Crock Pot Mongolian Style Beef

Recipe by Julesong
READY IN: 6hrs 10mins




  • Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
  • Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
  • Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
  • Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
  • Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
  • Stir, and serve over rice or noodles.
  • Note: if I wasn’t doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.