Slow Cooker Mongolian Beef - The Recipe Critic (2024)

FAQs

Why is Mongolian beef so tender? ›

Coating beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef. Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great.

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."

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Baking Soda is an Easy Meat Tenderizer

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.

Cook Low and Slow

This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat. Each slow cooker meal's cooking time differs depending on the meat and its weight. The low setting is important so you don't overcook it, potentially leaving you with a dry or tough meal.

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.

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.

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.

Does Mongolian beef contain oyster sauce? ›

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!

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!

Stick to the cook time indicated on your recipe

While slow cooker recipes are designed to cook for extended periods of time, they can still become overcooked if left on the wrong setting for too long. In general, it's best to stick to the indicated cook time on the recipe you're following.

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.

From the heart of the tenderloin section, the tenderloin steak is one of the most prized pieces of meat. The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut.

Therefore, Mongolia pastureland grass-feed animals' meat is considered organic because it contains low heavy metals compared to the other farm-breed animal meat. Instead, Mongolian meat contains a higher amount of essentials metals such as iron and zinc. Moreover, it is rich in protein.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.