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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.


5 servings

Total Time

20 minutes + freezing + 4–5 hours cooking (low)

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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.


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.


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


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


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

Nutritional Facts

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