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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Total Time: 5 hours 10 minutes
Servings: 6


  • pounds  flank steak
  • ¼  cups  cornstarch
  • 2 tablespoons  olive oil
  • 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
  • cup  grated carrots
  • cup  diced bell pepper  (I prefer orange or red, but you can use yellow or green, too)
  • onion, thinly sliced
  • Green onions, sliced, for garnish
  • 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
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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