Slow Cooker Mongolian Beef Recipe

Some dinners earn a permanent place in my meal rotation because they make life easier without making dinner feel boring. This slow cooker Mongolian beef is one of those recipes. I can throw everything together earlier in the day, walk away, and come back to a kitchen that smells incredible. It honestly feels like I did way more work than I actually did.

I used to think homemade Mongolian beef would never taste as satisfying as the version from my favorite takeout spots. I figured there had to be some secret ingredient or complicated cooking method. After making this recipe a handful of times, I realized I couldn’t have been more wrong. The slow cooker does almost everything for me.

The sauce is rich without feeling heavy. The garlic and ginger give it warmth, the brown sugar balances the soy sauce perfectly, and the beef turns so tender that it almost falls apart with every bite. When I spoon it over a bowl of hot rice, dinner disappears faster than I expect every single time.

I also love how forgiving this recipe is. I’ve had busy afternoons where I measured everything carefully, and I’ve also had days where I tossed things together while answering phone calls and chasing other chores. Somehow it still comes out delicious.

A few things that made me love this recipe

The first time I made it, I sliced the beef while it was completely thawed. That turned into a frustrating mess because the meat kept sliding around on my cutting board. Now I freeze it for about twenty minutes first, and slicing thin strips becomes so much easier.

Another thing I noticed is that low sodium soy sauce really makes a difference. I tried regular soy sauce once because it was already in my pantry. The meal was still good, but it leaned much saltier than I wanted. Since then, I always reach for the lower sodium version.

I usually serve this with steamed white rice because the extra sauce deserves something that can soak it up. If I have broccoli or asparagus in the refrigerator, I’ll steam one of those while the beef finishes cooking. It turns into a complete meal without much extra effort.

One thing that surprised me is how family friendly this recipe is. The flavors are bold enough for adults, but they’re not spicy, so kids usually enjoy it too. That’s a pretty rare combination in my house.

Ingredients I Used for the Recipe

• 1 1/2 pounds flank steak, thinly sliced against the grain – This becomes wonderfully tender after slow cooking and is the star of the meal.
• 1/4 cup cornstarch – Coats the beef and helps create a silky sauce.
• 1 tablespoon toasted sesame oil – Adds a deep, nutty flavor that gives the sauce extra richness.
• 1 teaspoon minced garlic – Brings savory flavor that blends beautifully with the beef.
• 1 teaspoon minced fresh ginger – Gives the sauce a fresh, slightly spicy kick.
• 1/2 cup low sodium soy sauce – Builds the main savory flavor while keeping the salt level balanced.
• 1/3 cup brown sugar – Creates the classic sweet and savory combination.
• 1/2 cup water – Helps form the cooking sauce and keeps everything from becoming too thick.
• 1/2 cup green onions, cut into 1/2 inch pieces – Stirred in near the end for freshness and a little crunch.

How to make Slow Cooker Mongolian Beef?

Step 1 – Slice the beef

I like to place the flank steak in the freezer for about twenty minutes before cutting it. It’s still flexible, but firm enough to slice into thin strips without fighting me. I always cut against the grain because it helps the finished beef stay tender.

Step 2 – Coat with cornstarch

I place the sliced beef in a large bowl and sprinkle the cornstarch over it. Then I toss everything together until each piece has a light coating. This little step makes the sauce cling beautifully to every bite later.

Step 3 – Add everything to the slow cooker

I transfer the coated beef into the slow cooker. Then I add the sesame oil, garlic, ginger, soy sauce, brown sugar, and water. I give everything a gentle stir so every piece of meat gets covered in the sauce.

Step 4 – Let the slow cooker do the work

I cover the slow cooker and cook everything on High for about 2 to 3 hours or on Low for 4 to 5 hours. During this time the sauce thickens, the sugar melts into the soy sauce, and the beef becomes incredibly tender.

Step 5 – Stir in the green onions

Right before serving, I stir in the chopped green onions. They stay bright and fresh instead of becoming too soft, which adds a nice contrast to the rich sauce.

Step 6 – Serve while it’s hot

I spoon the beef over hot steamed rice and usually add broccoli or asparagus on the side. The vegetables help balance the sweetness of the sauce, and every plate feels like a complete dinner.

A couple of little changes I’ve tried

Flank steak is still my favorite choice because of how tender it becomes, but I’ve also made this recipe with skirt steak when that’s what the grocery store had. It worked surprisingly well.

I’ve even used thinly sliced sirloin during a sale. The texture was a little different, but nobody complained. Hanger steak is another option if you happen to find it.

Sometimes I toss a handful of steamed broccoli directly into the slow cooker during the last few minutes so everything gets coated in the sauce. It’s probably my favorite shortcut because I don’t have to dirty another serving bowl.

Leftovers keep really well too. The flavors actually seem a little deeper the next day. I pack leftovers with rice for lunch, and they reheat beautifully in the microwave.

I also learned not to overcook the beef. Since it’s sliced thin, leaving it in the slow cooker much longer than needed can make the texture a little softer than I prefer. I try to serve it soon after it’s finished cooking.

Tips

• Freeze the steak for about 20 minutes before slicing to make thinner, cleaner cuts.
• Always slice against the grain for more tender bites.
• Use low sodium soy sauce so the finished dish doesn’t become overly salty.
• Don’t skip coating the beef with cornstarch because it helps thicken the sauce naturally.
• Add the green onions near the end so they stay fresh and colorful.
• Serve with steamed white rice to soak up every bit of the sauce.
• Broccoli, asparagus, or green beans all pair nicely with the sweet and savory flavors.
• If using skirt steak or sirloin instead of flank steak, slice them just as thin for the best texture.
• Taste the sauce before serving. If I want a touch more sweetness, I stir in a small spoonful of brown sugar while it’s still hot.
• Store leftovers in the refrigerator for up to 3 days. The flavors continue to blend overnight.

Why this recipe stays in my dinner rotation

I make plenty of slow cooker meals throughout the year, but this one keeps finding its way back onto my menu. Part of it is the flavor, but honestly, a bigger reason is how easy it makes my evenings. There aren’t many dinners that feel this comforting while asking so little from me.

I also appreciate that the ingredients are simple. Most of them are already sitting in my pantry, so I rarely need a special grocery trip. That’s one less thing to think about during a busy week.

There’s something satisfying about lifting the slow cooker lid and seeing tender beef coated in that glossy sauce. Every time I do it, I remember why I started making this recipe in the first place.

If you’re looking for a dinner that’s full of sweet and savory flavor, doesn’t require standing over the stove, and tastes like something you’d happily order at a restaurant, I honestly think this slow cooker Mongolian beef is worth making. It has become one of those dependable meals I know will turn out well, and that’s exactly the kind of recipe I always want to keep nearby.

Print Recipe

Slow Cooker Mongolian Beef Recipe

Author: Kelsey Perez Cooking Method: Slow cooking Cuisine: Chinese Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 300 mins Rest Time 5 mins Total Time 5 hrs 20 mins

Cooking Temp: Low  C Servings: 4 Estimated Cost: $ 18 Calories: 392

Best Season: Winter, Spring, Summer, Fall

Description

This Slow Cooker Mongolian Beef is an easy homemade takeout favorite made with tender flank steak, garlic, ginger, brown sugar, and low sodium soy sauce. The slow cooker does all the work, creating a rich, glossy sauce that's perfect served over steamed rice with your favorite vegetables. It's an easy weeknight dinner that delivers restaurant-quality flavor with very little effort.

Ingredients

Servings

• 1 ¹⁄₂ lb flank steak (thinly sliced against the grain)
• ¹⁄₄ cup cornstarch
• 1 tbsp toasted sesame oil
• 1 tsp minced garlic
• 1 tsp fresh minced ginger
• ¹⁄₂ cup low sodium soy sauce
• ¹⁄₃ cup brown sugar (packed)
• ¹⁄₂ cup water
• ¹⁄₂ cup green onions (cut into 1/2-inch pieces)
• Steamed white rice (for serving)

Instructions

1. Place the flank steak in the freezer for about 20 minutes, then slice it thinly against the grain.
   This makes slicing much easier.
2. Add the sliced beef to a large bowl and toss with the cornstarch until every piece is lightly coated.
3. Transfer the coated beef to the slow cooker.
4. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently until everything is evenly combined.
5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until the beef is tender and the sauce has thickened.
   Avoid overcooking the thinly sliced beef.
6. Stir in the chopped green onions during the last few minutes of cooking.
7. Allow the beef to rest for about 5 minutes before serving.
8. Serve hot over steamed rice with broccoli, asparagus, or your favorite vegetables.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 392 kcalkcal

% Daily Value *

Total Fat 10 gg16%

Saturated Fat 3 gg15%

Trans Fat 0 gg

Cholesterol 68 mgmg23%

Sodium 930 mgmg39%

Potassium 620 mgmg18%

Total Carbohydrate 27 gg9%

Dietary Fiber 1 gg4%

Sugars 18 gg

Protein 36 gg72%

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Calcium 4% mg

Iron 18% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Freeze before slicing: Chilling the steak for about 20 minutes makes it much easier to slice thinly.
• Always slice against the grain: This helps keep the beef tender after slow cooking.
• Use low sodium soy sauce: It keeps the sauce flavorful without becoming overly salty.
• Add green onions at the end: They stay fresh, colorful, and slightly crisp.
• Serve with rice: The extra sauce is perfect for spooning over steamed rice.
• Add vegetables: Broccoli, asparagus, or green beans pair beautifully with the sweet and savory sauce.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Keywords: slow cooker mongolian beef, crockpot mongolian beef, easy beef dinner, flank steak recipe, asian beef recipe, slow cooker dinner, homemade takeout, beef and rice