Cooked - Slow-cooker Mongolian Beef Over Jasmine Rice

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Mongolian Beef Over Jasmine Rice

4.0

2 lb chuck roast

2 tbsp butter

1 tbsp neutral oil, optional but helpful for searing

½ cup low-sodium soy sauce or shoyu

½ cup brown sugar

1 cup low-sodium beef broth

2 tbsp minced garlic

1 tbsp freshly grated ginger

2 tbsp rice vinegar

1 tsp black pepper

1 tbsp toasted sesame oil, added at the end

2 tbsp cornstarch

2 tbsp cold water

Sliced green onions

Sesame seeds, optional

Chili crisp, generously, for serving

2 cups dry jasmine rice

Cut the beef. If the roast is very thick, slice it horizontally into 2 or 3 thinner slabs first. Then cut across the grain into pieces roughly ½ inch thick and a couple inches wide.
Sear hard, in batches. Pat the beef dry. Heat a skillet very hot. Add a little neutral oil plus some of the butter. Sear the beef in small batches, about 1–2 minutes per side. Move each batch into the slow cooker.
Deglaze. Pour a splash of the measured beef broth into the hot skillet and scrape up all the browned bits. Pour that into the slow cooker.
Add the sauce. Add remaining beef broth, soy sauce, ½ cup brown sugar, garlic, ginger, rice vinegar, and black pepper. Stir gently.
Slow cook. Cook on LOW for about 3½–4½ hours. Start checking around 3 hours.
Thicken the sauce. Mix 2 tbsp cornstarch and 2 tbsp cold water until completely smooth. Stir the slurry into the slow cooker and switch to HIGH for about 15–20 minutes.
Finish. Stir in 1 tbsp toasted sesame oil. Add sliced green onions.
Serve. Spoon over jasmine rice and top with sesame seeds, more green onion, and chili crisp.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥩Beef Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 8h

Created 2 weeks ago

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