Slow Cooked Mongolian Beef

This week was a bit different for us, we didn’t have a cook top for a few days, which forced me to get creative with our meals cooked on the bbq or in the oven and slow cooker. I use my slow cooker pretty often but not usually for something like this. It turned out pretty well, My fiancé was into it so that’s a win in my book.


The sauce is pretty simple, fresh ginger and garlic (Brian did this part and doubled the recommended amount of garlic, which he does with every recipe), brown sugar and soy sauce, I would actually recommend using salt reduced soy sauce in this recipe, after cooking for four hours our sauce was very salty, I fixed that by adding the juice of one lime (because I am a rebel and I can’t be told what to do) but if you have salt reduced soy (I didn’t) use that.

Add in a cup of water and your beef, we used chuck steak (I didn’t take a photo because I forgot, but also … raw meat). I think it works best if you have a larger piece that you break up later (for slow cooking in general) rather than starting with small pieces that can tend to dry out.


We cooked the beef on high for 4 hours, because I was lazy and didn’t put it on early enough, but if you’re more organized you could do it on low for 8 hours. Once your beef is cooked, remove it from the sauce and break it up (we chose to leave it in larger bit size chunks, which we did just with a fork, but you could shred it finer if that’s how you like to get down.

While Brian was doing that I was adding corn flour (stirred into half a cup of water or so first) and the afore mentioned lime juice to the sauce.


Once your beef is broken up and your sauce is slightly thickened, add the beef back in, along with whatever veggies you want. The recipe says just spring onions but you can add whatever you want, go ahead, live dangerously! We added the spring onions into the sauce but chose to serve the others just steamed on the side.

You really only need the beef to be back in the slow cooker as long as it takes for the sauce to thicken enough to make you happy. So while that is happening cook your rice and steam your veggies for the side, or not, I’m not here to be bossy.


I put my rice in this saucepan, took a photo, and then remembered I didn’t have a cook top, so I tipped it into a bowl and cooked it in the microwave (which was risky for me because I have only just perfected the art of rice cooking on the stove top in the last 6 months, I know … it was the one thing I couldn’t cook). I also had to steam my veggies in the microwave, but that’s cool, I can roll with the punches.


And there you have it, dinner was served! I will put the ingredients and measurements below because I know some people like that sort of thing.

  • 1kg chuck steak (or any other ‘stewing’ cut)
  • 1/2 soy sauce (remember kids, salt reduced if you have it)
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 3 cloves (or 6 if you’re a Farnhill) of garlic, sliced
  • 2 tsp. of minced fresh ginger
  • 4 spring onions, sliced into 5cm lengths
  • 2 tbsp. corn flour
  • lime juice (if you want, you don’t have to)


Enjoy x

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