Slow Cooker Mongolian Beef over brown rice.

We don’t eat a lot of red meat but wow this is such a great recipe.  I found it in my old archives of recipes & so glad I did.  Super easy, economical dinner that turns into fabulousness via the slow cooker.  Perfect for a busy family.


2 lb flank steak
1/4 c of cornstarch
1/2 c of low sodium soy sauce
1/4 of good drinking quality white wine
1/2 tbl white wine vinegar
1 tsp of sesame oil
1 tsp of molasses
2 tsp of grated ginger
1/4 c of onion, diced
1/4 tsp of freshly cracked black pepper
1/2 tsp of crushed red pepper flakes
3 heaping tbl of brown sugar
1 tsp of nut butter (I used organic almond butter)
5 cloves garlic, minced
5 spring onions, chopped
Sesame seeds, toasted, for topping
Dried parsley, topping


Slice the meat (with the grain) into thin strips and then coat with the cornstarch.  Add the ingredients from soy sauce through spring onions.  Mix well.  Turn the slow cooker on low and add the meat.  Toss and cover.  Cook for 6-8 hours on low.

I served this over brown rice.  Then topped the meat with toasted sesame seeds and some dried parsley.


4 thoughts on “Slow Cooker Mongolian Beef over brown rice.

    • Shanna, You add them with the other ingredients. I adapted the recipe. I had it through the garlic, not the spring onions. You can also reserve some if you wish to top the meat prior to serving. :)

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