mongolian beef recipe in the slow cooker
Wow, this mongolian beef recipe is so full of flavor and delicious. There are deep flavors in this with the hoisin sauce and the soy sauce, that are balanced by the brown sugar. Leftovers will not last long (if there are any).
Who knew that stewed meat could taste so good. Every time I look at this recipe, I am reminded how delicious and tasty it was. And I want to make it again.
This tender mongolian beef would be great served on tortillas, over potatoes or served over rice.
1 pound stew meat (or cut a roast into small pieces)
1 teaspoon olive oil
1/2 cup soy sauce
1 small onion cut into 1 inch chucks
1 can beef broth
1/2 cup brown sugar
1/2 teaspoon minced ginger
1 tablespoon cornstarch (to thicken)
1/2 cup hoisin sauce (I used garlic flavored)
Put a pan on medium heat and add the olive oil.
Sear the meat until brown.
Add beef and juices from pan into the slow cooker.
In a bowl, mix the soy sauce, water, brown sugar, garlic, hoisin sauce and cornstarch.
Pour the sauce over the meat in the slow cooker.
Add the sliced onions and stir.
Turn on low and place the lid on the slow cooker.
Allow to cook for 6-8 hours on low.
Serve over potatoes or drain the juice out and serve on tortillas. Serve with the sauce over cooked rice with your favorite veggies.