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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.
Hi can you use plain flour instead and will the brown sugar make it tastes sweet .
Yes, of course! Yes, the brown sugar adds a great sweet flavor to the meat.
How long should I cook if I use my InstantPot?
I have not used this recipe in the InstantPot just yet. Let me know how long and how it turned out!
I made this tonight, using sirloin, trimmed and cooked for 4 hours on low. I sliced my steaks about ⅛” thick. It was meltingly tender. The only other change I made was adding a little minced ginger. When it was done I tasted the sauce and decided to skip the rice and serve it as a stew, because that sauce is so good I could eat it with a spoon.
I did need to mix in a little more cornstarch at the end, because there was so much liquid. I also tossed in some sliced asparagus that I nuked for 1 minute 30 seconds, just to up the veggie quotient a bit. My husband loved it as written, I squirted a little Sriracha over mine for some kick. Either way, it’s fabulous! This is going into regular rotation, and I’ll be prepping it as a freezer meal so we always have it on hand. Thanks for making me a rock star tonight!
Great recipes
Alyssa. First recipe, tripled it, ate it after my daughter’s baptism. Tons of family here. They LOVED it! It turned out better than I could have hoped and we followed the recipe to a “T.” We ate it with basmati rice. I was worried about the cooking time with tripling the recipe but four hours on high was still great. THANK YOU!!!!
That is great to hear! I am so glad that it worked tripling it! That is so good to know! Thank you so much for sharing! XOXO
Way too salty and sweet and I used low sodium soy sauce. If I make it again, I would try cutting the soy sauce and sugar in half. The beef came out super tender so it has potential.
Absolutely fantastic, I’ve been looking at this recipe for awhile made it tonight and it was a huge hit, my husband loved it.???
Thank you
Nikki
P.S. your garlic bread is also his favorite?
I would like to see the protein and sodium counts in your recipes as I love them but have been put on strict intake of sodium and protein and a lot of people don’t post that info.
Thanks
Love all your receipes!
Thank you for the Mongolian Beef recipe. I made it for my daughter n her husband while visiting them. The grocery store did not have flank steak, but suggested flat iron as a substitute. It worked just fine. We also had broccoli as a side. It was perfect with the beef over rice. It was full of flavor and so quick to put together. Thanks again for a great meal.
I love the recipe for the Mongolian Beef but I would like to know how to cook it on top of the stove. I was wondering do I cost the meat with the cornstarch and saute it in a skillet and have the rest of the ingredients in a pot slowly cooking on the stove.
Hello! I have made this recipe several times now and it is. on of my favourite dishes ever! It is so good and flavourful. I was wondering if you double the recipe (for a larger amount of guests), do you have to double the cooking time? Just want to make sure everything is well done and as tender.
Thank you!!
Yes, you will want to add more time when doubling the recipe so it is all cooked through.
I think it was just too salty with the regular soy sauce, it needs low sodium soy sauce. Other than that, it was good!
are the cloves whole or ground?
The garlic cloves are minced. Enjoy! XOXO
Could you post the nutritional information for this wonderful recipe?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information.
What could you do to give this some spice? Red pepper flakes? My husband likes spicy Mongolian beef.
Oh yes, red pepper flakes, siracha sauce would be good too.