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main-meals

Slow-Cooked Mongolian Beef

Easy and delicious when on the run!

30 4
Slow-Cooked Mongolian Beef | DonalSkehan.com, Easy and delicious when on the run!

main-meals

Slow-Cooked Mongolian Beef

Easy and delicious when on the run!

Wednesday, March 13, 2019
US / METRIC

1.5kg flank steak or skirt steak, thinly sliced

4 tbsp cornflour

6 garlic cloves, finely sliced

1 thumb sized piece ginger, finely sliced

1 red chilli, finely sliced

1 tbsp sesame oil

175ml low sodium soy sauce (12 tbsp)

175ml water

100g brown sugar

1 tsp white pepper

To serve:

6 spring onions, finely sliced

1⁄2 cucumber, thinly sliced

Cooked egg noodles

3 lbs flank steak or skirt steak, thinly sliced

4 tbsp cornflour

6 garlic cloves, finely sliced

1 thumb sized piece ginger, finely sliced

1 red chilli, finely sliced

1 tbsp sesame oil

3/4 cup low sodium soy sauce

3/4 cup water

1/2 cup brown sugar

1 tsp white pepper

To serve:

6 spring onions, finely sliced

1⁄2 cucumber, thinly sliced

Cooked egg noodles

Slow Cooker or Large Casserole Dish

30mins
Serves 4

Go into any Chinese restaurant and you’ll find the always popular Mongolian beef on the menu. There are only a handful of ingredients, yet it packs a punch in the flavor category.  My version is great when you’re in a rush as it only takes 15 minutes to prep before going into the slow-cooker or casserole pot. Being the beef is the main ingredient, I recommend finding the highest quality you can. Enjoy!

Place the sliced steak pieces in a bowl with the corn flour and mix until the meat is well coated.
Add the meat along with the remaining ingredients to a slow cooker, stirring to combine completely. Cook on high for 3 hours or on low for 5 hours until the meat is tender and the sauce has reduced slightly.
If cooking in a large casserole, heat over a high heat and add the sesame oil, fry the steak pieces until browned before adding the garlic, chilli and ginger and frying for a further minute or so. Add the remaining ingredients and stir through until completely coated. Lower the heat and place a lid on top and continue to cook for 1 hour and 30 minutes or until the sauce has reduced and the meat is tender.
Serve the Mongolian beef with noodles & cucumber slices.
30mins
Serves 4

Ingredients
US / METRIC

1.5kg flank steak or skirt steak, thinly sliced

4 tbsp cornflour

6 garlic cloves, finely sliced

1 thumb sized piece ginger, finely sliced

1 red chilli, finely sliced

1 tbsp sesame oil

175ml low sodium soy sauce (12 tbsp)

175ml water

100g brown sugar

1 tsp white pepper

To serve:

6 spring onions, finely sliced

1⁄2 cucumber, thinly sliced

Cooked egg noodles

3 lbs flank steak or skirt steak, thinly sliced

4 tbsp cornflour

6 garlic cloves, finely sliced

1 thumb sized piece ginger, finely sliced

1 red chilli, finely sliced

1 tbsp sesame oil

3/4 cup low sodium soy sauce

3/4 cup water

1/2 cup brown sugar

1 tsp white pepper

To serve:

6 spring onions, finely sliced

1⁄2 cucumber, thinly sliced

Cooked egg noodles

You'll Need

Slow Cooker or Large Casserole Dish

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