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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.
I made this exactly as written, it was SO good! I served it over rice with crisp tender broccoli. Everyone loved it, and I’ll be making it again soon!!
I live in Australia and would like to know what flank steak is as we must call it something different here..
It is also known as skirt steak or London broil. Hope that helps! Let me know if those two don’t sound familiar either.
Does the recipe really need the olive oil?
You can omit if you would prefer.
I made Mangolian beef. It was a hit recepie on dinner party. Everyone loved it.
Thanks for sharing.
This was delicious and the whole family loved it. Meat was perfectly tender after 4 hours on low setting.
c
Can i marinate the meat a day or two ahead of time? I want to prep ahead and was curious.
Yes, that sounds fantastic! Let me know how you like it!
I wish you would add the nutritional information with your recipes. I would love to include some of these meals into my Faster Way to Weight Loss Diet but I need this information to do so. I am sure I am not the only one who would like this included.
Made this today turned out just fantastic ! ! ! ! ! thanks
Love this recipe! I added onions, sliced mushrooms, ginger and chili flakes. Also cut the sodium by using just 1/4 C soy sauce and added extra water with a beef bullion cube for flavor. Reduced the amount of brown sugar and the flavor did not seem to suffer for it. Finished with the scallions and also some fresh parsley for freshness to garnish.
Excellent and very tender after just two hours on high in my slow cooker.
Has anyone tried this with round steak? I have one in my freezer so wondering how it would be in this recipe instead of flank steak….
Go for it, and cut the meat in thin slices.
If I use 3 lbs of flank steak , do i double all the other ingredients ? And how long should I cook in slow cooker ?
Yes, you will want to double the other ingredients so you have enough sauce for the beef to cook in.
I have a diabetic granddaughter and wonder if someone knows of a substitute for the brown sugar? Would love to make this!
I made it with Splenda brown sugar worked great.
How many servings does this make?
This makes about 6 to 8 servings on average.
If I double the meat to 3 lbs, would I just double all other ingredients? And what about cooktime?
If I wanted to put broccoli in with this, would I add it like the last hour or so? Or would it need to be added to the beginning?
I would recommend adding it at the very end. Hope you enjoy it!
Very end, like last 15 minutes.
If you have put off trying this recipe, don’t. This recipe is so easy to make and absolutely delicious. I doubled the recipe and used the high setting on crock pot, cooked for the same amount of time. Fixed fried rice and fresh broccoli for my sides. Family loved it. I will definitely make again and will occasionally spice it up by adding red peppers, or adding fresh ginger for a slight teriyaki dish. YUMMY!
Hi Alyssa is it Oky if I use flour instead of cornstarch? Does cornstarch make it taste better ? I’m looking forward to making this in my slow cooker. Tx
No, corn starch is used to just thicken the juices. You can use flour just make sure it has time to cook in so it doesn’t sill taste like flour. So you should be fine to use it.