This Slow Cooker Mongolian Beef is a hearty, flavorful dish packed with yummy veggies and spices. Perfect for busy weeknights and fancy weekend dinners alike!
When we lived in Boston, and in Los Angeles, we had so many options for delicious, fast Chinese food takeout. It was so easy… almost too easy.
Now we live in a city that, for all of its accolades being one of the top foodie cities in the United States, is rather lacking in terms of Chinese restaurants – let alone, really good ones. But that’s okay – because some of the most popular Chinese American dishes are SO easy to make at home!
Believe me – it is oh so satisfying to be able to create these dishes at home!
Slow Cooker Mongolian Beef
Mongolian Beef is a popular dish you find commonly at most Chinese American restaurants. Growing up and throughout college, it was almost always one of the dishes that family and friends would order to share, family-style.
You won’t believe how EASY it is to make this dish!
Simply add the sliced flank steak and sauce ingredients to your slow cooker, and cook on high for 4-5 hours or on low for 6-8 hours.
This slow cooker Mongolian Beef recipe has healthy portions of carrots and red bell peppers, which I think adds a nice freshness to the dish.
Adding sliced green onions and sesame seeds before servings not only adds beautiful color to the dish, but also a bit of added tang and texture.
Wine Pairing Bliss
Chinese food is famously paired with Riesling, but don’t count out fruity red wines like a slightly fuller bodied Pinot Noir. I paired this with a 2015 Knudsen Estate Pinot Noir and it was an incredible match!
This Oregon Pinot Noir is full of bold bright berries that meld wonderfully with the richness of the flank steak along with the Asian sauce and spices.
Slow Cooker Mongolian Beef Recipe
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