Sweet Pink Pepper Mongolian Beef Recipe

Slow Cooker Mongolian Beef in a rich gravy of garlic, ginger, brown sugar and soy sauce. Easy to prepare and totally PACKED with flavor – better than take out!

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Is it me or is January twice as long as a regular month? It feels to drag on forever and the dreary weather makes me want to hibernate.

Luckily I can always rely on my slow cooker for easy and comforting meals… Mongolian beef is a favorite with my kids (minor miracle as they are so fussy) and it's become a regular on our family table this winter.

Normally Mongolian Beef is made with flank steak and stir fried. This Crockpot version is made with braising /chuck steak which cooks slowly until melt-in-the mouth tender.

The slow cooker really concentrates the flavor of the sauce so you don't need to add any extra salt.

The sliced peppers melt into the stew so i always add some towards the end of the cooking time. Bear that in mind if you are adding any other vegetables!

MONGOLIAN BEEF INGREDIENTS

You will need a slow cooker for this recipe, ideally one that allows for searing. I browned the beef for extra flavor, but I am sure that step could be skipped without sacrificing the yumminess!

• Beef – braising steak, chuck steak or any cut suitable for slow cooking
• Onions
• Peppers – red, yellow and orange bell peppers
• Minced garlic and ginger – I use a microplane zester to mince these
• Chili purée or Sriracha
• Soy sauce, Tamari or coconut aminos
• Beef stock cube
• Brown sugar or a suitable sugar substitute such as Sukrin Gold to keep the dish keto friendly
• Xanthan gum to thicken the sauce. You can also use cornstarch (diluted in cold water) if preferred
• Green onions (scallions) to serve
• Red chili to serve

HOW TO MAKE SLOW COOKER MONGOLIAN BEEF

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Heat the oil in a skillet and brown the beef, in batches, over high heat. Allow the beef to get a good color before setting aside in a bowl.

Add a splash of water to the pan and scrape any browned bits loose with a wooden spoon. Pour any liquid from the pan into the bowl.

Add the oil, onions, garlic and half peppers into the slow cooker and pan fry over low heat.

Stir in the minced garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and soy sauce and beef stock cube.

Add the beef into the slow cooker, cover and cook on LOW for 7 hours or on HIGH for 6.

Stir in the green onion and reserved sliced peppers. Sprinkle with the Xanthan gum and cook on HIGH for an extra 30 minutes or until the sauce has thickened slightly.

Serve over steamed rice or cauliflower rice, garnished with more green onions.

Made my Slow Cooker Mongolian Beef recipe?Please leave arating, post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!

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Mongolian Beef

• ▢ 2 tbsp vegetable oil , divided
• ▢ 2 pounds (900g) chuck steak (braising steak) , cubed
• ▢ 3 bell peppers , sliced
• ▢ 2 tsp minced garlic
• ▢ 2 tsp minced ginger
• ▢ 1 tsp Sriracha
• ▢ ½ cup (120ml) Tamari or Soy Sauce
• ▢ ⅓ cup (65g) Sukrin Gold or brown sugar
• ▢ 1 beef stock cube , crumbled
• ▢ 5 spring onions
• ▢ ½ tsp Xanthan Gum (to thicken sauce) or see notes

To serve

• ▢ 1 red chili , sliced to serve
• ▢ 5 spring onions , sliced thinly

• Heat the oil in a skillet and brown the beef, in batches, over high heat. Allow the beef to get a good color before setting aside in a bowl.

• Add a splash of water to the pan and scrape any browned bits loose with a wooden spoon. Pour any liquid from the pan into the bowl.

• Add the remaining oil, onions and half the sliced peppers into the slow cooker and stir over low heat for a few minutes, if your slow cooker allows for searing.

• Stir in the minced garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and Tamari and stock cube.

• Add the beef into the slow cooker, cover and cook on LOW for 7 hours or on HIGH for 5-6.

• Stir in the green onion and remaining sliced peppers. Sprinkle with the Xanthan gum and cook on HIGH for an extra 30 minutes or until the sauce has thickened slightly.

• Serve over steamed rice or cauliflower rice, garnished with more green onions.

Calories: 307 kcal | Carbohydrates: 11 g | Protein: 26 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 77 mg | Sodium: 1955 mg | Potassium: 735 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 3068 IU | Vitamin C: 134 mg | Calcium: 46 mg | Iron: 4 mg

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Source: https://www.supergoldenbakes.com/slow-cooker-mongolian-beef/

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