Slow Cooker Mongolian Beef

Why You’ll Love This Recipe

Slow Cooker Mongolian Beef is a savory and slightly sweet dish featuring tender strips of beef simmered in a rich soy-based sauce with garlic, ginger, and brown sugar. It’s an easy, set-it-and-forget-it recipe perfect for busy weeknights or cozy weekend dinners. Serve it over rice or noodles for a satisfying and flavorful meal that tastes just like your favorite takeout.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank beefbrown sugarsoy saucesesame oilsesame seedsminced garlicfresh gingercornstarchgreen onionscarrots (optional for added texture)water

directions

Slice the flank steak thinly against the grain and toss with cornstarch until well-coated.

In a separate bowl, whisk together brown sugar, soy sauce, water, sesame oil, garlic, and ginger.

Place the coated beef in the slow cooker and pour the sauce mixture over the top.

Add optional shredded carrots if using for extra flavor and texture.

Cover and cook on low for 4-5 hours or on high for 2-3 hours until the beef is tender and the sauce has thickened.

Stir in chopped green onions and sesame seeds just before serving.

Serve hot over steamed rice or noodles.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 4-5 hours on low or 2-3 hours on highTotal time: 4-5 hours

Variations

Use chicken or pork instead of beef for a twist.

Add broccoli or snap peas during the last hour of cooking for a veggie boost.

Spice it up with red pepper flakes or Sriracha.

Top with crushed peanuts or cashews for crunch.

Swap sesame oil with chili oil for extra heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.For longer storage, freeze for up to 2 months and thaw in the refrigerator before reheating.

FAQs

What cut of beef is best for Mongolian Beef?

Flank steak is ideal due to its tenderness when sliced thinly, but sirloin or skirt steak also work well.

Can I make this without a slow cooker?

Yes, you can cook it on the stovetop in a large skillet over medium heat for about 15-20 minutes.

Is Mongolian Beef spicy?

Traditionally, it’s not spicy, but you can add chili flakes or hot sauce to taste.

Can I make this recipe gluten-free?

Yes, use tamari or a gluten-free soy sauce as a substitute.

Can I use honey instead of brown sugar?

Yes, but it will slightly change the flavor and sweetness level.

How do I make the sauce thicker?

If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in during the last 30 minutes.

Can I cook it longer than 5 hours?

It’s best not to overcook to avoid dry meat; stick to the suggested times.

Can I add vegetables to the slow cooker?

Yes, but add them in the last hour to prevent overcooking.

What can I serve with Mongolian Beef?

Steamed jasmine rice, brown rice, or lo mein noodles all work great.

Do I need to sear the beef first?

No, but searing can add extra depth of flavor if you have time.

Conclusion

Slow Cooker Mongolian Beef is a simple yet delicious dish that brings bold flavor with minimal effort. Perfect for takeout-style dinners at home, this recipe is both family-friendly and customizable. Just toss everything in the slow cooker and come home to a rich, comforting meal that’s sure to impress.

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