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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.
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.
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.
The flavours were a bit basic, I would recommend everyone try Vietnamese beef stew, very similar but with star anise and cinnamon.
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.
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.
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 .
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 ..
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.
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.
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?
Can this be frozen? I really want to make it in bulk ?
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?
This turned out great and I loved it! but any tips for reheating? the sauce never thinned back out and stayed a gelatin consistency.
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?
Even with low salt soy sauce it still was salty. Will 1/2 the amouny next time. Otherwise very good.
Delicious!!!! Turned out fantastic.