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
Ingredients
- 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
Instructions
- 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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Barb Powers says
June 11, 2013 at 4:40 pmI 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!
Sue says
June 21, 2013 at 1:45 pmJust curious if you think it would be enhanced by browning the beef a bit first?
Penny says
June 24, 2013 at 8:54 amI 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. 🙂
Melissa B says
June 22, 2013 at 8:10 amYour recipe sounds delicious! =)
Thanks for sharing!
Amanda says
July 27, 2013 at 1:22 pmLooks 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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Aaron says
December 27, 2017 at 5:49 pmSince the cook time is 608 hours, I would assume they meant to leave the carrots in pretty good size chunks. Just my thought.
Cindy T says
October 23, 2013 at 6:55 pmI 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!
Cindy T says
October 24, 2013 at 5:07 pmI 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!
Belinda says
January 18, 2015 at 10:34 amI don’t have dry sherry, could I use white cooking wine instead?
Carol Wilson says
April 24, 2015 at 8:30 pmSounds 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 🙂
Julie says
October 27, 2015 at 8:15 amDo you cook it on LOW for 6-8 hours or on HIGH for 6-8 hours?
Penny says
November 4, 2015 at 5:56 pmOn low. 🙂
Rachel says
January 7, 2017 at 2:28 pmif cooked on high, how long would it take to cook?