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Slow Cooker Mongolian Beef

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This slow cooked Mongolian beef is sure to become a new family favourite. Served with rice and steamed vegetables is make a delicious mid-week meal.
Course Main Course
Prep Time 10 minutes
Cook Time 3 hours
Servings 4 people

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.