Slow Cooker Mongolian Beef with Brown Rice and Steamed Broccoli

Tender slices of beef cooked in a rich, sweet, and savory Mongolian sauce in the slow cooker, served with healthy brown rice and steamed broccoli.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $5.84/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• slow cooker

Ingredients

• 2 pound beef flank steak (thinly sliced against the grain)
• 0.25 cup cornstarch
• 1 tablespoon olive oil
• 0.5 cup soy sauce
• 0.5 cup water
• 0.5 cup brown sugar (packed)
• 1 tablespoon fresh ginger (grated)
• 4 clove garlic (minced)
• 1 teaspoon red pepper flakes
• 2 cup brown rice (uncooked)
• 2.5 cup fresh broccoli florets
• 2 tablespoon sesame seeds

Instructions

1. Pat beef slices dry with paper towels. Toss beef with cornstarch until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Sear beef slices in batches for 1-2 minutes per side until lightly browned. Transfer seared beef to the slow cooker.
3. In a medium bowl, whisk together soy sauce, water, brown sugar, fresh ginger, minced garlic, and red pepper flakes (if using). Pour the sauce over the beef in the slow cooker.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until beef is tender.
5. About 30 minutes before serving, cook brown rice according to package directions. Steam the broccoli florets until tender-crisp.
6. Serve the Mongolian beef and sauce over brown rice, with steamed broccoli on the side. Garnish with sesame seeds if desired.

Notes

Leftovers are fantastic! Store in an airtight container for up to 3 days. For a thicker sauce, you can remove beef from the slow cooker and simmer the sauce on the stovetop with a cornstarch slurry.

Nutrition (per serving)

• Calories: 615
• Protein: 44.2 g
• Carbohydrates: 65.5 g
• Fat: 20.3 g
• Fiber: 7.3 g
• Sodium: 1450 mg
• Saturated Fat: 7.4 g
• Sugar: 23.5 g
• Cholesterol: 110 mg