One of the best things about this recipe is filling your house with the smell of a delicious dinner that’s just on the horizon. All you have to do is make a sauce, and then toss it along with the steak into your slow cooker. A few hours later you have delicious, aromatic, tender skirt steak. Like the term Mongolian barbecue, the dish we commonly know as Mongolian beef was popularized by Taiwanese and later American Chinese restaurants. The steak in this recipe is loosely based on those versions, with the addition of tahini for richness and depth of flavor. Here we serve the melting tender beef with rice and cabbage slaw in tacos, although you can enjoy it more traditionally just over rice if you prefer.
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 1 cup beef or chicken broth, plus more as needed
- 1/4 cup brown sugar (light or dark), packed
- 1 tablespoon tahini
- 4 scallions, finely chopped
- 4 cloves garlic, crushed
- One 2-inch piece ginger, thinly sliced
- 1 pound skirt steak
- 1 1/2 cups green or purple cabbage, finely shredded
- 2 tablespoons sour cream
- Juice of 1 lime
- 1/2 teaspoon smoked paprika
- 6 small flour tortillas
- 1 1/2 cups cooked rice, for serving
Instructions
- Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low.
- Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately.
- Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1210 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 132 g |
| Dietary Fiber | 8 g |
| Sugar | 27 g |
| Protein | 70 g |
| Cholesterol | 157 mg |
| Sodium | 3476 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1210 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 132 g |
| Dietary Fiber | 8 g |
| Sugar | 27 g |
| Protein | 70 g |
| Cholesterol | 157 mg |
| Sodium | 3476 mg |