Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

What is Mongolian beef sauce made of? ›

Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch. Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling.

Add stock, water or other liquids, making sure there is enough to come up 1-2cm from the base of the slow cooker bowl. Cover with the lid and cook on High for 4-5 hours or Low for 5-8 hours, or until the meat is tender and pulls apart easily with a fork.

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.

“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.

Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won't dry out while adding extra flavour.

I like to add dark soy sauce to darken the stir fry a bit, if you can't find it, regular soy sauce will work! Baking soda is the secret ingredient to melt in your mouth beef! It also works on chicken or pork.

Other cuts that work with high-heat cooking can also be used to make Mongolian beef. Sirloin is a frequent substitute, as are hanger and skirt steak. Avoid any stewing meats, however.

It is possible to overcook beef stew in a slow cooker. If you cook it on high for too long, the beef can become tough and dry.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine. Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Add Just Enough Liquid

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water.

Why is Mongolian beef so good? ›

The beef is tender and crispy (not oily!) and coated in a sauce that is just the right amount of sweet and salty.

It's worth noting that Mongolian beef can be high in sodium, depending on the amount of soy sauce used in the recipe. To reduce the sodium content, you can use low-sodium soy sauce or reduce the amount of soy sauce used.

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!

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

Not cooking the stew long enough.

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.