Slow Cooker Mongolian Beef
Directions
- 1Mix together brown sugar, soy sauce, minced garlic, ground ginger, sesame oil, rice vinegar, and onion powder to create the sauce.
- 2Add a 3lb boneless chuck roast to the crock pot.
- 3Pour the prepared sauce over the meat and flip a few times to coat it evenly.
- 4Cook on low for 8 hours.
- 5Optionally, add a cornstarch/water mixture to the sauce at the end for a thicker consistency.
Ingredients
- 0.5 cup brown sugar
- 0.5 cup soy sauce
- 1 tbsp minced garlic
- 1 tbsp ground ginger
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp onion powder
- 3 lb boneless chuck roast
- jasmine rice
- broccoli
- cornstarch
- water
Equipment
crock potair fryer
Tips
- Low and slow cooking is key for tender meat.
- You can add a cornstarch/water mixture to the sauce at the end for a thicker consistency.
- Serve with jasmine rice and air-fried broccoli.
- Leftovers can be used for rice bowls or stir fry noodles.
Related recipes
One-pot creamy Cajun salmon pasta
American · Dinner30m
Lasagna Zucca Speck e Nocciole
Italian · Dinner30m
Stick of Butter Chicken and Rice
American · Dinner1h 5m
Lentejitas perfectas
Spanish · Dinner
Sticky Spicy Pumpkin with Peanut Lime Sauce
Chinese · Dinner
Moroccan Fish
Moroccan · Dinner
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Cantonese Beef 'Chow Fun'
Chinese · Dinner
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Corn & Jalapeño Chicken Brothy Rice
Dinner
Mediterranean Tray Bake
Mediterranean · Dinner