Description
A tender, savory-sweet slow-cooker Mongolian beef made with affordable chuck roast and simple pantry staples. This recipe offers a restaurant-quality glossy finish and rich flavor without the high cost or effort of traditional takeout.
Ingredients
Scale
- 2 to 3 pounds Beef Chuck Roast, sliced against the grain into 1/4 inch strips
- 2 tablespoons Vegetable Oil
- 1 cup Soy Sauce
- 1/2 cup Brown Sugar
- 1/2 cup Water
- 1 tablespoon Minced Garlic
- 1 tablespoon Fresh Ginger, minced
- 1 teaspoon Sesame Oil
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water (for slurry)
- 4 to 5 stalks Green Onions, sliced (for garnish)
- Red Pepper Flakes (optional, for heat)
Instructions
- Let the chuck roast sit for 15 minutes to take the chill off, then slice against the grain into thin, bite-sized strips (about 1/4 inch thick).
- Heat vegetable oil in a large skillet over medium-high heat. Sear beef strips in batches for 2-3 minutes per side until browned; do not overcrowd the pan. Transfer seared beef to the slow cooker.
- In a medium bowl, whisk together soy sauce, brown sugar, water, minced garlic, minced ginger, and sesame oil until the sugar is mostly dissolved. Pour over the beef in the slow cooker and stir to coat.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
- About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth. Pour the slurry into the slow cooker, stir well, and cook on HIGH for the remaining 30 minutes until the sauce is thick and glossy.
- Taste and adjust seasoning if needed. Garnish with sliced green onions and red pepper flakes. Serve immediately over steamed rice.
Notes
Slicing the beef against the grain is crucial for tenderness. Do not skip the searing step as it adds depth of flavor. Always mix cornstarch with cold water to prevent clumping. Add vegetables like broccoli or bell peppers during the last hour of cooking if desired. For a spicy version, add chili garlic sauce or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 450
- Sugar: 28
- Sodium: 1200
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 1
- Protein: 30
Keywords: crockpot mongolian beef, budget friendly dinner, slow cooker beef, easy weeknight meals, cheap family dinner, chinese takeout copycat, chuck roast recipes