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Crockpot Mongolian Beef

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Crockpot Mongolian Beef

5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Crockpot Mongolian Beef
Cook Time: 4 hours
Total Time: 4 hours
Servings: 4
Calories: 437kcal


  • 3/4 pound beef flank steak, lean
  • 1/4 cup cornstarch
  • 1/2 medium onion
  • 1/2 cup soy sauce, low sodium
  • 1 teaspoon sesame oil
  • 1/3 tablespoon molasses
  • 2 fl oz dry white wine
  • 1 teaspoon ginger, ground
  • 1/4 teaspoon black pepper, ground
  • 9 teaspoon brown sugar
  • 3 clove garlic
  • 4 stalk green onion

Serve With

  • 1 cup brown rice, raw
  • 3 cup broccoli, florets


  •  Slice your meat in thin strips and toss in a Ziploc bag with cornstarch. Add all of the liquid and dried spices to your crockpot and mix well. Add the minced garlic and three of the sliced green onions. If you are using fresh onion dice very small and add that now, too. (That can be replaced with 1 teaspoon dried minced onion.)  Put your meat on top, and toss gingerly to coat. Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn’t a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.
  • Serve over rice cooked according to package, steamed broccoli and garnish with freshly sliced green onion. 
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Calories: 437kcal | Carbohydrates: 60g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 1990mg | Fiber: 4g | Sugar: 10g

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