Slow Cooker Mongolian Beef
Slow Cooker Mongolian Beef
Ingredients
- 1 kilogram beef flank, chopped into strips
- 250 grams mushrooms, sliced, as desired
- 1 onion, chopped
- 1 bunch spring onions, chopped, reserving some for garnish
- 1 1/2 tablespoons corn flour
- 2 packets Lee Kum Kee Mongolian Lamb Sauce
- 1/4 cup soy sauce, or to taste
- 1 teaspoon garlic powder, or to taste
- 2 tablespoons light sweet chilli sauce, Ayama Australia brand recommended, or to taste
- 1/4 cup fried onions, optional
- 4 cups cooked rice, for serving
Instructions
- 1
Chop the beef flank into strips. Slice the mushrooms, chop the onion, and chop the spring onions, reserving a small portion of spring onions for garnish.
⏱️ 10 min
- 2
Place the chopped beef, sliced mushrooms, chopped onion, and most of the chopped spring onions into the slow cooker.
⏱️ 2 min
- 3
Sprinkle the corn flour over the ingredients in the slow cooker and mix thoroughly to ensure the corn flour is well distributed and coats the beef.
⏱️ 3 min
- 4
Add the 2 packets of Lee Kum Kee Mongolian Lamb Sauce, soy sauce, garlic powder, and light sweet chilli sauce to the slow cooker. If using, add the optional fried onions.
⏱️ 3 min
- 5
Stir all the ingredients together well until everything is evenly combined.
⏱️ 2 min
- 6
Place the lid on the slow cooker and set it to the "LOW" setting. Cook for a minimum of 6 hours, or until the beef is super tender and easily pulls apart.
⏱️ 360 min
- 7
Once cooked, serve the slow cooker Mongolian beef hot over cooked rice, garnished with the reserved fresh spring onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Mongolian Beef
- 1 kilogram beef flank, chopped into strips
- 250 grams mushrooms, sliced, as desired
- 1 onion, chopped
- 1 bunch spring onions, chopped, reserving some for garnish
- 1 1/2 tablespoons corn flour
- 2 packets Lee Kum Kee Mongolian Lamb Sauce
- 1/4 cup soy sauce, or to taste
- 1 teaspoon garlic powder, or to taste
- 2 tablespoons light sweet chilli sauce, Ayama Australia brand recommended, or to taste
- 1/4 cup fried onions, optional
- 4 cups cooked rice, for serving
Instructions
- 1
Chop the beef flank into strips. Slice the mushrooms, chop the onion, and chop the spring onions, reserving a small portion of spring onions for garnish.
⏱️ 10 min - 2
Place the chopped beef, sliced mushrooms, chopped onion, and most of the chopped spring onions into the slow cooker.
⏱️ 2 min - 3
Sprinkle the corn flour over the ingredients in the slow cooker and mix thoroughly to ensure the corn flour is well distributed and coats the beef.
⏱️ 3 min - 4
Add the 2 packets of Lee Kum Kee Mongolian Lamb Sauce, soy sauce, garlic powder, and light sweet chilli sauce to the slow cooker. If using, add the optional fried onions.
⏱️ 3 min - 5
Stir all the ingredients together well until everything is evenly combined.
⏱️ 2 min - 6
Place the lid on the slow cooker and set it to the "LOW" setting. Cook for a minimum of 6 hours, or until the beef is super tender and easily pulls apart.
⏱️ 360 min - 7
Once cooked, serve the slow cooker Mongolian beef hot over cooked rice, garnished with the reserved fresh spring onions.
⏱️ 5 min