If you love the bold, savory flavors of Asian cuisine but want a fuss-free way to enjoy it at home, this Slow Cooker Mongolian Beef recipe is perfect for you. Using tender flank steak simmered in a delicious sauce made with garlic, ginger, soy sauce, and brown sugar, it delivers that restaurant-style taste with minimal effort. The slow cooker does all the work, making the beef incredibly tender and flavorful by the time it’s ready.
Why We Love This Slow Cooker Mongolian Beef Recipe
You’ll appreciate how this dish combines sweet and savory notes in a way that’s incredibly satisfying. The brown sugar adds just the right amount of sweetness to balance the salty soy sauce, while garlic and ginger provide an aromatic punch. Using a slow cooker means the beef becomes tender and juicy, soaking up every bit of that tasty sauce. It’s an ideal recipe when you want a hearty meal without spending a lot of time in the kitchen. Plus, it’s versatile enough to pair with rice, noodles, or steamed veggies.
Ingredients for Slow Cooker Mongolian Beef
Here’s what you’ll need to make this simple yet flavorful dish:
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions, cut into 1/2 inch pieces
How to Make Slow Cooker Mongolian Beef
Start by preparing the flank steak. Toss the thinly sliced beef in cornstarch until every piece is coated evenly. This helps to thicken the sauce later and adds a slight crust to the beef. Transfer the coated steak into your slow cooker.
Next, combine the toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Pour this mixture over the beef in the slow cooker, stirring gently to make sure the meat is well coated with the sauce.
Cover your slow cooker and set it to cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. During this time, the flavors will meld together, and the beef will become tender.
When cooking time is up, stir in the chopped green onions for a fresh pop of flavor and color. Give everything a final mix before serving.
How to Serve Slow Cooker Mongolian Beef
This dish pairs wonderfully with a variety of sides. You can serve it over a bed of steamed jasmine or brown rice to soak up all the sauce. For a low-carb option, try cauliflower rice or steamed vegetables like broccoli and snap peas. It also works great alongside simple noodles for a comforting meal.
Garnish with additional sliced green onions or toasted sesame seeds if you like, to add texture and brighten the presentation. Serve while warm for the best taste and experience.
Expert Tips for Slow Cooker Mongolian Beef
To get the most tender and flavorful beef, be sure to slice your flank steak thinly against the grain. This technique breaks down muscle fibers, making each bite easier to chew.
Don’t skip coating the beef with cornstarch. It thickens the sauce as it cooks, giving you that signature sticky texture Mongolian beef is known for.
Adjust the brown sugar and soy sauce amounts to suit your taste. If you prefer a sweeter dish, add a little more brown sugar. For a saltier, richer flavor, slightly increase the soy sauce.
Using low sodium soy sauce helps control the saltiness, especially since this dish has brown sugar adding sweetness. You can always add more salt or soy sauce at the end if needed.
Add fresh ginger and garlic as close to cooking time as possible for the best aroma and flavor impact.
How to Store Slow Cooker Mongolian Beef
Once cooled, transfer your leftovers into an airtight container and store them in the refrigerator. The dish will keep well for up to 3-4 days.
When reheating, warm it gently in a pan over low heat or microwave in short bursts to avoid drying out the beef. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up.
You can also freeze this dish for longer storage. Place it in a freezer-safe container or bag and keep it frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Variations of Slow Cooker Mongolian Beef
If you want to switch things up, try using different cuts of beef such as sirloin or skirt steak, just make sure they are thinly sliced. Some cuts might cook faster or slower, so adjust the cooking time accordingly.
For added texture and nutrition, toss in some sliced bell peppers, snap peas, or baby corn during the last 30 minutes of cooking. This adds freshness and a nice crunch to the dish.
If you prefer a spicier version, add a pinch of crushed red pepper flakes or a splash of chili garlic sauce to the slow cooker. This brings a subtle heat that complements the sweetness perfectly.
Vegetarian? Swap the beef for thick slices of tofu or tempeh. The sauce works just as well to infuse plant-based protein with flavor.
Try serving the beef over noodles like udon or rice noodles instead of rice for a comforting twist.
Frequently Asked Questions About Slow Cooker Mongolian Beef
What cut of beef works best for Mongolian beef?
Flank steak is ideal because it is lean, flavorful, and becomes tender when sliced thin and slow-cooked. You can also use sirloin or skirt steak if preferred.
Can I make this recipe without a slow cooker?
Yes! You can cook the beef and sauce on the stove over medium heat in a skillet, but the texture will be slightly different. Simmer the sauce until thick and the beef is cooked through.
How long should I cook Mongolian beef in a slow cooker?
Cooking on HIGH for 2-3 hours or LOW for 4-5 hours works best. The goal is tender beef and a thickened sauce.
Can I prepare this recipe ahead of time?
Absolutely. It can be assembled in the slow cooker insert the night before and cooked the next day, or cooked and refrigerated to reheat later.
What should I serve with Mongolian beef?
Classic options include steamed rice, noodles, or stir-fried vegetables. Cauliflower rice is a great low-carb side.
Slow Cooker Mongolian Beef
Ingredients
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (cut into 1/2 inch pieces)
Instructions
- Toss the thinly sliced beef in cornstarch until coated evenly, then transfer to the slow cooker.
- Combine the sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Pour over the beef and stir gently to coat.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the beef is tender.
- Stir in chopped green onions before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!