Description
A high-protein, meal-prep friendly slow cooker Mongolian beef that stays tender and flavorful. This easy recipe keeps you full and energized throughout the afternoon without the takeout guilt.
Ingredients
Scale
- 1.5 lbs flank steak, sliced against the grain into thin strips
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup low-sodium chicken broth
- 1/3 cup dark brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp toasted sesame oil
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
- 4 stalks green onions, sliced (white parts for cooking, green parts for garnish)
Instructions
- Slice the flank steak against the grain into thin strips and place in a bowl.
- In a separate bowl, whisk together soy sauce, chicken broth, brown sugar, minced garlic, minced ginger, sesame oil, and red pepper flakes until sugar is dissolved.
- Place beef strips in a 6-quart slow cooker and pour the sauce over the top. Toss gently to coat.
- Cover and cook on LOW for 4 to 6 hours until beef is tender but not falling apart.
- During the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the sauce to a glossy consistency.
- Garnish with sliced green onions and serve over steamed rice or cauliflower rice.
Notes
Slice beef against the grain for tenderness. Do not cook on HIGH for too long or the beef may become tough. If the sauce is too thin, leave the lid off for the last 15 minutes to reduce. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 24
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 35
Keywords: slow cooker mongolian beef, meal prep, high protein dinner, easy slow cooker recipes, flank steak, healthy takeout alternative