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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.
Wow look good I saw your recipe last night and looks good. I am trying it tonight! Thanks for the recipe!
Bon Appetite!
Hi! great recipe, do you think I can substitute the meat with beef lungs?
I tried making this tonight and it turned out so, so salty. Yikes. I used Kikkoman’s regular soy sauce – did you use a low-sodium alternative perhaps?
I liked the flavor of it. But if you thought it was too salty then definitely try a low sodium soy sauce. 🙂
Use the low sodium Kikkoman Shoyu sauce. Kikkoman brand is my favorite sauce they are very bold In my opinion it like a gourmet shoyu sauce and tasty not bland. I used both types regular and the green label which is low sodium!
This looks amazing and i cannot wait to try this out tonight – i already have all the necesasry ingredients. I am using Kosher meat which is saltier than regular meat. SHould i cut back on the soy sauce? 3/4 of a cup seems a bit too much and i do not want to end up with a salty dish. Thanks!
Can I substitute the beef for chicken?
Yes I have actually had to do that before. The taste might be a little different but not noticeable.
What soy sauce did you use?
I just used a generic brand but any should work! 🙂
Great dish! Super easy to put together. Was a big hit. Only recommendation to make it sing a little louder… Fresh grated ginger and a little chili flake to taste.
Definitely! We added some pepper flakes to ours but left them out for the kiddos! I am glad you liked it!
Hi I’m going to try this recipe very soon. Can’t wait!! I’m also adapting it to be gluten free. Struggling to get UK cup conversions though. Can you advise?
I believe it was already GF– using Cornstarch– nothing else there has Gluten? Many Soy Sauce does have Gluten (wheat) but there are several that do not. Easy to choose them- and using the light (green bottles always) is easy and tastes the same. 🙂
soy sauce has gluten…make sure you get the gf kind!
How did it look half way in? Mine is looking very light and runny but I’m hoping that is normal for the time.
It’s my first try of this recipe . So far I think its that good you shouldn’t eat it ! You should make love to it ! 13 out of 10 . Its outstanding !
Looks good and want to try tonight! Did you brown the steak beforehand?
In the recipe you mention cloves? Have I missed that in the instructions? Looks yummy and definitely want to make it. Thanks
Debra, the mention of cloves is part of the garlic. Each section of garlic is called a “clove”. This is not referring to the spice “Cloves” . Trust that helps.
I believe it was….clove.. of garlic/ minced …not ..and cloves? Want to make next week myself. Sounds delish.
Yes mince the garlic. 🙂
Thank you for calling attention to the “Garlic, Cloves”. I was about to head to the store to buy CLOVES!! LOL Printed recipe and will be trying very soon! YAY! No cloves.
Can I prepare this and leave it marinating the Night before to just throw it in the slow cooker on the day of?
I’m making this today. Will let you know how the family likes it ?
I also wanted to make some vegetable rice. Do you have a recipe you can share?
Thanks
Gail
I modified it slightly. Cooked it on the stove top. Added mushrooms and a hot pepper. About 20 minutes before serving added peppers and onions. Delicious! I will be making this again and again.
Thank you so much to this delicious and easy recipe! I made this for Rosh Hashanah lunch banquet yesterday, and it was a hit!
I didn’t didn’t like it too sweet no flavor I rate 0
Family likes this and they rave about it, you must not be a very good cook.
Thank you for your nice comment. I think you are the first comment on this post that hasn’t liked it and raved about it so it must just be you. 🙂 I still stand by this recipe and all of the other reviews that this is one of the best recipes on here.
That seems like just a weird spammy troll comment . I wouldn’t worry about it. I’m going to make this recipe today; thanks so much for taking the time to share it with us! I’ve made quite a few of your other recipes and they always turn out good.
Made this last night and we both loved it. There is enough left over for another meal for my husband. Which is the best way to reheat it? I thought iin a pan on the hob would be sufsufficient. Thanks a great tasty easy recipe.
Is it OK to freeze any left overs please
Wow, Henry. That wasn’t very nice. You could have just said you didn’t care for it, no need to say “you must not be a very good cook.” That was just mean. I would think a little more about my comments before posting in the future if I were you.
Alyssa, this looks great! I’m going to make it later tonight and add red pepper flakes as well as onions and peppers one hour before it finishes at the suggestion of a prior commenter. Can’t wait to try it!
Update: 2 thumbs up! So good, Alyssa!
Go you!!!! I just typed a three paragraph review… It’s lost..!!!!! Somewhere in cyberspace…ok. Can I do this again? This recipe rox!!!! I just wrote 4 paragraphs about it… Lost. Hhhhhhh….: bottom line …, awesome, but too salty…. ( and I love salt)… Damn.
I too found it too salty, the beef was very tender but unfortunately the sauce was gloopy, maybe too much cornstarch?
Just use low salt soy sauce
your a jerk! How about it’s just not for you!
Do you think I could mix up all the crockpot ingredients in a ziplock and make this a freezer meal to thaw 24 hours before putting it in the crockpot? Baby #2 is almost here and I’m looking to stockpile my freezer with meals I know we’ll love.
Thanks!
Yes definitely! Here are the directions to freeze. {Coat flank steak in cornstarch. Combine remaining ingredients and place into indicated number of freezer bags. Add steak to indicated number of freezer bags. Label and freeze.}
what is cornstarch????
Here is what I found that described it when I searched it:
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn grain or wheat. The starch is obtained from the endosperm of the kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
You can buy it in a box from any local grocery store. Hope that helps!! Xo
Can i use bottom round thinly sliced