Slow Cooker Mongolian Beef

why make this recipe

Slow Cooker Mongolian Beef is an easy and flavorful dish that brings the taste of the takeout to your home kitchen.

It’s perfect for busy days when you want a filling meal without much fuss. This recipe is a great way to enjoy tender beef, sweet and savory sauce, and the convenience of a slow cooker. You can set it in the morning and come home to a delicious dinner, making it an excellent choice for families and anyone on a tight schedule.

how to make Slow Cooker Mongolian Beef

To make this tender and tasty dish, you will need a few simple ingredients. First, gather the following items:

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 (for garnish)

3-Step Directions:

1. Prepare Beef: In a mixing bowl, toss the flank steak with cornstarch until evenly coated, then place it in the slow cooker.
2. Add Sauce & Cook: Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine. Cover and cook on high for 2–3 hours or low for 4–5 hours, until the beef is tender.
3. Finish & Serve: Stir in sliced green onions just before serving. Serve warm over rice or noodles for a complete meal.

how to serve Slow Cooker Mongolian Beef

Serve Slow Cooker Mongolian Beef over rice or noodles for a complete meal. You can also add steamed vegetables on the side for a healthy touch. Garnish with extra green onions for color and flavor. This dish is best enjoyed hot, so be sure to serve it right after it’s done cooking.

how to store Slow Cooker Mongolian Beef

If you have leftovers, allow the Mongolian beef to cool before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just be sure to thaw it in the fridge overnight before reheating.

tips to make Slow Cooker Mongolian Beef

• Use flank steak or another cut of beef that is good for slow cooking, like sirloin or chuck.
• Make sure to slice the steak against the grain for more tender pieces.
• Adjust the sweetness by adding or reducing the amount of brown sugar to your taste.
• For added flavor, you can include vegetables like bell peppers or broccoli in the slow cooker.

variation

You can make a spicy version of this dish by adding red pepper flakes or sriracha sauce. If you want a healthier version, consider using leaner cuts of meat or adding more vegetables.

FAQs

Can I use another type of meat?
Yes, you can substitute flank steak with chicken or pork, but cooking times may vary.

Can I make this dish in advance?
Absolutely! You can prepare it a day ahead and store it in the refrigerator. Just reheat it before serving.

Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce instead of regular soy sauce.

Slow Cooker Mongolian Beef

A tender and flavorful dish that brings takeout taste home with the convenience of a slow cooker.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds flank steak (thinly sliced against the grain) Use a cut suitable for slow cooking.
• 1/4 cup cornstarch For coating the beef.
• 1 tablespoon toasted sesame oil Adds a rich flavor.
• 1 teaspoon minced garlic For flavor.
• 1 teaspoon minced ginger For flavor.
• 1/2 cup low sodium soy sauce To manage salt levels.
• 1/3 cup brown sugar Sweetness can be adjusted to taste.
• 1/2 cup water Helps create the sauce.
• 1/2 cup green onions (for garnish) To enhance presentation.

Method

 

Preparation

1. In a mixing bowl, toss the flank steak with cornstarch until evenly coated, then place it in the slow cooker.

Cooking

1. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine. Cover and cook on high for 2–3 hours or low for 4–5 hours, until the beef is tender.

Finishing

1. Stir in sliced green onions just before serving, and serve warm over rice or noodles.

Notes

For a healthier dish, consider adding steamed vegetables on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.