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  • Lauren

Mongolian Beef

Tender flank steak cooked in the slow cooker with carrots and sauce, then served over rice! If you want to lower the WW Points serve with cauliflower rice or broccoli florets

WW My Way Smart Points: 14 Green, 14 Blue, 14 Purple

Making the Sauce

I started by added my soy sauce, water, brown sugar, and minced garlic into my slow cooker and stirred until the sugar had dissolved. I then added in a 12 oz bag of shredded carrots and moved on to slicing and cutting the beef

Prepping the Flank Steak

I cut my flank steak into strips and then placed them in a large zip bag with the corn starch. I closed the bag and then shook the steak until it was evenly coated in the corn starch.

Bringing it Together

I then added the pieces of beef to the sauce mix and gentility mixed everything togehter. I then cooked the beef in the slow cooker on high for 3 hours- this gave me a medium rare cook on the steak so adjust your cooking times if you prefer more rare or well done steak

Serving it Up

When i was happy with the cook of my steak, I turned the slow cooker off and removed the lid. This cooling allowed the sauce to thicken up while I cooked my rice. I used quick cook rice so this process was quick. If you are using regular rice, you may want to start it when you have about 20 minutes left on your beef. If you are using frozen cauliflower rice or broccoli florets you can follow the same timing/process I did with my quick rice.


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