Cooked - Slow Cooker Mongolian Beef - New Recipe

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Slow Cooker Mongolian Beef

1.0

1½ pounds flank steak or flap steak, sliced ¼-inch thick

¼ cup cornstarch

½ cup water

⅓ cup packed brown sugar

¼ cup and 2 tablespoons low-sodium soy sauce

1½ tablespoons sesame oil

1 tablespoon minced garlic

2 teaspoons minced ginger

1 teaspoon red pepper flakes

1 teaspoon black pepper, plus more to taste

Salt, to taste

2 scallions, sliced, plus more for serving

1 tablespoon white sesame seeds

Cooked rice, for serving

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In a bowl, mix together the sliced steak and the cornstarch until fully coated. Add to the slow cooker.
In a mixing bowl, combine the water, brown sugar, soy sauce, sesame oil, garlic, ginger, red pepper flakes, and black pepper. Season to taste, then pour this over the beef in the slow cooker.
Slow cook on high for 1½–2 hours (depending on your slow cooker), until the beef is soft and tender. Stir in the sliced scallions and sesame seeds.
Serve over rice, and garnish with more scallions.

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