Deeeeelish beyond belief….my husband loved it! I cooked it for my family today and my husband loved it. Served on jasmine rice. All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. It’s almost fool-proof as written and everyone loves it. I added dark soy sauce but cannot get your colour. Try coconut aminos if you don’t want all the salt! Hi Hege I’ve never doubled or tripled the recipe, but I would assume the cooking time would be about the same, maybe a little bit longer. Adding to the multitudes of comments praising this recipe–so easy and delicious! I found this months ago and have made it least every other week since. And your house will smell absolutely amazing. She used Steamed Cauliflower rice which I had never tried before and went really well together. I haven’t tested it using flour, so I can’t say for certain that it would work the same. If you’re going to use dried ginger, you’d need about 1/3 of the amount, since dried spices are much more potent than fresh. Absolutely delish! I added yellow onion & mushrooms. Loved it. Made this for the family tonight and it was voted a KEEPER! Forgot the most important part. I checked it at about 2:30 and it was not tender. Anyone ever marinated the meat overnight? I also grated the carrots, which made them kind of disappear but still tasted great! An hour before serving time, I added 1 cup shredded carrots, 1 sliced onion and 1 sliced pepper. That was too much salt for me. Will save this recipe. Love! This turned out PERFECT! And this meal is certainly not short on flavor! Maybe a different brand of soy sauce, or you could try using dark brown sugar? As a side added steamed broccoli. Am going to add some sliced water chestnuts and broccoli about an hour before serving to add a bit more “crunch” to the recipe. I would only add it during the last 30 minutes or so, so it doesn’t overcook . I cannot see anything of the ingredients that would have that in it. And less sugar. Or does it need the time to thicken? I have made this 3 times, once for my in laws. It looks good and I want to try it. Followed the recipe but added a couple of small onions chopped big and didn’t have any fresh ginger so substituted some stem ginger in a jar and ground ginger. I haven’t tested that, so I can’t say for certain. But I followed instructions except used a gallon zip lock back to shake the beef for coating. Served on jasmine rice. This slow cooker dish is the best! Add comma separated list of ingredients to exclude from recipe. It probably could just be whisked into the soy mixture at the beginning. My husband and 4 kids loved this tonight! Other than that, it is a GREAT weeknight meal when served with Jasmine rice (w/ a little sesame oil and salt added when cooking) and roasted broccoli florets (mixed w/ a little sesame oil and salt and then roasted at 400 for roughly 10 minutes). The results was delicious. Add sliced flank steak and cornstarch to a large resealable plastic bag. I was thinking to add more meat and cook again with the sauce I’m not sure if that would work. That’s all Wondering if making it without the sugar would still produce amazingness! Also not sure if the cornstarch is necessary for the instant pot version so will try without it next time. My family does not consume any added refined sugars. I don’t usually take the time to write a review but I have made this so many times that I feel obligated to return the favor. Especially when eating out. I haven’t tested it that way, but I think if you’re going to cook it longer than the 4 hours on low, I’d leave the meat whole. I’m glad you love the taste! But the recipe is just fine as is. The main thing I love so much about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely in the slow cooker, with no extra steps to take. I added more hot sauce cause we like it spicy Also, I followed the other reviewers’ advice and used less sugar (1/2 cup) and it was still a little too sweet. This looks amazing – I know my boys will love it! I used 1/2 cup soy sauce; 1/2 cup loosely packed brown sugar, enough cornstarch to completely coat the meat (I used triangle steak) and nearly 2 cups of water to get the right thickness. This recipe was very good but next time I won't add a red pepper or onion, as a previous reviewer had done. (I used powdered ginger- just as delicious!). Can you please tell me what the small black things are in the picture. Allrecipes is part of the Meredith Food Group. I only used about 1/2 cup of brown sugar, and I still thought it came out plenty sweet. Unfortunately for me, when I froze it for freezer meals the sauce separated and was extremely watery when I defrosted. Second time making it tonight, first time put it over saffron rice, gonna try it over buttery cauliflower rice tonight. I also add extra carrots and add snow peas. Delicious! Everyone had seconds, because it is so sweet/spicy in perfect proportions. I do believe he is making fun of all the people who completely change a recipe and then give it a poor rating! OMG! The only change I made to the recipe was omitted the Sricha sauce. This is a fantastic recipe w modifications. I’ve not tested this recipe using london broil, so I can’t say for certain, but I think that would work alright. I cut the steak into strips before the cornstarch step. Otherwise the same preparation process and other ingredients. I love it! Alternately, you can cook this on Low for 4 to 5 hours. Next time, I’ll use 1/3 cup of sugar. Looks delicious! I will definitely cut back on the soy sauce next time and try some other flavorings. Great recipe (awesome flavor) which I’m making for the 2nd time. I’ve not tested this recipe in an Instant Pot, so I can’t say for certain, although my guess is that it could be . I eliminated the bowls altogether. This was great! Thanks in advance! Hi there I don’t provide full nutritional information for my recipes, as I’m not a nutritionist and don’t want to inadvertently pass out incorrect information. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Probably one of my favorite mongolian beef for the slow cooker. SLOW COOKER MONGOLIAN BEEF Ingredients : 1 ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons Garlic mince, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup Carrots grated green onions for garnish. Even the low sodium is thousands of milligrams of sodium in one serving. Did you double every ingredient? Hello i dont have some ingredients avaialble but can i use flour instead of cornstarch? This is the 3rd recipe I have made from the Chunky Chef and we are HOOKED! Thank you, great recipe. REALLY GOOD and really easy! What Tool We Use to Make This Slow Cooker Mongolian Beef: Note: yes, we use a slow cooker (of course), but a reader emailed and asked why my slow cooker is gray (see photos) above. Must make it! You’re the best! But by 2:45 some marvelous chemical or thermodynamic reaction had taken place and it was just perfectly tender and flavorful. THANK YOU for this amazing, easy, pantry-ready recipe that we all love!!! A big hit with the WHOLE family. Maybe low sodium soy sauce and less of it? Could I add green beans in the crock pot next time? 4 hours on low is perfect and the meat was so good! We make get it going before church and ready when we get home. We had this tonight and it was delicious! How do you make Slow Cooker Mongolian Beef. This recipe was not bad, but it needs to have the sugar content cut back. Looks perfect for dinner any night! Ridiculously easy! I’m not sure, as it may need longer to cook to become tender. Can this be put together the day before ? Yes, we all make our own modifications to our personal preferences and that's fine. Currently on isolation & adapted this recipe today with store cupboard ingredients,sliced  chicken fillet thinly sliced red onion & carrots & Cooked in a casserole dish in the oven as I don’t have a slow cooker. I wanted my very first slow cooker recipe to be something fantastic…..and this Mongolian Beef recipe was EXACTLY that! I’m putting this into my regular recipe rotation for busy nights! Who here loves Chinese take-out style meals? Yes you can, and I would add them towards the end so they don’t turn to mush . Looks like a new family favorite! Love your recipes but it would be so helpful if ful nutritional info was included…..not just calories. I cooked a bag of “steamable” broccoli florets and some minute rice to make a meal.


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