Slow Cooker Mongolian Beef
I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.
I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.
this was AWESOME!! word to the wise, its quite sweet, so if you dont like sweet, cut back on the sugar. we loved it!! flank steak was too expensive, so i substituted flap meat and it was so tender.served it over white rice. i also added chili garlic sauce to kick up the heat, maybe 2-3 Tbsp. loved the flavor combo spicy/sweet. thanks for a ridiculously easy and delicious recipe!!!Read More
I made the recipe as written, minus half the amount of sugar... it ended up way too salty and the sauce was definitely abundant. I had doubled the recipe and added the onions in when there was only an hour left to cook - that way there was still a little bit of a crunch and the onions were all cooked through. I ended up adding in about a cup of water and some sesame oil to improve the flavor (too much hoisin sauce for me).Read More
this was AWESOME!! word to the wise, its quite sweet, so if you dont like sweet, cut back on the sugar. we loved it!! flank steak was too expensive, so i substituted flap meat and it was so tender.served it over white rice. i also added chili garlic sauce to kick up the heat, maybe 2-3 Tbsp. loved the flavor combo spicy/sweet. thanks for a ridiculously easy and delicious recipe!!!
This was a really good meal. I spread it over a bed of white sticky rice and my wife loved it. Things I may change for the next time I make this: I used Teriyaki Sauce instead of soy (I didn't have soy sauce), so I should reduce the amount of brown sugar. I would also throw in the green and white onions at about 2hrs into cooking so they don't just turn into sauce, I think if they cooked for less time they would add more appeal and substance to the dish. I also added red pepper flakes to spice it up a little, I think I put in about a tablespoon and it was a mild spice.
I doubled the amount of meat but left the sauce amount the same. I used reduced-sodium soy sauce and think next time I'll reduce the amount of soy sauce slightly since it seemed a bit overwhelming taste-wise and left an aftertaste. Followed another reviewer's suggestion to cook 2 hrs. and then add the onion and green onion and cook an additional 2 hrs. and this worked well. I also skipped the pre-browning in a skillet - since the steak is cooked in a very dark brown sauce, no one could tell that it wasn't pre-browned in a skillet. One less pan to wash!
I used a 2 1/2 lb flank steak so I doubled the sauce, which was probably not necessary since there was so much in the end. I only added half the brown sugar called for and it was still very sweet. I also added a couple of tablespoons of asian chili sauce to give it some heat and saved the green onions until it was almost done. I thought it was excellent! Served with white rice and green beans.
This was amazing! My son made it for dinner. we did double the meat and there was plenty of sauce for it. Its very tasty...We ate it over rice and had stir fry on the side. not really spicy so if you want some heat you need to add it.
Amazingly good! Wanted to try something dfferent. I used 2 lbs. of thin bracciole meat that I sliced thin on an angle into pieces....I coated with the cornstarch and did not fry in the oil....just added right to the crockpot. For the sauce, I used 1/2c. soy, 1c. water, 2 tblspns of brown sugar, 3/4c hoisin, 1 tsp. fresh grated ginger, and 3 cloves of minced garlic. Mixed that together and pour that over the beef, onions, and grren onions. Cooked on low for 6 hours... The smell was so great! The sauce thickened nicely and the meat was so tender. Served over steamed broccoli instead of rice for carb reasons....Delicious with pleanty of sauce that was not too sweet. My family loved this dinner. Thanks!
I made this for dinner yesterday, the flank steak was too pricey so I found some thin sliced top sirloin which work fabulously. The meat was very tender, I did though cook 2 pounds instead of 1 and for some reason the hoisin sauce seemed to overpower the soy sauce and as one reviewer mentioned it was too much brown sugar, even for 2 pounds of beef. Overall it was close to the Mongolian beef I like at the Chinese restaurant. The next time I will try to add a little Chinese five spice....
Used Pork Tenderloin because I didn't have beef. Hubs had two helpings and is now complaining he ate too much. He did say it was a little salty but I think I might have cooked it too long and made it saltier. Thanks for sharing
I'm giving this five stars, because I prepared it as written and it was perfect. People why are you even reviewing a recipe that you are altering and then saying it's too salty? Of course it's too salty you cut back on the sugar. The sugar cuts the salt. Where did you learn to cook? If you are going to cut the sugar you have to either use sodium free soy sauce or cut back on that as well.
This was very good. The recipe made a ton of sauce; I used 2 pounds of beef and doubled the sauce and probably didn't need to. I used about half the amount of sugar and it was just right in terms of sweetness.
I used what we call 'braising steak' here in the UK, a cheap cut of meat.Cooked it for 6 hours on low and the meat just fell apart and my wife said she could eat it EVERY day. It is very sweet though - may not add the sugar next time, otherwise, very good!
I skipped the frying step all together. Cut the sugar in half. Added a few dried chiles. Added the onions in the last 1 1/2 hours of cooking. Thickened it in the last 15 minutes with some of the juice scooped out and 2 tablespoons of cornstarch mixed in. My hubby said it was better than restaurants, I don't know if I agree but it was pretty darned good! :)
This is very close to what you would get at PF Chang's. The only few tweaks you might want to consider are the following: (1) Put your beef in the freezer for about 15 minutes prior to slicing. It will make this job a WHOLE lot easier. (2) The amount of hoisin sauce is a little too much. In fact, to make this dish more "Chang-like" you should marinate the meat for 2 hours prior to frying (after you slice it). After slicing the meat, marinate it with the cornstarch, 1/2 c. low-sodium soy sauce and 2 T hoisin sauce before cooking in the oil. After your 2 hour marinating, then fry the meat. PF Chang's uses mushroom oil. I know this is not easy to find, so I would suggest peanut oil. After your meat is fried/browned then continue on with the recipe as stated, however I would omit the 1/2 Cup hoisin sauce as you already have this in your meat via the marinade. Also, as many have mentioned, add your veg in the last 1 hour of crock pot cooking. I know this may add a bit more time, and more attention but following these few tweaks will surely pay off in the final dish.
This was good, the only problem I had was the sliced onions. Not the green onions, the plain. There was too much and they were hard to eat.
I made the recipe as written, minus half the amount of sugar... it ended up way too salty and the sauce was definitely abundant. I had doubled the recipe and added the onions in when there was only an hour left to cook - that way there was still a little bit of a crunch and the onions were all cooked through. I ended up adding in about a cup of water and some sesame oil to improve the flavor (too much hoisin sauce for me).
Mongolian beef is meant to be sweet. If the brown sugar were decreased or omitted from this dish, then it becomes a plain brown sauce. As written, the recipe tastes like PF Chang's Mongolian Beef. Thanks for sharing, Leith123!
I've never had Mongolian Beef in a restaurant, so I wasn't sure what to expect. It was simple to put together...I reduced the amount of sugar after reading reviews, but I didn't change anything else. My main complaint it that it was basically just sweet meat...not bad, but sort of one-note. We added some red pepper flakes and it was much better. Next time I'll cook it with added pepper. Not sure if it will be authentic Mongolian beef, but it will suit our tastes much better.
This recipe came out great! I used about 2 pounds of top round london broil..it's way cheaper than flank steak and I figured it shouldn't matter too much since the slow cooker makes the meat tender anyway. I didn't double the rest of the ingredients though and they were perfect for the 2 lbs of meat. I did add some fresh slices of bell peppers and broccoli two hours before it was done. Very good!
I tried this after work because if I had left it on Low for 10 hours, no telling what it would have been (Mongolian stew?). Instead I cooked it on High for 2 hours. It turned out very well, and the sauce is fantastic. I did add about a teaspoon of red pepper pepper flakes, as others suggested, and it was just spicy enough for us (but we do like spicy). I also added the onions in the last hour, as others suggested as well. I'm giving it four stars instead of five, tho, because it needs a little crunch. I will add broccoli or water chestnuts next time.
Fantastic!! No changes. I didn't have enough soy sauce, so I substituted teriyaki sauce.
This was amazing! So great - we served on rice with broccoli. My son said it was the best ever. I did use half the brown sugar as suggested by many others - can't say enough - so good!
The family loved it! I did take the advice of several of the other reviewers. I definate agree that 4 hours would be too much, I served it at 3 hours and it was melt in you mouth tender. I had about 1 1/2 lbs of skirt steak but I used the measurements for the 1 lb of meat. I also used a little less than 1/2 cup of hoison and low sodium soy sauce. No one thought it was too salty at all. I also included some broccoli in the last 15 minutes. Thanks for a great recipe and for everyone's reviews. I will definately be making this one again.
I made this recipe because I had 1/2 a jar of hoisin sauce to use up. Hubby and I thought this was waaaaaay too sweet.
Just made this for hubby to RAVE reviews! I used skirt steak because thats what I had, sliced it in strips and cooked in the slow cooker with the sauce minus the onions (didnt have any) for four hours. In the last 30 minutes i threw in a bag of frozen broccoli and stirred it all together, served over rice it was a beautiful presentation and a tasty dinner! highly reccomend!
This was alright, something about the flank steak put me off. I normally have it cooked on a grill and sliced thin against the grain, and the texture has always come out perfect. I've never done flank steak in a slow cooker, and likely never will again because the texture just seemed off. As far as the sauce goes, it was good, nothing I'd write home about. This didn't really remind me of anything Mongolian, in the same way that Chinese food doesn't really taste like anything you'd eat in and around China. If the ratings broke down, I'd give the meat just 3 stars, and the sauce 3.5.
Cut the sugar by half and added Sirachi hot sauce to kick it up a notch. I found it still to be a little too sweet, but my husband loved it.
Easy to throw together for a "fix it and forget it" type of recipe. I used 2lbs. of sirloin that I partially froze so it was easier to cut it into thin strips. I fried the beef in a little sesame oil vs. olive. I opted to use a low sodium soy sauce, chicken broth instead of water and cut back on the brown sugar. To give it a little "kick" I added a tsp. of chili garlic sauce. I cooked it on high for two hours and an additional 2 hours on low. I sliced 2 vidalia onions and 3 bunches of green onion (used a bunchlength wise vs. chopping and added them the last two hours of cooking so they didn't end up mushy. I topped it with toasted sesame seeds and finely chopped green onion. Perfect over a bed of rice!
this was great! My whole family loved it and it was pretty easy to prepare. I added some broccoli to it about 1/2 hour before serving just to give it more body (and veggies!). Might try some red bell pepper next time as well. Served it over steamed rice. True, it is sweet, but not overly so.
Mongolian Beef has been my Chinese take-out standby for decades so I was excited to try this. I made this almost as written except I reduced the sugar to 1/3 cup, and I still found it to be too sweet for my taste. The flavor on the sauce was ok, but the onion was not predominant enough for me. I'm looking forward to making this again with serious reduction to the sugar content (less than 1/4 cup) and probably less Hoison Sauce too. I will also add more green onion. I think the cooking time can be reduced as well and that will allow the onions to retain better flavor and texture.
I made this for dinner tonight and while the meat was super tender it was way too sweet.. Thou my husband had no complaints!!. Next time Im going to half the brown sugar.
Delicious! I cut the sauce in half like some reviewers suggested and it was perfect.
FANTASTIC!!!! I love the texture of the meat; fried a little then in the slow cooker! Perfect!!!
I reduced the brown sugar and hoisin sauce as recommended. I used teriyaki sauce too. My parents owned a Chinese restaurant when I was growing up. This dish is better than I've ever tasted! I added frozen broccoli 15 minutes before it was done to make it "Mongolian Beef and Broccoli". Thanks Leith!
Way too sweet..had to through it out...
This tastes just like I ordered from a Chinese restaurant! The kids loved it, my fiance loved it! I followed the recipe exactly but simmered covered on the stove top instead, added broccoli, and served over white rice... yummo! I will def be making this again! Its a keeper!
Really good, I took other's advice and added chili sauce about 1-2 tbsp was spicy just like I like it. Also added sliced red peppers to the mix in the slow cooker. Will be making again as tastes just like restaurant quality and much cheaper.
TOO SALTY! I bought the hoisin sauce based upon the sodium content (it had the least amount of sodium) and I just cannot eat this. I really wanted to like this recipe but I won't make this again, sorry. I gave this 2 stars due to the simplicity of the recipe but taste makes it a one.
Turned out really well. I did cut the sugar in half and added some red peppler flakes as some others suggested and that was just right for me. Had to keep stirring the meat and sauce because the sauce was thickening on the bottom but was still grainy on the top. I added green peppers with the onion for the last hour of cooking time. I would like to try with broccoli too.
very delicious, we didn't have flank steak, so I used chicken. It was SOOO good.
I used chuck and it turned out great really good flavor and lots of gravy. I used it over fried rice and also plain rice. I think I liked it better over plain because it didn't have to compete with all the other flavors
this was very good----i used boneless sirloin (it was cheaper than flank steak!) and omitted the sugar...it was still a bit sweet, but very tasty indeed; my husband loved it! i served it with white rice and steamed broccoli---very nice indeed!
this turned out really well for me...i was impressed with myself...i made it spicier with red pepper flakes and since i didn't have enough hoisin i added black bean sauce to make up the measurment...we really liked it ... thanks for the recipe
I didn't have enough hoisin sauce so I made up the difference with oyster sauce. Served it over sticky rice. It was fabulous.
I always love slow cooker recipes. This is one that I will be making again. My husband really enjoyed the flavour. I didn't have enough corn starch and imagine that the sauce would be nice and thick if I had had enough...I guess I will find out next time!
This had a really good flavor to it. I didn't use the full amount of brown sugar and I used low sodium soy sauce. I have to say that it was still a bit too salty for me and I'm a salt lover. But overall, a good recipe and easy to make!
Yummy! I did not have hoisin sauce, so I used mixture suggested in reviews by CAROLC80. I used 2 lbs of round steak and cooked on low for 3 hrs. My kids don't like onions, so I liked the idea that they disappeared into the sauce if cooked for the full time with the meat...it worked! I cut the sugar to 1/4 cup and it was still a little too sweet. The soy sauce was a little over powering, but that might have been due to my homemade hoisin sauce. I also coated meat with flour and tossed into crock without browning. I will make again with less soy sauce and sugar. Thanks!!
Very good! I needed to leave it on while at work, so I left the steak whole and still slightly frozen. It was in for 9 hours on low and turned out great; it was falling apart tender so I just sort of shredded it and served with the sauce over rice. I did add about a tablespoon of cornstarch to the sauce for the last half hour of cooking. Also left out the green onions, but I think they would have added a nice touch. Boyfriend approved, thanks for an easy weeknight recipe!
This has become a family favorite ever since I first made it. I use the exact ingredients listed, but to make it even easier, I don't brown the beef first - I just throw everything into the slow-cooker (except for the green onion - I put those in towards the end) and it always turns out great!
I made it exactly as written and will make it again but I will definitely cut back on the brown sugar as it was suggested in previous reviews. I did use low sodium soy sauce.
I started cooking this earlier to have for dinner tonight and can't keep myself away from "testing" it. So good! Can't wait for dinner! I also added about a tbsp. of crushed red pepper flakes and ended up using dried onion flakes instead of the onion since I forgot to buy one at the store.
This meal was disgusting. Don't waste your time.
This was my first time buying flank steak, and i think it's a very good meat cut for this recipe. I did not find this recipe to be too salty nor toow sweet, however, i did use 1.5 cups of water instead of just 1/2 cup. I also did not slow cook, i made it on the stove top and let it simmer on low for about 30 minutes. I think if i had simmered it for another 30 minutes, the steak would ahve been perfectly tenderized, but not mushy. My boyfriend was a little bit indifferent about the recipe, but i quite liked it. I added mushrooms and a few dashes of cayenne pepper.
This was absolutely delicious! I doubled the recipe, but next time will most likely just double the meat as this makes PLENTY of sauce. I did add the onions two hours into cook time, put extra ginger in with an hour left for extra flavor.
I liked this but my family didn't, and I'm not really sure why. I did as other reviewers suggested and added the veggies halfway through the cooking time and even so, they more or less disappeared into the final dish. I probably won't make this again since I'm not usually inclined to fuss with crockpot recipes. I like crockpot recipes that can cook all day without any special input. If I need to babysit I may as well make something on the stove.
I think that browning the meat first makes it tougher. There was plenty of sauce. I used about half the amount of brown sugar, low sodium soy sauce, and no ginger since I didn't have any. The flavor of the hoisin sauce is very strong - if I made it again, I would use half to 1/3 the amount of that sauce. I put in frozen broccoli for the last hour of cooking. It did only need a couple hours to cook, but if you don't brown the meat first, it might need the full time. Flank steak is expensive which is too bad since neither me or my husband liked this much because of the strong hoisin sauce flavor.
I don't own a slow cooker so I cooked it in the oven for nearly 5 hours on low. It was very tasty especially with a bit of chili. YUM.
This turned out AMAZING! I will not order out for this ever again, though I may change the cut of beef...not sure yet. I have made a few changes to the recipe, but nothing major. I am adding 1/2 can of baby corn and 1 can oriental mushrooms. I am using low sodium soy instead of regular. I am also lowering the amount of brown sugar (not by much though). I grate the ginger instead of mince it so it incorporates into the sauce better. I'm not a huge fan of green onions, but they turned out well, though I cooked them in the pan with the oil before adding the beef and left them in while it cooked. Oh, I didn't use a whole 1/2 cup of hoisin sauce either. I dropped that to about 1/4 cup.
I used steak I had on hand and cut into strips. Mixed it raw with the cornstarch right in the slow cooker. Threw everything else on top and added 3 dried oriental peppers and cooked on high for 4 hours stirring occasionally. It was amazing!! So thick and saucy!
This is so good. Beef is nice and tender and has lots of flavor. I added broccoli in the last hour it was cooking. Also added garlic chile paste in the beginning. Served over wheat angel hair pasta with peanuts. Thanks a bunch!
Very simple to prepare...my family really enjoyed this one!!!
Very good, followed the recipe exactly!
Good, But the beef fell apart. Did not look appitizing
Made this for a family supper, everyone was doing a chinese dish, and this one got raved about. So easy to make, and comes out tender, moist and full of flavor! This is a keeper!
My family loved it! I will definitely make this again.
Great flavor. I added a head of broccoli at the end but it overcooked. Turned to mush. Next time I will add veggies for last 10 minutes.
This was good! After reading all the complaints, I cut down the brown sugar and (reduced sodium) soy sauce to 1/4 c. I got a bit carried away with the fresh ginger... just a bit. I don't like onions too much, so I just used 1/4. With the ease of preparation and that it cooks on LOW for 4 hours, definitely a keeper(:
This was unbelievable. My family ate every single scrap and were looking for more!! I didn't have hoisin sauce so I simply added some more soy and sesame oil. Next time, I would probably put some jam in as it was a tad salty (because of my additions) but regardless.. this was out of the world!! So unbelievably tender!! A must keep!!
I made this recipe almost exactly as written with the exception of reducing the sugar (only 1/4 cup) and the addition of crushed chilis (1 tsp) for a little Asian kick. It was very good - hubby had 3 bowls! Could probably have used less onion (1/2 instead of 1). Put the onions in after 2 hours of cooking on low as other had suggested and this worked well (the onions didn't lose all of their texture). Served over glass noodles.
I used venison instead of beef & mushrooms instead of ginger & added a little more water, It was AMAZING
Fast, easy and excellent!
Flavorful and simple. I used a different type of meat. My husband informed me the reason the recipe calls for flank steak is likely so the meat doesn't "fall apart" - which mine did, however it was still a wonderful meal. I kicke up the heat with a little chili oil and red-pepper flakes and served over rice noodles. Kids and hubby all had seconds and loved every bite!
Loved it! My husband - not a big rice fan - said he would rather have had it over crispy chow mein noodles, but flavor was great. Reduced brown sugar to 1/4 cup. I cooked meat and put everything into crockpot and put in frigerator for a few hours before cooking, then added extra 1/2 hour since it was cold. Eating leftovers for lunch!
Given what other reviewers had said, I changed it up a bit to add more flavor - added 1/4t red pepper flakes & 1/4t chinese mustard. Also used beef broth instead of water. Skipped the browning step for lack of time. I personally didn't like the smell - probably the cardamom in the hoisin - but everyone else thought it smelled fine. Tasted good, which is the main thing. Will probably put it in the slow cooker rotation.
Used this in an International dinner. Was very nice because it was made in advance when serving time rush came I just had to serve it. The taste melts in your mouth. Served it with rice.
This was fantastic! I used another's post to make the hoisin sauce, but substituted red pepper flakes for the Chinese heat - I didn't want it hot at all. Halved the sauce and it worked out just fine to coat all meat (cut up a boneless roast I had in the freezer and it turned out tender and wonderful). I also added both types of onions with 1/2 hour left of cooking so they were limp but not disintegrated.
I have made many diferent variations of mongolian beef before, but I did not care for this. I think the 1/2 cup of hoisin sauce ruined it. Maybe if it had only 1 teaspoon of hoisin sauce it would have been better.
YUM! So good thanks for sharing!
I really enjoy this recipe.I cooked it for my Dad and I. This is the closest thing I have ever made to the asian restaurants back home in San Francisco. I used pork shoulder instead and just cut it down to size. You may want to make some adjustments depending on how sweet you like a recipe to be and also there is always room for more spice if that's your thing too. Cheers to the one who created this recipe!
This recipe deserves WAY more than 5 stars!!! Fantastic!!!!!
This was really saucy. I'd suggest doubling the meat & keeping the sauce measurements the same. I've never had real mongolian beef so I have nothing to compare this to. It tasted fine, but if I'm going to buy steak I'd rather use it in a recipe that "wow"s me more than this one did.
This was a good recipe, wish I had added some vegetables. The sauce had a very strong, condensed flavor.
WAAAYYYY too much going on in this dish. First of all it is tooo salty, and very sweet. I followed the other reviews and cut the sugar in half but it was still too much.
This dish was easy to prepare and then forget it. Everyone loved it. Even great for leftovers.
Great!! I did cut the sugar in half and add some red pepper flakes
I did not care for this recipe.
My husband & I love this meal....i add the onions in at the last hour or so of cooking so they are not too soft or mushy. I also double the amount of green onions & make a little extra sauce. We enjoy this with wheat noodles.quick, easy, delicious dinner.
Great, loved it, delicious, added carrots and green beans, would be good with red pepper flakes, water chestnuts,etc.
I made this as well as the House Fried Rice recipe. They were both absolutely awesome. Instead of doing the slow cooker though I cooked the meat in the sauce on the stove for 30 minutes at medium heat. This helped the meat soak in the flavor without the hours in a slow cooker. Delicious and less time consuming way to do it.
Recipe was ok...the sauce was good I did as suggested in other reviews and cut the sugar a bit..but I would give this one just an OK....is fairly easy to prepare.
My family liked this. I thought it was it okay. It tasted good but I could not get past the smell. The sauce smelled a little weird to me.
This smelled wonderful while it was cooking but hubby and I did not care for it at all. I did decrease the amount of sugar but it was still too sweet for us. We won't be having this again.
I dont know what I did......maybe cooked it to long because the sauce was so think and the meat had an odd texture. I always try a recipe twice so I will update when I try it again
Sorry but this just didn't do anything for me. I couldn't even stand the way it smelled while cooking.
This was not bad at all. I will be making this again.
I was skeptical, but it turned out very good!! I will be making this again. I didn't stray too far from the original recipe... I cut back on the sugar and soy sauce just a tad, I added a couple tablespoons of chili garlic sauce, and threw in a bag frozen broccoli for the last 30 minutes. Served it over white jasmine rice. I think next time I may change the meat to something else, or maybe just slice the flank steak a little thinner (as I had cubed it); it seemed just a little tough. Very good overall, a well deserved 4-stars!
Excellent overall. Too sweet for my taste so I used only 1/4 cup of brown sugar. Also threw in a can of drained water chestnuts in the last 30 minutes to add a little crunch.
did just as written today - this was great!
I really enjoyed this recipe up until about 25 minutes ago when I had to start drinking water like a fish to quench my thirst. The only thing I would change is the type of soy sauce and I will buy low sodium sauce just to make this recipe, that is how tasty it is. I added zucchini and mushrooms and I really could eat it every day...with less salt!
wonderful flavor. will try to add more veggies next time. only gave it 4 stars cause it was a little more work that i like. kids have requested to have it again. will have to do it again soon!!