Introduction

Mongolian beef is a flavorful and tender dish that’s perfect for busy weeknights. This slow cooker version makes it easy to enjoy rich, sweet, and savory flavors with minimal effort.

Slow Cooker Mongolian Beef Recipe - Recipe Image

Ingredients

1 ½ pounds flank steak
¼ cup cornstarch
2 tablespoons olive oil
1 teaspoon garlic, minced
¾ cup soy sauce
¾ cup water
¾ cup brown sugar
1 cup carrots, grated
Green onions and sesame seeds, for garnish

Instructions

Step 1: Cut the flank steak into thin strips. Place the steak strips in a ziplock bag with the cornstarch, then shake well to coat the meat evenly.
Step 2: In a medium-sized bowl, whisk together the olive oil, minced garlic, soy sauce, water, and brown sugar until well combined.
Step 3: Add the grated carrots and the coated flank steak strips to the slow cooker. Pour the sauce mixture over the ingredients, then stir to ensure everything is evenly coated.
Step 4: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the beef is tender and the sauce has thickened.
Step 5: Serve the Mongolian beef over rice and garnish with chopped green onions and sesame seeds.

Tips & Variations

For extra richness, add a splash of toasted sesame oil to the sauce before cooking.
Swap flank steak for sirloin or skirt steak if preferred.
Add bell peppers or snap peas for more vegetables and color.
If you like a spicier dish, include a pinch of red pepper flakes or a drizzle of sriracha.

Storage

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak work well as alternatives to flank steak. Just make sure to slice thinly against the grain for tenderness.

Can this recipe be made without a slow cooker?

Yes, you can cook the beef and sauce in a large skillet over medium heat, simmering until the beef is cooked through and the sauce thickens, about 15-20 minutes.

Slow Cooker Mongolian Beef Recipe

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4.4 from 98 reviews

A flavorful and easy Slow Cooker Mongolian Beef recipe featuring tender flank steak simmered in a sweet and savory sauce with garlic, soy sauce, and brown sugar, perfect for a hands-off dinner served over rice and garnished with fresh green onions and sesame seeds.

Author: Kai
Prep Time: 15 minutes
Cook Time: 2-3 hours on high or 4-5 hours on low
Total Time: 2 hours 15 minutes to 5 hours 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Chinese-American

Ingredients

Scale

Beef and Coating

1 ½ pounds flank steak, thinly sliced
¼ cup cornstarch

Sauce

2 tablespoons olive oil
1 teaspoon garlic, minced
¾ cup soy sauce
¾ cup water
¾ cup brown sugar

Vegetables and Garnish

1 cup carrots, grated
Green onions, for garnish
Sesame seeds, for garnish

Instructions

Prepare the flank steak: Cut the 1 ½ pounds of flank steak into thin strips. Place the strips into a ziplock bag, add ¼ cup of cornstarch, and shake the bag well to evenly coat all the pieces with cornstarch.
Make the sauce: In a medium-sized bowl, whisk together 2 tablespoons olive oil, 1 teaspoon minced garlic, ¾ cup soy sauce, ¾ cup water, and ¾ cup brown sugar until the sugar is mostly dissolved and the mixture is well combined.
Combine ingredients in slow cooker: Pour the sauce into the slow cooker. Add the 1 cup of grated carrots and the cornstarch-coated flank steak pieces. Stir everything thoroughly to ensure the beef and carrots are well coated with the sauce.
Cook the beef: Cover the slow cooker and cook on high heat for 2 to 3 hours or on low heat for 4 to 5 hours, until the beef is tender and the sauce has thickened nicely.
Serve and garnish: Once cooked, serve the Mongolian beef hot over a bed of rice. Garnish with chopped green onions and a sprinkle of sesame seeds for a fresh and nutty finish.

Notes

For extra thickness, you can mix a little more cornstarch with cold water and stir it into the slow cooker about 30 minutes before serving.
Using flank steak thinly sliced against the grain helps ensure tenderness.
Adjust brown sugar quantity if a less sweet sauce is preferred.
If you prefer more vegetables, adding sliced bell peppers or broccoli during the last hour of cooking works well.
This recipe pairs perfectly with steamed white rice or fried rice for a complete meal.

Keywords: Slow Cooker Mongolian Beef, Mongolian Beef Recipe, Slow Cooker Beef, Easy Dinner, Flank Steak Recipe, Asian Slow Cooker Dish