This Slow Cooker Mongolian Beef is sweet, sticky and a little spicy and loaded with pineapple! It's your new favorite Asian takeout dish made at home in the crockpot!
1cupcanned pineapple chunksdrained and juice reserved
1/2cupmatchstick carrots
green onions
hot cooked rice
Instructions
In a large ziploc bag, combine corn starch, baking soda, salt and pepper. Add beef and shake until coated.
Heat oil in a large skillet and sear the beef, about 1-2 minutes per side, before adding to the slow cooker.
In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic and ginger until combined and pour over beef. Cover with lid and cook on low for 3-4 hours.
About 30 minutes prior to serving, whisk together the remaining 1½ tablespoons corn starch and pineapple juice. Add to the slow cooker along with the pineapple and carrots.
Cover, turn to high, and cook 30 minutes until the sauce thickens. If sauce becomes too thick, thin with a little more pineapple juice.
Garnish with green onions and serve over hot cooked rice.
Notes
Recipe from "The Asian Slow Cooker" by Kelly Kwok
Leftovers:
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.To enjoy again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)
Tips:
Slice against the grain. This shortens the long muscle strands which makes the beef more tender.
Reserve the pineapple juice. Drain but don’t discard the juice from the canned pineapple. You’ll use it in the recipe.