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.
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.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 118mg 39%
Sodium 1697mg 70%
Carbs 38g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.