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!


Recipe slightly adapted from Once a Month Meals 


Slow Cooker Mongolian Beef

4.67 from 3 votes
Prep Time 10 minutes
Slow Cooker 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings 6 Servings

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!

Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef


  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons Garlic mince, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup Carrots grated
  • 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.
Nutrition Facts
Slow Cooker Mongolian Beef
Amount Per Serving
Calories 348 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 68mg23%
Sodium 1705mg71%
Potassium 553mg16%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 28g31%
Protein 28g56%
Vitamin A 3564IU71%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


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.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. This was really good. I reduced the brown sugar 1/2 cup and added a pinch of cayenne pepper. I cooked it in my instant pot so left out the corn starch until the end. I slightly seared the meat in olive oil, then added all the other ingredients. I cooked on high pressure for 35 minutes with a 15 minute natural release. That was way too long to cook. It was still good but the meat was in little pieces. Next time I’ll do high pressure for 15 minutes with a 10 minute natural release. I served it over rice noodles. I’ll definitely do this again. It was really yummy!!

  2. This has absolutely become one of our favorite go-to meals. I am putting together a recipe book for my stepson for Christmas and this one is being included. Thank you!

  3. I was looking for a “no hassle” slow cooker recipe for busy weeknights and came across this one. I started putting everything together at 1 in the afternoon and dinner was ready and on the table at 6 ?. I followed the recipe without any changes. The family cleaned their plates and there weren’t any leftovers. I’ll definitely be making this again! Thanks for the recipe.

  4. This was fabulous! I added some sautéed onions, red and green pepper at the end and a touch of red pepper flakes for a bit of heat! You never disappoint! Always amazed at the deliciousness of your recipes!!!!

  5. Hi I tried making Mongolian beef in a slow cooker but it didn’t come out like your photo mine came out looking like dark brown mush , do you think I use too much soy sauce ?

    1. I don’t believe the pictures are of the actual recipe. There is nothing in the ingredient list to give it that color. I made this today. It was tasty, but looked nothing like the photo.

    1. After watching the video, my question was answered. Definitely cross grain cuts. Can’t wait to try this. Early rating of 5 stars was based on anticipation of what the recipe sounded like, very delicious.

  6. This was very good! I added red peppers and onions and I used some steaks I had in the freezer instead of the flank steak. This is definitely one I will make again. We had it with rice and broccoli but I think next time I will add the broccoli into the slow cooker.

  7. 5 stars
    This is the best Mongolian beef recipe ever! I follow the directions and it comes out perfect. The beef melts in your mouth.

    I do add additional ingredients in the last hour which are Sliced sweet onions, a few pea pods and Trader Joe’s dried red chili pepper because we like it spicy. I serve with TJ’s Jasmine rice.

    I also freeze any leftovers and it’s still great reheated.

    All your recipes are great!!!!

    Thank you!

  8. 4 stars
    This was delicious and easy! I made it almost as written, with only three small tweaks:
    – The addition of a pinch of red pepper flakes to all other ingredients in the sauce.

    – After the cooking time was up, I understood what other commenters have said: while tasty and tender, there really wasn’t much of an actual “sauce.” There was plenty of cooking liquid and flavor but it wasn’t thick at all and certainly didn’t have any real color. I added about a tablespoon of sweet soy sauce for a beautiful dark brownish red color.
    – I then turned the crockpot from low to high and added a few tablespoons of cornstarch/water slurry. This thickened the sauce up perfectly.

    I served this with white rice and broccoli roasted with similar Asian flavors and it came together nicely as a meal. I will definitely be making this again. In future, I think I will add the carrots later and could also see the additional of other veggies. (Although the sauce really is so flavorful that we kind of liked having our veggies cooked separately to keep the variation in flavors and prevent the whole meal from getting too “one note.”)

Leave a Reply

Your email address will not be published. Required fields are marked *