Slow Cooker Mongolian Beef and Broccoli Rice Bowls
Equipment
- Slow Cooker
- Mixing Bowl
- Measuring Cups
Ingredients
- 1.5 lbs flank steak, thinly sliced
- 4 cups broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 4 cups cooked rice, for serving
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Place the sliced flank steak into the slow cooker.
- In a bowl, stir together the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar dissolves.
- Pour the sauce over the beef and stir to coat. Cover and cook on low for 5 hours.
- In the last 45 minutes, add the broccoli florets.
- Mix the cornstarch with 2 tablespoons of water to make a slurry, then stir it into the slow cooker to thicken the sauce.
- Cook for the remaining time until the broccoli is tender and the sauce has thickened.
- Spoon the beef and broccoli over the cooked rice. Top each bowl with sliced green onions and sesame seeds.
Notes
Add the broccoli only toward the end so it keeps some bite instead of turning mushy. If the sauce seems too thin after cooking, mix a little extra cornstarch slurry and let it cook for 10 more minutes. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups