“Hon, Did You Get Take-Out?”

Nope!  It’s Slow Cooker Mongolian Beef.  As promised nearly a week ago, I want to share a recipe from Saucy Mommy…a very delicious, simple recipe!  I’ve already made this dish twice and I have the ingredients to make it again soon.  I could eat this a LOT and the leftovers are just as wonderful 🙂

I’ve attempted to make Chinese food at home a couple times in the past but often the results aren’t that great.  I have a pan very similar to a wok and the fast-paced cooking at a high temp just stresses me out and the meat always ends up dry or tough…not an issue with this dish!  This yummy meal is prepared in your slow cooker (loving my new slow cooker) so there is no stress involved and the meat comes out so tender.  I really enjoyed it over brown rice spaghetti but you can find noodles in the Asian aisle at your supermarket or serve it over rice…or just eat it right out of the slow cooker 😉

If you get a chance, you should really head on over to Saucy Mommy.  She has great recipes and, if you have kids, there are a lot of lunch ideas to get you out of those lunchbox ruts 🙂

Slow Cooker Mongolian Beef


  • 1 pound flank steak, cut into bite-size strips (I have also used skirt steak – both are delicious but I enjoy the texture of the flank steak a bit more)
  • 1/4 cup cornstarch
  • 2 teaspoons olive oil
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 3-5 large green onions, sliced diagonally into 1/2 inch pieces*
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 teaspoon minced fresh ginger root**
  • 1/2 cup hoisin sauce

*The recipe calls for 3 but I like a bit more in mine because I don’t garnish the dish with the green onions after it is done but you can.

**I don’t love ginger or dealing with ginger.  The first time I made it, I didn’t use it and it was delicious.  The second time I made it, I used it…and it was delicious 🙂  This one is totally up to you.


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. When it’s done, ladle over noodles or rice.  I serve mine with a side of broccoli, too.


Mongolian Beef over brown rice spaghetti...and now I'm hungry!