Slow-Cooker Mongolian Beef Stew
Toss a few Asian-inspired ingredients into your slow-cooker and come home to a hearty and comforting Mongolian Beef Stew.
Prep Time 10 minutes
Cook Time 8 hours
- 1/2 cup soy sauce or tamari for gluten-free
- 1/4 cup mirin or plain rice vinegar
- 1 Tablespoon peanut butter
- 1 teaspoon sesame oil
- 1/4 cup cornstarch
- 5 cloves garlic, minced
- 1 teaspoon dry ginger or 1 Tablespoon minced fresh ginger or ginger paste
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 2-3 lb stew beef cubes or beef roast
- 1 lb carrots (either baby carrots, or carrots cut into large sticks)
- 1 onion, diced
- 12 oz. bag frozen sugar snap peas
- Rice, cauliflower rice, Asian noodles, or zoodles for serving
- Sesame seeds or scallions for garnish, if desired
Add the soy sauce, mirin, peanut butter, sesame oil, corn starch, garlic, ginger, red pepper flakes, and black pepper to the slow cooker and whisk until smooth.
Add the beef, onion, and carrots, and mix everything together.
Cook on low for 6-8 hours or high for 4-6 hours.
If you used a beef roast, remove it from the slow cooker to a plate and shred with a fork. Return it to the slow cooker.
Add the sugar snap peas and cook on high for another 30 minutes.
Serve over rice, cauliflower rice, Asian noodles, or zoodles. Sprinkle with sesame seeds or thinly sliced scallions, if desired.
Calories: 260kcal | Carbohydrates: 19g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 983mg | Potassium: 724mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9971IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 4mg