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I absolutely LOVE P.F. Chang’s Mongolian Beef. It is seriously one of my favorite dishes at ANY restaurant. So when I figured out a way to get those flavors not only at home, but from a slow cooker, I was THRILLED!
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Ok back to the recipe at hand…
There are some slow cooker versions of this recipe out there that require you to buy flank steak (which is kinda expensive these days) and also to coat and cook the meat with cornstarch before you put it in the slow cooker. This sounds great, but I wanted something easier. Like, just throw-all-the-ingredients-together-and-push-a-button easy.
And this is it.
Here’s pretty much all you need. Oh, and that Bragg’s Liquid Aminos? That’s my soy sauce (you should also give it a try).
But to get the sauce to be thicker at the end, there is one little extra step. After removing the meat from the slow cooker, simply combine 2 Tbsp corn starch water with 4 Tbsp cold water and whisk in a small sauce pan. Then add about 1/2 cup of the liquid to the pan and slowly bring to a boil while whisking. Once it starts to bubble, it will thicken right up. Pour the thickened sauce into the slow cooker and mix.
And then when it’s ready to serve, one more teensy little step – the green onions. Start getting a pan hot with a little bit of oil. While that’s heating up, cut up 4 green onions into 2 inch pieces. Place them in the hot and add about 1 Tbsp of soy sauce. Stir them up a bit as they cook for just a couple minutes.
Serve over rice, and top with the green onions. Enjoy!
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
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