Bill and I love ethnic food and Mongolian Beef is a favorite. Normally, I make it on the stove top but it can be a bit messy, and I wanted something a little simpler.
Since you do not need to fry the beef, this version of Mongolian Beef takes less prep and does not require the clean-up of a traditional stir-fry.
Crock Pot Mongolian Beef
- 1 1/2 to 2 pounds London Broil (cut into strips) or beef tip roast (cut into stew pieces)
- 1/4 cup cornstarch
- 1 medium onion, sliced thinly
- 3 to 4 large carrots, sliced thinly
- 1/2 teaspoon ginger, minced
- 2 cloves garlic, minced
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup dry sherry
- 3/4 cup brown sugar
- 1/4 teaspoon black pepper
Toss beef strips/pieces in cornstarch and set aside.
Mix remaining ingredients in your crock pot and place beef over top.
Cover and cook on low for 6 to 8 hours.
Gently stir the beef into the sauce mixture and serve over rice.
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I cannot wait to try this recipe! We LOVE Mongolian beef, but with the frying it gets to be a big job! The ingredients are spot on… Now, for the taste test 🙂 thanks for sharing!
Just curious if you think it would be enhanced by browning the beef a bit first?
I know that browning is supposed to give more flavor but I just don’t think it is necessary in this since the real flavor comes from the other spices. If you try it both ways, I would love to know what you think about the difference. 🙂
Your recipe sounds delicious! =)
Thanks for sharing!
Looks yummy. Quick questions – you say to slice the carrots ‘thinkly’ – do you mean thickly or thinly? Also – we don’t use sherry, what do you think would be a good substitute? thanks!
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Since the cook time is 608 hours, I would assume they meant to leave the carrots in pretty good size chunks. Just my thought.
I made this a few weeks ago and it was absolutely delicious. I did brown the meat first though. I am going to try it tomorrow without browning the meat. Hope it is just as good because that would make it alot easier. Can’t wait til dinner tomorrow to find out!
I made this again today, but this time I did not brown the beef first. It was awesome! No need to brown the beef first! Yummy!
I don’t have dry sherry, could I use white cooking wine instead?
Sounds good — but when I think of Mongolian Beef I think spicy and I don’t see anything spicy in this. I know I can always add Siracha 🙂
Do you cook it on LOW for 6-8 hours or on HIGH for 6-8 hours?
On low. 🙂
if cooked on high, how long would it take to cook?