well, so the meat is coated with flour.2 tablespoons all-purpose flour
- Put some oil in the pan and stir-fry the garlic for thirty seconds. Then add the meat and fry until brown.2 tablespoons sunflower oil, 2 cloves garlic
- Place the meat in the slow cooker.
- Add and pour in the rest of the ingredients and mix well.⅔ cup light soy sauce, ½ cup dark brown sugar, 3 carrots, 1 tablespoon sesame oil, 2 tablespoons sweet chili sauce, 1 teaspoon ground ginger, ½ cup water
- Set the slow cooker to low and cook for 6 to 8 hours.
NOTES
1. Chuck roast: You can also use a round roast (top or bottom) or tri-tip roast for this Mongolian beef.
2. Spicy: If you want more spice, add extra chili pepper, chopped finely.
3. Slow cooker setting and time: Set the slow cooker to low and let the meat cook for 6 to 8 hours. If you set the slow cooker to high, this Mongolian beef is ready in 4–6 hours.
4. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight of the meat, add ¼–⅓ cup (50 to 100 ml) of extra liquid.
5. Storage
Let the Mongolian beef cool down quickly
- Refrigerator: This recipe will keep covered in the fridge for three days.
- Freezer: Store in a freezer box and bag for up to 3 months.
- Reheat: Add two tablespoons of water and heat until the meat is warm.
Nutrition
Calories: 533kcal | Carbohydrates: 42g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 2433mg | Fiber: 2g | Sugar: 34g | Vitamin A: 7662IU | Vitamin C: 3mg | Iron: 5mg
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