Recipe Background
Mongolian Beef Dump is a tender, savory-sweet slow-cooked dish with a hint of garlic and ginger.
This Mongolian Beef Dump isn’t your typical roast. As the meat slowly simmers in the rich mixture of soy sauce and brown sugar, a savory-sweet aroma fills the kitchen. Layers of garlic and ginger add depth, creating a fragrance that feels both calming and invigorating. The slow cooker does most of the work, while you watch the transformation into tender beef that's just waiting to fall apart.
The texture of this dish is pure comfort—soft, juicy beef that shreds with ease. An important tip is to remove excess fat from the roast before cooking. This step keeps the finished meat from becoming oily, allowing each bite to be just right. Once shredded, the meat is bathed in a sauce thickened to just the right consistency, so it clings gently to the beef and enhances every mouthful.
Served over a bed of rice, this dish becomes a family favorite. The finishing touch of sliced green onions adds a pop of color and a fresh, peppery bite, making it perfect for sharing with loved ones. Whether it’s a weekday dinner or a casual gathering, this flavorful beef dish brings comfort and connection to the table.
Ingredients
- 2 pounds pot roast or chuck roast trimmed of excess fat
- 1/2 cup soy sauce
- 1/4 cup plus 4 tablespoons water divided
- 1/2 cup dark brown sugar
- 3 cloves garlic minced or pressed
- 2 teaspoons minced ginger or 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- rice to taste, cooked, for serving
- 4 green onions sliced into 2-inch pieces, for serving
Directions
- Add the roast, the soy sauce, 1/4 cup of the water, the brown sugar, the garlic, and the ginger to the slow cooker and stir to combine.
- Cook the roast mixture on low heat until the meat reaches an internal temperature of at least 145 degrees F, about 8-10 hours.
- Transfer the roast to a cutting board and shred it, removing any excess fat.
- Cover the shredded roast to keep warm.
- In a small saucepan, whisk the cornstarch with the remaining water.
- Add 1/2 cup of the liquid from the slow cooker to the cornstarch mixture over medium heat, whisking constantly, until it thickens.
- Pour the thickened sauce into the slow cooker and stir to combine.
- Drizzle the sauce over the shredded roast.
- Serve the shredded roast over the rice and top with the green onions.
×
