Slow Cooker Mongolian Beef

This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker! If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete.…

Slow Cooker Mongolian Beef

This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker!

If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete. For a perfect meal serve over rice with these Egg Rolls and Better Than Take Out Ham Fried Rice.

Slow cooker mongolian beef on rice and a white plate.

Slow Cooker Mongolian Beef

Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.  Slow cooking the beef ensures that it’ll be delicate and succulent. Mongolian Beef is known to be sweet and savory in every bite!

This is hands down one of the BEST things that I have ever made in my slow cooker. EVER. I love having such an easy meal that I can throw in the crock pot in the morning and have a restaurant worthy meal for the family in the evening. This slow cooker Mongolian Beef is one of my go-to recipes.

Mongolian Beef Ingredients:

First of all this is SO easy to make with minimal ingredients. It is simple yet full of so much flavor! It took me less than 5 minutes to throw it in the slow cooker.

  • Flank Steak: Sirloin can be substituted here but stay away from stew meat.
  • Corn Starch: This acts as a natural tenderizer for the beef.
  • Olive Oil: Canola can be used here as well.
  • Garlic: Minced or chopped will give the most flavor.
  • Soy Sauce: Low sodium soy sauce can be used here with no compromise to flavor.
  • Water: This will help make it saucy.
  • Brown Sugar: Light or dark brown sugar are both great in the sauce.
  • Carrots: Grate the carrots making sure not to make them too small or they turn to mush.
  • Green Onions: Optional garnish, but make a stunning topping.

How to Make Mongolian Beef in a Slow Cooker:

The beef literally just melts in your mouth! It cooks so tender in the slow cooker. And then the sauce is incredible. As I was eating this I kept thinking… there is no way that you could make this and not fall in love!

  1. Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly.
  2. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
  3. Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
  4. Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Slow cooker mongolian beef on rice and a white plate.

Tips and Variations:

Everything about this Mongolian recipe is perfect and I know that it will become a family favorite at your house just like it did at ours!

  • Chicken or Pork: This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
  • Veggies: Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
  • Instant Pot: This is easily converts to a quick Instant Pot recipe. Saute the steak on high before adding the sauce ingredients and cooking on manual for 10 min. Quick release pressure and enjoy!

Slow cooker mongolian beef on rice and a white plate.

How to Store Leftovers:

If you have any leftovers, you can have this 5 star restaurant dish at your table now and again later.

  • Fridge: Sealed container for up to four days
  • Freezer: Put leftovers in an air-tight container or freezer ziplock bag for up to 4 months.
  • Lunch: Break into single servings for  a quick warm up in the microwave for lunch.

Close up of finished mongolian beef.

More Savory Slow Cooker Recipes:

  • Slow Cooker Beef Tips
  • Korean Beef
  • Quick and Easy Slow Cooker Barbacoa Beef
  • Stuffed Bell Peppers
  • Kung Pao Chicken

 

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Slow Cooker Mongolian Beef

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!
Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef
Prep Time 10 minutes
Slow Cooker 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 348kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons Garlic mince, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup Carrots grated
  • green onions for garnish

Instructions

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  • Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  • Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Notes

Updated on August 27, 2020
Originally Posted on August 17, 2015

Nutrition

Calories: 348kcal | Carbohydrates: 36g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1705mg | Potassium: 553mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3564IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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Source : The Recipe Critic More   

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Red rice puttu recipe, puttu from scratch

Make delicious, healthier South Indian steamed breakfast red rice puttu from scratch with red rice at home with these easy steps. Easily can be made with red rice flour too. Bought my kuzha puttu maker sevaral years ago since I wanted to try making it at home. This was during my visit to Kerala. We...Read MoreThe post Red rice puttu recipe, puttu from scratch appeared first on Raks Kitchen.

Red rice puttu recipe, puttu from scratch

Make delicious, healthier South Indian steamed breakfast red rice puttu from scratch with red rice at home with these easy steps. Easily can be made with red rice flour too.

Bought my kuzha puttu maker sevaral years ago since I wanted to try making it at home. This was during my visit to Kerala. We bought the small puttu maker too and I gave it to my MIL. I should have first tried with it and then this. Since it is new to me, just like baking, I dreaded to try it. Couple of my friends sent me recipes too. But it was like a project in my mind.

When I tried with rice flour, I did not make it right and it came out broken when I took it out. To be honest I am not a big fan of puttu. So I had hard time to finish it too. Now after long time, when I bought red rice to try pallu kozhukattai or red rice kozhukattai, after making the rice flour from scratch, the first thing came to my mind was trying red rice puttu.

red-rice-puttu

Being not a fan of puttu and the first time I tasted this puttu, my stand changed. I loved it a lot. May be the flavour and texture. It was so soft, satisfying to eat with a little sprinkle of sugar. It was similar to idiyappam for Vj, so he happily had it too. I made it twice as first time my puttu never got cooked.

It was probably because of two reasons. I did not incorporate enough water in the flour. Or not enough steam to cook it through. I usually cook in low flame or medium flame while shooting my recipes. So it never got enough steam to cook through. Please note these two factors when you make puttu, esp if you’re first time like me.

Red rice is not same as brown rice or matta rice or hand pound rice. It will be sold as red rice and has deep hue. Please refer the picture and video to see.

kuzhai-puttu-recipe
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red rice puttu.

Make delicious, healthier South Indian steamed breakfast from scratch with red rice at home with these easy steps. Easily can be made with red rice flour too.
Course Breakfast
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 3 hours
Total Time 3 hours 35 minutes
Servings 2

Equipments (Amazon Affiliate links)

  • Kuzha puttu maker

Ingredients

  • 1 cup red rice Sigappu arisi
  • 1/4 cup coconut grated
  • Water as needed luke warm
  • Salt as needed

Instructions

How to prepare red rice puttu flour:

  • Wash, soak red rice for 3 hours. Drain water in a metal strainer completely.
  • Spread over clean kitchen cloth for 15 mins.
  • Grind to a flour. Wipe the sides in between for even powdering.
  • Transfer to a hot pan and dry roast it in medium flame. Stir continuously initially to avoid lumps.
  • You will see steam rising well and the aroma of red rice flour too wafts.
  • Flour will turn free flowing and you will be able to draw a line with the flour. This is the right consistency.
  • Red rice puttu flour is ready.

Prepare red rice puttu:

  • Mix salt in luke warm water. Take the flour in a wide plate. Sprinkle the water little by little as you mix it to the flour.
  • Until the pale colour changes to deeper hue and becomes crumbly in look. If you close your hand with flour in your palm, it should hold its shape. It’s the right consistency.
  • Now using your finger tips, eliminate any large lumps in the flour.

Assembling puttu flour in puttu maker.

  • Take kuzha puttu maker. There will be a perforated plate in the bottom. *refer notes.
  • First spoon 3 tbsp of grated coconut. Then fill it with the prepared puttu flour about 1/2 the puttu maker (approx 8-10 tbsp).
  • Again 3 tbsp coconut and puttu flour and finish with coconut.
  • Do not press or shake to settle. Just add it and leave it naturally.

Steaming kuzha puttu:

  • To steam the puttu, heat water in a puttu maker or pressure cooker (2 cups water).
  • Close the lid and place the hole you will be finding in the bottom of puttu maker over the steam vent nozzle in the cooker.
  • Steam for 6-8 mins or until you see steam coming from top holes of the puttu maker lid (after steam comes there, let it be 2 mins atleast)
  • You will smell the pleasant fragrant of red rice and coconut after it gets cooked. Take it off.
  • Using the stick they give along the puttu maker, push gently holding the puttu make horizontally over a plate.

Video

Notes

  • I used another perforated plate from my murukku press as the one I had along took long time to steam.
  • Do not press or shake/ tap the puttu maker. Just add and leave it naturally.
  • Let the steam be forcefull enough to go through the puttu. Do not steam in low flame.

Red rice puttu Method:

How to prepare red rice puttu flour:

  1. Wash, soak red rice for 3 hours. Drain water in a metal strainer completely. Spread over clean kitchen cloth for 15 mins.
  2. Grind to a flour. Wipe the sides in between for even powdering.
    red rice puttu step 1
  3. Transfer to a hot pan and dry roast it in medium flame. Stir continuously initially to avoid lumps.
    red rice puttu step3
  4. You will see steam rising well and the aroma of red rice flour too wafts.
  5. Flour will turn free flowing and you will be able to draw a line with the flour. This is the right consistency.
  6. Red rice puttu flour is ready.

Prepare red rice puttu:

  1. Mix salt in luke warm water. Take the flour in a wide plate. Sprinkle the water little by little as you mix it to the flour.
  2. Until the pale colour changes to deeper hue and becomes crumbly in look. If you close your hand with flour in your palm, it should hold its shape. It’s the right consistency.
    step6 red rice puttu-consistency
  3. Now using your finger tips, eliminate any large lumps in the flour.

Assembling puttu flour in puttu maker.

  1. Take kuzha puttu maker. There will be a perforated plate in the bottom. *refer notes.
  2. First spoon 3 tbsp of grated coconut. Then fill it with the prepared puttu flour about 1/2 the puttu maker (approx 8-10 tbsp).
  3. Again 3 tbsp coconut and puttu flour and finish with coconut.
  4. Do not press or shake to settle. Just add it and leave it naturally. Close with the lid.

Steaming kuzha puttu:

  1. To steam the puttu, heat water in a puttu maker or pressure cooker (2 cups water).
  2. Close the lid and place the hole you will be finding in the bottom of puttu maker over the steam vent nozzle in the cooker.
  3. Steam for 6-8 mins or until you see steam coming from top holes of the puttu maker lid (after steam comes there, let it be 2 mins atleast)
  4. You will smell the pleasant fragrant of red rice and coconut after it gets cooked. Take it off.
  5. Using the stick they give along the puttu maker, push gently holding the puttu make horizontally over a plate.

Serve hot with sugar and banana. Or kadala curry and pappadam.

red-rice-puttu-recipe

The post Red rice puttu recipe, puttu from scratch appeared first on Raks Kitchen.

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