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Spicy Mongolian Beef and Pineapple
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4 from 1 vote

Spicy Mongolian Beef and Pineapple

Servings 4 servings


  • 1/2 cup plus 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking soda, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cooking oil
  • 1 1/2 pounds flank steak, cut across the grain into thin strips
  • 1/2 cup low sodium soy sauce
  • 2/3 cup low sodium beef broth
  • 1/3 cup lightly packed brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Thai sweet red chili sauce
  • 1/4-1/2 teaspoon red pepper chili flakes, to taste
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, thinly sliced
  • 2 tablespoons cool water
  • 1/2 cup shredded or matchstick carrots
  • 1 cup pineapple chunks, fresh or canned
  • 1/4 cup pineapple juice
  • cooked rice, for serving
  • 2 green onions, optional, sliced thinly
  • sesame seeds, optional


  • 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.