Mongolian Beef in the Slow Cooker

    Mongolian Beef in the Slow Cooker

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    4hours15min


    366 people made this

    A really easy beef recipe that tastes like you got it in a Chinese restaurant! Serve with steamed greens and white rice.

    Ingredients
    Serves: 4 

    • 500g chuck steak, cut into bite-size pieces
    • 1/4 cup (30g) cornflour
    • 2 teaspoons (40ml) olive oil
    • 1 onion, thinly sliced
    • 1 tablespoon minced garlic
    • 3 large spring onions, sliced diagonally into 1cm pieces
    • 1/2 cup (125ml) soy sauce
    • 1/2 cup (125ml) water
    • 1/2 cup (80g) brown sugar
    • 1/2 teaspoon minced fresh ginger root
    • 1/2 cup (125ml) hoisin sauce

    Directions
    Preparation:15min  ›  Cook:4hours  ›  Ready in:4hours15min 

    1. Place chuck steak and cornflour into a resealable plastic bag. Shake the bag to evenly coat the chuck steak with the cornflour. Allow steak to rest for 10 minutes.
    2. Heat olive oil in a large frypan over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, chuck steak, spring onions, soy sauce, water, brown sugar, ginger and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

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    Reviews (12)

    by
    17

    Made it healthier. i barfed in it and it was actually edible after that! - 04 Jun 2011

    Nadsy
    by
    17

    Altered ingredient amounts. I added only 1/3c of the hoisin, soy sauce and increased the water by an extra 1/2c or so. Brown sugar I left at approx 1/2c. Was lovely flavour. I thickened it with cornflour towards the end. Also threw in some frozen beans 10 mins before serving. - 30 May 2011

    kwonnocott
    5

    I must agree with mattnkaid...the flavour was very strong in this dish...i still enjoyed it however next time i make it i would use less of the sauces perhaps or something else to help difuse the flavour just a little... i don't think it was the amount of time mattnkaid that made it a strong flavour...i'd also cook it a little longer...make the meat and onion a little more tender... - 26 Nov 2010

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