Slow Cooker Mongolian Beef

Ingredients

• 0.5 cup Brown sugar
• 0.5 cup Soy sauce
• 1 tbsp Minced garlic
• 1 tbsp Ground ginger
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp Onion powder
• 3 lb Boneless chuck roast (About 3 lb; boneless cut.)
• Cornstarch (Optional; amount not specified, for thickening the sauce.)
• Water (Optional; amount not specified, mixed with cornstarch to thicken the sauce.)

Steps

1. 1

   Add the brown sugar, soy sauce, minced garlic, ground ginger, sesame oil, rice vinegar, and onion powder to a bowl. Mix until combined into a sauce.

2. 2

   Place the boneless chuck roast in the slow cooker.

3. 3

   Pour the sauce over the roast. Turn the meat a few times so it is coated.

4. 4

   Cover and cook on low for 8 hours. Keep the heat low and cook for the full time so the beef becomes tender; after cooking, it should fall apart easily.

5. 5

   If you prefer a thicker sauce, mix cornstarch with water and add the mixture to the sauce at the end. The source does not specify quantities or a thickening time.

6. 6

   Serve with jasmine rice and air-fried broccoli, as suggested.

Notes

Jasmine rice and air-fried broccoli are serving suggestions, not quantified recipe ingredients. For a thicker sauce, the author suggests adding a cornstarch-and-water mixture at the end but gives no amounts or further method.

Nutrition per serving

• dinner
• main
• slow cooker
• gluten-containing
• beef
• easy
• comfort food