Slow Cooker Mongolian Beef in a rich gravy of garlic, ginger, brown sugar and soy sauce. Easy to prepare and totally PACKED with flavor – better than take out!
Heat the oil in a skillet and brown the beef, in batches, over high heat. Allow the beef to get a good color before setting aside in a bowl.
Add a splash of water to the pan and scrape any browned bits loose with a wooden spoon. Pour any liquid from the pan into the bowl.
Add the remaining oil, onions and half the sliced peppers into the slow cooker and stir over low heat for a few minutes, if your slow cooker allows for searing.
Stir in the minced garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and Tamari and stock cube.
Add the beef into the slow cooker, cover and cook on LOW for 7 hours or on HIGH for 5-6.
Stir in the green onion and remaining sliced peppers. Sprinkle with the Xanthan gum and cook on HIGH for an extra 30 minutes or until the sauce has thickened slightly.
Serve over steamed rice or cauliflower rice, garnished with more green onions.