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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.
What other type of cuts of meat can be used?
You can use any type of meat that is best for you.
I used sirloin and it was tender and flavorful! also doubled sauce as others suggested and added grated fresh ginger and a few shakes of sesame oil. Delicious. Served over jasmine rice for me and egg noodles for hubby.
Thank you for the suggestion on instant pot times. I’ll try tomorrow.
Mateo
This was really good. I reduced the brown sugar 1/2 cup and added a pinch of cayenne pepper. I cooked it in my instant pot so left out the corn starch until the end. I slightly seared the meat in olive oil, then added all the other ingredients. I cooked on high pressure for 35 minutes with a 15 minute natural release. That was way too long to cook. It was still good but the meat was in little pieces. Next time I’ll do high pressure for 15 minutes with a 10 minute natural release. I served it over rice noodles. I’ll definitely do this again. It was really yummy!!
Thanks for the Insta Pot method. Going to try it tomorrow!
Absolutely amazing recipe! Have made this twice now, once with round steak and next with skirt steak. Am having difficulty getting flank steak in UK.
I used dark soy sauce and dark brown soft sugar and mine came out looking as shown in the pic except my carrots had totally dissolved into the stew so couldnt be seen.
So easy and delicious. Spring onions on top really work well too.
I tried it in the Instant Pot doing high pressure for 15 minutes with a 10 minute natural release and it was perfect! I even cooked with the starch and it worked fine 🙂
Added a bit of sriracha and red pepper flakes to give it a little heat!
Thank you for the suggestion on instant pot times. I’m trying it tonight.
Thanks for IP method. Will give it a shot
Can I use honey in place of brown sugar? If so, what is the amount? I have made this many times and love it but can no longer have sugar.
Hi Tiffany!
Thanks for following along with me! You can sure try the honey option. I have never tried it so it may change the consistency and the taste. If you decide to give it a try, let me know how it turns out!
Can I use pork tenderloin instead of flank steak? Would you recommend it? If so, is it the same cooking time? Thanks in avance ☺️
You can definitely try it! Cooking low and slow breaks down the connective tissue making it more tender, but can also make it drier. Try it and test the meat temp periodically to prevent overcooking…the number one mistake people make when cooking pork.
Alyssa, I have been completely unsuccessful in finding flank steak in my grocery store. Suggestions?
Gigi!
Thanks for the great question. Probably the best substitute for flank steak would be to cut a sirloin but you would need to cut it pretty thin. I am so sorry that you don’t have access to flank. I hope this helps. Thanks so much for following along with me!!
Light or dark soy sauce please?
I like to use light but it is a preference.
How come there is no response to the flour instead of cornstarch questions? We don’t eat any corn products so can you give us an alternative?
Yes, you can use flour. I apologize I do not see a flour question. That will work the same though
Looks great but the sauce is a bit runny? Will it Thicken as it sits?
Yes, it will thicken over time and ask it gets cooler.
I’m going to make this tomorrow. The recipe says cloves. Ground or whole? And will it affect the flavor if I leave the cloves out?
Ground cloves are best. It will alter it without the cloves but will still taste good.
So is it 1/2 tsp of garlic and 1/2tsp of ground cloves? Making this tomorrow for a friend. Want to be sure I do it right.
It will be 1/2 teaspoon of garlic cloves. Hope that helps and you enjoy your dinner with your friend!
I have made this, and everyone loved it. I would like to know what is the cook time if using an instant pot? I do know that the cornstarch will burn, so you would have to add a slurry at the end to thicken the sauce. Please if anyone can answer I would be most appreciative.
I’ve just cooked this. We did about 6 hrs on low. The sauce is not thick and sticky. Any idea Why?
I followed the recipe to the T ?♀️
I am not sure why it didn’t work out. When making this it does take time and sometimes longer to make it to get it thick and sticky.
I have made this now 3 times and use beef stewing meat instead of flank steak. I slice up the meat in strips and smaller pieces as my little ones aren’t big stew fans yet. The kids love it and my wife gets ooos and ahhhs when she takes it to work! Great recipe! Thank you!
I don’t normally leave reviews but had to after making this tonight! A huge hit with my family as they kept raving about how good it was. I doubled the recipe to feed our family of 6 with leftovers for tomorrow. Cooked on high for 2 hrs and low for 1hr. Came out perfect. Will definitely be making this again! Thanks so much for such an amazingly tasty, quick & easy recipe.
Hi could I use chicken instead of steak
I have not tried it with chicken but I would not recommend it.
Can this be done with chicken breast?
I have not tried it with chicken breast. You are welcome to try it with chicken breast, however, I would not recommend it.
Can you use another meat, similarly sliced, like stew meet, tip steak, or roast?
Yes, of course! Let me know which one you choose!