Chinese Beef With a Gravy Pineapple

This Slow Cooker Mongolian Beefiness with Pineapple is made up of tender strips of steak cooked depression and slow in a rich, sweet, sticky, and slightly spicy sauce. It'southward a classic Asian takeout dish you can easily make right at home!

Serve over cooked rice, quinoa, or fifty-fifty cauliflower rice!

Table of Contents

1. Why is information technology called Mongolian Beef?
2. Ho-hum Cooker Mongolian Beef ingredients and substitutions:
3. How to brand Slow Cooker Mongolian Beef
4. What cutting of meat to use for Mongolian beefiness?
5. Can yous put raw beef in the ho-hum cooker?
6. Tips and tricks for making mongolian beef
7. Serving suggestions
8. How to shop leftover Mongolian beefiness
9. Deadening Cooker Mongolian Beef with Pineapple Recipe

At our house, we love Asian food. Simply I'll be the first to admit that I'm no expert in Asian cooking. Which is why I'grand sharing my good friend Kelly's recipe from her cookbook, "The Asian Deadening Cooker."

I'll be honest, there are and then many astonishing recipes in this cookbook that I had a difficult time choosing which to share.

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

Why? Because ane. It'due south tender beef cooked in a sweetness, spicy, viscous sauce (how-do-you-do, that sounds fashion too good to pass up), and 2. I'grand mildly obsessed with pineapple. I put it in everything (BBQ sauce, fruit crisps, squares, meatballs, and lasagna.)

Okay, maybe the obsession is non so mild. 😉

Why is it called Mongolian Beef?

Although the proper noun Mongolian Beef often 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 manner of cooking—not the place!

Slow Cooker Mongolian Beef ingredients and substitutions:

• Cornstarch, Baking Soda, Common salt, and Pepper: coats the beefiness to add flavor and absorb wet so it can get that squeamish, crispy finish as it browns.
• Canola Oil: used to chocolate-brown the beef before calculation information technology to the slow cooker which locks in moisture and flavor.
• Steak: you lot tin use flank steak or sirloin steak depending on what you adopt. Flank steak is the archetype cut of meat for Mongolian beef.
• Beef Broth, Brown Sugar, Hoisin Sauce, Thai Sweet Red Chili Sauce, Minced Garlic, and Minced Ginger: these ingredients make up a sweet, spicy sauce for the steak. If y'all similar a fleck of extra heat, try calculation a drizzle of sriracha or a sprinkle of red pepper flakes!
• Pineapple Chunks: I use canned pineapple chunks. Don't forget to reserve the juice! You'll use 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 gratis to leave these out, but they practise add a nice crunch and a fiddling chip of color.
• Green Onions: optional, for garnish.
• Hot Cooked Rice: you can use white rice, brown rice, quinoa, or even cauliflower rice for a depression carb option.

How to make Irksome Cooker Mongolian Beef

This easy slow cooker dinner takes merely 25 minutes to prep!

1. In a large ziploc bag, combine cornstarch, baking soda, salt, and pepper. Add in the beef and shake until coated.
2. Heat oil in a big skillet, add in the coated beef, and sear for ane-2 minutes per side. Transfer to your slow cooker.
3. In a bowl, whisk together soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic, and ginger.
4. Pour the sauce into the deadening cooker with the beefiness, then cover and cook on low for three-4 hours.
5. About xxx minutes before serving, whisk together cornstarch and pineapple juice. Pour that into the slow cooker, and then add in pineapple chunks and carrots.
6. Cover again, turn the slow cooker to high, and cook for xxx minutes or until the sauce thickens to your liking.

Place steak cubes in handbag

Coat beef in corn starch

Chocolate-brown beef cubes in frying pan

Add beef to dull cooker with sauce

What cutting of meat to use for Mongolian beef?

The classic cut of meat for Mongolian beef is flank steak. It's tougher than other cuts of beefiness, but information technology becomes super tender in the wearisome cooker.

If y'all don't love flank steak, feel gratuitous to use sirloin steak, skirt steak, or round steak instead.

Can you put raw beef in the boring cooker?

Technically, yes, simply I like to brown information technology first. This helps lock in moisture and flavour. It as well gives the beef a crispier outside which really 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 than tender.
• Reserve the pineapple juice. Drain but don't discard the juice from the canned pineapple. You'll use it in the recipe.
• If y'all don't like pineapple, check out my classic tedious cooker Mongolian beef instead.
• Add more heat. Kelly's original recipe had red chili flakes in the sauce. Since I'm cooking for the kiddos I left information technology out, but if you similar spice feel gratuitous to add information technology dorsum in!

Serving suggestions

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

Y'all can as well serve information technology over white rice, quinoa, or even cauliflower rice for a depression carb option.

How to store leftover Mongolian beef

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

To enjoy 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.)

• ▢ 1/2 cup plus 1 ½ tablespoons corn starch divided
• ▢ 1 teaspoon baking soda optional
• ▢ 1/four teaspoon common salt
• ▢ one/4 teaspoon black pepper
• ▢ 2 teaspoons canola oil
• ▢ 1 i/2 lbs flank or sirloin steak sliced thinly
• ▢ one/2 cup low sodium soy sauce
• ▢ two/three cup beef broth
• ▢ 1/3 cup brown sugar packed
• ▢ 2 tablespoons hoisin sauce
• ▢ 1 tablespoon Thai sweetness red chili sauce
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon fresh minced ginger
• ▢ 1/four cup reserved pineapple juice
• ▢ 1 loving cup canned pineapple chunks drained and juice reserved
• ▢ i/2 loving cup matchstick carrots
• ▢ greenish onions
• ▢ hot cooked rice

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

• Heat oil in a large skillet and sear the beef, nigh 1-2 minutes per side, before calculation 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 beefiness. Encompass with hat and melt on depression for 3-iv hours.

• About 30 minutes prior to serving, whisk together the remaining 1½ tablespoons corn starch and pineapple juice. Add to the slow cooker along with the pineapple and carrots.

• Cover, turn to high, and cook thirty minutes until the sauce thickens. If sauce becomes likewise thick, thin with a little more than pineapple juice.

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

Recipe from "The Asian Tedious Cooker" by Kelly Kwok

Leftovers:

Leftovers will last in an airtight container in the refrigerator for iii-4 days or in the freezer for upward to 3 months.

To enjoy 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. Drain but don't discard the juice from the canned pineapple. Y'all'll utilize it in the recipe.

Calories: 576 cal | Carbohydrates: 79 g | Poly peptide: forty g | Fat: x yard | Saturated Fat: iii k | Cholesterol: 104 mg | Sodium: 1914 mg | Potassium: 941 mg | Fiber: iii k | Sugar: 44 1000 | Vitamin A: 2745 IU | Vitamin C: 16.ii mg | Calcium: 99 mg | Iron: iv.3 mg

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My proper noun is Ashley Fehr and I love creating easy meals my family loves. I likewise like to practise things my way, which ways improvising and breaking the rules when necessary. Hither y'all will find creative twists on old favorites and some of my favorite family recipes, passed downwards from generations!

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