Mongolian Beef is one of those classic Chinese food dishes you just can't get enough of. I like to make it at home, in a "Take Out/Fake Out" way to save us from extra oil, fat, and (in our case) gluten. This crockpot recipe uses a homemade Hoisin sauce but if you have a bottled favorite you can use that instead. Originally posted in 2008 during my Year of Slow Cooking.
How to Make Homemade Mongolian Beef from Scratch
Ever since I made Chinese Lemon Chicken, I've wanted to make Mongolian Beef. Yesterday, I gathered enough guts to give it a go. The results were phenomenal. I gave myself a pat on the back. If you can use hoisin sauce, you might want to simplify. But my concoction worked, and surprised Adam and the kids---one of whom has never had "real" Mongolian Beef.
Day 157.
This is an excellent crockpot meal. Since we are gluten free, I needed to play around a bunch of sauces and flavors because we can't use packaged Hoisin sauce.
The Ingredients to Make Homemade Mongolian Beef
serves 4
(2 adults, 2 kids -- if you'd like more, double the ingredients)
Hold on to your hat! (updated: I've discovered that a few companies are now putting out a gluten free variety of Hoisin sauce. Feel free to use that if you don't want to make your own! And if you aren't gluten free, just ignore me! ;-) )
There are a lot of ingredients --- don't get mad!
FOR THE MEAT:
- 2 pounds flank steak
- 3 cloves of garlic, minced
- 4 sliced green onions--one is for garnish
- 1 teaspoon dried minced onion (or 1/2 fresh onion, diced very small)
THIS IS THE SAUCE
-- if you have bottle Hoisin, go ahead and use it here instead(approx 2 cups -- 18 ounce to 20 ounce bottle)
- 1/2 cup soy sauce (I used La Choy)
- 1/4 cup white wine
- 1/4 cup cooking sherry
- 1/2 tablespoon white wine vinegar (optional--I forgot to add it!)
- 1 teaspoon sesame oil
- 1 teaspoon molasses
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 tablespoon peanut butter (if allergic, use black bean paste)
- 3 tablespoon brown sugar
AND THEN:
- 1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)
- 1 teaspoon red chili flakes --- optional -- if you don't like things spicy, you can add at the table if you'd like.
The Directions to Make Homemade Mongolian Beef
--slice your meat in thin strips and toss in a Ziploc bag with cornstarch. --add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too. --put your meat on top, and toss gingerly to coat. Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval slow cookerand it was done after 4 hours on low. Serve over steamed or fried rice, and garnish with freshly sliced green onion.
The Verdict.
This serves enough to feed 2 hungry adults for dinner. If you have a large family, you're going to need more meat and double the sauce. Delicious. This is so good---before this year I would not have attempted to make something so "complicated" in a crockpot. But really, the only complicated thing was figuring out what flavors would work and assembling the ingredients---the actual cooking and food preparation was a snap, and the kitchen was clean and mopped at 12noon.
We had all of the ingredients on hand for this meal, except for the meat and the green onion.
Much better for our wallets, than take-out, and much, much, much less greasy than take-out.
And it was gluten-free!
enjoy!
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Mongolian Beef
Yield: 4
Author: Stephanie O'Dea AYearofSlowCooking.com
Prep time: 35 MinCook time: 6 HourTotal time: 6 H & 35 M
How to make gluten free Mongolian Beef in the crockpot slow cooker
Ingredients
For the meat
- 2 pounds flank steak
- 3 cloves of garlic, minced
- 4 sliced green onions--one is for garnish
- 1 teaspoon dried minced onion (or 1/2 fresh onion, diced very small)
For the sauce
- 1/2 cup soy sauce (I used La Choy)
- 1/4 cup white wine
- 1/4 cup cooking sherry
- 1/2 tablespoon white wine vinegar (optional--I forgot to add it!)
- 1 teaspoon sesame oil
- 1 teaspoon molasses
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 tablespoon peanut butter (if allergic, use black bean paste)
- 3 tablespoon brown sugar
And then
- 1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)
- 1 teaspoon red chili flakes --- optional -- if you don't like things spicy, you can add at the table if you'd like.
Instructions
- --slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
- --add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well.
- Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
- --put your meat on top, and toss gingerly to coat.
- Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly.
- There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.
- The meat is done when it is no longer pink and has reached desired tenderness.
- I cooked our meat in a 6qt oval slow cooker and it was done after 4 hours on low.
- Serve over steamed or fried rice,and garnish with freshly sliced green onion.
https://www.ayearofslowcooking.com/2008/06/mongolian-beef-crockpot-recipe.html
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