Slow Cooker Mongolian Beef Bowls
Slow Cooker Mongolian Beef Bowls
Ingredients
For the Beef
- 1 3/4 pounds beef round strips
For the Sauce
- 1/3 cup bone broth
- 1/2 cup light soy sauce
- 1/2 tablespoon ginger paste
- 2 garlic, cloves, minced
- 1 tablespoon Sriracha
- 1 tablespoon Hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon zero-calorie sweetener
For the Vegetables
- 1/2 red bell pepper, chopped
- 1/2 cup shredded carrots
For Thickening
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For Serving and Garnish
- white rice, cooked, for serving
- spicy mayonnaise, for drizzling, as needed
- green onions, chopped, for garnish
- sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the bone broth, light soy sauce, ginger paste, minced garlic, Sriracha, Hoisin sauce, rice vinegar, and zero-calorie sweetener until well combined. This is your Mongolian beef sauce.
⏱️ 5 min
- 2
Place the beef round strips evenly in the bottom of your slow cooker.
⏱️ 2 min
- 3
Pour the prepared sauce over the beef, ensuring all the beef is coated.
⏱️ 1 min
- 4
Add the chopped red bell pepper and shredded carrots to the slow cooker, scattering them over the beef and sauce.
⏱️ 1 min
- 5
Cover the slow cooker and cook on the LOW setting for 5 hours.
⏱️ 300 min
- 6
After 5 hours of cooking, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Switch the slow cooker setting from LOW to HIGH.
⏱️ 2 min
- 7
Pour the cornstarch slurry into the slow cooker, stirring gently to combine it with the sauce. Cover and continue to cook on HIGH for the final 1 hour, or until the sauce has thickened to your desired consistency.
⏱️ 60 min
- 8
Once cooked, spoon the Mongolian beef and vegetables over beds of freshly cooked white rice in individual serving bowls.
⏱️ 5 min
- 9
Drizzle each bowl with spicy mayonnaise, then garnish generously with chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Mongolian Beef Bowls
Ingredients
For the Beef
- 1 3/4 pounds beef round strips
For the Sauce
- 1/3 cup bone broth
- 1/2 cup light soy sauce
- 1/2 tablespoon ginger paste
- 2 garlic, cloves, minced
- 1 tablespoon Sriracha
- 1 tablespoon Hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon zero-calorie sweetener
For the Vegetables
- 1/2 red bell pepper, chopped
- 1/2 cup shredded carrots
For Thickening
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For Serving and Garnish
- white rice, cooked, for serving
- spicy mayonnaise, for drizzling, as needed
- green onions, chopped, for garnish
- sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the bone broth, light soy sauce, ginger paste, minced garlic, Sriracha, Hoisin sauce, rice vinegar, and zero-calorie sweetener until well combined. This is your Mongolian beef sauce.
⏱️ 5 min - 2
Place the beef round strips evenly in the bottom of your slow cooker.
⏱️ 2 min - 3
Pour the prepared sauce over the beef, ensuring all the beef is coated.
⏱️ 1 min - 4
Add the chopped red bell pepper and shredded carrots to the slow cooker, scattering them over the beef and sauce.
⏱️ 1 min - 5
Cover the slow cooker and cook on the LOW setting for 5 hours.
⏱️ 300 min - 6
After 5 hours of cooking, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Switch the slow cooker setting from LOW to HIGH.
⏱️ 2 min - 7
Pour the cornstarch slurry into the slow cooker, stirring gently to combine it with the sauce. Cover and continue to cook on HIGH for the final 1 hour, or until the sauce has thickened to your desired consistency.
⏱️ 60 min - 8
Once cooked, spoon the Mongolian beef and vegetables over beds of freshly cooked white rice in individual serving bowls.
⏱️ 5 min - 9
Drizzle each bowl with spicy mayonnaise, then garnish generously with chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 2 min