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Slow Cooker Mongolian Beef

Tender thin-sliced beef chuck simmered low and slow in a savory-sweet sauce with fresh ginger and garlic, finished with crisp matchstick carrots. That rich sauce clings to every bite.

Details
Cuisine Asian
Servings 6
Prep Time 10 minutes
Cook Time 5–6 hours
Total Time 5.5–6.5 hours

Ingredients

Beef & Vegetables

Ingredient Imperial Metric
Beef chuck roast, thin-sliced 2 lb 900 g
Matchstick carrots 1 cup 110 g

Sauce

Ingredient Imperial Metric
Low-sodium soy sauce 1 cup 240 ml
Beef broth 1/2 cup 120 ml
Brown sugar 1/3 cup 70 g
Garlic, minced 3 cloves 3 cloves
Fresh ginger, grated 1 tbsp 6 g

Thickener

Ingredient Imperial Metric
Cornstarch 2 tbsp 16 g
Water 2 tbsp 30 ml

Instructions

Sauce

  1. Combine the soy sauce, beef broth, brown sugar, minced garlic, and grated ginger in a bowl and whisk until the sugar dissolves.

Cook

  1. Place the sliced beef in the slow cooker and pour the sauce mixture over top, ensuring the meat is well coated.
  2. Cover and cook on LOW for 5–6 hours, or until the beef is very tender.
  3. In a small bowl, blend the cornstarch with 2 tablespoons of water until smooth. Stir the slurry into the slow cooker sauce.
  4. Scatter the matchstick carrots over the beef. Replace the lid and let everything cook for another 20–30 minutes, until the carrots are just tender and the sauce has thickened.
  5. Gently toss everything together and serve hot.

Nutrition

Approximate values per serving (6 servings). Does not include rice.

Per Serving
Calories 440
Protein 35g
Carbs 18g
Fat 26g

Notes