This recipe, which I received from a friend, is fantastic. My children adore it. The slow cooker does the majority of the labor, and it tastes like you got it at a Chinese restaurant! Over steaming rice, please.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound flank steak, cut into bite-size pieces
- ¼ cup cornstarch
- 2 teaspoons olive oil
- 1 onion, thinly sliced
- 1 tablespoon minced garlic
- 3 large green onions, sliced diagonally into 1/2 inch pieces
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- ½ teaspoon minced fresh ginger root
- ½ cup hoisin sauce
Instructions
- Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 2392 mg |
| Sugars | 38 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very flavorful. Cut the brown sugar in half. Made with fried rice and added broccoli florets. Will put on my go to list
Solid recipe we enjoyed.
This had a very good taste. I used a choice grade chuck roast that weight about two pounds so doubled the ingredients. I did omit the sugar and also cooked the House Fried Rice to serve it over. We enjoyed it and I plan on making it again in the future. I was hesitant to do a Chinese dish in a slow cooker versus my Wok but it turned out fine.
Definitely not amazing but has potential to be. The flank steak was too tender for this, next time I’ll use a tougher cut. Too much sugar even though I halved it. Next time I will halve the hoisin sauce because it was too strong of a taste.
I made as directed, and it was very good but too sweet! I used double the amount of beef and there was still plenty of sauce. I will make again using 1/2 the amount of sugar and maybe throw in some vegetables the next time. It smelled awesome while it was cooking!
Great flavor ! I didn’t find the need to grill the beef before putting in cooker for 4 hours. I also added in yellow and red bell pepper for color and served over spaghetti squash. Tasted great ! Will make again.
4 hours on low is no way enough for this dish, needs 6 on low or 4 on high, however sauce was great I added the veg in the last hour.
My husband and I loved it! Next time I will reduce brown sugar to 1/4 c. It was a little too sweet.
This dish lacks balance. Because of the soy and hoisin sauce the dish will be salty. The hoisin sauce is already sweet then you add in the full 1/2 cup brown sugar…whoa sweet which in turn amplifies the saltiness. I used reduced sodium soy sauce and cut the sugar to 1/4 cup; I didn’t find it overly salty but I still found it too sweet. If I were to make it again (more likely I will find a new recipe instead) I will forgo the brown sugar all together and possibly use Tamari rather than soy sauce. I used thin sliced stew beef which did turn out very tender.
My family loved this recipe! I added a can of sliced water chestnuts and a can of baby corn. I also added 2 cubes of chicken bouillon and 2 or so cups of water to make sure there was enough sauce. At the end of cooking, I added steamed broccoli- just make sure it’s not overcooked. Next time, I would not add carrots right away- they were too soft. Very versatile recipe that I will make again!
I have made this several times, as is except for using powdered ginger since I didn’t have fresh. So yummy I don’t even order Mongolian beef when I eat out anymore. I know I can make it just as good at home.
So yummy!!! I’ll be making this again!! Ty ty!
This was excellent! Added some red bell peppers and bamboo shoots for some extra veggies. Also, put all the veggies in for the last hour or so. Will definitely make again! Thank you for the recipe:)
Really good. I always use half of the proscribed sugar.
Yummy
Delicious!!! When I cooked this, I used a pan instead of the slow cooker. Frying the meat in a pan keeps it nice and crispy with the sauce. I also use thin cut slices of beef. It turned out amazing!!!
Chinese style not a fav at home so I changed it. Added cut carrots and sliced mushrooms toward end. Used pork tenderloin cut in 3 chunks so it could be arranged in slices showing meat’s color edged in browned sear. Served slices over noodles, topped with veggies and sauce and with separately cooked green veggi+e (whole green beans first, brocolli second night), Fork tender. He loved it. Will make again.
Delicious. Next time I will add carrots and broccoli!
If you have 2 pounds of meat you do not need to double the sauce. I had 4 pounds of steak and tripled the sauce and it was too much. Next time (and there will be a next time) I will only double it for 4 pounds. Other than that I suggest adding other vegetables like broccoli. Yummmm!
Made it with 2 lb flank steak, and added mushrooms (used same amount of sauce, there was plenty). The only change i will make next time is to add a little more cornstarch (we like the sauce thicker).We really loved it. We will definitely make again!
I made double quantity and fed quite a few people, served with broccoli and steamed rice. Everyone commented on how tasty it was.