{Slow Cooker} Mongolian Beef

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This is another one of those CanadiAsian recipes I love.

It makes a rich, dark sauce — not too sour or too spicy, compared to the Honey Balsamic Pulled Pork or the Sweet & Spicy Coconut Grilled Chicken. The flavours are a lot more subtle in this dish.

SC Mongolian Beef

I love using my slow cooker for supper when I’m going to be home all day. Maybe that sounds weird to you, as it’s such a great appliance to use when you’re going to be gone all day. But sometimes I just love having a full day to “relax” (like that ever happens) and not even having to make supper when 4:30 rolls around. It’s about as good as a staycation gets for us these days.

So I put this in the slow cooker day on a rainy Monday off from work and spent a lazy afternoon on the couch — it was the perfect end to a long weekend!

The recipe makes a good amount of sauce. We like a lot of sauce.

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We are saucy people.

The sauce is great over plain noodles or rice, and I bet it would even be great over mashed potatoes.

*I have made this recipe and fried the beef briefly until browned in a large frying pan after tossing it in some corn starch. If you choose to do it that way, I find the sauce doesn’t get as much of a beefy flavour.

This time, I just threw everything in the slow cooker and let it go, because I was lazy. More of the juices from the steak seeped out into the sauce so the flavours of the sauce were a little diluted. This isn’t necessarily a bad thing — the flavour of the sauce is just a little milder. If you fry the beef first, the flavour of the sauce will be a bit stronger.

 If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour or hour and a half — I put mine in for the whole cooking time. Once again, laziness. Do whatever works for you, and whatever your family prefers. 

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{Slow Cooker} Mongolian Beef

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 5-6 servings

{Slow Cooker} Mongolian Beef

So quick and easy -- and using the slow cooker keeps the house cool in the summer! Slow cooker beef covered in a rich, dark sauce full of Asian flavours.

Ingredients

  • 1 1/2 - 2lbs steak, sliced very thin (I love using sirloin for this recipe)
  • 1 medium onion, sliced thin
  • 1 red pepper, sliced
  • 3/4 cup soy sauce
  • 1 cup water
  • 1 tbsp garlic
  • 1/2 tsp ground ginger
  • 1/2 cup hoisin sauce
  • 1/2 cup apricot jam
  • 3 tbsp corn starch
  • 3 tbsp water

Instructions

  1. * Place steak, peppers and onions in the slow cooker.
  2. Combine the soy sauce through apricot jam in a medium bowl. Pour into the slow cooker.
  3. Cook on low for 4-6 hours.
  4. Half an hour before you want to eat, turn the slow cooker to high. Combine the corn starch and water. Stir into sauce in the slow cooker to thicken.
  5. Serve over noodles or rice.

Notes

*See notes in post above regarding browning steak first and adding peppers later.

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http://www.thereciperebel.com/slow-cooker-mongolian-beef/

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32 Responses to {Slow Cooker} Mongolian Beef

  1. Lee willie August 30, 2014 at 6:01 pm #

    This sounds pretty nice, would this work with bone in chicken thighs, browned first?

    • Ashley August 30, 2014 at 6:38 pm #

      I think that would work very well! The sauce would add great flavour. I’m just not sure on the cooking time, with bone-in thighs, you might want to cook it a little longer.

  2. Kathy August 24, 2014 at 12:37 pm #

    So…has anybody tried adding other vegetables to this dish? Broccoli or baby carrots?
    Just curious….

    • Ashley August 24, 2014 at 7:25 pm #

      I’m sure both would be great, though I’m not sure about cooking time. The carrots might require more cooking time than the beef, and I’m not sure about the broccoli. It’s worth a shot!

  3. Michelle August 23, 2014 at 3:04 am #

    Hi Ashley,

    This really looks great and I will make it. Although I do have a question, you say in the recipe: Combine the soy sauce through apricot jam in a medium bowl. Pour into the slow cooker, but when do you add in the Hoisin sauce, the garlic and the ginger and also when do you put in the 1 cup of water? Maybe I didn’t read it good, but it is not mentioned anywhere.

    • Ashley August 23, 2014 at 11:10 am #

      Hi Michelle, when I refer to combining the soy sauce through apricot jam, I mean to combine those 2 ingredients and everything in between. Hope that helps! Let me know how you like it :)

      • Michelle August 24, 2014 at 1:46 am #

        Thanks Ashley for replying so fast, I understand now so I will be making it this week. I am sure it will taste even better then it looks, and believe me it looks very good.

        • Ashley August 24, 2014 at 7:34 am #

          Thanks Michelle! Hope you like it!

  4. Blair August 4, 2014 at 10:10 am #

    Hi! I’m the editor of AllFreeSlowCookerRecipes.com. I’d love to link to this recipe and other slow cooker recipes you might have, with full credit to you. This would drive traffic right back to your blog and we’d be able to share your great recipes with our readers. Please let me know if we can discuss working together further. You can reach me via our customer service (http://www.allfreeslowcookerrecipes.com/index.php/hct/contact_us_page). Thanks! Blair

  5. Susan July 1, 2014 at 9:03 am #

    Sounds delicious, looks foolproof, I’m in! Does it matter whether I use light or dark soy sauce? I have both but wondered which you used?

    • Ashley July 1, 2014 at 9:29 am #

      I am not a huge lover of soy sauce (I find it can be so salty!) so I would use light. But if you really like the flavour you could use the dark.

  6. Melissa French, The More With Less Mom June 26, 2014 at 6:51 pm #

    I want this so bad. I love Mongolian. Thanks for sharing. Hello from Freedom Fridays!
    Melissa French, The More With Less Mom recently posted…DIY Glow Party Teen Birthday (on a tight budget) – FavorsMy Profile

    • Ashley June 26, 2014 at 8:43 pm #

      Thanks for stopping by!

  7. Lori Hart June 24, 2014 at 6:24 pm #

    This looks amazing!! Found your recipe at Pint Sized Baker’s Two-Cup Tuesday.  I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link
    http://bit.ly/1wsjSLy

    • Ashley June 24, 2014 at 6:31 pm #

      Thanks Lori! I just shared the new recipe I posted today :)

  8. Debbie June 21, 2014 at 6:28 am #

    Saw this posted on Facebook and it looked good so made it today. That sauce is amazing! Will definately make this again.

    • Ashley June 21, 2014 at 6:47 am #

      Thanks Debbie! It’s always nice to hear how recipes work for others!

  9. Elizabeth June 20, 2014 at 7:50 am #

    Oh my!! This just looks fantastic!! I am sure the combo of jam and hoisin is just wonderful. Plus, I imagine the meat gets so tender in the slow cooker. I am making this soon!! Pinning.

    • Ashley June 20, 2014 at 8:43 am #

      Thanks Elizabeth! The slow cooker can so some pretty amazing things!

  10. Kathleen @ Fearlessly Creative Mammas June 19, 2014 at 5:20 pm #

    So right now, I have drool coming out of the corner of my mouth. Seriously. I love my slow cooker, all the time. I also really love Mongolian Beef. I am going to add this to the menu this next week. It looks so good. YUM.
    Kathleen @ Fearlessly Creative Mammas recently posted…Inspire Imagination with a Flint BookMy Profile

    • Ashley June 19, 2014 at 6:10 pm #

      Let me know how you like it Kathleen!

  11. marcie@flavorthemoments June 19, 2014 at 8:41 am #

    This looks incredible! I’m pinning this to try. :)
    marcie@flavorthemoments recently posted…Salted Caramel Cocoa BrowniesMy Profile

    • Ashley June 19, 2014 at 11:56 am #

      Thanks Marcie! Let me know what you think!

  12. Jess @ On Sugar Mountain June 18, 2014 at 7:03 pm #

    Ashley this looks like an amazing meal! It’s been over 90 degrees here in NJ and I can definitely see myself throwing this together in the crock pot to enjoy later on a hot summer day. As if I need any other excuse to eat mongolian beef other than it being utterly delicious, though. ;)
    Jess @ On Sugar Mountain recently posted…Coconut Crunch Berry Cereal TreatsMy Profile

    • Ashley June 18, 2014 at 8:28 pm #

      Lol. Slow cookers are incredible machines! They are perfect in all seasons, but we don’t have AC so it’s definitely a must in the summer!

  13. Annie @Maebells June 18, 2014 at 11:13 am #

    This looks fantastic! I am a big crock pot fan too! I am adding this to my “to try” list!
    Annie @Maebells recently posted…Tropical Mango Bread with Coconut GlazeMy Profile

    • Ashley June 18, 2014 at 11:43 am #

      Thanks Annie! Let me know how you like it!

  14. Krista @ Joyful Healthy Eats June 17, 2014 at 2:20 pm #

    OH my goodness I can smell it already! I was just making a shopping list for the week… this dish is so on it. We love Mongolian Beef.. but in the crock pot? I think I’m in love! Pinned!
    Krista @ Joyful Healthy Eats recently posted…Gourmet Cowboy Hamburger Sliders + GiveawayMy Profile

    • Ashley June 17, 2014 at 3:09 pm #

      Thanks Krista! Everything Crockpot is a win in my books!

  15. Matt Robinson June 17, 2014 at 1:55 pm #

    Saw this on IG, so glad I did. It looks amazing! Bookmarked:)
    Matt Robinson recently posted…Tequila Chicken QuesadillasMy Profile

    • Ashley June 17, 2014 at 3:08 pm #

      Thanks Matt! We love our Asian food!

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