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This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker!
If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete. For a perfect meal serve over rice with these Egg Rolls and Better Than Take Out Ham Fried Rice.
Slow Cooker Mongolian Beef
Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor. Slow cooking the beef ensures that it’ll be delicate and succulent. Mongolian Beef is known to be sweet and savory in every bite!
This is hands down one of the BEST things that I have ever made in my slow cooker. EVER. I love having such an easy meal that I can throw in the crock pot in the morning and have a restaurant worthy meal for the family in the evening. This slow cooker Mongolian Beef is one of my go-to recipes.
Mongolian Beef Ingredients:
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.
- Flank Steak:Â Sirloin can be substituted here but stay away from stew meat.
- Corn Starch: This acts as a natural tenderizer for the beef.
- Olive Oil: Canola can be used here as well.
- Garlic: Minced or chopped will give the most flavor.
- Soy Sauce: Low sodium soy sauce can be used here with no compromise to flavor.
- Water: This will help make it saucy.
- Brown Sugar:Â Light or dark brown sugar are both great in the sauce.
- Carrots: Grate the carrots making sure not to make them too small or they turn to mush.
- Green Onions: Optional garnish, but make a stunning topping.
How to Make Mongolian Beef in a Slow Cooker:
The beef 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!
- Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly.
- Add ingredients to the Slow Cooker:Â Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
- Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
- Cook:Â Set on high for 2-3 hours or on low for 4-6 hours.
Tips and Variations:
Everything about this Mongolian recipe is perfect and I know that it will become a family favorite at your house just like it did at ours!
- Chicken or Pork:Â This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
- Veggies:Â Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
- Instant Pot:Â This is easily converts to a quick Instant Pot recipe. Saute the steak on high before adding the sauce ingredients and cooking on manual for 10 min. Quick release pressure and enjoy!
How to Store Leftovers:
If you have any leftovers, you can have this 5 star restaurant dish at your table now and again later.
- Fridge:Â Sealed container for up to four days
- Freezer:Â Put leftovers in an air-tight container or freezer ziplock bag for up to 4 months.
- Lunch: Break into single servings for a quick warm up in the microwave for lunch.
More Savory Slow Cooker Recipes:
- Slow Cooker Beef Tips
- Korean Beef
- Quick and Easy Slow Cooker Barbacoa Beef
- Stuffed Bell Peppers
- Kung Pao Chicken
Slow Cooker Mongolian Beef
Ingredients
- 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
Instructions
- Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
- 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.
- Cook in a slow cooker 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.
Notes
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Delish ! I doubled the recipe ~ but not the cornstarch or the brown sugar . I added minced ginger w the minced garlic .
Definitely use flank steak ~ it is so soft & tender & flavourful ~ perfect for this recipe !
After 2 hrs on LOW I stirred in fresh sliced carrots , peppers & french beans . Low for an additional 30 mins then set to warm .
(My Crock tends to cook everything faster than recipes call for !)
Love the recipe. I didn’t give it 5 stars only because when I made it it was too much soy too much brown sugar for my diabetic hubby
I used only 1/2 c soy 1/4 water 1/2 brown sugar I used sesame oil instead of the olive oil Added slices peppers and chunks of broccoli
I throw in a can of sliced water chestnuts and cut the brown sugar to a half cup.
Did you add the water chestnuts to the slow cooker or mix them in after everything was cooked?
One of our favorites, we make this at least once a month. We started out making it exactly as listed but I can’t leave anything alone. Cut out 1/4 cup of the brown sugar, added more garlic, and since I always like a bit of heat I added a teaspoon of red pepper flakes. These minor changes really balanced the flavor.
I love the idea of Mongolian Beef in a slow cooker. But I can’t in good conscience make recipe that has 3/4 cup of (brown) sugar in it. Maybe post a modification that uses less sugar.
Cut the recipe in half then made it just like the recipe. A keeper. Loved it.
Turned out well. I used sirloin. I also did not have cornstarch, so I used flour. I put in onions and mushrooms about 1/2 hour before it was done.
Made tonight…followed recipe to a tee..no leftovers 😋 Thank you 😊
I use London broil for the meat and tons of carrot. A half hour prior to finish I toss in a bag of frozen broccoli. I serve it on steamed Jamine rice without green onions as a garnish. It’s a family hit! We have a teen, 4 year old and twin 1 year olds!
I added sliced onions and hot chili sauce to the crockpot. The flavors balanced well.
Huge fan of recipes to save time but this one was not good. Bland and too sweet. We had to use sirachi to balance out the flavors. Unfortunately will not be making again.
Love this recipe! So delicious!
Hi if substituting chicken or pork does the cook time stay the same?
I haven’t tried that before in this recipe! The cook time would depend on much chicken or pork you used.
I wanted to love this but it didn’t work for us. I cooked it on high 3 hrs and the sauce was extremely thick and sticky. It even burned in a couple of places. The flavor was bland and too sweet. Mine looked nothing like the picture.
I can’t get the recipe to print. I want to try is so bad
Hi! When you scroll down to the bottom of the post, there is a “print recipe” button on the recipe card! Let me know how it turns out!