Mongolian Beef in a Crock-Pot (Delicious Recipe)

Just thinking about Mongolian Beef makes my stomach growl.

This was originally published in 2020, at the start of lockdown.

I’m struggling to think about what to write about this week.

I think this week seems like a big struggle everywhere I look. Massachusetts just closed schools for the rest of the school year, which means another two months of this strange, four people always home, existence. One thing we have been doing well is eating. And I don’t think I realized how much we needed that. With me being pregnant, and Scarlet being very underweight, I have really appreciated the balanced meals we’ve been making around here. This amazing recipe is all “set it and forget it, except that you’ll smell it all day long” kinds of amazingness.

I couldn’t recommend it more!

Crock-Pot Mongolian Beef:

What You Need:

1 lb. Flank Steak, thinly sliced
1/3 cup Cornstarch
2 Tbsp. Olive Oil
1 tsp. Minced Garlic
¾ cup Brown Sugar
¾ cup Soy Sauce
1 cup Grated Carrots
¾ cup Water
4 Green Onions, cut into large pieces
Optional—chopped green onions for garnish

What You Do:

1 – Put the steak into a large plastic bag, add the cornstarch, and shake until coated well.

2 – In the crockpot, put in the oil, garlic, sugar, soy sauce, water, grated carrots, and green onions. And then mix everything together.

3 – Add the steak to the crockpot and mix well.

4 – And then, cook on high for 3-4 hours.

5 – Lastly, serve over rice and garnish with chopped green onions.

6 – Delicious and easy for a weeknight meal!

And that’s it! It’s really delicious and has me craving it all afternoon long. I will say that the green onions is an option I don’t like to take. I think it just looked pretty in the photos here (this is an old recipe I photographed a gazillion years ago) but you can think of other vegetables to add.

All in all, it’s pretty perfect as is.

So, would you love Mongolian Beef for dinner tonight?