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Slow cooker Mongolian beef recipe
Slow cooker Mongolian beef recipe
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Prep Time:
40 minutes
Cook Time:
255 minutes
Total Time:
295 minutes
Delicious slow cooker Mongolian beef - tender beef in a sweet and salty sauce, sure to become a family favorite!
Ingredients:
  • 60ml (1/4 cup) light soy sauce
  • 60ml (1/4 cup) Chinese cooking wine
  • 15.00 gm cornflour
  • 1.2kg beef chuck steak, excess fat trimmed, cut into 2-3cm pieces
  • 36.40 gm peanut oil
  • 20.00 ml finely shredded fresh ginger
  • 60ml (1/4 cup) oyster sauce
  • 10.00 gm caster sugar
  • 1 tsp Chicken Stock Powder
  • 2 carrots, peeled, halved lengthways, sliced
  • White pepper, to season
  • Cooked egg noodles, to serve
  • Sesame oil, to serve
  • Thinly sliced long fresh red chilli, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Combine soy sauce, cooking wine, and cornflour in a large bowl. Mix well. Add beef and stir until coated. Marinate for 20 minutes, covered.
  • In a large non-stick frying pan over high heat, sizzle half the peanut oil. Brown half of the beef in the hot pan, turning occasionally for about 5 minutes. Transfer the browned beef to a slow cooker and do the same with the remaining peanut oil and beef.
  • Sauté the garlic and ginger in the pan for 1 minute until fragrant. Mix in oyster sauce, sugar, stock powder, reserved marinade, and 250ml (1 cup) water. Transfer everything to the slow cooker and add the carrot during the last 2 hours of cooking. Cook on High for 4 hours until the beef is tender. Season with salt and white pepper before serving.
  • Serve the Mongolian beef over the noodles in bowls, drizzle with sesame oil, and garnish with chili and coriander.

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