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Tender pieces of flank steak are slow-cooked in the tastiest sweet and savory sauce. This slow cooker Mongolian beef is melt-in-your-mouth perfection and bursting with flavor. Quick and easy to prepare and one of our favorite slow cooker meals!
If you love restaurant Mongolian Beef, this super easy make-at-home rendition will be your new favorite dinner. Serve over this easy fried rice for a complete meal. And if you really want to wow your guests, egg rolls and vegetable stir-fry on the side would be amazing!
Slow Cooker Mongolian Beef
Mongolian beef made in the slow cooker is life-changing! Slow cooking the beef ensures that it’ll be delicate and succulent. This slow cooker Mongolian beef recipe is an explosion of flavors in every bite! Garlic, soy sauce, and brown sugar come together to create a caramelized sauce that coats the tender juicy pieces of steak.
This is hands down one of the BEST dinners that I have ever made. My family couldn’t get enough of it! It’s so easy to make restaurant-worthy meals for the family at home. If you love this slow cooker Mongolian beef recipe then I can’t wait for you to try more of our favorites. Make this sweet and sour chicken, these lettuce wraps, of this incredible bang bang chicken.
Mongolian Beef Ingredients
Slow cooker Mongolian beef is SO easy to make with minimal ingredients. The ingredients are simple, but the outcome is incredible! Your dinner is prepped and ready to go in under 10 minutes!
- Flank Steak: Sirloin can be substituted here but avoid stew meat.
- Corn Starch: This acts as a natural tenderizer for the beef.
- Olive Oil: Use canola oil if you’d rather.
- Garlic: Minced or chopped will give the most flavor.
- Soy Sauce: Either low-sodium soy sauce or coconut aminos can be used here.
- Water: This will help make it saucy.
- Brown Sugar: Light or dark brown sugar is both great in the sauce.
- Carrots: Grate a carrot or instead use pre-shredded carrots.
- Green Onions and Sesame Seeds: Optional garnish, but make a stunning topping.
How to Make Mongolian Beef in a Slow Cooker
The beef literally just melts in your mouth! You can always count on the slow cooker for tender beef. The tasty sauce clings to the cornstarch-coated steak and every bite is bursting with flavor. See the recipe card below for exact measurements.
- Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place the steak in a ziplock bag with the cornstarch then shake to coat. Make sure to coat the beef evenly.
- Add ingredients to the Slow Cooker: 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: Set on high for 2-3 hours or on low for 4-6 hours.
- Garnish and Enjoy: Garnish with chopped green onion and sesame seeds for added flavor and texture then enjoy over rice!
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! Here are some ideas and variations to make it your own! I also included instructions for making it in the instant pot when you’re short on time!
- Slicing the Beef: When slicing the flank steak make sure to slice it against the grain. I like to slice mine about 1/4 inch thick.
- Veggies: Roast broccoli, green beans or red bell pepper then stir in before serving. Vegetables add texture and nutrition.
- Instant Pot: This easily converts to a quick Instant Pot recipe. Saute the steak on high until browned. Add the sauce ingredients and cook on “Manual” for 10 minutes. Lastly, quick release the pressure and enjoy!
How to Store Leftovers
Store any leftover Mongolian beef you may have, because it’s great for heating up and enjoying later! I like to make a little extra rice as well for a quick lunch that’s super satisfying!
- In the Refrigerator: Place leftovers in a sealed container for up to 4 days.
- In the Freezer: Once cooled, store leftovers in an air-tight container or freezer ziplock bag for up to 4 months. Thaw in the refrigerator before rewarming.
- To Reheat: Place leftovers in a microwave-safe bowl then heat for 1-2 minutes or until warmed through.
More Savory Slow Cooker Recipes
Slow cooker dinners always save the day! They’re easy and SO delicious. Everyone loves coming home to a warm home-cooked dinner. Try some of our favorites this week for dinner. You’ll love them all!
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Slow Cooker Mongolian Beef
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
- Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
- In a medium-sized bowl, add the olive oil, minced garlic, soy sauce, water, and brown sugar. Whisk to combine and add to the slow cooker.
- Add the grated carrots and coated flank steak to the slow cooker and stir until coated in the sauce.
- Serve over rice and garnish with green onions and sesame seeds.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, do you think that this recipe is adaptable to work with the Tupperware microwave pressure cooker?
Can’t wait to try it! Thanks for sharing!
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?
Yummy, just the thing for fall. I also add prepared mustard to it. So goood.
The recipe sounds amazing, but I don’t have a slow cooker!! Would it be possible to replicate in my big cast iron pot?
I often cook things in my cast iron pot (lidded) that I also cook in a slow cooker. Don’t see why there would be a problem, the trick would be in getting the temperature just right. Something low for a long period, or a bit higher for less time. You may need to experiment with that. I’d probably start out with 4 hours on 300.
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!
I am so glad to hear you loved it as much as we did!
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.
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.
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.)
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!
Great idea.
Delicious and very easy to prepare. Will definitely make again : )
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!
Hi Alyssa – this looks delicious. Did you use dark or light brown sugar?
I used light. But I am sure that brown would also work. 🙂
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!
-Cristal
So far it has been getting rave reviews! I hope you guys love it as much as we did!
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.
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.
How much honey would you add? This looks good but the only time I had a meat dish with soy sauce I thought it was too salty.
Look for low-sodium or Japanese soy sauce.
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!
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.
Thanks
Theresa Rivers
That is awesome!! I hope you love it as much as our family does!! It is a favorite in our home! Thanks for sharing Theresa!!
Alyssa, many people are concerned about soy sauce and the sodium content. I use a Philippine soy sauce called “DATU PUTI”. It is very good and no one ever notices it is not Kikkoman. The sodium is 310mg per Table Spoon vs 1200 or better for most others.
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!!