Crockpot Mongolian Beef

I want to share one of my favorite crockpot recipes with you. I found it on Pinterest a few years back and have made it many times, and shared the recipe even more. It’s easy and tasty and a family favorite. Don’t let the long list of ingredients turn you away – they are mostly pantry staples. I serve it over white jasmine rice with thinly sliced green onions on top.

The recipe comes from a blog called Notes From The Heartland, and was originally posted back in 2012. I’m curious just how many times it’s been pinned and re-blogged and shared over the past 6 years! And I wonder if the blogger had any inkling at the time how popular this recipe would be.

Here has a the recipe, but you can also access the original HERE. I made minor changes, first I use sirloin instead of flank steak. Second, I don’t put the green onions in with the meet – I only use them sprinkled on top when I serve it. And third, I use tapioca starch but that’s only because my hubby doesn’t do corn products. And finally, I sprinkle a few sesame seeds on top when I plate it. For everything else I follow he recipe. Enjoy!

Crockpot Mongolian Beef

1 1/2 lb. ball tip steak or flank steak (I use sirloin)

3 cloves garlic, minced

4 sliced green onions (I skip these during the cooking and only use to top it when I serve)

1 tsp. dried onion

1/2 c. soy sauce

1/4 c. white wine

1/4 c. cooking sherry

1/2 tablespoon white wine vinegar

1 tsp. sesame oil

1 tsp. molasses

1 tsp. ginger (I use freshly grated)

1/4 tsp. black pepper

1 tsp. red chili flakes

1/2 tablespoon peanut butter

3 tablespoons brown sugar

1/4 c. cornstarch

1) Slice meat thin, put in baggie with cornstarch.

2) Put all liquid and dry spices into crockpot, add PB, mix well.

3) Add garlic and 3 green onions.  Put meat on top, toss gingerly.

4) Cover and cook on low 4-6 hours (mine took around 4).

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