This Mongolian beef is perfect for those at home takeaway nights. It tastes just as good, if not better, than takeaway. Even better, it's made in the slow cooker which makes for an easy dinner.
This slow cooked beef tastes amazing served with rice and a side of steamed broccoli. It can easily be made with just the meat, but I added capsicum and carrots to increase the vegetable content. Feel free to leave them out or substitute with different vegetables if you prefer.
Ingredients
- Beef steak, cut into strips - Use a lean cut of beef. The beef could be substituted with diced chicken breast or chicken thigh.
- Cornflour - The cornflour (cornstarch) thickens the sauce.
- Sesame oil - The sesame oil adds a subtle flavour to the sauce, however this could be omitted if preferred.
- Garlic - Use fresh or jar garlic.
- Ginger - Use fresh or jar ginger.
- Brown sugar - The brown sugar could be replaced with white sugar, however the brown sugar gives the dish the slightest caramel taste.
- Low salt soy sauce - If using ordinary soy sauce, be sure to halve the amount used or the dish may be too salty.
- Water
- Carrots - Peel the carrots or leave them unpeeled, it totally depends on your personal preference.
- Red capsicum - The red capsicum (or bell pepper) can be substituted with a green or yellow capsicum.
- Spring onions - Also known as green onions. These can be omitted if preferred.
- Sesame seeds - Use white or black sesame seeds.
See recipe card for quantities.
Equipment
You will need a slow cooker for this recipe. As there is no searing involved, a slow cooker with a searing function is not necessary.
Storage
Store this Mongolian beef in an airtight container in the fridge for up to 3 days. Reheat using the microwave, or pop it back in the slow cooker for an hour or two.
This beef is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions.
Related
Looking for other recipes like this? Try these:
Slow Cooker Mongolian Beef
Equipment
- 1 slow cooker
Ingredients
- 700 grams beef steak cut into strips
- ¼ cup cornflour (cornstarch)
- 1 tablespoon sesame oil
- 4 cloves garlic minced or finely chopped
- 2 teaspoons ginger finely grated
- ⅓ cup brown sugar lightly packed
- ½ cup low salt soy sauce
- ¾ cup water
- 3 carrots cut into matchsticks
- 1 red capsicum deseeded and cut into matchsticks
- 4 spring onions thinly sliced
- 1 tablespoon sesame seeds for garnishing (optional)
Instructions
- Add the beef strips to a bowl along with the cornflour. Stir until the beef is evenly coated in the cornflour and set aside.
- Prepare your slow cooker, then add the sesame oil, garlic, ginger, brown sugar, soy sauce and water. Stir until all ingredients are well combined.
- Add the coated beef strips to the slow cooker along with the carrots and capsicum, and stir through the sauce ingredients.
- Cover with the lid and cook on high for 3 hours, or low for 5 hours.
- Just before serving, stir through the spring onions and sesame seeds.
Notes
- The sauce in this Mongolian beef contains a decent amount of soy sauce, so it's important to use salt reduced soy sauce. If you only have regular soy sauce on hand, try halving the amount you use from the ½ cup in the recipe to ¼ cup, otherwise you may find the end result much too salt
- Serve this Mongolian beef with cooked rice. It's also delicious with a side of steamed green vegetables.
Comments
No Comments