This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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.
How many carbs are in the slow cooker Mongolian beef recipe
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information! XOXO
Can you make this in an instantpot?
I have not tried it yet but that sounds great! It should work great in an instant pot. Let me know how it turns out! XOXO
No … I tried .. it burns because of corn starch
In the IP you have to do the cornstarch with water at the end on site.
I’ve made this twice, once in my slow cooker, and also in my Instant Pot under pressure. Both were so quick and easy I’d feel ashamed to call myself a cook if it weren’t so delicious. As a bonus, it makes a great freezer meal. After serving it for dinner tonight I caught my husband licking his plate. I think that says it all!
Ooo how long did you cook it in the instant pot?!!!?
How long did you cook in the Insta pot.
Thank you
Yum! How long did you cook in the instapot?
How did you adapt this for the Instant Pot?
I dont have cornstarch..do you think I could use flour?
SANDY TOES can you please tell us how you made this in the Instant Pot?!? Many of us would love to try cooking it that way. Need to know how long you cooked under pressere, also did you quick release or natural release? Did you make any changes to the recipe? Someone said that the cornstarch coated meat burned when they tried it. Thank you!
I would love to have your advise on how to do this in the InstantPot
Can’t wait to try
It’s in the crock pot right now. It smells so good and it still has a couple of hours to go! Will let you know how it turns out.
YAY! Let me know how it turns out! XOXO
Whatvif i have 2 pounds of flank? How would i adjust the ingredients?
To make it easier, you can adjust the ingredients but doubling it with that amount of steak.
Must try
What else can I use other than flank steak?
Round steak ok?
Please advise, I can never find flank steak. Can you tell me what to ask if I see the butcher? I also have access to a Sam’s club but mostly general grocers. Thank you in advance.
So easy and delicious! Has anyone tried this with boneless chicken breasts?
Love all Your recipes ??
Can I make this in the instant pot? How long would I cook it for?
That is a great idea! It can be done; however, I have never tried it. Let me know how it works out for you. Thanks for choosing one of my recipes and following along with me! XOXO
Hi Alissa. Where can I get your T-shirts that say ‘you had me at tacos’and ‘caffeinated’?
I thought they would be perfect gifts for my three sisters for Christmas! Thank you so much for connecting with me.—Monica
Here is the link to the shirts: https://shop.therecipecritic.com/. You can go to my site at therecipecritic.com and then on the icons SHOP is over on the right. That is where all my shirts and fun new thing are for sale at. Thanks so much! XOXO
Both skirt and flank steak work great. I’ve also used chuck roast, well marbled, free range beef, no antibiotics, etc. A diced apple adds flavor as well, Honeycrisp if you want sweet, Granny Smith if you’re looking for tart. Toss in our own home grown Bell Pepper or Armenian Pepper for flavor and color.
MMM! That sounds delicious! Thank you so much for sharing! XOXO
Did you add vegetables in the beginning or end. I’m afraid beginning May be soggy and too close to end may not be done enough
This was good, although a tad on the sweet side. Will cut back on the brown sugar next time. Added broccoli which was a nice addition, as well as red pepper. Added the broccoli at the beginning, but think I would add one hour into cooking time next time. Added the red pepper for the last 20 minutes and loved it—slightly softened, but still crunchy and didn’t cause the sauce to water down. Cooked on high for about 4 hrs, 20 mins. Meat was tender! Served over brown rice.
I made this last night for a small group. This was possibly the BEST slow cooker recipe I have EVER made!!! I am now printing out a ton of recipes from your site. Where have you been all my life????
HAHA! You are so sweet! I am so glad that we found each other;)!! Thanks so much for sharing and following along with me! XOXO