Tender Asian-Style Beef with Scallions
Indulge in this Slow Cooker Tender Asian-Style Beef with Scallions, a delicious blend of savory and sweet flavors that takes the classic Mongolian Beef to a new level of ease and satisfaction. Made with tender flank steak, caramelized onions, and vibrant green scallions, this dish is slow-cooked to perfection for a tender, melt-in-your-mouth experience. With the addition of our flavorful sauce, which includes soy sauce, hoisin sauce, and a touch of brown sugar, this recipe captures the rich, complex flavors typical of your favorite Asian takeout but without the fuss. Ideal for busy weeknights, serve this delightful dish over fluffy rice or tossed noodles to soak up all the irresistible sauce. Embrace the pantry challenge while enjoying a comforting meal that's perfect for family dinners or meal prep!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Beef Flank Steak
1 lb (sliced thinly across the grain)
White or Yellow Onion
1 medium (sliced thinly (about 1 cup))
Light Soy Sauce or Braggs Liquid Aminos
1/2 cup (n/a)
Dry Sherry
1/2 cup (n/a)
Chicken Broth
1/2 cup (n/a)
Minced Garlic
1 tablespoon (n/a)
Hoisin Sauce
2 tablespoons (n/a)
Dark Brown Sugar
1/4 cup (n/a)
Ground Ginger
1 tablespoon (n/a)
Red Pepper Flakes
1/2-1 teaspoon (to taste)
Cornstarch
1/4 cup (for coating the beef)
Scallions (Green Onions)
1 cup (cut into 1.5-inch pieces)
Fruity White Wine
1/3 cup (n/a)
Instructions
1
Begin by slicing the flank steak thinly across the grain, aiming for strips about 2 to 3 inches long. Set the sliced beef aside.
2
In a mixing bowl, combine the sliced onion, light soy sauce (or Braggs liquid aminos), dry sherry, chicken broth, minced garlic, hoisin sauce, dark brown sugar, ground ginger, and red pepper flakes. Mix well to create a flavorful marinade.
3
Place the marinade mixture into the crock pot, ensuring an even distribution.
4
In a large Ziploc bag, add the cornstarch and the sliced beef. Shake the bag until each piece of beef is fully coated in cornstarch.
5
Transfer the coated beef to the crock pot, gently pressing it into the liquid to ensure it's submerged. Pour the fruity white wine over the top, but do not stir the mixture at this stage.
6
Set the crock pot to cook on low for 4 to 5 hours, allowing the flavors to meld and the beef to tenderize.
7
One hour before serving, increase the setting to high. Add the cut scallions to the crock pot, gently stir to incorporate, and let cook for an additional hour.
8
Once cooking time is complete, stir the beef and sauce together before serving. Enjoy over a bed of cooked rice or your choice of noodles to absorb the delicious sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe calls for 1 lb of beef flank steak, sliced thinly across the grain.
How should the beef be prepared for the slow cooker?
The beef should be sliced across the grain into 2-3 inch strips and then tossed in a Ziploc bag with cornstarch until fully coated.
What are the primary liquid ingredients for the marinade?
The marinade consists of light soy sauce (or liquid aminos), dry sherry, and chicken broth.
Can I use a substitute for light soy sauce?
Yes, Braggs liquid aminos can be used as a direct substitute for the light soy sauce.
What type of onion is recommended?
One medium white or yellow onion, sliced thinly to yield about one cup, is recommended.
What provides the sweetness in the sauce?
The sweetness comes from 1/4 cup of dark brown sugar and 2 tablespoons of hoisin sauce.
How much garlic is required for this Asian-style beef?
The recipe requires 1 tablespoon of minced garlic.
What spices are used to flavor the dish?
The dish is flavored with 1 tablespoon of ground ginger and 1/2 to 1 teaspoon of red pepper flakes.
Is the beef seared before going into the crock pot?
No, the beef is coated in cornstarch and placed directly into the marinade inside the crock pot without prior searing.
What is the total cooking time in the slow cooker?
The total cooking time is between 5 and 6 hours, starting with 4-5 hours on low and finishing with 1 hour on high.
When should I add the scallions?
Add the cut scallions one hour before serving, at the same time you increase the crock pot temperature to high.
Why is cornstarch used on the beef?
The cornstarch coats the beef to help tenderize it and naturally thickens the sauce as it cooks in the slow cooker.
Should I stir the mixture immediately after adding the wine?
No, you should pour the fruity white wine over the top and avoid stirring until the final stages of cooking.
How much white wine is used in the recipe?
The recipe uses 1/3 cup of fruity white wine.
What size should the scallions be cut?
The scallions (green onions) should be cut into 1.5-inch pieces.
What should I serve with this Asian-style beef?
It is best served over fluffy rice or tossed with noodles to soak up the savory sauce.
How much cornstarch is needed to coat the beef?
The recipe calls for 1/4 cup of cornstarch.
Is this recipe spicy?
It has a mild kick from the red pepper flakes, which can be adjusted between 1/2 and 1 teaspoon to suit your taste.
How many ingredients are in this recipe in total?
There are a total of 13 ingredients used in this dish.
What is the specific instruction for placing the beef in the pot?
You should gently press the coated beef into the marinade liquid to ensure it is submerged before cooking.
Can I use dry ginger or fresh ginger?
The recipe specifies 1 tablespoon of ground ginger.
Does this recipe resemble Mongolian Beef?
Yes, it is described as an easier, slow-cooked version of the classic Mongolian Beef.
Is this a good recipe for meal prep?
Yes, it is ideal for meal prep as the flavors continue to meld and the sauce reheats well.
What temperature settings are used on the crock pot?
The recipe starts on the 'Low' setting for the majority of the time and switches to 'High' for the final hour.
What kind of sherry should I buy?
The recipe specifically lists 'dry sherry' for the marinade mixture.
How much scallion is used in total?
The recipe uses 1 cup of scallions cut into pieces.
What happens if I don't slice the beef against the grain?
Slicing across the grain is crucial for ensuring the flank steak is tender and easy to chew after cooking.
Can I use chicken broth instead of wine?
While wine adds a specific fruity note, you could potentially substitute with more broth, though the flavor profile will change slightly.
What should the final step be before serving?
Once the cooking time is complete, give the beef and sauce a final stir together before serving.
How much dark brown sugar is used?
The recipe uses 1/4 cup of dark brown sugar.