Mongolian Beef slow cooker

Slice your flank steak against the grain. As you’re looking at the beef, you’ll see lines, like the grain on a piece of wood. You want to slice it across those lines, not alongside them. Doing this ensures an incredibly tender piece of beef.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add stew beef and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.

Step 2

To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.

Step 3

Add in coated flank steak and carrots and stir again until everything is coated in the sauce.

Step 4

Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.

Step 5

Serve over white rice and garnished with green onions and sesame seeds if desired.