Crockpot Mongolian Beef
This crockpot Mongolian beef browns cubed chuck roast and slow cooks it in a soy sauce, ginger, and brown sugar sauce on high for 4 to 6 hours until tender. Served over rice with green onions.
Print
Pin
Servings: 4
Ingredients
- 1 chuck roast cut into small cubes
- 1 tbsp sesame oil for browning
- The Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tbsp ground ginger
- 1 tsp minced fresh ginger
For Serving
- Cooked white rice
- Sliced green onions
Instructions
- Cut the chuck roast into small, uniform cubes.
- Heat the sesame oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until deeply browned. Do not overcrowd the pan. Transfer the browned beef to the slow cooker.
- In a small bowl, whisk together the soy sauce, water, brown sugar, ground ginger, and minced ginger until the sugar is dissolved.
- Pour the sauce over the browned beef in the slow cooker. Stir to coat.
- Cover and cook on high for 4 to 6 hours until the beef is completely tender and the sauce has thickened slightly.
- Serve over steamed white rice and top generously with sliced green onions.
Notes
Do not skip the browning step. Searing the beef in sesame oil before the slow cooker builds a caramelized crust that adds a deep, savory flavor to the finished dish that slow cooking alone cannot produce.
Cut the beef into small, uniform pieces so every cube becomes completely tender in the same amount of time.
The combination of ground ginger and fresh minced ginger produces a more layered, complex ginger flavor than either one alone. Ground ginger adds warmth throughout the sauce and fresh ginger adds a bright, aromatic punch.
The sauce will thicken as it cooks. If you want it even thicker, stir a tablespoon of cornstarch mixed with a tablespoon of cold water into the slow cooker in the last 30 minutes.
Cut the beef into small, uniform pieces so every cube becomes completely tender in the same amount of time.
The combination of ground ginger and fresh minced ginger produces a more layered, complex ginger flavor than either one alone. Ground ginger adds warmth throughout the sauce and fresh ginger adds a bright, aromatic punch.
The sauce will thicken as it cooks. If you want it even thicker, stir a tablespoon of cornstarch mixed with a tablespoon of cold water into the slow cooker in the last 30 minutes.
