Copycat PF Chang's Mongolian Beef Slow Cooker Recipe
Quick and easy, amazingly tasty Mongolian beef PF Chang copycat recipe! With crockpot, oven-baked, stovetop, pressure cooker, & freezer meal directions! I hope this recipe helps you with your freezer meal preps.
Equipment
- Non-Stick Skillet
- 2 Gallon-sized freezer bags
- 1 Quart-sized freezer bag
Ingredients
- 1 pound flank steak cut into strips across the grain
- 1/4 cup cornstarch
- 2 teaspoons olive oil
- 1 onion thinly sliced
- 1 tablespoon minced garlic
- 3 large green onions sliced diagonally into 1/2 inch pieces
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/3 cup hoisin sauce
Instructions
All Methods - Steps 1 thru 5
- Place flank steak and cornstarch into a resealable plastic bag.
- Shake to evenly coat the meat with cornstarch. Allow to steak rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Cook and stir steak until evenly browned 2 to 4 minutes.
- Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Stir to coat.
Slow Cooker
- Cook on low setting for about 5-7 hours.
Pressure Cooker
- Manual High for 8-12 minutes
Stovetop
- Turn burner to low, cover, and simmer 20-28 minutes. Stir occasionally.
Freezer Meal
- Complete steps #1 through #3. Reopen the bag to remove as much air as possible. Seal and set aside.
- Mix remaining ingredients in a quart-sized freezer bag, remove as much air as possible.
- Label the 3rd bag with your ingredients and a use-by date. Toss in the meat bag and the sauce bag. Add a use-by date and freeze for up to 8 weeks IF you browned the meat; 3 months if the meat is raw.
Notes
#1 Steps 1 through 4 are OPTIONAL for the slow cooker and instant pot methods. It will add more flavor, but if you are going for speed you can skip it.
#2 Cooking times will vary depending on how thick you cut your beef.
#2 Cooking times will vary depending on how thick you cut your beef.