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Enjoy this popular entrée at home with lower sodium and no MSG compared to the restaurant version.  Serve the slightly spicy beef with onions over rice or noodles to catch all the savory garlic and ginger-laced sauce.  Cockpot – 4 hours if thawed.


Preparation:  Thaw completely.  If frozen, add 2 hours slow-cooker time.


Cooking Instructions:  Empty contents of bag into slow-cooker.  Cook on low for 4 hours. Remove beef from gravy and place on cutting board.  Cut meat across the grain into thin slices.  Return meat to gravy and serve warm.


Sides:  Serve with rice and steamed broccoli

Slow Cooked Mongolian Beef

  • Nutritional Facts

    Serving Size: 8.75oz

    Servings Per Package: 8


    Amount Per Serving

    Calories:330  From Fat:101

    Total Fat:11.2g

    Trans Fat:0g

    Saturated Fat:4.2g



    Total Carbohydrates:26.5g

    Dietary Fiber:1.8g



    * Percent Daily Values (DV) are based on a 2,000 calorie diet.

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