Slow Cooker Mongolian Beef Directions
- Slice the flank steak into thin strips, cutting against the grain for tenderness.
- In a bowl, mix soy sauce, brown sugar (or sugar substitute), rice vinegar, garlic, ginger, and red pepper flakes.
- Lightly spray a skillet with cooking spray (or use vegetable oil) and sear the steak in batches for about 1-2 minutes to enhance flavor.
- Transfer the steak to the slow cooker and pour the sauce mixture over the meat, ensuring everything is evenly coated.
- Sprinkle cornstarch over the beef and stir to combine.
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Stir gently during the last 30 minutes to thicken the sauce.
- Once done, garnish with sliced green onions and sesame seeds.
- Serve over steamed rice or cauliflower rice.
WW Points Calculation:
- Flank steak (1.5 pounds): 18 points
- Low-sodium soy sauce (1/2 cup): 0 points
- Sugar substitute (1/2 cup): 0 points
- Rice vinegar (1/4 cup): 0 points
- Garlic (1 tablespoon): 0 points
- Ginger (1 tablespoon): 0 points
- Red pepper flakes (1/4 teaspoon): 0 points
- Cornstarch (2 tablespoons): 1 point
- Cooking spray: 0 points (or vegetable oil: 4 points)
- Green onions and sesame seeds: minimal to 0 points depending on the quantity
Total Points: 19 points (without oil) 23 points (with oil)
Servings: 6
Per Serving: Without oil: 3.17 points With oil: 3.83 points
Nutrition Information:
- Calories: ~230 per serving (without oil)
- Fat: ~6g
- Protein: ~23g
- Carbohydrates: ~14g
- Sugar: ~9g
- Sodium: ~780mg
I'm waiting for your comments! Enjoy!
