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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.
Author: Gwen

Equipment

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.