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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.
Whole family loved it. Needs the whole 5 hours though.
Hey Alyssa, I am writing on an ipad so I could search through the massssssive amount of comments but have you tried subbing cornstarch with coconut flour?
Very nice ! Added some stir fried vegs
I have no luck when it comes to Crockpot cooking, I’ve never made anything that was something I wanted to make again but I will try this. The amount of liquid has me considered since with my experience the amount of liquid doubles.
I was wondering whether you could double or even triple this recipe. Would that make the crockpot too full? Have you ever tried that? I have a party for 13 people Sunday, Mongolian Beef is my son’s favorite food… but I need to make a LOT.
This is fantastic as is and has served as a base for me to do several meals like it. With all recipes I try exactly as written the first time—and it was a hit. I love how I can add in whatever random pieces of vegetables I may have in fridge or substitute the beef for chicken–it is so versatile!! Thank you!!
That is great to hear! I love that you have tried different recipes off this recipe! That is awesome! I love that you have made it your own. Thanks for sharing! XOXO
This is one of my favorite Mongolian beef recipes. The only thing I do differently is reduce sugar to 2 tablespoons as 3/4 cup is way to much for my taste.
I am so glad you made it your own! Thanks so much for sharing! XOXO
I made this last night and overall it was good. I did add onions/peppers during the last hour. I used flank steak and it turned out moist and tender. However, we thought the sauce was too sweet so I will cut back on the amount of brown sugar next time. But overall super easy.
That sounds delicious! You know how to make me hungry. I will have to try it this way next time! Thanks for sharing! XOXO
Wonderful recipe, but I used a bed of Spaghetti Squash to save on the carbs.
WOW! That is a great idea! Thanks so much for sharing! XOXO
In the crockpot now..”looks and smells great.
Ok, just finished eating this, and it was delicious. Cut back on the soy and brown sugar, and added chili flakes and a splash of vinegar. Wonderful.
I am so glad that you made it your own! I am so happy you loved it! Thanks so much for sharing! XOXO
MMM!! Can’t wait to hear how it turns out! XOXO
I like to cook and try new things. Tried this today and I tell you it was fantastic. Perfectly tender and great flavor! There wasn’t an empty plate. The only changes I made was adding a few Thai peppers and an onion. Excellent dish!
That is so great to hear! I am so happy you loved it and it was so good for everyone! That is always a plus! Thanks so much for sharing! XOXO
This was good, but VERY sweet. I would cut back the brown sugar to only 1/2 cup.
I have made to the other day and it was delicious, although next time I will use less brown sugar, it was a little too sweet. Also thinking about adding sliced mushrooms and onions to it.
MMM! That sounds great! I am glad you are adding to it!! Thanks for sharing! XOXO
Hi! Do you think the oil is really necessary? Can it be reduced and/or omitted?
Hi! I made the Mongolian beef tonight for the first time! I did add 2 teaspoons of chili flakes to give it a kick and it was awesome!
That is great to hear! I love the spiciness you came up with! Way to go! Thanks for sharing! XOXO
I am now the “cook” of the family as my wife is suffering from demensia and no longer can function in the kitchen…I am just learning this cooking thing and this sort of web site is very helpful…The slow cooker is one of the “staples” that I have found that really helps….
I am sorry to hear about your wife. I am happy that my recipes are able to help you in the kitchen! Thanks for following along with me! I hope they are helpful and will get you through this time. Thanks for sharing! XOXO