Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

What is a good substitute for flank steak in a slow cooker? ›

Chuck steak: Chuck steak is a budget-friendly cut of beef that's often used for slow cooking, but it can also be used as a substitute for flank steak in some recipes. It's a bit tougher than flank steak, so it's best to marinate it before cooking to help tenderize it.

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Simply add the meat to your slow cooker with aromatics, stock and sauces and cook either on High for 4-5 hours or on Low for 5-8 hours. How do you make meat tender in a slow cooker? Choosing a cut of beef best suited for low and slow cooking is the ideal way to get extra tender meat.

Hunan beef also packs in some heat in the form of chili peppers, but it's not a numbing heat whatsoever and I like to think of it as the milder cousin to Szeuchuan beef. What's the difference between Hunan beef vs Mongolian beef? Another favorite beef recipe of mine, Mongolian beef is much sweeter than Hunan beef.

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don't forget that you can scale the recipe up and down!

Rice is one of those classic easy side dishes that go perfectly with Mongolian Beef. When you order this dish in a restaurant or for take-out, it's almost always paired with white steamed rice. I like to mix things up a bit and serve wild rice instead of white rice. It's healthier for you and gives a nice texture.

Can you overcook beef in a slow cooker? Absolutely, which is why you should always adjust times and amounts as needed. Smaller amounts of slow cooker hamburger only need a few hours before they are done.

Yes, you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it's now COOKED meat!

Can you put uncooked ground beef in a crockpot? ›

Can You Put Raw Beef in a Slow Cooker? Yes, you can totally cook raw beef in a slow cooker. Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.

It also makes the meat far more flavorful. Moreover, the slow-and-low method ensures you get that fall-off-the-bone tender meat. The same results just aren't achieved when cooking meat on high heat for a shorter period of time.

Don't overcook it. Simmer, don't boil. It starts out tough but long slow cooking will melt the connective tissue. If you cook past the time when the connective tissue is melted, you boil out all the water in the meat and it becomes tough again, like a well-done steak.

Can you overcook a roast in a slow cooker? Sure. If the heat is too high or you leave it in way long the liquid will evaporate and you will end up with a chunk of shoe leather. It won't burn but it will turn into an inedible brick.