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Sweet-Savory Mongolian Beef Bowls with Broccoli and Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Steamer Basket

Ingredients
  

  • 1.5 pounds beef flank steak, sliced thin against the grain
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup beef broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 4 cups broccoli florets
  • 4 cups cooked rice, for serving
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Place the sliced flank steak in the bottom of the slow cooker.
  • In a mixing bowl, stir together the soy sauce, brown sugar, garlic, ginger, and beef broth until the sugar dissolves.
  • Pour the sauce over the beef and stir to coat all the slices.
  • Cover and cook on low for 5 hours until the beef is tender.
  • Stir the cornstarch slurry into the slow cooker, then cover and cook 20 minutes more until the sauce thickens.
  • While the sauce thickens, steam the broccoli florets until bright green and crisp-tender.
  • Spoon cooked rice into bowls, top with beef and sauce, then add steamed broccoli.
  • Finish each bowl with sliced green onions and sesame seeds.

Notes

Steam the broccoli just before serving so it keeps its color and slight crunch instead of turning soft in the slow cooker. If the sauce needs more thickness after the cornstarch step, leave the lid off for the last 15 minutes. Leftovers reheat well in a skillet with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Steamer Basket