×
Donal Skehan
Slow-Cooked Mongolian Beef | DonalSkehan.com, Easy and delicious when on the run!
  • main-meals

Slow-Cooked Mongolian Beef

March 13

Go into any Chinese restaurant and you’ll find the always popular Mongolian beef on the menu. There are only a handful of ingredients, yet it packs a punch in the flavor category.  My version is great when you’re in a rush as it only takes 15 minutes to prep before going into the slow-cooker or casserole pot. Being the beef is the main ingredient, I recommend finding the highest quality you can. Enjoy!

  • serves Serves 4
  • time 4 hours 15 mins

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 3 hours or on low for 5 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.

Rate this recipe

Average rating 3.6 / 5. Vote count: 306

No votes so far! Be the first to rate this recipe.

Ingredients

3 lbs flank steak or skirt steak, thinly sliced

4 tbsp cornflour

6 garlic cloves, finely sliced

1 thumb sized piece ginger, finely sliced

1 red chilli, finely sliced

1 tbsp sesame oil

3/4 cup low sodium soy sauce

3/4 cup water

1/2 cup brown sugar

1 tsp white pepper

To serve:

6 spring onions, finely sliced

1⁄2 cucumber, thinly sliced

Cooked egg noodles

1.5kg flank steak or skirt steak, thinly sliced

4 tbsp cornflour

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, thinly sliced

Cooked egg noodles

You'll Need

Slow Cooker or Large Casserole Dish

If you liked this

You may also like

Asian Beef Noodle Salad | DonalSkehan.com, A fresh and fragrant Thai-inspired beef recipe.
  • light-meals
  • →

Asian Beef Noodle Salad

December 29

This is a variation on the classic Thai dish, Beef Laab, a spicy ground beef salad from the North East of Thailand normally served with steamed sticky rice.  Here I’ve used the spicy ground beef mixture as the main element of a fresh tasting noodle salad.  This dish can be topped with toasted sesame seeds, chopped toasted peanuts or ground toasted sticky rice.
Bulgogi Beef Pizza | DonalSkehan.com, Tired of the same old toppings? Try my Korean BBQ-inspired pizza!
  • recipes
  • →

Bulgogi Beef Pizza

April 27

Korea might not be the first place you think of when it comes to great BBQ but it should be! The secret to this East Asian classic is the full-flavoured marinade. Here, I’ve combined it with another much-loved dish – the humble pizza.
Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes | DonalSkehan.com, Tieghan from Half Baked Harvest shares her cracking crockpot short rib recipe.
  • main-meals
  • →

Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes

February 14