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Tender strips of flank steak slow cooked in a sweet and savory garlic-ginger soy sauce, creating a melt-in-your-mouth meal that’s easy to prepare and perfect for busy nights.

Ingredients

Scale
  • 2 pounds flank steak or top sirloin, thinly sliced against the grain
  • 6 tablespoons cornstarch
  • 3 tablespoons vegetable or avocado oil (optional, adds richness)
  • 3/4 cup low-sodium soy sauce
  • 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons freshly grated ginger or 1/2 teaspoon ground ginger
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 cup grated carrot (added in last 15 minutes)
  • 2 teaspoons sesame oil
  • 1–2 teaspoons rice wine vinegar
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. (Optional) Chill steak in the freezer about 20 minutes to firm for easier thin slicing.
  2. Slice the steak very thin against the grain.
  3. Toss the sliced steak with cornstarch until each piece is evenly coated.
  4. Whisk together soy sauce, brown sugar, water, rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes (if using).
  5. (Optional) Quickly sear the cornstarch-coated beef in a hot skillet for a minute or two per side for crisp edges.
  6. Place the coated beef in the slow cooker, pour the sauce over the beef, stir gently to coat, and drizzle in oil if using.
  7. Cover and cook on Low for 4 hours or on High for 2 hours, until the beef is tender and the sauce thickens.
  8. About 15 minutes before the end of cooking, stir in grated carrot, sesame oil, and rice vinegar.
  9. (Optional) For a thicker glossy sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 15 minutes.
  10. Serve the beef over steamed rice or noodles. Garnish with thinly sliced green onions and toasted sesame seeds.

Notes

Slice the steak thin against the grain for the most tender bites. A 20-minute chill in the freezer before slicing helps with thin, even pieces., Cornstarch thickens the sauce to create the desired glossy, sticky texture., Add vegetables like carrots in the last 15 minutes of cooking to keep them crisp-tender and colorful., Cooking on Low for 4-5 hours yields tender beef; High for 2-3 hours is a quicker option., Finish by stirring in sesame oil and rice vinegar to brighten flavors and mimic restaurant-style dishes.

Nutrition

Find it online: https://cozyovenkitchen.com/slow-cooker-mongolian-beef/