Ingredients
Scale
- 2 pounds flank steak
- 1 cup soy sauce
- 1 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup beef broth
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 cups broccoli florets
Instructions
- Cut the flank steak into thin strips and place it in the slow cooker.
- In a bowl, whisk together the soy sauce, brown sugar, garlic, ginger, beef broth, and sesame oil.
- Pour the sauce over the beef in the slow cooker.
- Cover and cook on low for 5-6 hours or until the beef is tender.
- About 30 minutes before serving, add the broccoli florets.
- Mix the cornstarch and water in a small bowl, then stir it into the slow cooker to thicken the sauce.
- Serve hot over rice or noodles.
Notes
- Adjust the sweetness by reducing the brown sugar as desired.
- For added heat, include red pepper flakes to the sauce.
- Leftovers can be used in wraps or salads.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Slow Cooker Mongolian Beef, Easy Dinner Recipe, Comfort Food