This Slow Cooker Mongolian Beef is a simple, hands-off way to enjoy tender, flavorful beef in a rich, savory-sweet sauce. Perfect for busy weeknights, it's comforting, versatile, and pairs beautifully with steamed rice or noodles for a complete, satisfying meal.
Tender slices of beef cooked low and slow in a savory-sweet sauce make this Mongolian Beef a family favorite. The slow cooker does all the work, infusing the meat with garlic, ginger, soy and brown sugar flavors while keeping it juicy and tender.
For more slow cooker recipes, try my Slow Cooker Cowboy Casserole and this Reuben Casserole next.
Ingredients
Round up your ingredients to make this easy-going Mongolian beef recipe:
- Flank steak: Thinly sliced against the grain for tender, juicy beef.
- Garlic cloves: Minced for aromatic depth.
- Fresh ginger: Grated for warmth and subtle spice.
- Scallion: Sliced, for freshness and mild onion flavor.
- Reduced-salt soy sauce: Provides savory umami and seasoning.
- Brown sugar: Balances the savory soy sauce with sweetness.
- Cornstarch: Thickens the sauce to a glossy finish.
- Vegetable oil: For searing the beef or sauteing aromatics.
- Sesame oil: Adds nutty aroma and flavor.
- Sesame seeds: Toasted for garnish and texture.
See recipe card for quantities.
Instructions
Grab the ingredients you'll need to make this Slow Cooker Mongolian Beef recipe:
- Step 1: Slice the flank steak thinly against the grain.
- Step 2: Dice them into cubes.
- Step 3: Season with salt and pepper, then toss with cornstarch until coated.
- Step 4: Mince the ginger.
- Step 5: Mince the garlic.
- Step 6: Measure out the seasonings.
- Step 7: Add vegetable oil to the slow cooker, then layer in the steak. Stir in garlic, ginger, brown sugar, sesame oil, soy sauce and water. Cook on high for 2.5 hours or low for 4-5 hours, then stir.
- Step 8: Slice the scallion and garnish the beef with scallions and sesame seeds.
A slow cooker like this one really gives you ultra tender, buttery soft beef in this recipe.
Substitutions
- Beef cut: Swap the flank steak for skirt steak, sirloin or thinly sliced chicken or pork.
- Sweetener: Use coconut sugar, honey or maple syrup instead of brown sugar.
- Soy sauce: Replace with tamari or coconut aminos for a gluten free option.
Variations
- Extra spicy: Add red chili flakes or a dash of sriracha.
- Vegetable-loaded: Toss in bell peppers, broccoli or snap peas during the last hour of cooking.
- Honey ginger twist: Replace brown sugar with honey.
- Gluten free: Use tamari or coconut aminos instead of soy sauce.
What to Serve With Mongolian Beef
- Steamed rice - White or jasmine rice soaks up the sauce.
- Fried rice - Make my Slow Cooker Chicken Fried Rice for a takeout night at home.
- Noodles - Lo mein noodles or even spaghetti work.
- Steamed broccoli - Toss it right into the sauce before serving.
- Cucumber salad - Something cool and crunchy next to the sweet sauce. Try my Keto Cucumber Salad.
Equipment
You'll need a slow cooker, a sharp knife, a cutting board, measuring tools, a mixing bowl and a wooden spoon.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
To freeze, cool completely and freeze in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make it Gluten Free
Regular soy sauce is made with wheat, so this recipe is not gluten free as written. Swap in tamari or coconut aminos in the same amount. Tamari tastes a little richer. Coconut aminos is a little sweeter, so taste before you add all of the brown sugar.
Check the label on your tamari. Most brands are made without wheat, but not all of them are.
Tips for Tender Mongolian Beef
Sear the beef. For extra flavor and a slightly caramelized texture, sear the beef in a hot pan for a few minutes before adding it to the slow cooker.
Slice against the grain. Look for the lines running through the flank steak and cut across them. It's the difference between tender and chewy.
Firm up the steak first. Put the flank steak in the freezer for 20 minutes before slicing. It's much easier to cut thin.
Don't skip the cornstarch. It coats the beef and thickens the sauce as it cooks.
Check it at the early end. Start checking at 2 hours on high or 4 hours on low. Thin beef can turn stringy if it sits too long.
Thicken the sauce at the end. If it's thinner than you like, take the lid off for the last 15 to 20 minutes on high.
FAQ
Yes, sturdy vegetables like bell peppers, broccoli, or snap peas can be added in the last 30 to 60 minutes of cooking to keep them crisp and vibrant.
No. It goes straight into the slow cooker. Searing it first adds a little extra flavor if you have 5 minutes.
Not as written. It's sweet and savory. Add red pepper flakes or a squeeze of sriracha if you want heat.
Usually the cornstarch coating was light, or the lid stayed on the whole time. Cook it uncovered on high for 15 to 20 minutes and it will thicken.
Sure. Skirt steak and sirloin both work. Avoid stew meat, it needs much longer to get tender.
Yes, in a 6-quart slow cooker. Keep the cook time the same, but start checking at the early end
Related
Looking for other recipes like this? Try these:
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. Mix 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.
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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