Better-Than-Takeout Mongolian Beef

This homemade version of the Chinese takeout favorite is lower in fat and sodium without losing any flavor.

Serves: 6Hands-on: 10 minutesTotal: 5 hours 30 minutesDifficulty: Easy

Serves: 6


  • 3 lbs. lean beef bottom roast, extra fat removed
  • 3 cloves garlic, peeled and grated
  • 1 piece (1 inch) fresh ginger, peeled and grated
  • 1 medium onion, peeled and thinly sliced
  • 1⁄2 cup water
  • 1⁄2 cup low sodium soy sauce
  • 2 Tbsp. black vinegar
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. five-spice powder
  • 1 Tbsp. cornstarch
  • 1 tsp. sesame oil


  • Place all ingredients in a 4-quart oval slow cooker. Cover and cook for 5 hours on low or until the meat is thoroughly cooked through and tender.
  • Remove the roast to a cutting board. Slice thinly and return it to the slow cooker. Cook for an additional 20 minutes on high. Stir the meat and the sauce. Serve hot.