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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.
Made this as instructed but sliced flank steak disintegrated! Crockpot cooked for 5hr on low but kept warm for 2 hours. Good flavor though.
I have never had it disintegrate before but glad you were able to try the flavor on it! Thanks for letting me know and trying new recipes!
Your Recipe Critic,
Alyssa
I made it once and it was perfect. I made it again and cut the flank steak a little thinner and it disintegrated so I think the trick is not to cut the meat too thin.
My family absolutely loved this recipe. Although, we did add in a few things for spice and extra veggies. If anyone has tried this recipe, consider chopping up some broccoli florets. Personally, I love green onions as a garnish, but I know sesame seeds can also do the trick. Thanks again for the recipe Alyssa, the Stewart family gives this 5 stars!
Wow this was a great recipe! I’m going to make l use it quite a bit in the future. I’m sure it would be fabulous as written, but because of some of the other comments I did reduce the sugar to around 1/2 cup and the soy sauce to between 1/2 – 3/4 cup and it still tasted great. Less sugar and salt and it still takes fabulous so you KNOW it’s good! I added extra grated carrots because why not. I also threw in a small diced white onion for the same reason (I added this with about 1 hour to go). I cooked on high because I was in a “rush” but will try it on low next time. The leftovers were just as good. I served it with jasmine white rice. This feels like a restaurant meal except it’s less expensive, more fresh, and I know what ingredients are in my food! Thank you for sharing.
I made this tonight. Its sooo good. Half way through I grated some fresh chilli into the pot. I read comments saying a little kick would be good. They weren’t wrong. It’s delicious.
I cooked it on high for 3 hours. I will re heat tomorrow on low for another couple of hours. My cousin did and the meat melted in the mouth.
I also used light soy sauce and diced beef as thats all I could get. No problem at all. Really great consistency, delicious flavor and super simple.
Cant wait to cook this for friends and family.
Made this last night. I ran out of brown sugar so I used date sugar. Wasn’t sweet at all but I don’t mind salty. (also used light soy). My problem was that this was the consistency of pudding. It was horrible. I had to scrape the cornstarch/carrot “pudding away to try and find the meat pieces.
Made this the other day as instructed! It was great my boo and I very much enjoyed it! Thanks for the recipe.
this is allsome I made it today and I add Chinese stryfry to it and the whole family love it. I will make it again.
John Sykes
Delish! I added blanched broccoli at the very end for the “take out style” beef and broccoli. My family was nuts for it. My flank steak was bigger then 1 1/2 lb it was just over 2 but all proportions still worked, and we have left overs!
Is there a healthy replacement for brown sugar For Mongolian Lamb….besides the obvious stevia, splender, equal etc ! Please
I made this today and it was awesome!!!! I used flat iron steak, a few red pepper flakes, onion, peas and carrots but everything else the same. Thank you for an easy, simple recipe that I will use over and over!
Very easy and delicious. Cooked it on low for 5 hours and it was perfect at the end. I would add more carrots next time. We had it over spaghetti squash. Our only problem is that it didn’t seem to make much – maybe 3-4 servings – or did we just eat too much at one time? Next time I will double it so I have leftovers! Thank you!
I love this! I add onion and some ginger. Turns out delicious no matter what cut of steak.
Looks so good! Could I cook with rice on bottom or would that mess up the recipe?
Hi Alyssa! This looks amazing!
Is there anywhere that I can find the nutritional information for this recipe?
Can you substitute with chicken instead of beef
Made this tonight and they were practically licking the bowl. So easy! So delicious.