Slow-Cooker Mongolian Beef Tips
Why is it called Mongolian beef?
Mongolian beef got its name from a stir-fry dish from Taiwan. The actual recipe itself isn't from traditional Mongolian cuisine; it's named after the "Mongolian barbecue" cooking style.
What spices are used in Mongolian beef?
Mongolian beef uses spices like garlic, salt and red pepper flakes and are mixed together with sauces like hoisin sauce, soy sauce and sesame oil. Some recipes incorporate other spices and sauces like oyster sauce, Sriracha and pepper.
What other variations can I use in this recipe?
Try substituting flank steak for sirloin steak or make a Mongolian chicken recipe
if you're not a red meat fan. You can also beef up this dish by adding fresh stir-fry veggies like red peppers, shredded carrots, broccoli or any other veggies that you'd prefer. To kick up the heat, add some spicy red chili peppers. For gluten-free eaters, omit the soy sauce and use coconut aminos
What can you serve with Mongolian beef?
Besides rice, you can serve Mongolian beef with a veggie side like roasted pumpkin and Brussels sprouts
, Shiitake salad with sesame-ginger vinaigrette
or a spicy cucumber salad
How do you store Mongolian beef?
You can store Mongolian beef in the refrigerator for 3-4 days. If you'd like to enjoy your Mongolian beef for longer, you can freeze Mongolian beef for up to 3-4 months in an airtight container. Follow our freezer tips
to ensure your Mongolian beef comes out just as fresh!
1 serving: 329 calories, 11g fat (4g saturated fat), 54mg cholesterol, 530mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 26g protein.