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Slow-Cooker Mongolian Beef
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Prep Time:
25 minutes
Total Time:
8 hours 55 minutes
Affordable beef stew meat is transformed into succulent Mongolian beef stew in a slow cooker with a sweet and savory sauce. Chopped carrots, vinegar, green onions, and sesame seeds add freshness and nuttiness. Serve over rice for a budget-friendly take-out favorite.
Ingredients:
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons gingerroot, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 3 lb beef stew meat
  • 1/3 cup Gold Medal™ all-purpose flour
  • 4 tablespoons vegetable oil
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 3/4 cup julienned carrots
  • 2 teaspoons cider vinegar
  • 1/4 cup green onions, sliced thinly on the diagonal
  • 1 teaspoon toasted sesame seed
Instructions:
  • Grease a 4-quart slow cooker with cooking spray.
  • Combine soy sauce, brown sugar, sesame oil, ginger root, and garlic in the slow cooker.
  • Coat beef with flour in a large bowl, ensuring to shake off any extra flour.
  • Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Cook half of the beef for 5 to 7 minutes until browned, stirring occasionally. Transfer to slow cooker. Repeat with the remaining oil and remaining beef.
  • Pour the broth into the skillet and bring it to a boil over medium-high heat, making sure to scrape up all the flavorful brown bits. Transfer this mixture to the slow cooker and give it a good stir to combine.
  • Cook on Low heat setting for 8 to 10 hours until beef is tender and sauce thickens. Add carrots and vinegar, stir to combine, cover, and cook for about 30 minutes until carrots are tender.
  • Top with fresh green onions and sprinkle with toasted sesame seeds. Serve with steamed rice, optionally.

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