{"id":1447280,"date":"2020-03-27T06:45:21","date_gmt":"2020-03-27T06:45:37","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/slow-cooker-mongolian-beef\/"},"modified":"2025-05-19T13:51:01","modified_gmt":"2025-05-19T18:51:01","slug":"slow-cooker-mongolian-beef","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-mongolian-beef\/","title":{"rendered":"Slow-Cooker Mongolian Beef"},"content":{"rendered":"<p>Slow-cooker Mongolian beef is a well-loved dish made with strips of beef coated in a sticky, sweet and aromatic sauce. It\u2019s just one of many <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-slow-cooker-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-slow-cooker-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker recipes<\/a> designed for those who want a home-cooked meal but don\u2019t necessarily have the time.<\/p>\n<p>Mongolian beef is often made with Shaoxing wine, which adds nice complexity and a touch of sweetness. We left it out of this recipe, but if you&#8217;d like to include it, your best bet for finding it is to shop at an Asian market or specialty store.<\/p>\n<h2>Ingredients for Slow-Cooker Mongolian Beef<\/h2>\n<ul>\n<li><strong>Chicken broth:<\/strong> Liquid is important for any slow-cooker recipe. This recipe calls for chicken instead of beef broth for a more subtle and savory flavor.<\/li>\n<li><strong>Soy sauce:<\/strong> Many <a href=\"https:\/\/www.tasteofhome.com\/article\/best-soy-sauce\/\" data-name=\"www.tasteofhome.com\/article\/best-soy-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">brands of soy sauce<\/a> are simply a blend of wheat, caramel coloring and salt. Look for a brand that includes real soy for a more traditional flavor.<\/li>\n<li><strong>Hoisin sauce:<\/strong> This thick and sweet sauce is a go-to in Cantonese cooking.<\/li>\n<li><strong>Gingerroot:<\/strong> Fresh ginger has a way of brightening up the scene to add a hint of warmth, spice and aroma.<\/li>\n<li><strong>Sesame oil:<\/strong> This kind of oil is light both in texture and flavor, so it won\u2019t compete with the beef in this dish.<\/li>\n<li><strong>Garlic:<\/strong> Try adding the garlic during the last phase of cooking instead of the first if you love an extra-strong garlic flavor.<\/li>\n<li><strong>Red pepper flakes:<\/strong> Feel free to nix this ingredient if you don\u2019t like spicy food. If you do, you may have fun experimenting with other <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\">kinds of peppers<\/a>, like habanero or Thai chiles.<\/li>\n<li><strong>Beef:<\/strong> This recipe calls for flank steak, which is perfect for the low-and-slow cooking method. You can also try <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-steak-everyone-should-know\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-steak-everyone-should-know\/\" data-module=\"content engagement\" data-position=\"embedded links\">different cuts of beef<\/a>, but make sure you stick to one that\u2019s similarly as tough as flank steak.<\/li>\n<li><strong>Cornstarch:<\/strong> This ingredient is especially common in Asian cuisine because it helps thicken sauces without adding flavor.<\/li>\n<li><strong>Rice:<\/strong> A fluffy, long-grain rice like basmati or rasmine works well here. If you don\u2019t have a rice cooker, check out our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make the perfect rice<\/a>.<\/li>\n<li><strong>Green onion:<\/strong> Green onions are mild in flavor and add a pop of fresh color to this dish.<\/li>\n<li><strong>Sesame seeds (optional):<\/strong> Sprinkling whole sesame seeds over this slow-cooker Mongolian beef adds such a beautiful touch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare and set your slow-cooker<\/h3>\n<p>In a 4- or 5-quart slow cooker, combine the chicken broth, soy sauce, hoisin sauce, gingerroot, sesame oil, minced garlic, salt and red chiles or red pepper flakes. Add the beef and onion and toss to coat. Cook, covered, on low for four to five hours or until the meat is tender.<\/p>\n<h3>Step 2: Finish cooking<\/h3>\n<p>In a small bowl, mix the cornstarch and water until they form a smooth slurry. Gradually stir it into the beef. Cook the beef, covered, on high until the sauce is thickened, 15 to 30 minutes.<\/p>\n<h3>Step 3: Plate your dish<\/h3>\n<p>Serve the slow-cooker Mongolian beef over hot cooked rice. Garnish it with green onions and sesame seeds, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118061\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Mongolian-Beef_FT25_250650_JR_0207_1.jpg?fit=700%2C1024\" alt=\"Slow Cooker Mongolian Beef\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Slow-Cooker Mongolian Beef Variations<\/h2>\n<ul>\n<li><strong>Serve with noodles:<\/strong> Asian cuisines are famous for their noodle dishes and you can add some to this one as well. There are many varieties of noodles, but for this recipe we recommend ramen, soba or lo mein noodles.<\/li>\n<li><strong>Add veggies:<\/strong> While a vegetable like broccoli or green beans can add crunch to this recipe, they will cook faster than beef.\u00a0 Toss them into the slow-cooker about halfway through the cooking process.<\/li>\n<\/ul>\n<h2>How to Store Slow-Cooker Mongolian Beef<\/h2>\n<p>First allow the dish to cool to room temperature. Next, transfer any leftovers to an airtight container and keep them in the fridge for up to four days. If you have leftover rice, store it in a separate airtight container for up to four days. We recommend storing the two separately because rice has the tendency to absorb sauce and become soggy.<\/p>\n<h3>Can I freeze slow-cooker Mongolian beef?<\/h3>\n<p>Yes. This dish freezes well but we suggest freezing the beef and the rice separately. Allow the beef to come to room temperature and place in an airtight container. Keep in the freezer for up to three months. As for the rice, treat it similarly but feel free to freeze it for up to six months.<\/p>\n<h2>Slow-Cooker Mongolian Beef Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118062\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Mongolian-Beef_FT25_250650_JR_0207_2.jpg?fit=700%2C1024\" alt=\"Slow Cooker Mongolian Beef\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Why is it called Mongolian beef?<\/h3>\n<p>This dish actually originated in Taiwan, but its name is inspired by Mongolian barbecue restaurants on the island. As a result, this recipe is more similar to Chinese and Taiwanese cooking than Mongolian.<\/p>\n<h3>Is Mongolian beef or Sichuan beef better?<\/h3>\n<p>Mongolian beef is milder in flavor, while Sichuan beef is more intense. It uses spicy <a href=\"https:\/\/www.tasteofhome.com\/article\/sichuan-peppercorns\/\" data-name=\"www.tasteofhome.com\/article\/sichuan-peppercorns\/\" data-module=\"content engagement\" data-position=\"embedded links\">Sichuan peppercorns<\/a> that impart a tingling sensation when eaten. It largely comes down to your personal preferences.<\/p>\n<h3>How to make meat tender like Chinese food?<\/h3>\n<p>While many cooks use acidic ingredients, Chinese cuisine often uses <a href=\"https:\/\/www.tasteofhome.com\/article\/tenderize-steak-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/tenderize-steak-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking soda to tenderize meat<\/a>. Because it\u2019s highly alkaline, baking soda prevents the proteins from sticking together as the meat cooks and yields a more tender result.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It&#8217;s easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker.<\/p>\n","protected":false},"author":7061,"featured_media":2117429,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305306,307308,305271,304292,303966,303887,306848,304268,307307,324623,304078,307325,303883],"categories-v2":[308623,309299,310347,308481,309216,308305,308495,308478,309603,259483,310342,309177,308698,309004,310364,308476],"coauthors":[305],"recommended_recipes":[{"post_title":"Slow-Cooker Korean Beef","post_link":"\/recipes\/slow-cooker-korean-beef-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Slow-Cooker-Korean-Beef_EXPS_TOHcom23_160968_P2_MD_05_23_1b.jpg"},{"post_title":"Mongolian Beef","post_link":"\/recipes\/mongolian-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mongolian-Beef_EXPS_SDON18_24888_C06_15_7b.jpg"},{"post_title":"Slow-Cooker Pot Roast","post_link":"\/recipes\/slow-cooker-pot-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps150056_SD153319B10_07_4b.jpg"},{"post_title":"Slow-Cooker Beef Stew","post_link":"\/recipes\/slow-cooker-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Beef-Stew_EXPS_FT24_21539_EC_040924_2.jpg"},{"post_title":"Slow-Cooker Beef Burgundy","post_link":"\/recipes\/slow-cooker-beef-burgundy\/","post_image":"\/wp-content\/uploads\/2025\/01\/Slow-Cooker-Beef-Burgundy_EXPS_TOHD24_21659_LaurenHabermehl_7.jpg"},{"post_title":"Slow-Cooker Beef Bourguignon","post_link":"\/recipes\/slow-cooker-boeuf-bourguignon\/","post_image":"\/wp-content\/uploads\/2025\/05\/Slow-Cooker-Beef-Bourguignon_EXPS_TOHX26_133394_DR_05_13_07b.jpg"},{"post_title":"Slow-Cooker Pad Thai","post_link":"\/recipes\/slow-cooker-pad-thai\/","post_image":"\/wp-content\/uploads\/2018\/05\/Slow-Cooker-Pad-Thai_EXPS_EDSC18_201400_C03_21_5b.jpg"},{"post_title":"Slow-Cooker Beef Barbacoa","post_link":"\/recipes\/slow-cooker-beef-barbacoa\/","post_image":"\/wp-content\/uploads\/2024\/11\/Slow-Cooker-Beef-Barbacoa_EXPS_TOHD24_198500_OrlyCatz_07.jpg"},{"post_title":"Slow-Cooker Beef Tenderloin","post_link":"\/recipes\/slow-cooker-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/03\/Slow-Cooker-Beef-Tenderloin_EXPS_FT25_66237_EC_0227_1.jpg"},{"post_title":"Slow Cooker Teriyaki Chicken","post_link":"\/recipes\/slow-cooker-teriyaki-chicken\/","post_image":"\/wp-content\/uploads\/2024\/09\/Slow-Cooker-Teriyaki-Chicken_EXPS_TOHD24_193033_SoniaBozzo_8.jpg"},{"post_title":"Slow-Cooker Roast Beef au Jus","post_link":"\/recipes\/slow-cooker-beef-au-jus\/","post_image":"\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Roast-Beef-au-Jus_EXPS_TOHD25_25240_ChristineMa_2.jpg"},{"post_title":"Slow-Cooker Corned Beef and Cabbage","post_link":"\/recipes\/easy-corned-beef-and-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Corned-Beef-and-Cabbage_EXPS_THVP24_10065_MR_01_19_24_SlowCookerCornedBeef_2.jpg"},{"post_title":"Slow-Cooker Beef with Red Sauce","post_link":"\/recipes\/slow-cooker-beef-with-red-sauce\/","post_image":"\/wp-content\/uploads\/2018\/03\/Slow-Cooker-Beef-with-Red-Sauce_EXPS_THCA18_49370_C11_03_3b-1.jpg"},{"post_title":"Slow Cooker Shredded Beef","post_link":"\/recipes\/slow-cooker-shredded-beef\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooker-Shredded-Beef_exps15398_CM2043886_D07_26_3bC_RMS.jpg"},{"post_title":"Special Slow-Cooked Beef","post_link":"\/recipes\/special-slow-cooked-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Special-Slow-Cooked-Beef_EXPS_HSCBZ17_30678_B07_28_1b-4.jpg"},{"post_title":"Slow-Cooker Beef Tostadas","post_link":"\/recipes\/slow-cooker-beef-tostadas\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps95269_TH163620B11_17_5b.jpg"},{"post_title":"Slow-Cooker Garlic-Sesame Beef","post_link":"\/recipes\/slow-cooker-garlic-sesame-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps174242__EDSC143234D03_26_3b-2.jpg"},{"post_title":"Slow-Cooked Beef","post_link":"\/recipes\/slow-cooked-beef\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooked-Beef_exps18921_LSC143267B09_18_5bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-mongolian-beef\/","name":"Slow-Cooker Mongolian Beef","datePublished":"2020-03-27","dateModified":"2025-05-19","prepTime":"PT10M","cookTime":"PT04H00M","totalTime":"PT04H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Our slow-cooker Mongolian beef uses ingredients you already have at home to make a Chinese takeout classic.","recipeIngredient":["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 cup dried red chiles or 1\/4 teaspoon red pepper flakes","1 pound beef flank steak, cut into thin strips","1 medium onion, sliced","2 tablespoons cornstarch","2 tablespoons water","2 cups hot cooked rice","5 green onions, cut into 1-inch pieces","Sesame seeds, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare and set your slow-cooker","text":"In a 4- or 5-quart slow cooker, combine the chicken broth, soy sauce, hoisin sauce, gingerroot, sesame oil, minced garlic, salt and red chiles or red pepper flakes. Add the beef and onion and toss to coat. Cook, covered, on low for four to five hours or until the meat is tender."},{"@type":"HowToStep","name":"Finish cooking","text":"In a small bowl, mix the cornstarch and water until they form a smooth slurry. Gradually stir it into the beef. Cook the beef, covered, on high until the sauce is thickened, 15 to 30 minutes."},{"@type":"HowToStep","name":"Plate your dish","text":"Serve the slow-cooker Mongolian beef over hot cooked rice. Garnish it with green onions and sesame seeds, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Mongolian-Beef_FT25_250650_JR_0207_1.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 329 calories","fatContent":"11g fat (4g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"530mg sodium","carbohydrateContent":"30g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"26g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathy622"},"reviewBody":"Great flavor and has ingredients you likely already have at home. A few tips: don\u2019t cut the flank steak too thin like I did. After cooking 4-5 hrs, it reduced to almost ground beef texture. Still tasted great though. I also added a pinch of sugar after a few hours to round out the salt since I didn\u2019t have low sodium chicken broth. I would probably do it again either way, because it really balanced the flavors well. I\u2019ll make this one again for sure. \ud83d\udc4d","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Teriana"},"reviewBody":"<p>I started out making the recipe just as listed, except I used full sodium chicken broth and soy sauce. It makes no sense to use low sodium varieties and then add more salt as an ingredient. I tasted it prior to finishing and it needed a lot of help. Tasted and looked nothing like restaurant Mongolian beef. Even after trying to better it, I had one small helping and the rest went to waste. I made a quick batch of egg drop soup to finish my dinner. Also, the rating at the top of the page shows 4 stars. Here in the reviews section it shows 3 stars. If the actual rating would have been shown at the top, I would have skipped this recipe and not wasted good meat.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joyce354"},"reviewBody":"Great dish, my very picky hubby loves it too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lori640"},"reviewBody":"Great way to make a tough piece of beef melt in your mouth. With inflation and the rising price of food this is a recipe to keep in your arsenal. It was saltier than I like, it was probably due to the chicken stock and the Hoisin sauce, which is really salty. Don't leave out the chicken stock, until the meat starts to breakdown you need the moisture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alissa382"},"reviewBody":"Was a little fatty, but my husband did not trim the meat. We added broccoli because it was missing something.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jess756"},"reviewBody":"Inedible. Dry meat. Not Mongolian at all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"henry544"},"reviewBody":"Garbage recipe. This is the wrong cut of meat.  Total waste of meat that looks like dog food now.  Very very disappointing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"250650","romance_copy_dek":"Our slow-cooker Mongolian beef uses ingredients you already have at home to make a Chinese takeout classic.","enhanced_recipe_title":"Slow-Cooker Mongolian Beef","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup reduced-sodium chicken broth","IngredientText":"3\/4 cup reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons reduced-sodium soy sauce","IngredientText":"2 tablespoons reduced-sodium soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon hoisin sauce","IngredientText":"1 tablespoon hoisin sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons minced fresh gingerroot","IngredientText":"2 teaspoons minced fresh gingerroot"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons sesame oil","IngredientText":"2 teaspoons sesame oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon minced garlic","IngredientText":"1 teaspoon minced garlic"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2  teaspoon salt","IngredientText":"1\/2  teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup dried red chiles or 1\/4 teaspoon red pepper flakes ","IngredientText":"1\/4 cup dried red chiles or 1\/4 teaspoon red pepper flakes "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound beef flank steak, cut into thin strips","IngredientText":"1 pound beef flank steak, cut into thin strips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, sliced","IngredientText":"1 medium onion, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons cornstarch","IngredientText":"2 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons water","IngredientText":"2 tablespoons water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups hot cooked rice","IngredientText":"2 cups hot cooked rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 green onions, cut into 1-inch pieces","IngredientText":"5 green onions, cut into 1-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Sesame seeds, optional","IngredientText":"Sesame seeds, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg","RecipeId":250650,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Slow-Cooker Mongolian Beef Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Cook: 4-1\/4 hours","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Slow-Cooker Mongolian Beef","SubmittedTitle":"Mongolian Beef","RecipeTypeId":1,"AverageRating":3,"WebPublishedDate":"3\/27\/2020 6:45:21 AM","ContestPlacementId":null,"FbImage":"FB_FT20_250650_F_0205_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":240,"TotalTimeInMinutes":250,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Slow-Cooker Mongolian Beef","OriginalSourceProject":"Slow-Cooker Mongolian Beef","ContestPlacement":"","Trailer":"<h2>Slow-Cooker Mongolian Beef Tips<\/h2>\r\n\r\n<h3>Why is it called Mongolian beef?<\/h3>\r\nMongolian beef got its name from a stir-fry dish from Taiwan. The actual recipe itself isn't from traditional Mongolian cuisine; it's named after the \"Mongolian barbecue\" cooking style.\r\n\r\n<h3>What spices are used in Mongolian beef?<\/h3>\r\nMongolian beef uses spices like garlic, salt and red pepper flakes and are mixed together with sauces like hoisin sauce, soy sauce and sesame oil. Some recipes incorporate other spices and sauces like oyster sauce, Sriracha and pepper.\r\n\r\n<h3>What other variations can I use in this recipe?<\/h3>\r\nTry substituting flank steak for sirloin steak or make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mongolian-chicken\/\">Mongolian chicken recipe<\/a> if you're not a red meat fan. You can also beef up this dish by adding fresh stir-fry veggies like red peppers, shredded carrots, broccoli or any other veggies that you'd prefer. To kick up the heat, add some spicy red chili peppers. For gluten-free eaters, omit the soy sauce and use <a href=\"https:\/\/www.tasteofhome.com\/article\/coconut-aminos\/\">coconut aminos<\/a> instead. \r\n\r\n<h3>What can you serve with Mongolian beef?<\/h3>\r\nBesides rice, you can serve Mongolian beef with a veggie side like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-pumpkin-and-brussels-sprouts\/\">roasted pumpkin and Brussels sprouts<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shiitake-salad-with-sesame-ginger-vinaigrette\/\">Shiitake salad with sesame-ginger vinaigrette<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crisp-spicy-cucumber-salad\/\">spicy cucumber salad<\/a>.\r\n\r\n<h3>How do you store Mongolian beef?<\/h3>\r\nYou can store Mongolian beef in the refrigerator for 3-4 days. If you'd like to enjoy your Mongolian beef for longer, you can freeze Mongolian beef for up to 3-4 months in an airtight container. Follow our <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-food-last-in-the-freezer\/\">freezer tips<\/a> to ensure your Mongolian beef comes out just as fresh! ","Metadescription":null,"DigitalHeadnotes":"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. &amp;mdash;<i>Taste Recipes<\/i> Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Slow-Cooker Mongolian Beef","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and onion; toss to coat. Cook, covered, on low 4-5 hours or until meat is tender. ","SequenceNo":1},{"Direction":"   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.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cuisines","ID":305271},{"Name":"Asia","ID":305306},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Slow Cooker","ID":304078},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Meat & Poultry","ID":307307},{"Name":"Steaks","ID":307325},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 serving: 329 calories, 11g fat (4g saturated fat), 54mg cholesterol, 530mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 26g protein. ","NoOfRatings":7,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Slow-Cooker-Mongolian-Beef_EXPS_FT25_250650_JR_0207_3.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Slow-Cooker Mongolian Beef Tips<\/h2>    <h3>Why is it called Mongolian beef?<\/h3>  Mongolian beef got its name from a stir-fry dish from Taiwan. The actual recipe itself isn't from traditional Mongolian cuisine; it's named after the \"Mongolian barbecue\" cooking style.    <h3>What spices are used in Mongolian beef?<\/h3>  Mongolian beef uses spices like garlic, salt and red pepper flakes and are mixed together with sauces like hoisin sauce, soy sauce and sesame oil. Some recipes incorporate other spices and sauces like oyster sauce, Sriracha and pepper.    <h3>What other variations can I use in this recipe?<\/h3>  Try substituting flank steak for sirloin steak or make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mongolian-chicken\/\">Mongolian chicken recipe<\/a> if you're not a red meat fan. You can also beef up this dish by adding fresh stir-fry veggies like red peppers, shredded carrots, broccoli or any other veggies that you'd prefer. To kick up the heat, add some spicy red chili peppers. For gluten-free eaters, omit the soy sauce and use <a href=\"https:\/\/www.tasteofhome.com\/article\/coconut-aminos\/\">coconut aminos<\/a> instead.     <h3>What can you serve with Mongolian beef?<\/h3>  Besides rice, you can serve Mongolian beef with a veggie side like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-pumpkin-and-brussels-sprouts\/\">roasted pumpkin and Brussels sprouts<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shiitake-salad-with-sesame-ginger-vinaigrette\/\">Shiitake salad with sesame-ginger vinaigrette<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crisp-spicy-cucumber-salad\/\">spicy cucumber salad<\/a>.    <h3>How do you store Mongolian beef?<\/h3>  You can store Mongolian beef in the refrigerator for 3-4 days. If you'd like to enjoy your Mongolian beef for longer, you can freeze Mongolian beef for up to 3-4 months in an airtight container. Follow our <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-food-last-in-the-freezer\/\">freezer tips<\/a> to ensure your Mongolian beef comes out just as fresh! "}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Slow-Cooker Mongolian Beef"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow-Cooker Mongolian Beef Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-mongolian-beef\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Slow-Cooker Mongolian Beef Recipe","description":"Slow-cooker Mongolian beef is savory, sticky and slightly sweet. 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