The Sunday Cookbook: Slow Cooked Mongolian Beef

Updated: Apr 12


  • 1½ pounds of grass-fed steak

  • ½ tsp garlic, minced

  • 1 cup carrots, shredded

  • Green onions, for garnish

  • ½ tbsp olive oil

  • ¾ cup soy sauce

  • ¾ cups of water

  • ¼ cup potato or arrowroot starch

  • ¾ cup brown sugar


  1. Cut flank steak into thin strips.

  2. Add steak strips to a Zip-Lock bag and add the potato starch. Shake until evenly coated.

  3. Add olive oil, garlic, soy sauce, water, brown sugar and carrots to the slow cooker.

  4. Add coated flank steak and stir until coated in the sauce.

  5. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.

  6. Serve with rice, broccoli and garnish with green onions.

#SlowCooker #Beef #MainCourse #CornFree #Steak #Chinese


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© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.