You know when you have a craving for Chinese but don’t want to go out or order in? That happens and this dish is the best thing to satisfy that craving. It’s so delicious and couldn’t get any fresher. The sauce, I think I could drink it with a straw! It’s great the day you make it and is even better as leftovers. Hint – if you think you’ll have leftovers, save some of the broccoli to add for that meal to keep it fresh. We all know how overcooked broccoli can be – soft and squishy – but if that’s how you prefer it, add all the broccoli this first time around! It’s your choice!

And this recipe uses your slow-cooker! It can’t get any easier than that!

Mongolian Beef and Broccoli

---

• Author: Patti

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 2 pounds thinly sliced flank steak (1/4 inch thick)
• 1/3 cup cornstarch
• 2 teaspoons minced garlic
• 2 teaspoons fresh minced ginger
• 3/4 cup water
• 3/4 cup soy sauce
• 3/4 cup light brown sugar, packed
• 1 cup shredded carrots
• 2 cups broccoli florets
• 4 cups cooked white rice
• 4–6 green onions, thinly sliced
• sesame seeds, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.
2. To the bottom of slow cooker, add garlic, ginger, water, soy sauce, and brown sugar.  Stir to combine.
3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
5. Add broccoli to crock pot 30 minutes before cooking is complete.
6. Serve over white rice and garnished with green onions and sesame seeds if desired.