Mongolian Beef gets an upgrade! Take just a few minutes in the morning to toss all the ingredients in a crockpot and by evening, melt-in-your-mouth Slow Cooker Mongolian Beef with the most incredible velvety sauce ready to be served!
Place the sliced beef in a bowl or a large Ziploc bag. Coat the beef in cooking oil, salt, pepper, and cornstarch. Toss to coat evenly.
Pour soy sauce, water, rice vinegar, brown sugar and ginger into your slow cooker.
Give the sauce a stir, then add the sliced beef. Stir again to coat the beef in the sauce.
Place the lid on your crockpot, then cook on LOW for 5 - 6 hours, or on HIGH for 3 - 4 hours.
Top with fresh chopped scallions, then serve with steamed white rice or brown rice.
Notes
The sauce should be velvety and not gritty. If it is gritty, continue cooking (if the slow cooker wasn't already on HIGH, switch it to HIGH) until the sauce has thickened up a bit more and the texture is silky smooth.