How to make slow cooker Mongolian beef

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How to make slow cooker Mongolian beef

Cate MisczukContributing Writer

This Mongolian beef is the perfect dish to warm up your belly on a cool night, or just satisfy your craving for some melt in your mouth goodness. With fresh sirloin, peppers, onions, and rich soy sauce this slow cooker meal is going to fill your home with an intoxicating scent. Best yet, it takes just minutes to prepare and you don’t have to stand over a hot stove all day to cook it.After just 15 minutes of prep in the morning, or even the night before, just pour your ingredients into the slow cooker and let it do its magic.






2 pounds beef sirloin, cut into 2-inch strips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch (aka corn flour)

1/2 cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

For a spicy kick, add in the dried chili flakes of your choice, or even chop up one jalapeno/chilli (or to taste) and add that into the slow cooker.

The slow and slow heat is going  to help break open the capsaicin in the peppers, and soak it up into the meat.

Getting started
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat.
3. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
4. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
5. Serve over egg noodles, rice, or even on a nice toasted and crunchy bun.

Source: How to make slow cooker Mongolian beef

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