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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.
This was incredible just the way it is! Thank you!!!
Made this for my girlfriend and I as we both work until later at night so slow cooker meals have been are go-to for making sure we have a nice hot meal to come home to—-well this was amazing-I will even put it in caps- AMAZING – My girlfriend kept saying how she loved it and how great of a ‘chef’ I am—-Thank you for passing the recipe along! I will continue to follow your recipe and explore the other recipes you’ve already posted!
What I added because I had it on hand: Broccoli, Subbed part of the olive oil for Sesame Oil, Added White Sesames-
Really tasty recipe
PS. we made it for the first time last week with jasmine rice and tonight it’s in the slow cooker again and will be over top brown rice—Really love home cooking meals and enjoying them and having my partner rave on about how she loved coming home to this meal!!!
I absolutely LOVE it! My Family love it too! I did it with chicken thighs instead of meat and I prepared it a night before and in the morning before going to work I trow it on the crock pot. This is a keeper! Next time I will do it with meat.
I am wanting to use Liquid Aminos instead of regular soy sauce. Anyone know if I should adjust the amount used? Thanks!
I made this with half a pound extra meat so I thought I would adjust the sauce recipe. Well there was a lot of sauce so next time I will stick to the recipe and see how that goes. Also, it wasn’t good leftovers. It was goopy and the sauce never thinned. I reheated it on the stove but heard maybe to try the microwave. What can I do for next time when I’m reheating it?
Had this at a friends house for girls night out, it was delicious. Making it tomorrow for my family. Thanks
Just made this for dinner tonight. It tastes amazing!!. I doubled the sauce, added 2 lbs of meat and added onions and peppers with the carrots and served with rice. It was delicious to say the least. The meat was so tender it cut with a fork. I am going to try it with different meats for a variety.
I have a question. I’m feeding this to a bigger group so I got a flank steak of 2.69 pounds .. would you say I double all the ingredients & what would be a suggested cooking time on high.. I was figuring 3-4 hours on high?
Easy and good! Made with chicken too on a different night
Made this using moose stew meat and it was amazing. Making another bath for the freezer now. So delicious!!
My picky family devoured this dish! Next time I might try adding snow peas and mushrooms at the last 30 minutes of cooking. Love lots of veggies.
Delicious recipe, so easy to prepare & great to come home to after a long day at work.
Dark or light soy sauce?
I saw this on Facebook and put it over lunch. It is sooo freaking good. This will be on rotation at our house. Going to try it as a freezer meal. Any suggestions? I added broccoli for some “health” also like my food spicy so i added dried chilies and sambal. ?????
This meal is awesome. It’s quick and easy. I doubled the meat just because I don’t want to put the other half of skirt steak back to the fridge. After reading the comments I double all the ingredients but soy sauce and sugar down. Loved it even more on the 2 no day.
Does anyone have the nutritional info? Need calorie count per serving