Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!
Heat a large skillet over high heat and add the oil.
Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
Add the seared steak, peppers and onions to the slow cooker.
Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.
Video
Notes
Ingredients and Substitutions:
Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it's a mid-range steak that's not too lean or too fatty.
Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here!
Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.
Can I just through everything in the crockpot?Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don't water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.