Spicy Mongolian Beef and Pineapple made in a crock pot has such a great blend of sweet and spicy flavor and the meat gets super tender from slow cooking.
Course Dinner, Main Dish
Cuisine Asian
Keyword beef, slow cooker
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Servings 4servings
Ingredients
1/2cupplus 1 1/2 tablespoons cornstarch
1teaspoonbaking soda,optional
1/4teaspoonsalt
1/4teaspoonpepper
2teaspoonscooking oil
1 1/2poundsflank steak,cut across the grain into thin strips
1/2cuplow sodium soy sauce
2/3cuplow sodium beef broth
1/3cuplightly packed brown sugar
2tablespoonshoisin sauce
1tablespoonThai sweet red chili sauce
1/4-1/2teaspoonred pepper chili flakes,to taste
2garlic cloves,minced
1teaspoonfresh ginger,thinly sliced
2tablespoonscool water
1/2cupshredded or matchstick carrots
1cuppineapple chunks,fresh or canned
1/4cuppineapple juice
cooked rice,for serving
2green onions,optional, sliced thinly
sesame seeds,optional
Instructions
In a large zip-top bag, toss together 1/2 cup cornstarch, baking soda, salt and pepper. Add beef and give it a shake to coat.
In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to slow cooker.
In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, chili flakes, garlic and ginger until dissolved and pour over the beef.
Cover and cook on LOW for about 3 to 4 hours.
About 30 minutes prior to serving, whisk together remaining cornstarch with water in a small bowl and stir into the slow cooker along with the carrots, pineapples, and pineapple juice.
Cover with lid, turn heat to HIGH and allow the sauce to cook and thicken up for about 20 to 30 minutes.
Serve over rice and garnish with green onions and sesame seeds, if desired.