Why is my Mongolian beef tough in the slow cooker?

Tough Slow Cooker Mongolian Beef usually comes down to two things: 1- Slicing: You likely sliced with the grain instead of against it. Always look for the lines in the meat and cut perpendicular to them. 2- Overcooking: Flank steak is lean. If you cook it for 8-10 hours like a pot roast, it will dry out. Stick to the 4-5 hour window on Low.

Is Mongolian beef spicy?

Traditionally, it has a mild heat from the ginger and sometimes dried red chilies. This recipe is mild and family-friendly, but you can easily make it spicy by adding 1-2 teaspoons of Sriracha or red pepper flakes to the sauce before cooking.

How to thicken Mongolian beef sauce?

The cornstarch coating on the beef usually does the trick perfectly. However, if your slow cooker runs hot or adds too much condensation, you can mix 1 tbsp cornstarch with 1 tbsp cold water and stir it in during the last 30 minutes. Cooking on "High" with the lid off for the final 20 minutes also helps reduce the sauce.

Can I use stew meat instead of flank steak?

Yes, you can use chuck roast or stew meat cubes for a budget version of this PF Changs copycat slow cooker meal. However, you will need to adjust the cooking time. Stew meat needs longer (7-8 hours on Low) to break down the connective tissue. The texture will be more "shredded" than "sliced," but the flavor will still be delicious.

High Protein Slow Cooker Mongolian Beef (Healthy!)

Description

A lean, high-protein take on the takeout classic. Sticky, sweet, and savory beef made in the crockpot.

Ingredients

Scale

1.5 lbs (680g) Flank Steak, sliced
⅓ cup Cornstarch
2 tsp Olive Oil
½ cup Low-Sodium Soy Sauce
½ cup Water
⅓ cup Brown Sugar
1 cup Carrots, grated fine
1 tbsp Ginger, grated
4 cloves Garlic, minced
2 bunches Green Onions

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Instructions

Slice steak against grain. Coat evenly with cornstarch.
Add to crockpot with oil, soy sauce, water, sugar, carrots, ginger, and garlic.
Stir well. Cook LOW for 4-5 hours.
Add green onions in the last 20 mins.
Serve over rice or broccoli.

Notes

Meat: Flank steak is best. Stew meat will need 7-8 hours.
Veggie Hack: The carrots melt into the sauce, adding thickness and sweetness.

Prep Time: 15 mins
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Chinese-American

Nutrition

Serving Size: 1/4 recipe
Calories: 320 kcal
Sugar: 10 g
Sodium: 950 mg
Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 70 mg