Shredded Beef and Pineapple in Crock Pot

This Dull Cooker Mongolian Beef with Pineapple is made up of tender strips of steak cooked low and slow in a rich, sweet, pasty, and slightly spicy sauce. Information technology's a archetype Asian takeout dish you can hands brand correct at home!

Serve over cooked rice, quinoa, or even cauliflower rice!

Table of Contents

1. Why is it called Mongolian Beef?
2. Slow Cooker Mongolian Beef ingredients and substitutions:
3. How to make Slow Cooker Mongolian Beef
4. What cutting of meat to use for Mongolian beef?
5. Can you put raw beef in the deadening cooker?
6. Tips and tricks for making mongolian beef
7. Serving suggestions
8. How to store leftover Mongolian beef
9. Tiresome Cooker Mongolian Beef with Pineapple Recipe

At our house, nosotros dearest Asian food. But I'll exist the first to admit that I'grand no practiced in Asian cooking. Which is why I'm sharing my good friend Kelly'south recipe from her cookbook, "The Asian Slow Cooker."

I'll be honest, at that place are then many amazing recipes in this cookbook that I had a hard fourth dimension choosing which to share.

Just this Slow Cooker Mongolian Beef with Pineapple was calling to me.

Why? Considering 1. It's tender beef cooked in a sweet, spicy, sticky sauce (hello, that sounds fashion too proficient to pass up), and 2. I'm mildly obsessed with pineapple. I put it in everything (BBQ sauce, fruit crisps, squares, meatballs, and lasagna.)

Okay, mayhap the obsession is not so mild. 😉

Why is it called Mongolian Beefiness?

Although the name Mongolian Beefiness ofttimes leads people to believe that the dish originated in Mongolia, this classic Asian meal actually originated in Taiwan.

The name Mongolian Beef refers instead to the Mongolian BBQ style of cooking—not the identify!

Boring Cooker Mongolian Beef ingredients and substitutions:

• Cornstarch, Blistering Soda, Salt, and Pepper: coats the beef to add flavor and absorb moisture so it can get that nice, crispy finish equally it browns.
• Canola Oil: used to brown the beef before adding it to the tiresome cooker which locks in wet and flavor.
• Steak: you can use flank steak or sirloin steak depending on what you adopt. Flank steak is the archetype cut of meat for Mongolian beefiness.
• Beef Broth, Brown Sugar, Hoisin Sauce, Thai Sweet Red Chili Sauce, Minced Garlic, and Minced Ginger: these ingredients make up a sweetness, spicy sauce for the steak. If you lot like a bit of actress oestrus, try adding a drizzle of sriracha or a sprinkle of ruby-red pepper flakes!
• Pineapple Chunks: I use canned pineapple chunks. Don't forget to reserve the juice! Y'all'll utilise that for the cornstarch slurry.
• Pineapple Juice and Cornstarch: makes up a cornstarch slurry which helps thicken the sauce.
• Matchstick Carrots: if yous don't like carrots feel free to get out these out, but they do add a overnice crunch and a piddling scrap of color.
• Green Onions: optional, for garnish.
• Hot Cooked Rice: you tin can use white rice, brown rice, quinoa, or even cauliflower rice for a low carb option.

How to make Slow Cooker Mongolian Beef

This like shooting fish in a barrel slow cooker dinner takes simply 25 minutes to prep!

1. In a large ziploc purse, combine cornstarch, baking soda, common salt, and pepper. Add in the beef and shake until coated.
2. Rut oil in a large skillet, add in the coated beef, and sear for i-2 minutes per side. Transfer to your slow cooker.
3. In a basin, whisk together soy sauce, broth, saccharide, hoisin sauce, chili sauce, garlic, and ginger.
4. Pour the sauce into the ho-hum cooker with the beef, so comprehend and cook on low for 3-four hours.
5. Near xxx minutes before serving, whisk together cornstarch and pineapple juice. Pour that into the ho-hum cooker, then add in pineapple chunks and carrots.
6. Cover once again, turn the slow cooker to high, and cook for thirty minutes or until the sauce thickens to your liking.

Identify steak cubes in bag

Coat beefiness in corn starch

Chocolate-brown beefiness cubes in frying pan

Add beefiness to dull cooker with sauce

What cut of meat to apply for Mongolian beef?

The classic cutting of meat for Mongolian beef is flank steak. It's tougher than other cuts of beefiness, but it becomes super tender in the slow cooker.

If you lot don't love flank steak, experience costless to use sirloin steak, skirt steak, or round steak instead.

Tin you put raw beef in the slow cooker?

Technically, yes, only I like to brownish information technology commencement. This helps lock in moisture and flavor. Information technology as well gives the beef a crispier exterior which actually takes this dish to another level.

Tips and tricks for making mongolian beef

• Slice against the grain. This shortens the long muscle strands which makes the beef more tender.
• Reserve the pineapple juice. Drain but don't discard the juice from the canned pineapple. You lot'll use it in the recipe.
• If you don't like pineapple, check out my archetype slow cooker Mongolian beef instead.
• Add more oestrus. Kelly's original recipe had cherry-red chili flakes in the sauce. Since I'k cooking for the kiddos I left information technology out, simply if yous similar spice feel gratis to add it dorsum in!

Serving suggestions

I recommend serving this Mongolian beef over cooked brown rice (this Instant Pot Brown Rice is our favorite!) and topped with green onions for garnish.

You can too serve it over white rice, quinoa, or even cauliflower rice for a low carb choice.

How to store leftover Mongolian beef

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for upwardly to 3 months.

To enjoy again, thaw in the fridge if frozen, so microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)

• ▢ 1/two loving cup plus 1 ½ tablespoons corn starch divided
• ▢ one teaspoon baking soda optional
• ▢ ane/four teaspoon salt
• ▢ i/4 teaspoon blackness pepper
• ▢ 2 teaspoons canola oil
• ▢ ane ane/ii lbs flank or sirloin steak sliced thinly
• ▢ one/2 cup depression sodium soy sauce
• ▢ 2/three cup beefiness broth
• ▢ one/three loving cup brown sugar packed
• ▢ 2 tablespoons hoisin sauce
• ▢ one tablespoon Thai sweetness red chili sauce
• ▢ 1 teaspoon minced garlic
• ▢ i teaspoon fresh minced ginger
• ▢ 1/4 loving cup reserved pineapple juice
• ▢ 1 cup canned pineapple chunks drained and juice reserved
• ▢ i/two loving cup matchstick carrots
• ▢ green onions
• ▢ hot cooked rice

• In a big ziploc bag, combine corn starch, blistering soda, salt and pepper. Add beefiness and shake until coated.

• Rut oil in a large skillet and sear the beef, near 1-ii minutes per side, before adding to the slow cooker.

• In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic and ginger until combined and pour over beef. Cover with lid and cook on low for 3-iv hours.

• Well-nigh thirty minutes prior to serving, whisk together the remaining ane½ tablespoons corn starch and pineapple juice. Add together to the boring cooker along with the pineapple and carrots.

• Embrace, plough to high, and melt 30 minutes until the sauce thickens. If sauce becomes too thick, thin with a little more pineapple juice.

• Garnish with green onions and serve over hot cooked rice.

Recipe from "The Asian Slow Cooker" by Kelly Kwok

Leftovers:

Leftovers will concluding in an airtight container in the fridge for 3-iv days or in the freezer for up to iii months.

To savor again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)

Tips:

• Piece against the grain. This shortens the long muscle strands which makes the beef more tender.
• Reserve the pineapple juice. Bleed only don't discard the juice from the canned pineapple. Yous'll apply it in the recipe.

Calories: 576 cal | Carbohydrates: 79 1000 | Protein: 40 g | Fat: 10 g | Saturated Fat: three k | Cholesterol: 104 mg | Sodium: 1914 mg | Potassium: 941 mg | Fiber: 3 grand | Sugar: 44 g | Vitamin A: 2745 IU | Vitamin C: sixteen.2 mg | Calcium: 99 mg | Iron: 4.3 mg

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My proper name is Ashley Fehr and I dearest creating easy meals my family loves. I as well similar to do things my fashion, which ways improvising and breaking the rules when necessary. Here you will find artistic twists on old favorites and some of my favorite family recipes, passed down from generations!

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