Slow Cooker Mongolian Beef

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!


Isn’t it funny how we count down the days until school gets out for summer?  And then we count down the days until school starts again? We have one more week left until school starts.  I love my kiddos dearly and we have had such a fun summer together, but I can’t wait to get back into a routine again.  Not only that but these kids sure know how to eat!  They haven’t even reached the teenager eating phase yet and I feel like they are eating me out of house and home.  We have to go on a weekly costco run just to keep up with their demands.

With how much these kids eat I have had to get creative with dinner time.  I think they have just about had enough of Taco Tuesday.  So I love to make slow cooker meals.  We have about two a week!  It is so easy to just throw everything in and have a delicious dinner ready by 6.  I sure do love my slow cooker.

But let’s just get into this recipe.  This is hands down one of the BEST things that I have ever made in my slow cooker.   Ever.


First of all this is SO easy to make with minimal ingredients.  It is simple yet full of so much flavor!  It took me less than 5 minutes to throw it in the slow cooker.  And then I just let it do its thang.

And then the beef.  OMG the beef.  It literally just melts in your mouth!  It cooks so tender in the slow cooker.  And then the sauce is incredible.  As I was eating this I kept thinking…  there is no way that you could make this and not fall in love!

Everything about this recipe is perfect and I know that it will become a family favorite at your house just like it did at ours!  You don’t have to go to a 5 star restaurant to get it either.  You can make it right at home and have it be the star of the dinner table!


4.6 from 100 reviews
Slow Cooker Mongolian Beef
Prep time
Cook time
Total time
Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!
Serves: 4-6
  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Recipe slightly adapted from Once a Month Meals 



Subscribe to the Recipe Critic Blog and get family friendly recipes via e-mail.

Powered by ConvertKit

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Latest posts by Alyssa Rivers (see all)

Previous Post

Peanut Butter Caramel Chocolate Chip Cookie Bars

Next Post

Baked Cinnamon Sugar Apple Chips


  1. I love slow cooker recipes and on the look-out for more to make during this super busy fall semester. I will definitely be adding this to the menu!!

  2. This looks delish!! Thinking of adding it to my menu for next week….but I gotta know, does it taste a lot like soy sauce? I love soy sauce, but my family doesn’t so much IF they can taste it.

    • I would say no. But I also love soy sauce so now I am second guessing myself! Haha. The brown sugar helped to make it more sweet. It really is amazing!

      • Thanks, I’ll give it a go. If they hate it, then more for me ;o)

        • Made this today. Didn’t get home in time to turn it off, so it stayed on warm a bit too long…..but, everyone really liked it!! My kids and hubby are taking it tomorrow for lunch, and no one suspected it had soy sauce ;o) Thanks!!

      • Can always add honey to it for added sweetness if need be. Good meal, have made it twice. Want to spice it up, add Sambal to taste for heat. Cheers.

      • I made this for supper tonight, and it was delicious. The only problem I found was that it was very dark. Think I will use Light Soya Sauce next time!

      • Theresa Rivers says:

        My husband saw this and I’m fixing it right now. Just mixed all the ingredients, dropped the flank steak in… T minus 3 hours…. I can’t wait.
        Theresa Rivers

  3. It looks good, but isnt mongolian beef suppose to be spicy? this sounds sweet

    • You can add some red pepper flakes for a kick. Just trying to make it family friendly. 🙂

    • The spicy is called Szechuan beef. It is just the different provinces in China…Szechuan vs. Mongolian is Mongolia China. Both delicious meals to me.

  4. Thank you for this recipe! I’m making it TONIGHT for my honey and he loves beef and Chinese food and wanted more slow cooker options since they are quick and easy for us. I will add red chili flakes to the mix as well to give it the spice he likes. Mmmm. Will let you know how it turns out!

  5. Hi Alyssa – this looks delicious. Did you use dark or light brown sugar?

  6. This is delicious and super easy. My family loved it! I used a slightly nicer cut of beef (flat iron) because it was on sale. Also, I decreased the brown sugar and soy sauce each by 2 tablespoons because of comments on the original recipe post. Thanks so much!

  7. Delicious and very easy to prepare. Will definitely make again : )

  8. I made this last week and it turned out great! I plan on making it again real soon, and the only change I’m making is adding a little heat. Making it a little spicy will take this great recipe to the next level!

  9. Helen Lay says:

    Looks great and would live to try it but not sure what flank beef is..think it is just an American name

    • It is just a cut of beef. You can ask the meat department for help finding it if needed. 🙂

    • If you are in the UK, flank steak is skirt steak here.

    • Flank steak is also known as skirt steak or London broil – it is the same beef that you use in making fajitas, if that helps.

      • Not the same. Skirt is the diaphragm. London broil is out of the hindquarters.

        • Actually, there is not a cut of beef that is “London Broil”, it is only a cooking method. Many cuts can be used for London Broil, and the cut most commonly used will vary regionally.

        • Yes Skirt is from the diaphragm but Flank Steak is from the abdominal muscles and is often used as an alternative to the skirt steak in fajitas and stir fry. Although meats are often labeled London Broil it is actually not a cut of meat rather it is a cooking method.

      • Flank steak and London Broil are NOT the same as Skirt steak. From different parts of the cow. Google it. Often used in Mexican cooking, fajitas, etc. Very tender if cooked correctly. Flank steak will dry out and get tough if cooked too long. Good luck.

        • For what it is worth, I have been making this recipe about once a month since I first saw it last year. I used flank steak the first time, but now I just use whatever is on sale- round, sirloin, round roast that I process down to strips, etc. It does NOT matter. As long as you cut it in to strips before you cook it, it turns out amazing. (Also probably worth noting, I add a shake of red pepper flakes and some black pepper as well.)

  10. I make mongolian beef all the time because we love it and I cook a lot of Oriental food since I spent so much time over there. The only thing I see wrong with this is mongolian beef has onions and green pepper. I’ll try this because I love crock potting because it’s so easy and no fuss. I’ll do this on high and towards the last hour of cooking I’ll add the sliced onion and green pepper. They should be slightly crisp. Nice recipe though. Thank you.

    • Heather Lemire says:

      I took your advice and added onions and peppers an hour before it was finished and it was just delicious! I also added a couple tbsp sriracha chili garlic sauce to the wet ingredients to give it a little kick, I’d add a couple more next time though.

  11. We made this tonight and just LOVED it. The soy sauce/brown sugar proportions were just right.
    Because we like it a little hot, I added 3 dried small red peppers; it gave it the kick we like. Served over arborio rice….YUM!
    Thanks for sharing this!

  12. The recipe sounds amazing, but I don’t have a slow cooker!! Would it be possible to replicate in my big cast iron pot?

  13. Gail Mahnke says:

    Yummy, just the thing for fall. I also add prepared mustard to it. So goood.

  14. Beth arnott says:

    Just wondering what kind of soya sauce you are using? The regular “American” version or an authentic Chinese one – if so did you use light soy or dark soy?

  15. Can’t wait to try it! Thanks for sharing!

  16. Hi, do you think that this recipe is adaptable to work with the Tupperware microwave pressure cooker?

  17. Do you think I could mix up all the crockpot ingredients in a ziplock and make this a freezer meal to thaw 24 hours before putting it in the crockpot? Baby #2 is almost here and I’m looking to stockpile my freezer with meals I know we’ll love.


    • Yes definitely! Here are the directions to freeze. {Coat flank steak in cornstarch. Combine remaining ingredients and place into indicated number of freezer bags. Add steak to indicated number of freezer bags. Label and freeze.}

      • Maureen Megay says:

        what is cornstarch????

        • Here is what I found that described it when I searched it:
          Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn grain or wheat. The starch is obtained from the endosperm of the kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.

          You can buy it in a box from any local grocery store. Hope that helps!! Xo

  18. I didn’t didn’t like it too sweet no flavor I rate 0
    Family likes this and they rave about it, you must not be a very good cook.

    • Thank you for your nice comment. I think you are the first comment on this post that hasn’t liked it and raved about it so it must just be you. 🙂 I still stand by this recipe and all of the other reviews that this is one of the best recipes on here.

      • That seems like just a weird spammy troll comment . I wouldn’t worry about it. I’m going to make this recipe today; thanks so much for taking the time to share it with us! I’ve made quite a few of your other recipes and they always turn out good.

      • Susan Lee says:

        Made this last night and we both loved it. There is enough left over for another meal for my husband. Which is the best way to reheat it? I thought iin a pan on the hob would be sufsufficient. Thanks a great tasty easy recipe.

      • Susan Lee says:

        Is it OK to freeze any left overs please

    • Heather Lemire says:

      Wow, Henry. That wasn’t very nice. You could have just said you didn’t care for it, no need to say “you must not be a very good cook.” That was just mean. I would think a little more about my comments before posting in the future if I were you.

      Alyssa, this looks great! I’m going to make it later tonight and add red pepper flakes as well as onions and peppers one hour before it finishes at the suggestion of a prior commenter. Can’t wait to try it!

    • your a jerk! How about it’s just not for you!

  19. Thank you so much to this delicious and easy recipe! I made this for Rosh Hashanah lunch banquet yesterday, and it was a hit!

  20. I modified it slightly. Cooked it on the stove top. Added mushrooms and a hot pepper. About 20 minutes before serving added peppers and onions. Delicious! I will be making this again and again.

  21. I’m making this today. Will let you know how the family likes it ?
    I also wanted to make some vegetable rice. Do you have a recipe you can share?


  22. Can I prepare this and leave it marinating the Night before to just throw it in the slow cooker on the day of?

  23. Debra Witt says:

    In the recipe you mention cloves? Have I missed that in the instructions? Looks yummy and definitely want to make it. Thanks

    • Mary Penner says:

      Debra, the mention of cloves is part of the garlic. Each section of garlic is called a “clove”. This is not referring to the spice “Cloves” . Trust that helps.

    • I believe it was….clove.. of garlic/ minced …not ..and cloves? Want to make next week myself. Sounds delish.

  24. Looks good and want to try tonight! Did you brown the steak beforehand?

  25. Paul Sullivan says:

    It’s my first try of this recipe . So far I think its that good you shouldn’t eat it ! You should make love to it ! 13 out of 10 . Its outstanding !

  26. Great dish! Super easy to put together. Was a big hit. Only recommendation to make it sing a little louder… Fresh grated ginger and a little chili flake to taste.

    • Definitely! We added some pepper flakes to ours but left them out for the kiddos! I am glad you liked it!

      • Hi I’m going to try this recipe very soon. Can’t wait!! I’m also adapting it to be gluten free. Struggling to get UK cup conversions though. Can you advise?

        • I believe it was already GF– using Cornstarch– nothing else there has Gluten? Many Soy Sauce does have Gluten (wheat) but there are several that do not. Easy to choose them- and using the light (green bottles always) is easy and tastes the same. 🙂

      • Stephanie says:

        How did it look half way in? Mine is looking very light and runny but I’m hoping that is normal for the time.

  27. What soy sauce did you use?

  28. Can I substitute the beef for chicken?

  29. This looks amazing and i cannot wait to try this out tonight – i already have all the necesasry ingredients. I am using Kosher meat which is saltier than regular meat. SHould i cut back on the soy sauce? 3/4 of a cup seems a bit too much and i do not want to end up with a salty dish. Thanks!

  30. I tried making this tonight and it turned out so, so salty. Yikes. I used Kikkoman’s regular soy sauce – did you use a low-sodium alternative perhaps?

  31. Hi! great recipe, do you think I can substitute the meat with beef lungs?

  32. Dolores Mae Reonal says:

    Wow look good I saw your recipe last night and looks good. I am trying it tonight! Thanks for the recipe!
    Bon Appetite!

  33. Mailyn Leppek says:

    itlooks good going to try it

  34. Sue Thomson says:

    I made this for dinner tonight and the flavour was good but it was too sweet. 3/4 cup of brown sugar is a LOT of sugar! I’d probably use 1/2 cup next time.

  35. Alyssa, I made this the other night and it was absolutely delicious!! Will be adding it to our regular menu rotation!! Thanks for the great recipe!

  36. Have you ever made this with chicken??

  37. Hi I was wondering if you could use another kind of beef other than flank steak? Thanks!

  38. My husband and 3 year old super picky eater loved this! The kid kept going back for the sauce!! I lessened the sugar to 1/2 C b/c I don’t like too much sweet and next time I might add some sriracha or pepper flakes. Great recipe! Thank you 🙂

  39. My husband made this, this evening. I am not a fan of soy sauce but I like this because I couldn’t taste the sauce. I loved the flavor, the only thing is the meat was a little “mushy” seems as though no one else has had that problem. I’m certain I will attempt this once more! Thanks for sharing

  40. Just made this and it was absolutely delicious.

  41. Am making this recipe right now. Was wondering how muc onions Nd peppers are people adding towards the end of cooking. Also, are you using regular onions or spring onions.
    Am looking forward to this dinner, and I’d hate to muck it up. Thanks 😁

  42. Made this tonight. It was delicious. Added onion and green pepper as suggested by others, as well as only 1/2 c of sugar and soy sauce. I found I needed to add a little water after a few hours. I also added about a handful of frozen peas about 1/2 hour before finishing. Served over angel hair pasta. Will make again! Thanks.

  43. Both myself and hubby are diabetic. Can you substitute splenda brown sugar?

  44. Well our local store didn’t have flank steak so we will be trying it with a skirt steak! Will post how it was 🙂

  45. Update: Ok its in the slow cooker now with an hour and 30 mins to go. We used garlic powder due to store was out of minced garlic. Smells good but looking nothing like the picture 🙁 Plus my fiance cut it a lil thicker then in picture due to knife decided to got slightly dull. 🙁

  46. Just wondering if you know the calories and nutritional info for this recipe? I’d really like to make this but I follow Weight Watchers and I want to know the points before I make it and dig in. It does look and sound delicious so I’d really like to try it. I bet it would be great subbed with chicken as well.

  47. Micki barker says:

    Looking forward to trying this today. diabetic here also, so will cut sugar to 1/2 cup, but aounds delicious, and so easy. Using cheap cut of meat – like ther even is such a thing anymore- had me a little worried with the othe recipies, but know the crock pot will make this very tender. Thanks for sharing this recipie.

  48. Micki barker says:

    Sorry about typos, on ipad and was not paying close attention to typing.

  49. Novice questions regarding the flank steak. Should I cut it with or against the grain? This looks wonderful and I plan to make it soon – thanks for sharing!

    • Slice it with the grain. 🙂

      • I’m making this today…but slicing it WITH the grain? Every flank steak recipe i see says slice AGAINST the grain. Now i’m confused.

        • Sorry yes! Against the grain. Its one of those things that I had to think about. It is easier to show. 🙂

          • I made it the other night. Loved it! Delicious flavor….although the sauce to meat ratio was off, so next time i’ll use larger cut of beef. And, i did slice against the grain.

      • Alyssa, I believe you meant to say, “Against the grain.” If you slice meat, esp. beef with the grain, you get stringy slices, or just strings. “Across the grain” gives you the tender slices you want.

  50. I made this 2 days ago. Delicious! However my kids found the taste too strong. I wonder if I cut back on the soy sauce and sugar to 1/2cup each, they will like it better. Or “dilute” the sauce with more veggies. Anyway, my husband and I just LOVED it, even though there was more sugar than I usually feel comfortable with. I will try making again with less. Definitely a keeper!

  51. Made this on Saturday night and liked it. Next time I make this I will cut back on the sugar slightly in order to cut back on the sweetness a touch. Thanks for posting this recipe

  52. Where are the nutrition facts? It is very good. Will have again.

  53. Tried this last night. It has a good flavor. Here are my thoughts on the recipe:

    1) You should cut AGAINST the grain for tender results.

    2) This recipe seems to be adapted from a more “traditional” cooking technique, which would include browning the meat before putting it in the cooker. That’s why you coat the meat with cornstarch–to make it crispy during the browning. In this recipe, the cornstarch makes the sauce thick, but coating the meat then putting it immediately in the sauce serves little purpose. You could just as easily add the corn starch directly to the crock pot, probably cutting the quantity back to about 1/8 cup to account for what got left in the ziploc bag.

    Alternatively (and this is my preference), you can brown the meat in a wok with vegetable oil for improved texture and flavor, at the cost of a bit more time and effort.

    3) As another commenter mentioned, for what we in America call “Mongolian Beef” (which is apparently nothing like what you’d get in Mongolia), you want it to be a bit spicier. Definitely add red pepper flakes.

  54. Can I do this in the oven? Any idea how long and what temperature?

  55. I’m making this in my slow cooker right now. I reduced the sugar and soy sauce to 1/2 cup each, added a diced onion and a 1/4 teaspoon of Chinese Five Spice. I hope I didn’t ruin it! 🙂

  56. Can you use chili powder instead of flakes? Didn’t have the flakes!

    • The flakes just add some spice to the dish. Chili powder is very different from the flakes and would probably be ok without it. 🙂

  57. David Scott says:

    We made this tonight and substituted trip tip (cut into slices & trimmed) for the flank steak, deleted the carrots, low sodium soy sauce, used 1/2 c of brown sugar instead of 3/4 c, added sliced ginger root & red pepper flakes. Cooked for 4.5 hours on low, stirred once with 1.5 hours to go. It was great and the meat was super tender. We tried the tri-tip roast instead of flank due to $2.99 a lb vs $8.99 for flank. This is now one of our favorites for the crock pot. Many thanks!

  58. Curious about reheating the leftovers. My sauce became gelatin like in the fridge and would not thin back out after microwaving. Has anyone else had this happen? Should I be reheating on the stovetop instead. Otherwise loved this recipe. Got a crockpot for Christmas and this was my first recipe to test out.

    • Yes I noticed this as well. Although when it is reheated it is still delicious, the sauce just changes consistency.

    • David Scott says:

      I reheated for a minute then mixed the sauce around and spread it out so it heated evenly and not like a big sauce square, then heated another minute and a half.

    • Like split pea soup you cannot reheat it in the microwave. Put it in a saucepan and reheat it on the stove, calmly and stirring all the time reheat it slowly and it will be fine.

  59. I sliced across the grain and it was so tender! I liked this recipe and give it a 4, but my family gives it a 5! I doubled the recipe and served it to my husband and kids who are in their mid 20’s. They all raved about it and went back for 2nds. I put 1 teaspoon red pepper flakes in. I might add a little more next time. I served it with whole grain rice and lots of stir fried broccoli. I will make this again. Minimal prep time and lots of compliments. Thanks Alyssa!

  60. Mary Kate Dallavalle says:

    Loved this recipe!
    Will add red pepper flakes next time..and there will be a next time!

  61. Carolyn F says:

    This was delicious and so easy! I added cooked broccoli at the end and served with brown rice. My family of 5 devoured it. Looking forward to trying more of your recipes. Thanks!

  62. Debra Ktomer says:

    I made this recipe exactly as it reads… Let me tell you… I bought a $22 piece of Hereford flank steak from Fresh Market…. And how can strips of beef (cut lovingly against the grain) possibly remain crispy on the outside yet tender… In a slow cooker???? Where’s the wok? Really? OMG. The dusting of corn starch acts as a thickener while somehow coating the beef with a crispness you would expect from flash wok frying! Really! I went with the 2.5hr slow cooker version on high… Glazing beautifully… Flavor extrordinair!!! Did a sesame oil, egg, carrot, onion, fried rice.. Keeping low flavor profile due to this rich sauce. Egg rolls… Uh, yeah…,?Anyway, I was saying under my breath…. ” yessss… Oh yesssss…” This tastes awesome! !!!!! And, although I followed this beautiful recipe …TO A TEEE…. The best compliment I got was… Mmmm… Tender!
    I’m so sad. This is an excellent recipe! However… Back off just a fuzz on the soy sauce going in… Save it for the egg rolls later … But I love salt!…, and I ALWAYS cook without it!…. ALWAYS!!!! This beautiful meat was glazed, flavorful, tender…,. And…wait for it… Salty. I hooked it up with red pepper flakes… Yum. But, even this seasoning-withheld rice couldn’t mask the dish’s saltyness.
    And tho you don’t know me… This recipe is AMAZING!!!! Don’t not try this method! Girls… Guys. Um… Didn’t think in a million years… You could get crispy tender from a crock pot!!!! Kudos!!!!

  63. This is SOOOO good and super easy! I normally make Mongolian beef in a wok, so I wasn’t sure if it would taste the same in the crock pot but it’s definitely just as yummy! I added a couple pinches of red pepper flakes. Adding to the weekly rotation :). Thanks for sharing!

  64. This dish is very easy to make and well worth the wait. We were just a little short on brown sugar, but it still turned out great! Instead of flank steak, we used thin strips of sirloin tip. The only thing I added to this was white onion, which I added about an hour before it was finished. I will definitely be making this regularly.

  65. Could you double this recipe? Keen to try it tonight!

  66. Etta Nichols says:

    Trying it now. It smells great after just 15 minutes!!

  67. this was so salty! If I ever make it again the soy sauce content would be at least halved.

  68. DancingHare says:

    I just found this via Facebook and made it tonight. My store did not have flank steak so I used a stew cut, worked just fine cooking for 8 hours. I also used honey instead of brown sugar as I was out of it. It was delicious, the whole thing was devoured which means the kids liked it! Definitely a keeper.

  69. Delicious! Just made this, EASY. I only used 1/2 c soya sauce and sugar. Can’t wait for supper.

  70. I have made this several times now and it has become my favorite ‘go to’ recipe. It is easy and delicious. I had never used Flank steak before and have found other great ways to use it. I love your website and recipes. Thank you!!

  71. Hello! This looks wonderful with so many great reviews! Question, I am currently on the ideal protein diet getting ready for my wedding and I can have everything on this besides brown sugar, do you think I can completely omit the sugar? I like spice so will be adding red pepper flakes!

    • The sugar is what balances out the soy sauce, so unless you like it very savory (even salty), I wouldn’t omit the brown sugar. You could try a sugar substitute, like another reviewer suggested? Honey, agave nectar, date sugar, coconut sugar. Check back in if you decide to make it!

  72. Can I make this with brisket?

  73. Is the measurements for the brown sugar packed or just loosely measured at 3/4 of a cup?

  74. This looks amazing! Can I substitute the cornstarch for flour?

  75. I found this on Tip Hero (adapted) with a link to here, I have to say I LOVE this recipe I make it a lot. I tend to add peppers and broccoli to it just before it is done, and I have used flank steak, eye of round, sirloin, whatever beef is cheapest when i shop and it always turnsout excellent, tender and delicious! Thank you!

  76. So I misread the recipe where it says 1/2 tsp garlic, cloves. I thought it was unusual to have cloves in this recipe so I put in about 1/4 tsp. You should change the recipe so that others don’t make the same mistake. Thanks!

  77. Candace says:

    Cant wait to try this! Making for a large group will I be able to double it and it still turn out okay? How long would you say I should cook it if using 2-3 lb of steak? Thanks! 😉

    • Yes you can definitely double it. If you are using a large crockpot the cooking time should remain the same. 🙂

  78. Jane Maciorowski says:

    A bit to sweet for my taste. Going to try cutting down on the brown sugar. I added peppers, mushrooms, snow peas and broccoli to it, just to make it a meal withing itself without the rice.

  79. Hi, Are there cloves in this recipe? I noticed it says “1/2 teaspoons minced Garlic, Cloves” – because 1/2 teaspoons is plural, I’m assuming it is 1/2 teaspoon each of minced garlic and cloves? There is a comma between garlic and cloves so it appears that they are 2 items. Thanks.

  80. Have u ever doubled the recipe? If so, what were measurements of water, soy and brown sugar? Ty I love the recipe going to make it for company and don’t want to mess up!

  81. Hi there! Do you know if this would work with Petite Sirloin? It’s on sale this week and I’d love to make this.

  82. Is there any way to do this if you don’t have a slow cooker?

    • I would just cook the beef on the skillet but reserve the cornstarch and use it in the sauce to help it thicken up when you cook it with the beef.

  83. I think we will add onion next time, but it was still delicious! Thank you!

  84. Made this today for supper. My picky wife and daughter had 2 helpings each. I’d say they liked it, I know I did. Wife doesn’t care for rice so I made noodles for her and rice for my daughter and myself. They both said they would like it again. I think I’ll try it with chicken too.
    Thanks for the recipe.

  85. Looks great! Was wondering if you could use pork loin roast cut into strips instead of the flank steak.


  86. Matt payne says:

    Do you add the corn starch left in the bag or just the coated beef and chuck the rest away?

  87. Matt payne says:

    Do you add the corn starch left in the bag or just the coated beef and chuck the rest away?
    Also, could you tell me what the amount of ingredients would be for 2 people please?

    Defo adding this to my scrap book! 👍🏻

    • I just coated it in the cornstarch and dumped it in. 🙂 And just half the recipe for two people. Or leftovers are alway great too. 🙂

  88. Nevada Cooker says:

    I just went to sample this at 2-1/2 hours (on low in my crock pot) and it seemed like the sauce was drying out so I have turned the crock pot off. I sampled the meat and it is perfect tender and very delicious!!!! I was worried about saltiness so I used a low sodium soy sauce….for my taste buds it was perfect. I am from the SF Bay Area and there was a restaurant there that served what they called “Tao Tao Beef” and this recipe is very close. I will be making it again!

  89. I am making this right now! Okay, I have to ask…why do you have a big ol’ F_CK YOU! with a heart above your pic? Inquiring minds want to know.

  90. Jackie W says:

    I’m making this right now! I’m so excited to see how it turns out. I used a London broil cut as my store didn’t have flank. I figured it’s from the same part of the cow and I just cut against the grain (I hope 😁) into bite size strips, so hopefully it’ll be ok. I also added a couple tbsp of sriracha to spice it up a little.

  91. Would coconut sugar or regular granulated sugar work? I do not keep brown sugar on hand.

  92. This looks awesome. Im def gonna add this to my recipe list for next week. Just a quick question on the soy sauce – Are you using light soy sauce or dark soy sauce? (Also – what makes it mongolian? 🙂 )

  93. My girlfriend uses a oven bag in her slow cooker so there’s no mess. Haven’t tried it but I love the idea.

  94. I enjoyed the ease of this recipe and the flavor. the steak was really tender. I put my crock on high for 3 hours but there was not a lot of juice so I added about a quarter cup of water and put it on low for another hour. will definitely make this again,,, thanks..

  95. Loved this recipe, my young children 6 yrs and 2 yrs gobbled it up!! Sauce was yummy!! I added broccoli to it too!

  96. Lynne White says:

    Initially I really enjoyed this dish. However after a few mouthfuls I found it way to sweet . I’d try it again with half the amount of sugar and perhaps add a bit of chilli. Easy though.

  97. I wish that slow-cooker recipes provided duel instructions, to cook on stovetop or bake it instead of the slow cooker. It looks delicious

    • I would just cook the sauce on the stove while you are browning the beef. Once the sauce has thickened up pour it over the beef and serve. 🙂

  98. I had high hopes for this recipe but the result was not good at all. My wife and I both thought the sauce was much too sweet. I even went back and reviewed the recipe this morning to see if I had miss-read the quantity of the sugar. Not a disaster but I will not make again.

  99. Just made this. Although it wasn’t bad, it didn’t taste anything like any mongolian beef we’ve ever had. Followed it to a t. Not sweet enough… my suggestion would be to tweak it a Lil bit…

  100. I am making this right now,on low in crock pot about 2 hours in.. It’s looking a little watery-anyone else have this problem, and how did they fix it w/o loosing the flavor?

  101. Hi Alyssa, I tried this recipe and it was deee-licious! I wouldn’t change a thing. Thanks for sharing!

  102. My family loved this! I only used about a pound of flank steak since there are only three of us, but kept the rest of the ingredients amounts the same. Added a shake of red pepper flakes, a spoonful of hoisin sauce, and some slices of red onion I had in the fridge. I browned the meat in a pan on the stove for a few minutes before putting it in the crock pot, and cooked it all on low for the afternoon. Delicious ~ thanks for a great recipe, it’s now one of our family favorites!

  103. YUMMY!
    Printing now to add to my arsenal. I did add less brown sugar, and julianned the carrots and added them during the last hour (otherwise, grated, they just disappear!)
    Thank you for the kick butt recipe!

  104. hi can you transfer cooking instructions for us to usr our electric pressure cooker. My crockpot is over 20 years old and I do not use it any more I use my new electric pressure cooker

  105. My husband and I made this tonight for dinner. It was awesome!!! Thank you!

  106. I tried this recipe last night, but after three hours on high the sauce was still as liquid as when I started. Had to finish it on the hob. Anyone know what went wrong?!? 😞

  107. I’ve made this so many times and we love it! It’s a regular menu item now. I don’t add as much brown sugar as we don’t like it too sweet but rather than that it’s amazing!

  108. Hi! Made this exactly as recipe states. It makes me crazy when people change everything about a recipe. It was super easy to throw together. Grating the carrots took the most time! Ha! Cooked on low for 4 hours and it was perfect. Just a tad sweet for my taste, I might cut back a bit on brown sugar next time and the addition of onions might be good, too. The green onions for garnish was tasty!

  109. Really?? Olive oil in an Asian dish??? Uh, NO!!! Sub the olive oil for sesame oil and this would make it a winner!!

  110. Hi there. Thanks for the great share. I’m new to slow cooking. What size crock pot should I get? I’ll be using it for meal prep and date nights. Thank you!

  111. Would this be a good freezer to crockpot dish?

  112. Double the garlic and add 1/2 teaspoon of grated ginger. I like the several chili pods as well

  113. Great recipe. Nice, juicy and very tasty. I served it over chicken fried rice I got at Trader Joe’s.

  114. Dee Dee Chadwick says:

    This sounds like something we would really like but I’m cooking for 7 and would want leftovers for lunches. If I double the meat, should I also double all of the other ingredients? I’m concerned about putting too much liquid in the slow cooker and having the sauce be watery.

  115. due to a sulfite intolerance, i can not use corn starch. and while i HATE changing/altering perfectly good recipes, in this case, i had to use a substitute for the corn starch. so, enter TAPIOCA FLOUR/STARCH and it was fabulous. while i realize flour can thicken, it’s just not right for asian type food. this gave me a flavor that i thought i’d never get again. one could reduce the sugar a bit and add onions and definitely red pepper flakes but it’s great as is. thanks!

  116. Can you double the sauce? If so do you add more cornstarch?

  117. Loved it!

  118. I made this tonight. I used Low sodium LaChoy Soy Sauce and cut the brown sugar back by 1/4 cup and added 1/2 teaspoon fresh ginger. I also topped it with LaChoy Rice Noodles for crunch. It was GREAT!! The green onions and rice noodles make it over the top!

  119. Great recipe. I added the green pepper and sweet onions with an hour to go. I also cut back on the brown sugar and threw in some honey. My market was out of flank steak so I used thin slice London Broil (which I thought was the same cut). It was tough. I wonder how this is with Quinoa instead of rice?

  120. I tried this tonight and my husband and I liked it a lot! I read all of the other comments before I made it and since our daughter wasn’t going to be home, we added some red chili flake, onion and red pepper. Thanks.

  121. Has ever been made with chicken?
    I can not eat red meat. Just curious.

  122. I just put this in my slow cooker for dinner tonight. It’s such an easy recipe and I’m glad I had all the ingredients on hand. I’ll make rice to go with it. I know my husband will love it because he’s already said how good it smells cooking!

  123. Can some convert cups to grams or ml. Or how big is the cup

  124. I just made leftovers but I used Quinoa in the rice cooker instead of Rice. Use the white rice setting. Very nice. My wife loved it.

  125. Enjoyed this recipe, I added some heat in a green chilli and chilli flakes with a sliced green pepper, reduced the sugar and soya and boom this recipe hit the spot! Very nice 👍

  126. I found this too salty for my taste and neither my son or husband cared for it. I might try again with low sodium soy sauce and I like the idea of adding from hot peppers

  127. Tried this last night and was very pleased with the results. I did add slice onions as some suggested by not the peppers. I also added additional garlic, increasing to just over 1 tsp. Also added about 1 tsp of fresh grated ginger. I used Splenda Brown sugar blend, using 1/4 cup (equivalent to 1/2 cup regular brown sugar). I thought the sauce would be a little thicker with the amount of cornstarch, but felt it was about right when serving over rice. We will be making this again

  128. I made this last night exactly as the directions state. It was very flavorful, however I think I would cut back on the amount of sugar and soy sauce. And I would add a little heat of some type. But I will make it again.

  129. Made this with pork cubes and baked in oven on 325 in a dutch oven delish!

  130. Laura clark says:

    Do I have to packe the brown sugar?

  131. Made this last night. It was excellent! I followed recipe to a tee….flavors and consistency of sauce were divine! My husband loved it too.

  132. Tina Knapp says:

    Do not have a slow cooker. But will try making it in the oven in a pot. Any suggestions on what temperature the oven should be??
    It sure sounds like something my family would love.

  133. Since I live in Alaska I made this with Bear and moose today. Turned out real nice I just added the carrots and onions last hour of the cook

  134. Made this today…amazing! Thank you for sharing, simple and delicious!

  135. Sounds delicious! If I don’t have a slow cooker, which cooking method (and time/temperature needed) would be a good substitute? Thanks, Sanchia

  136. Is there a substitute for corn starch?? Deathly allergic to corn.


    • Steve Mallett says:

      Eric-I found this option when I googled a cornstarch substitute. Good Luck!
      Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir-fries. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules. The ingredient you are most likely to have on hand, of course, is flour, so we’ll start with that. When you want 1 cup of liquid to be fairly thick, it takes 1 tablespoon of cornstarch. (A stir-fry sauce might use only 1-2 teaspoons per cup of liquid). It will take about 3 tablespoons of flour to replace 1 tablespoon of cornstarch, and you will need to cook the sauce for much longer to get rid of the raw flavor of the flour. Flour is a very stable thickener, but will not result in the same glossy shine that cornstarch produces. Arrowroot, on the other hand, makes a beautifully shiny sauce and may be substituted in an equal or slightly greater amount, but will need to be cooked a little longer than cornstarch. For other substitutes like potato flakes or granules, tapioca and rice starch, 2 teaspoons will likely thicken about as much as 1 tablespoon of cornstarch.

  137. My hubbie and I love Chinese food so am definitely going to give this recipe a go, although am going to substitute beef for pork.

    If anyone from the UK is planning to try this recipe, check out this website to convert from cups to tablespoons:

  138. We tried this last night from a friend’s suggestion. It went very well. Next time, I will cut _way_ back on the soy sauce, even tho I used the low-sodium variety, and make up part of the difference in liquid with rice wine. The flavor balance was pretty good, but we were both very thirsty all night. And a few serranno chilis might add a nice kick.
    Served over simple jasmine rice, it was excellent.

  139. Mary Anzslone says:

    How much water do we add?

  140. Frankie B says:

    Made this tonight for dinner. Let the crock pot do it’s thing for 3 hours, and added some red pepper flakes and kicked it up to high temp manually for the last hour. Should have added some green peppers and onions to it, perhaps some mushroom too and definitely more carrots. Next time.

  141. This recipe is fantastic!! I prepared this today for a church potluck that had a request for Asian food. It was super easy and super tasty!! Everyone liked it. Thank for for the pin.

  142. As per some of the comments, I added onion and sliced peppers in the last hour and it was a good add. Perhaps I sliced the beef too thing because it basically dissolved into a “chili like” consistency. I found it a bit too sweet for my taste so I added some ginger, spicy bean paste and minced serrano peppers to balance the flavors and that did the trick flavor wise. I may try it again and slice the beef thicker so it doesn’t fall apart completely but I prefer the more seared version of Mongolian Beef as opposed to the texture of the crock pot version. Good flavor and something different than a basic chili so it wasn’t a loss, just not what I was expecting.

  143. I made this yesterday….it was fantastic…I will make it again. but I have a silly question…would know know the calorie count on this dish?

  144. Marilyn Burkett says:

    I have it cooking at the moment, I would also love to try it with Lamb as anything mongolian I have ever had has been Mongolian Lamb, I am going to add onion and a capsicum an hour before, I have also held off putting in the carrot yet as my grater is very fine and I fear it will mush up if its left too long.

  145. Delicious!!!! Turned out fantastic.

  146. Even with low salt soy sauce it still was salty. Will 1/2 the amouny next time. Otherwise very good.

  147. Alyssa, I’m thinking of making this recipe tonight for supper. Is it okay for me to use a “skirt steak” instead of Flank Steak? I mean they’re basically almost the same cut of meat? right?

  148. This turned out great and I loved it! but any tips for reheating? the sauce never thinned back out and stayed a gelatin consistency.

  149. Hi
    Tried it tonight. The sauce ended up being a little jelly like (hard to explain otherwise). Any thoughts on where I may have gone wrong? Followed the recipe to the letter but used in a casserole dish in the oven at 120C for 4 hours. Don’t get me wrong, it was DELISH, but I want to get the sauce right. Do I need to change some steps to use as a slow oven cook?

  150. Can this be frozen? I really want to make it in bulk 💖

  151. as delicious as this sounds-any ideas how to make it healthy? brown sugar, corn starch and soy hurt the health and clean eating factor…any Paleo swap outs? What are the calories?

  152. Andre Robinson says:

    My daughter is allergic to soy….going to try it with Worcestershire sauce. Thoughts?

    • Hmm, not a fan of Worcesterdhire. Have you considered oyster sauce or nuoc mam ? They should give that same sense of umami that W. does.

  153. I made this last night and was pretty happy with it but the sauce was a bit too thick … and my husband thought a little too sweet. Still, overall, we all liked it, so I think I will just play with the ratios of cornstarch, water, and brown sugar a bit in the future until it’s perfect for us. Very easy and loved the flavor!

    • Agree that it was fairly sweet the first time we made it. But next time, we cut the soy in half and used water & rice wine vinegar to make up the liquid. Also, might try some agave instead of half the brown sugar. It’s a different kind of sweet.

  154. Oh My this is so so good .
    I live in Australia I used gravy beef 1kg.
    Did not brown first , did as recipe said.
    I read all the reviews and was worried about the taste of soya sauce and too sweet.
    You Cannot TASTE the Soya sauce guys,
    I used 2TBs of brown sugar , only because of reviews…
    Put the green capsicum in the last hour.
    And green beans.
    Tasted it before serving , hubby had a tester too he said add a splash of Hoisin sauce ..
    AMAZING everyone!!!!!!!! 🤗
    Please give it a go ..

  155. AMAZING, cooked it as recipe.
    I live in Australia, I used Gravy Beef 1 kg.
    Did not pre brown threw it all in slow cooker amazing .
    The last hour I put in the green capsicum and green beans ..
    I only put in 2 quarters cup of sugar in, only because reading all the reviews.
    Then 30 mins before serving , my hubby had a taste he said add Hoisin Sauce just a good dash ..
    so so so yumm , everyone try it .. too easy .

  156. Made this last night. It was excellent. One comment, though: The printed version of the recipe says, “1/2 teaspoons mince garlic, cloves”. That must be a mis-placed comma. The video doesn’t add cloves and certainly a 1/2 tsp of cloves would be awful. I used a pinch…doesn’t need it and probably wasn’t intended.

  157. Helen Taffs says:

    That seems like not enough garlic. I also added red pepper flakes because Mongolian is spicy. Flank was $8.99 a pound so I did London Broil. I think sesame oil would be better in this but I didn’t have any on hand.

  158. The flavours were a bit basic, I would recommend everyone try Vietnamese beef stew, very similar but with star anise and cinnamon.

  159. Robert Dark says:

    This weekend, I made this. Truly delicious. Next time, I plan on doubling if not tripling the amount of carrots and adding wedge slices of onions and green peppers for a more traditional Mongolian Beef.

  160. Simple and AMAZING recipe. My wife was mmmm after every bite! I followed directions pretty much as originally written but did take the advice of one critic and added green pepper but…also added broccoli. It made it seem like a beef and broccoli dish from Chinese take-out but much much better. This is definitely one of the better recipe’s I have found online.

  161. Does anyone have the nutritional info? Need calorie count per serving

  162. This meal is awesome. It’s quick and easy. I doubled the meat just because I don’t want to put the other half of skirt steak back to the fridge. After reading the comments I double all the ingredients but soy sauce and sugar down. Loved it even more on the 2 no day.

  163. I saw this on Facebook and put it over lunch. It is sooo freaking good. This will be on rotation at our house. Going to try it as a freezer meal. Any suggestions? I added broccoli for some “health” also like my food spicy so i added dried chilies and sambal. 🌟🌟🌟🌟🌟

  164. Dark or light soy sauce?

  165. Hayley Davies says:

    Delicious recipe, so easy to prepare & great to come home to after a long day at work.

  166. Kelly Cochran says:

    My picky family devoured this dish! Next time I might try adding snow peas and mushrooms at the last 30 minutes of cooking. Love lots of veggies.

  167. Made this using moose stew meat and it was amazing. Making another bath for the freezer now. So delicious!!

  168. Easy and good! Made with chicken too on a different night

  169. I have a question. I’m feeding this to a bigger group so I got a flank steak of 2.69 pounds .. would you say I double all the ingredients & what would be a suggested cooking time on high.. I was figuring 3-4 hours on high?

  170. Sharon Heck says:

    Just made this for dinner tonight. It tastes amazing!!. I doubled the sauce, added 2 lbs of meat and added onions and peppers with the carrots and served with rice. It was delicious to say the least. The meat was so tender it cut with a fork. I am going to try it with different meats for a variety.

  171. Had this at a friends house for girls night out, it was delicious. Making it tomorrow for my family. Thanks

  172. I made this with half a pound extra meat so I thought I would adjust the sauce recipe. Well there was a lot of sauce so next time I will stick to the recipe and see how that goes. Also, it wasn’t good leftovers. It was goopy and the sauce never thinned. I reheated it on the stove but heard maybe to try the microwave. What can I do for next time when I’m reheating it?

  173. I am wanting to use Liquid Aminos instead of regular soy sauce. Anyone know if I should adjust the amount used? Thanks!

  174. I absolutely LOVE it! My Family love it too! I did it with chicken thighs instead of meat and I prepared it a night before and in the morning before going to work I trow it on the crock pot. This is a keeper! Next time I will do it with meat.

  175. Made this for my girlfriend and I as we both work until later at night so slow cooker meals have been are go-to for making sure we have a nice hot meal to come home to—-well this was amazing-I will even put it in caps- AMAZING – My girlfriend kept saying how she loved it and how great of a ‘chef’ I am—-Thank you for passing the recipe along! I will continue to follow your recipe and explore the other recipes you’ve already posted!

    What I added because I had it on hand: Broccoli, Subbed part of the olive oil for Sesame Oil, Added White Sesames-

    Really tasty recipe

    PS. we made it for the first time last week with jasmine rice and tonight it’s in the slow cooker again and will be over top brown rice—Really love home cooking meals and enjoying them and having my partner rave on about how she loved coming home to this meal!!!

  176. This was incredible just the way it is! Thank you!!!

  177. Narelle OConnor says:

    I am in Australia and I don’t think we have cornstarch. Can I use cornflour?

  178. We have made this a few times now; the first adjustment was to cut the soy in HALF, because it was so salty. Then made up the liquid with half water and half rice wine vinegar. Then added some chili oil to perk it up some (red pepper flakes is a good idea). We like it with more carrots.
    This is clearly a very adjustable dish – play with it! But it is delicious and very easy.
    Yes, almost any cut of beef will work, but London or flank seem best.

  179. Love simple recipes that taste good! I made according to directions this time, but it was a bit too sweet for my family, so I will cut the sugar down to 1/4 cup next time. Will definitely make it again! (I also used “thin slices beef for carne picada” from Aldi instead of flank. Very tender and cooked perfectly unless than two hours.)

  180. Susan Brady says:

    Made this for tonight – bubbled away on high for 3 hours and tastes good. I did reduce the sugar to half a cup and still tastes very sweet to me – may reduce a bit more next time. Added a small piece of scotch bonnet chilli too.Used beef shin as that’s all they sell on Sainsbury’s (UK) butchery. Thank you for making me use my slow cooker which I’ve had for about 30 years. Will do again soon 🙂

  181. My family gives this 5 stars, it makes a frequent appearance during our busy weekdays. Additionally, we like steamed broccoli added over rice. I often buy precut meat labeled “thin sliced beef for carne picada”, it works well and turns out very tender!

  182. Jess Newhouse says:

    Five stars! So easy – so good!

  183. Not quite as good as it looks. I added a cup of water each hour to keep it moist. Also helps to add some onions for flavor during the final hour.

  184. Natasa Kennedy says:

    Looks great. Have read all the comments and suggestions. I want to double the recipe but don’t know if my standard slow cooker is large enough. What size do you think is necessary if I double the recipe? Thank you!

    • Alyssa Rivers says:

      Natasha-If you fill a crockpot or slowcooker right to the top edge of the pot, during the bubbling or simmering process, a vacuum will form which will cause some of the crockpot liquid to be siphoned out of the cooker, and it will drip down the side of the pot and onto your counter. For this reason, I recommend to not fill your slowcooker right to the top, but allow at least 1 to 1-1/2 inches of space below the top edge of the pot to allow ample room for the foods to simmer during cooking. This practice will reduce food waste and avoid a messy cleanup.

      • Natasa Kennedy says:

        Wow, thanks so much for taking the time to respond with this useful information Alyssa. Do you have any idea how full the crockpot gets with the recipe as stated? I have a 6 quart crockpot and wondering if I could prepare the recipe for 8 people – ie. I would make 1.5x what the recipe states – and just not sure how full it will get. Thx!

  185. Going to make this tonight. But am confused about the carrot situation? It says grated carrots for garnish but in the recipe is states to throw them in before cooking. But surely that’ll make grated carrots soggy and horrible. What’s doing with the carrots?

  186. I was so looking forward to this dinner but when I got home it had burned! I followed directions exactly and set my crock pot to 6 hours. Should I have done 4 instead? Did it burn from staying warm the two hours before I got home? Any tips would help cuz I tasted a piece that didn’t burn and it was yummy! Thanks!

  187. The recipe calls for cloves, but is not included in the video, please advise if this is indeed an ingredient that is to be added.

  188. Melissa says:

    Loved it! Maybe a little too thick, I may cut the cornstarch in half next time. Hubby and I personalized it at the table with green onion, red pepper and snow peas🍝

  189. I’m making it right now!!! I can’t wait to try it! I’m doing 3 hrs on high … did anyone else do it on high?

  190. This was one of the best slow cooker recipes I’ve ever made! It was wonderful and we will be having it again in the future! The beef was melt in your mouth tender, the taste of the sauce was wonderful, the only problem was we ate too much! Thanks for sharing the recipe!

  191. Roel Pascual says:

    no hustle in preparing this food too easy….but ,I love spicy foods! So, If ever i will do this for sure I’ll gonna add a lot of chili for my taste buds

  192. Lauren Cou says:

    Does the cornstarch thicken the sauce right in the crock pot? I can never thicken sauces properly.

  193. Made this tonight and they were practically licking the bowl. So easy! So delicious.

  194. Can you substitute with chicken instead of beef

  195. Linda Robert says:

    Hi Alyssa! This looks amazing!
    Is there anywhere that I can find the nutritional information for this recipe?

  196. Looks so good! Could I cook with rice on bottom or would that mess up the recipe?

  197. Jodi Augustine says:

    I love this! I add onion and some ginger. Turns out delicious no matter what cut of steak.

  198. Very easy and delicious. Cooked it on low for 5 hours and it was perfect at the end. I would add more carrots next time. We had it over spaghetti squash. Our only problem is that it didn’t seem to make much – maybe 3-4 servings – or did we just eat too much at one time? Next time I will double it so I have leftovers! Thank you!

  199. I made this today and it was awesome!!!! I used flat iron steak, a few red pepper flakes, onion, peas and carrots but everything else the same. Thank you for an easy, simple recipe that I will use over and over!

  200. Is there a healthy replacement for brown sugar For Mongolian Lamb….besides the obvious stevia, splender, equal etc ! Please

  201. Delish! I added blanched broccoli at the very end for the “take out style” beef and broccoli. My family was nuts for it. My flank steak was bigger then 1 1/2 lb it was just over 2 but all proportions still worked, and we have left overs!

  202. John sykes says:

    this is allsome I made it today and I add Chinese stryfry to it and the whole family love it. I will make it again.

    John Sykes

  203. Made this the other day as instructed! It was great my boo and I very much enjoyed it! Thanks for the recipe.

  204. Made this last night. I ran out of brown sugar so I used date sugar. Wasn’t sweet at all but I don’t mind salty. (also used light soy). My problem was that this was the consistency of pudding. It was horrible. I had to scrape the cornstarch/carrot “pudding away to try and find the meat pieces.

  205. I made this tonight. Its sooo good. Half way through I grated some fresh chilli into the pot. I read comments saying a little kick would be good. They weren’t wrong. It’s delicious.
    I cooked it on high for 3 hours. I will re heat tomorrow on low for another couple of hours. My cousin did and the meat melted in the mouth.
    I also used light soy sauce and diced beef as thats all I could get. No problem at all. Really great consistency, delicious flavor and super simple.
    Cant wait to cook this for friends and family.

  206. Wow this was a great recipe! I’m going to make l use it quite a bit in the future. I’m sure it would be fabulous as written, but because of some of the other comments I did reduce the sugar to around 1/2 cup and the soy sauce to between 1/2 – 3/4 cup and it still tasted great. Less sugar and salt and it still takes fabulous so you KNOW it’s good! I added extra grated carrots because why not. I also threw in a small diced white onion for the same reason (I added this with about 1 hour to go). I cooked on high because I was in a “rush” but will try it on low next time. The leftovers were just as good. I served it with jasmine white rice. This feels like a restaurant meal except it’s less expensive, more fresh, and I know what ingredients are in my food! Thank you for sharing.

  207. My family absolutely loved this recipe. Although, we did add in a few things for spice and extra veggies. If anyone has tried this recipe, consider chopping up some broccoli florets. Personally, I love green onions as a garnish, but I know sesame seeds can also do the trick. Thanks again for the recipe Alyssa, the Stewart family gives this 5 stars!

  208. Made this as instructed but sliced flank steak disintegrated! Crockpot cooked for 5hr on low but kept warm for 2 hours. Good flavor though.

    • Alyssa says:

      I have never had it disintegrate before but glad you were able to try the flavor on it! Thanks for letting me know and trying new recipes!

      Your Recipe Critic,

  209. Ellen Hughes says:

    I made this tonight. WONDERFUL!!! I forgot to coat my meat so I added cornstarch and water to thicken it up. Served it over Udon noodles. Can’t wait for the leftovers tomorrow. Will definatly make again!!!!!!

    • Alyssa says:

      That is so EXCITING! I am so happy it was SO Good! Glad you loved it and the Udon noodles are a great idea! Thanks for your comment! Xo

      Your Recipe Critic,

  210. hi this looks so yummy, my slow cooker only has 2 timings, 6 hours or 8 hours, which one would be best to put on for this receipe, thanks di

    • I am not sure if your slow cooker has a high or low setting along with the 6 or 8 hour timing. I would recommend the 6 hour on low but would watch closely around the 5 hour timing. If you can see and even taste it being cooked through and done at 5 hours, I would turn it off. I would hate for you to over cook the meat and dry up the sauce. I hope that helps! Good luck and let me know how it turns out! Xo

      Your Recipe Critic,

  211. I am in the process of making this recipe now, prep time was good, I love Mongolian beef so I will definitely add to this review when I taste the finish dish.

    • Alyssa says:

      Awesome! I can’t wait to hear! Good luck and happy cooking! Xo

      Your Recipe Critic,

  212. Add a 1/4 teaspoon of Chinese Five Spice, and a few tablespoons of Sriracha to take this recipe to the next level!

  213. Multimodalmama says:

    I have been making this for some time, but I recently switched to the InstaPot on the “meat/stew” setting. It cooks in 40 minutes and comes out great. I do cut the water back to a half cup.

    I also add a lot of minced fresh ginger, some five spice (just a couple of shakes) and a little bit of hot sauce, and replace a teaspoon of the oil with sesame oil. All that dresses it up a little bit.

  214. Randy Lewis says:

    This looked great, so I just tried it with a few modifications. I like a little spice to my Mongolian beef, so I added some red chili flakes, hot chili sesame oil and upped the garlic to 3 large cloves that I minced. My store didn’t have flank steak in stock so I used top round and sliced it very thin. About an hour before the meat was ready, I rough chopped a large white onion and tossed that in. The whole thing was amazing, it will be a go to recipe for sure! Thanks!

  215. I need your help!! The first time my wife and I made this dish it came out amazing. The other 2-3 times not so much. For some reason the sauce is turning into a jelly substance. What are we doing wrong? We love the flavor if this dish, but not the jelly. Please help.

    • UGH! I am so sorry this is happening to you. I have not had this happen to me. Have you changed the heat setting or anything on your crockpot?! Sometimes over cooking it and then having it boil a little bit may thicken it up. If you have a timer on your crockpot can you put it to warm after it starts to boil? OR maybe doubling the sauce recipe?! I hope that helps! This is one of our family favorites too!! Thanks for letting me know!

Speak Your Mind


Rate this recipe: