Slow Cooker Mongolian Beef

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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 on rice and a white plate.

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: 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: 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!

  1. 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.
  2. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
  3. Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
  4. Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Slow cooker mongolian beef on rice and a white plate.

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: This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
  • Veggies: Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
  • Instant Pot: 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!

Slow cooker mongolian beef on rice and a white plate.

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: Sealed container for up to four days
  • Freezer: 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.

Close up of finished mongolian beef.

More Savory Slow Cooker Recipes:

 

Slow Cooker Mongolian Beef

4.81 from 46 votes
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!
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings: 6 Servings

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

Updated on August 27, 2020
Originally Posted on August 17, 2015

Nutrition

Serves: 6

Calories348kcal (17%)Carbohydrates36g (12%)Protein28g (56%)Fat10g (15%)Saturated Fat3g (15%)Cholesterol68mg (23%)Sodium1705mg (71%)Potassium553mg (16%)Fiber1g (4%)Sugar28g (31%)Vitamin A3564IU (71%)Vitamin C1mg (1%)Calcium59mg (6%)Iron3mg (17%)

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.

Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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.

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  1. 5 stars
    This recipe is fabulous and so easy (even with a newborn at home). I saw it on Instagram and wanted to try it. I followed the directions exactly and it turned out better than take out! I cooked it on high for 2 hours and then switched it to warm until I was ready to serve it. At the very end, I added 2 cups of steamed broccoli. Next time, I plan to add a few dried cayenne peppers. Thanks for the great recipe!

  2. 5 stars
    This is an amazing recipe I have been making for years. My late husband was a Mongolian beef connoisseur and loved this recipe. Super-easy to make. We do add a whole onion to this recipe and about 3 Tablespoons of minced garlic rather than a half- teaspoon since that’s our preferred seasoning, I can’t recommend this recipe enough. It is cooking right now for my son’s dinner tonight.

    1. How do you add the onion? Do you dice it up? Or quarter it and just let it season the pot? Do you eat the onion afterward? I love onions so I’m curious; I just don’t know how to do it. 🙂

      1. I just cut the onion in half and allow it to flavor the sauce and meat, then remove before serving.

  3. Has anyone substituted beef for chicken? How long would you recommend I cook for? Am trying this tonight

  4. I am traveling for work for the next 3 months & staying in an AirBNB. No crockpot or instapot. How might this be made stovetop?

      1. If I cook it for 8 hours wouldn’t that be long enough to tenderize it? Normally chuck roast or stew is cooked for that length of time in a crockpot.

  5. Flank steak is expensive where I’m from, can you advise a different cut of beef? Is it 3/4 cups of packed brown sugar?

      1. Ooh, I’d love to try this with chicken or pork tenderloin. Then we could have it more often (the price of flank steak has gone crazy!). How would you prepare those meats and how long would you recommend for cook time?

        This is what’s for dinner tonight and I can’t wait to eat!

  6. Sweet, savory, and delicious! I like a lot of sauce, so I double it. We also like to add broccoli. This is excellent as leftovers as well.
    Thanks for sharing this recipe! It’s definitely a keeper.

  7. So l just found the quantities to the ingredients of the Mongolia Beef recipe. Now l am looking forward to making it. Please disregard my first email thankyou

  8. 5 stars
    This is one our favorite Asian meals. I love it that I can toss it together over my lunch hour and it’s perfect after work. My mom is a huge broccoli fan, so when she joins us for dinner I add a smidgen more water, soy sauce & brown sugar, and add broccoli to it as well.

  9. Super easy and yummy. Tossed steamed broccoli in at the end to add more veggies. Even my fiance who doesn’t like Chinese food enjoyed this. Re-heats well.

  10. Question could you make this with chicken for someone who can’t eat beef? If so what type of chicken would you use?

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