Better Than Takeout: Easy Slow Cooker Mongolian Beef

Slice the steak into small thin strips across the grain for more tender results.

Place the beef in a large resealable bag, add the starch, and toss to coat. Refrigerate the meat for at least 15 minutes.

Combine the soy sauce, beef broth, dry sherry, hoisin sauce, brown sugar, garlic, ginger, salt and pepper in a small bowl and mix together.

Add the meat with any excess starch to the slow cooker and pour the soy mixture over the sliced beef. Stir everything together until all the ingredients are well coated in the sauce. Cook until the beef is almost fully cooked.

Add the vegetables to the pot in the last 30 minutes to an hour of cooking. Stir them into the cooked beef until well mixed.

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