Slow Cooker Mongolian Beef

Experience take out at home with this easy slow cooker Mongolian beef recipe. Succulent, tender pieces of beef melt in your mouth. So easy to make and takes hardly any time!

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Date Night

My husband and I have a weekly tradition. Every Sunday we have an ‘in date’. A date where we don’t go anywhere. The children get to have “bedroom time” while we have a date. By 7:00 all 4 kiddos are either in bed or having some down time in their bedrooms.

Then, we order Chinese take out from the restaurant down the street from us and watch a show we both like, or a movie. Currently we’re loving “This Is Us”. We’ve also started “Friday Night Lights” on Netflix.

Do you have a favorite show you’re watching right now? I’d love to hear about it!

We tend to get the same things every week, but recently my husband changed from his usual to Mongolian Beef. I really like the beef, but we started calling it Mongolian onions because it is mostly onions with a little bit of beef. They also make it super spicy, and I just am not a huge tongue-on-fire kind of a gal.

So I thought, why not try to make this at home? With more beef of course. So this is my take on a great take out recipe that is very low maintenance. My whole family loves this recipe.

Slow Cooker Mongolian Beef

It’s super easy to prepare. You’ll just need a few minutes to slice the onions and possibly the beef, depending on what you buy.

I recommend the thin sliced beef  sirloin. By “thin sliced”, they mean thickness, not that it’s cut in slices for you. It’s often advertised as “great for fajitas” or something of that nature. So, if you buy this, you’ll need to cut it.

You could also use stew meat in which case it’s already cut for you. I’ve made it both ways depending on what I’ve had in my freezer.

Things to know~

I have a couple of tools that make this recipe easier.

•  For garlic I use this garlic press. Anytime a recipe calls for minced garlic, I put it through my press. Now, there is something to preparing garlic differently…chopped, minced, sliced, etc. But to keep this quick, I use the press

• For ginger, I use a ginger grater similar to this one, or this one. Mine actually came from Japan (My husband used to live there), but if I ever needed to replace it I would buy one of these. The ones that are ceramic are very easy to clean up. If you’ve ever used your stainless steel 4 side grater for ginger, you know what I’m talking about. 🙂  Because they are kind of like a dish, they catch all the yummy juices from the ginger so you get all the flavor!

Serve it over rice and garnish with green onions and sesame seeds. Better than take out! 🙂

For a low carb option, serve it over Spaghetti Squash.

Do you have a weekly food tradition? I’d love to hear from you!

Slow Cooker Mongolian Beef Recipe

Succulent, tender pieces of beef melt in your mouth. Great way to enjoy take out while staying in.

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Course: Main Dish

Cuisine: Chinese

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 8

Calories: 310kcal

Author: Chellie Schmitz

Equipment

• Slow Cooker

Ingredients

• 2 lbs thin sliced sirloin beef often used for fajitas or carne picada
• 1/4 cup cornstarch
• 2 medium onions sliced
• 1 inch fresh ginger peeled and grated
• 3-4 garlic cloves peeled and pressed
• 1 cup brown sugar
• 1 cup soy sauce
• 1 cup water
• 2 green onions sliced diagonally
• sesame seeds for garnishing

Instructions

• Sprinkle the meat with the cornstarch and toss to coat.
• Place all ingredients except the green onions and sesame seeds in the slow cooker
• Cook on low for low for 6-8 hours, or on high for 4 hours
• Serve over rice and garnish with green onions and sesame seeds

Notes

• If you like a little kick, add some red pepper flakes.
• Stew meat works well here too if you want to save time slicing.
• On the Trim Healthy Mama plan? Substitute the brown sugar with Swerve brown sugar,  or 1/2 cup of Truvia or 3-4 Tablespoons Super Sweet Blend, depending on your tastes. And, instead of using the cornstarch, you can use glucomannan. The conversion would be 4 teaspoons, but I think you could get away with 2-3. Just stir it into the sauce.
• For a low carb or THM option, serve it over Spaghetti Squash instead of rice.

Nutrition

Calories: 310kcal | Carbohydrates: 39g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 1700mg | Potassium: 614mg | Fiber: 1g | Sugar: 31g | Vitamin A: 30IU | Vitamin C: 4.9mg | Calcium: 74mg | Iron: 3mg

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