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Lunch / Dinner

Slow Cooker Mongolian Beef

No need to call for takeout tonight. This slow cooker version of the Chinese-American restaurant staple is a dream come true. Weeknight friendly, the dish comes together with just a handful of ingredients and less than 30 minutes of prep, plus it’s outrageously delicious.

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Ingredients

FREEZE:

WHISK:

SCATTER:

Test Kitchen Tip

Hoisin is a thick, sweet, and spicy sauce made from a mixture of soybeans, garlic, chiles, and spices. It’s widely used in Chinese cooking as a meat flavoring agent and as a condiment.

Instructions

Freeze steak 15 minutes. Lightly coat a 4- to 6-qt. slow cooker with nonstick spray.

Slice steak against the grain, then toss with cornstarch to coat; transfer to prepared slow cooker.

Whisk together soy sauce, broth, brown sugar, hoisin, oil, garlic, and ginger; pour over steak.

Scatter onions on top of steak.

Cover slow cooker and cook steak until fork-tender on high setting, 2–3 hours, or low setting, 4–5 hours. Stir in scallions and serve with rice.

Mongolian-Beef-Step1

Briefly freezing the steak makes it easier for you to thinly slice it against the grain.

Mongolian-Beef-Step2

Toss the steak with cornstarch to help thicken the sauce. Using a plastic bag makes it quick and easy.

Mongolian-Beef-Step3

Peel the tough skin off of fresh ginger by scraping the knob with the edge of a spoon.

Nutritional Facts

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Equipment/Special Ingredients Needed

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