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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.
It came out with good flavor but way to salty. I’m wondering if I used a little less soy sauce and a little more water would it compromise the flavor?
Oh, no I am sorry it was salty! We love this recipe and it has not been salty for us. I am not sure why it would be that way. I hope you are able to make it again soon.
How long did you cook this in the IP..?
Just use a reduced sodium soy sauce then.
Have you made this in your instant pot yet?
I haven’t! Let me know how it turns out for you! XOXO
Question: What can be used instead of “Flank Steak”? For some reason, Flank Steak is virtually unheard of where I live. Never see it in the meat market and butchers sort of get that “Deer in the headlights ” look.
You could try skirt steak that is probably the closest steak to flank steak.
Jon, I used a bottom round roast cutting it takes longer, but it was cheaper
Made this tonight. Absolutely the best slow cooker meal that I’ve made. You see, I’ve recently retired and I’m making sure dinner is cooked before the wife gets home. This will be added to my “go to list”. I added green bell pepper to mine and I think added to the taste. Looking forward to trying more of your meals.
I do not care for cornstarch, can I use flour instead? Want to try this soon.
Thanks!
Yes, that will work too! Enjoy! XOXO
Would adding chopped onions and/or bell peppers add to this dish? Going to try and make this tomorrow.
Yes, that sounds delicious! XOXO
I add broccoli and red peppers My grandkids ask for this all the time
Wow! That is impressive! I am so glad that they love it with the added vegetables! XOXO
I want to make this for my fiancé but I don’t eat meat so can it be altered for just a single or two servings?
Yes, that sounds good! Let me know how it turns out for the two of you! XOXO
Love these recipts and can wit to try them!! Have down loaded several to start with. Thank you so much for this Site!!!
I made the Mongolian Beef in my slow cooker yesterday. It became an instant favorite for my husband and me. I couldn’t find my cloves; other than omitting them, I followed the recipe as written.
Really newbie question here…Do you need to cut slices against the grain like I always hear when referring to flank steak??
It does help but if you absolutely can’t it will still taste good it is just easier to cut it that way. Hope you enjoy! XOXO
I swear, your recipes always look so doggoned delicious, my friend. Every time I see one I know my husband and I will love, I copy and save it to my personal computer files (always, OF COURSE, making sure I reference you and your website address). Now if I could only get off the diet food, I could make some of your things…!
What if you don’t have a slow cooker can you still cook this delicious recipe? And if so for how long ?
Yes, of course. You can cook it on the stove top. It will be for about the same length as a slow cooker or less.
Hi! Just wondering if this recipe can be doubled?
Yes, of course! Enjoy!
The recipes look ss good. Will try them. Thank you
Great recipe! I’ve added bok choy, water chestnuts, and bean sprouts to the mixture to bring in more veggies. Making this today and will add mandarin oranges to it. Serving over white rice.
How was it? Would you make it again this way? Mandarin oranges is an interesting take!