Emulsifier Free Crockpot Mongolian Beef
Total time4 hr 15 min
Prep time15 min
Cook time4 hr
5.0(9)
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Learn more →Ingredients
4 servings
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- ¼ cup cornstarch
- 4 green onions, cut into 1-inch pieces
For the sauce
- ⅔ cup low-sodium soy sauce
- ½ cup water
- ½ cup packed light brown sugar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 3 cups cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Place the sliced flank steak in a large zip-top bag or bowl and toss with 1/4 cup cornstarch until every piece is evenly coated.
- 2
In a medium bowl, whisk together the soy sauce, 1/2 cup water, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar is fully dissolved.
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