Slow Cooker Mongolian Beef

Husband it was more like stew

Added veggies (sauteed in pan before adding) but if you are gonna add anything make sure to add a bit more water to keep everything tender.

Half the brown sugar Less ish corn starch Less ish liquids Double garlic Double ginger Maybe add chili oil

So easy and pretty tasty. I’ll double the ginger and garlic next time and add some chilli/chilli oil

Easy and taste great!

Love this one pot recipe. Great flavours and quick to put together. I cooked the meat a bit longer because I buy cubed beef and the longer you cook it, the softer it is

I think I added a little too much soy sauce but it was sooo goood!!!

Excellent starting point, but I personally would add some more sweet and definitely add heat to this in the form of red pepper flakes.

De-lightful!

Wasn't a fan. The flavor was alright, but not good enough to make again. Visually reminiscent of canned dog food.

We made half with already cooked sliced roast beef we cubed up, added broccoli, and served with rice.

Added broccoli and red peppers and doubled the sauce. Made it over rice and added red pepper flakes

It definitely needs a bit more seasoning and kick to the dish. The sauce thickens as it cooks.

Do not let sit for longer than directions state. The meat will shred and be more of a stew/soup consistency, but still delicious!

Added broccoli and mushrooms after it cooked. Kids and hubby like it.

Highly recommend, I made the stove top version and it was on the table in 30 minutes and delicious.

This was so easy to make and was a HUGE hit in my house! My fiance said it's better than what he gets at our favorite restaurant.

Pretty tasty! Good advice to freeze the meat slightly to make thinly slicing easier. Added two tablespoons of chili garlic for spice and it’s perfect.

Added seasoned salt, broccoli and some spicy sauce blend but turned out super good

This is great. It was done at 3.5 hours on low.

Needs chilli - seal meat first and use flour add pepper as well as spring onion add coriander at end

Ended up using stew meat, so it was kind of tough, but the sauce is utterly delicious!

I mostly used this recipe for the sauce. I used quick steak and no corn starch and made the sauce first letting it come to a boil then cooking the steak in the sauce. It came so good.

Very good taste/work ratio. Only used as much corn starch as to barely coat the meat, not the full amount. Cooked for 5 hours on high/normal. Stirred half way through cooking.

The sauce was too thick. Even adding more water , it still took thick. Also, there are no side suggestions so we ended up making noodles, which gave it a weird texture. Plus from my last experiences, Mongolian beef is supposed to be spicy. There was no spice to this at all. Kinda disappointed

Good recipe but risks being either too sweet or too salty. I used diced braising steak since this was all that was available. I used light brown sugar & some more minced ginger and garlic than advised. During the last hour of cooking I added a dash of sriracha, sliced red bird's eye chillies and some sesame seeds. Beef was very tender. It was not too sweet or too salty - tasted great!

Easy to make and absolute amazing I messed up the sauce a bit. Probably to much starch but the flavor was still good. I reccomend just cooking it longer over medium heat

Sauce is good but meat came out really tough.

Sauce had a weird texture with the cornstarch. Would have preferred it less thick without that texture more like a juice to add to the meat as needed. Added rice to it and it was delicious!

It was good. I'd make it again, but reduce the amount of sesame oil. I feel like it's almost all we could taste. Not sure why!

I saw the reviews that said it needed more flavor so I seasoned the meat with a bit of salt, pepper, onion and garlic powder and browned the meat prior to cooking. I added a dash of siracha to the sauce. I cooked in the instant pot for 10 minutes and it came out perfect. I also did not add starch to the meat, instead I thickened up the sauce after cooking so it want too thick. It came out really good, even my picky eater liked it!

The sauce comes out too thick and starchy to smoothly coat everything and it tastes VERY salty. Even with low-sodium soy sauce all you can taste is the salt.

Can't be reheated properly because it has much too much starch

I have made Mongolian beef but used a different recipe in the past. Wish I had found the recipe I used the last time as this was not great. To sweet and not enough flavour. Will not be making again.

So ordered the meat online at Walmart and didn't realize sent me something similar to cubed beef but crossed referenced it and said could be used the same as flank steak. When the meat was done noticed quite a bit of grease so tried to drain most of it out before adding it to the rice. However, we should have had the rice separate from the meat and veggies I added because it was a little mushy. Overall we didn't like it so we might try a different version or just try and get this recipe right LOL.

It's delicious. We had it over rice. The sauce was enough to season the rice as well. I will make this again.

What a delicious crockpot recipe. My family loved this. We added lots of siracha though.

I read reviews that many decided the dish was too sweet and/or salty. I deviated by using a little less on the brown and amino acids instead of soy sauce. We loved this dish and will make again.

Need to be lighter on the soy and sugar as found it a bit on the sweet side. Also take care on searing chops if they are not too thick as they will overcook. Plus needed to add some paprika to give it a little lift or it would turn out bland.

Added broccoli and water chestnuts. Used less soy sauce and more brown sugar so it was sweeter vs. salty

Extremely salty, even with low sodium soy sauce.

This is absolutely delicious

Served over rice. Added a little more brown sugar, ginger and soy than the recipe called for but it turned out great! I would use stew meat next time for sure.

Good stuff 👌

I add shredded carrot and serve over udon noodles sprinkle with green onion and a drop of sour cream in bowls!!!

Everyone really enjoyed this. So easy with no left overs. Served four.

Could use sirloin steak

Did not taste like Mongolian beef.

This was amazing! I will be making this again!

Udon noodles with mangetout and tenderstem broccoli. More filling than you'd expect!

What a great recipe! Family of four with two young children. All members of the family enjoyed this recipe. Both my husband and I had seconds and there is still leftovers! I followed the recipe exactly as it was written and it was delicious. I am not a fan of salty foods so the low sodium was perfect I cooked on high for 2.5 hrs and the meat was juicy and not chewy.

Added frozen broccoli last hour of 3hrs on low, used less cornstarch.

The only thing I would do differently is add maybe 1/4 the amt of sugar. It was a little to sweet for me. But over all still really good

It was good could use more heat

I added more veges (broccoli, green beans) and served it with rice. Definitely needed the extra veges!

Best after 4 hours

I added steamed broccoli just before serving. Both kids loved it.

It was good! I put it on low for 5 hours and it kinda was overcooked. The meat completely fell apart and didn’t stay in the strips. The flavor is good, but will definitely cook it for the shorter time period.

good/good adj ingredients 7-3-22

This was delicious and very easy to make. Based on some comments about sauce getting too think, I did not use the full amount of cornstarch and it made a nice gravy consistency. I chose to do it on low for 4 hours and the meat fell apart.

Add more Veggies and sub for Venison.

Used stir fry beef for this. So far this is my second time making it with the stir fry beef. I just pop it in the instant pot using the slow cook setting and let it go for about an hour and then check on it. I don't cover the meat with cornstarch I add the cornstarch after the meat has cooked to get the sauce to the consistency I want. Also mix the cornstarch with a little cold water to dissolve it and then add it to the sauce because if you put the cornstarch straight in it will clump and won't dissolve mixing it with cold water first ensures that it is smooth

Highly delicious and very simple to make. Slicing the beef was the longest step but it melts in your mouth after 4 hours in the show cooker. I used blade steak. Next time I will probably add snow peas, broccoli and a teaspoon of ground black pepper. Also use the corn starch sparingly when coating the meat.

I substituted a nice venison backstrap for beef. It was tender and the flavor was fantastic. I doubled the sauce because we like extra over our rice.

Way too salty, even with low sodium soy sauce. Very thick and rich... too rich. Served with white rice and broccoli.. my kids loved it, but my husband and I couldn't finish our plates.

Gorgeous! I added some frozen spinach and a good tablespoon of ground pepper to spice it up a little. Served with Udon Noodles this time, and the spring onion tops to garnish. Delicious. Will make this a staple and so easy to put together and leave to gently cook while you get on with other things!

My husband and I thought this was good, but next time we will add some broccoli 🥦, red & green peppers, and tang it up a little with Asian sweet Chile sauce.

This was super easy and delicious. I used stew meat and even used my little 2qt crock pot. I'll definitely make it again. I switched the brown sugar to Swerve brown sugar to cut calories and carbs and it was still amazing.

Easy and delicious. I like to add broccoli and serve alongside lo mein.

The sauce was great but the meat texture was not awesome. My kids didn't like it at all.

It could have been so much better, but the quantities of the ingredients seem out of whack! Too much corn starch made the sauce really thick and goopy. Flavour wasn’t amazing, we added some fresh chillies to give it some extra oomph. I did enjoy the fresh onions on it and will probably try it again at some point but making some adjustments to quantities.