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Donal Skehan
Slow Cooker Mongolian Beef | DonalSkehan.com
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Slow Cooker Mongolian Beef

October 27

This recipe is a winner, just take 20 minutes to prep your ingredients and fire it all into the slow-cooker or casserole pot. Have the dinner made ahead in the morning and leave the slow cooker to do all the work – handy!

  • serves Serves 4
  • time 4 hours

Method

  1. 1. Place the sliced steak pieces in a bowl with the corn flour and mix until the meat is well coated.
  2. 2. Add the meat along with the remaining ingredients to a slow cooker, stirring to combine completely. Cook on high for 4 hours or on low for 8-10 hours until the meat is tender and the sauce has reduced slightly.
  3. 3. If cooking in a large casserole, heat over a high heat and add the sesame oil, fry the steak pieces until browned before adding the garlic, chilli and ginger and frying for a further minute or so. Add the remaining ingredients and stir through until completely coated. Lower the heat and place a lid on top and continue to cook for 1 hour and 30 minutes or until the sauce has reduced and the meat is tender.
  4. 4. Serve the Mongolian beef with noodles, cucumber slices and a sprinkle of sesame seeds.

Ingredients

1.5kg flank steak or skirt steak, thinly sliced

4 tbsp cornflour

2 peppers, chopped

2 sweet potatoes, cut into chunks

6 garlic cloves, finely sliced

1 thumb sized piece ginger, finely sliced

1 red chilli, finely sliced

1 tbsp sesame oil

175ml low sodium soy sauce (12 tbsp)

175ml water

100g brown sugar

1 tsp white pepper

To serve:

6 spring onions, finely sliced

1⁄2 cucumber, julienne peeled

Egg noodles, cooked according to packet instructions

Sesame seeds, toasted