This Slow Cooker Mongolian Beef tastes just like the one you would find at your favorite Chinese restaurant, and needs just 10 minutes of prep time to put together. The flank steak pieces are cooked to perfection and have an amazing flavor with all the spices and sauces added in.
If you love Slow cooker recipes be sure to check out our Slow Cooker Chicken Bacon Ranch Pasta, Slow Cooker Chicken Chili, Slow Cooker Million Dollar Chicken Casserole and Slow Cooker Spare Ribs recipes.
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Why This Recipe Works
- Simple: Slow cooker meals are my absolute favorite because they are such a great way to whip up a nice meal with very little prep time.
- Family Favorite: You'll almost always find me cooking my family-loved meals in my Instant Pot, and I'm a big fan of my Crock Pot too.
- Batch Cooking: This slow cooker Mongolian beef recipe, in particular, is perfect for my weekday dinner time. My family loves it, and I can also store leftovers for later!
🥘 Ingredients
You'll need a simple set of ingredients to make this slow cooker Mongolian beef recipe.
- Flank Steak: The star of the dish, providing hearty and tender meat.
- Garlic: Adds a punch of umami flavor, enhancing the overall taste.
- Fresh Ginger: Imparts an earthy aroma and flavor.
- Scallion: Brings a touch of freshness and color to the dish.
- Reduced Salt Soy Sauce: Provides the color and savory flavor, without over-salting.
- Brown Sugar: Balances the savory with a hint of sweetness.
- Cornstarch: Crucial for thickening the sauce and creating a rich texture.
- Vegetable Oil: Used for sautéing, flexible with other oil types.
- Sesame Oil: Adds an authentic Asian flavor note.
- Sesame Seeds: A crunchy garnish that adds visual appeal and texture.
- Seasonings: Simple salt and pepper bring out the flavors of the ingredients.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- No flank steak? No problem! Swap it with skirt steak or sirloin—still tender, still delicious.
- Like it spicy? Toss in some red pepper flakes or a drizzle of sriracha for a little heat!
- Low-carb hack! Ditch the brown sugar for a keto-friendly swap and serve it over cauliflower rice
🔪 How To Make Mongolian Beef
Once you have the Mongolian beef ingredients ready, here's what you'll need to do to make the dish.
Step One: Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
Step Two: Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined. Mince your ginger and garlic.
Step Three: Add coated flank steak to the slow cooker, add the vegetable oil and then add the steak. Add ginger and garlic.
Step Four: Then add brown sugar, sesame oil, soy sauce and water. Stir ingredients until well combined.
Step Five: Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
Step Six: Slice the scallion. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
👩🍳 Expert Tips
Ready to make this slow cooker Mongolian beef? Here are some more tips and tricks you might want to note.
- To add some more flavor to the sauce, you can also add a dash of Hoisin sauce to the slow cooker along with the flank steak.
- I used flank steak for this recipe, but you can also try making slow-cooker Mongolian beef with skirt steak Sirloin steak, or practically any other cut of beef of your choice. The idea is to get a tender bite once the beef is done cooking.
- To cut down the prep time for this recipe, you can also prepare the sauce with minced garlic, low-sodium soy sauce brown sugar,r and other ingredients and bottle it up. This can last for 3-4 days in the refrigerator, and you can use it whenever you're making the recipe.
💭 FAQs
Yes, you can substitute flank steak with skirt steak, sirloin, or other tender cuts of beef. The goal is to have a tender texture once cooked.
Absolutely! You can cook the Mongolian beef in a regular pot by adjusting the cooking time and keeping an eye on the sauce's consistency.
To add some heat, simply toss in red pepper flakes or a drizzle of sriracha when adding the sauces to the slow cooker.
Yes, you can prepare the sauce ahead of time by mixing the minced garlic, low-sodium soy sauce, brown sugar, and other ingredients. Store it in the fridge for 3-4 days for future use.
To store Mongolian Beef properly and keep it fresh, allow it to cool down to room temperature before transferring it into an airtight container. This will help preserve its flavor and prevent it from absorbing other odors in the fridge. Store the container in the refrigerator for up to 3-4 days. If you want to keep it for longer, you can freeze the Mongolian Beef. Place it in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible, and store it in the freezer for up to 2-3 months. This will help maintain its texture and flavor while keeping it safe for consumption.
🧂Serving Suggestions
These are my favorite side dishes to serve with Slow Cooker Mongolian Beef:
- I love serving this Crockpot Mongolian beef with some Steamed Rice to make it a complete meal.
- You can also go beyond that and team the Mongolian beef with some steamed broccoli, shredded carrots and sliced water chestnuts for that bit of crunch factor.
- You can also team up some Sweet Corn and Creamy Broccoli Salad along with the cooked rice to go with this dish.
- Don't forget to top the slow cooker Mongolian beef with some chopped green onion before you serve!
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Slow Cooker Mongolian Beef
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
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
- Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
- Mince your ginger and garlic.
- At the bottom of the slow cooker, add the vegetable oil and then add the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Stir ingredients until well combined.
- Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
- Slice the scallion. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
Notes
Nutrition
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This Slow Cooker Mongolian Beef is a weeknight favorite—tender, flavorful, and so easy to make! I love how the rich sauce pairs perfectly with steamed rice and a side of broccoli. Sometimes I add a sprinkle of red pepper flakes for a little extra kick. Let me know if you give it a try!