Slow Cooker Mongolian Beef is one of my favorite comfort meals—it's rich, flavorful, and incredibly easy to make. The slow cooker does all the work, giving you tender beef in a savory sauce with garlic, ginger, and just the right amount of sweetness.
I love making this when I know I have a busy day ahead because it’s minimal prep and the slow cooker takes care of the rest.
For more ideas, also check out my list of 35+ ideas for your next dump-and-go Crock Pot recipe!
📖 Recipe
Slow cooker Mongolian Beef
A delicious Chinese-inspired dish featuring tender beef strips stir-fried with savory spices and served over rice.
Ingredients
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions
- Cut the flank steak into thin strips against the grain, then chop into small pieces. Place the steak in a bowl.
- Season the flank steak with salt and pepper to taste, then coat it evenly with cornstarch. Combine well by stirring.
- Mince the ginger and garlic.
- Add vegetable oil to the bottom of the slow cooker, then place the steak inside.
- Combine the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Stir until well blended.
- Cook on high for 2.5 hours or low for 4-5 hours. Stir the mixture after cooking.
- Slice the scallion.
- Garnish the Mongolian beef with scallions and sesame seeds, then serve over rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 431Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 90mgSodium: 1363mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 35g
Ingredients
- Flank steak: Thinly sliced for tenderness, it soaks up all the delicious flavors while cooking.
- Garlic and ginger: These two aromatics give the dish its signature depth and flavor.
- Soy sauce: Adds that savory, umami kick.
- Brown sugar: Balances the soy sauce with a bit of sweetness.
- Cornstarch: Helps thicken the sauce to coat the beef beautifully.
- Vegetable and sesame oils: The combination adds flavor and helps everything cook evenly.
- Scallion and sesame seeds: A fresh garnish that adds crunch and brightness
See recipe card for quantities.
How to Make Slow Cooker Mongolian Beef
Cut the flank steak into thin strips against the grain, then chop into small pieces. Place the steak in a bowl.
Season the flank steak with salt and pepper to taste, then coat it evenly with cornstarch. Combine well by stirring.
Mince the ginger and garlic. Add vegetable oil to the bottom of the slow cooker, then place the steak inside.
Combine the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Stir until well blended. Cook on high for 2.5 hours or low for 4-5 hours. Stir the mixture after cooking.
Slice the scallion. Garnish the Mongolian beef with scallions and sesame seeds, then serve over rice.
Hint: For the best texture, make sure to slice the flank steak thinly against the grain. This helps keep the beef tender and prevents it from becoming chewy during slow cooking.
Substitutions & Variations
- Gluten-free: Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Low-carb: Serve the beef over cauliflower rice instead of regular rice to cut down on carbs.
- Extra veggies: Toss in broccoli or snap peas during the last 30 minutes of cooking for added texture and nutrients.
💭Crucial Success Tips
Don’t skip the cornstarch coating! It not only helps tenderize the beef but also thickens the sauce as it cooks, creating that perfect glossy finish.
FAQ
Yes, skirt steak or sirloin will work well if flank steak isn’t available. Just slice thinly!
Be sure to slice the steak against the grain and don’t overcook—check it at the lower end of the cooking time.
Absolutely! You can add broccoli or bell peppers during the last 30 minutes of cooking for a balanced meal.
How to Store Slow Cooker Mongolian Beef
Store any leftover Mongolian beef in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
This dish also freezes well for up to 2 months—just thaw overnight before reheating.
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