Slow Cooker Mongolian Beef— Striploin Petite Roast

Striploin is best known for being the cut that makes NY Strip Steak, but the slender petite roasts at the ends are also perfect for slow cooking! HERE’S A SLOW-COOKER TAKE ON MONGOLIAN BEEF.

NOT INTERESTED IN SLOW-COOKING, CLICK HERE FOR PAN-SEARED MONGOLIAN BEEF (full-disclosure, we have not yet tested this recipe yet)

INGREDIENTS

1.5 lbs (ish) Sirloin Petite Roast, sliced very thin

2 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp corn starch

3/4 cup water

1/3 cup soy sauce

1/4 cup hoisin sauce

1/4 cup apricot jam

1 medium onion, sliced thin

1 red pepper, sliced

PREPARATION 

  1. Pat your Striploin Petite Roast dry. With a sharp carving knife, cut it into very thin slices. Season with salt and pepper.

  2. Option 1: If using a slow-cooker with a browning option, turn the browning setting on and add 1 tablespoon olive oil. When oil is shimmering hot, brown the beef for 1-2 minutes. Remove beef and turn settings to slow cook. [see below for stovetop browning]

  3. While Slow Cooker is still hot, add a tablespoon of oil (if it’s dry), add garlic and ginger and cook until fragrant (30 seconds).

  4. While garlic and ginger are softening, mix the corn starch and water in a small bowl to combine.

  5. Add the soy sauce, hoisin sauce, and apricot jam and stir with a whisk until smooth. Add the corn starch and water mixture and whisk to combine. [For a bit of spice-- add a pinch of red pepper flakes.]

  6. Add Striploin strips to the mixture.

  7. Cook on low for 5-6 hours or high for 3-4 hours.

  8. For tender-crisp vegetables, add the onion and pepper during the last hour of cooking

  9. Serve over rice or noodles.

Option 2 (if using a Slow Cooker without a Browning Setting):

  1. Begin with Step 1 above. Turn on slow cooker to either low or high setting so it begins to heat up.

  2. Heat 1 tablespoon olive oil in a pan over medium high heat. When oil is shimmering hot, brown Striploin strips for about 2 minutes. Remove from heat and lower flame to medium low.

  3. If pan is dry, add a tablespoon of oil, add garlic and ginger and cook until fragrant (30 seconds). Remove from heat.

  4. Continue with steps 4-9 as described above, adding ginger and garlic with the meat at Step 6.

Option 3 (if you have no interest in additional steps or complexity:)

  1. Follow step 1 above.

  2. Skip the browning process and heat up your Slow Cooker.

  3. Mix the corn starch and water in a small bowl to combine.

  4. Add garlic, ginger, soy sauce, hoisin sauce, and apricot jam to the slow cooker. Mix in cornstarch mixture and whisk to combine.

  5. Add meat and vegetables. Cook on low for 5-6 hours or high for 3-4 hours.

  6. Serve over rice or noodles.

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