Mongolian Beef with Rice

This beef will melt like butter in your mouth. It cooks all day in soy sauce, red pepper flakes and brown sugar which will fill your kitchen with the absolute best. smell. ever.

Mongolian Beef with Rice

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Serves: 6 Total Time: 5 hours and 10 minutes


  • 2 pounds flank steak
  • ¼ cups cornstarch
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • A generous pinch of red pepper flakes (use a small pinch if you like less spice)
  • ½ cup soy sauce
  • ¾ cups water
  • ½ cups dark brown sugar
  • 1 cup grated carrots
  • 1 cup diced bell pepper (I prefer orange or red, but you can use yellow or green, too)
  • 1 onion, thinly sliced
  • Green onions, sliced, for garnish
  • 3 cups of cooked rice (brown, basmati, or whatever your family likes best)



Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.


Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients so they are well blended together. Add flank steak and stir so the steak is coated in the soy sauce mixture.


Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. For the last hour of cooking, add the bell pepper and onion. This will make sure they are cooked, but still retain some crunch.


Serve over rice and garnish with green onions.


Adapted from The Recipe Critic

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