Slow-Cooker Mongolian Beef

This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker.

Slow-Cooker Mongolian Beef

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TOTAL TIME: Prep: 10 min. Cook: 4-1/4 hours
YIELD: 4 servings.


  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound beef flank steak, cut into thin strips
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cups hot cooked rice
  • 5 green onions, cut into 1-inch pieces
  • Sesame seeds, optional


  • 1. In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low until meat is tender, 4-5 hours.
  • 2. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and if desired, sesame seeds.

Nutrition Facts

1 serving: 329 calories, 11g fat (4g saturated fat), 54mg cholesterol, 530mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 26g protein.