Slow Cooker Mongolian Beef

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This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker!

If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete. For a perfect meal serve over rice with these Egg Rolls and Better Than Take Out Ham Fried Rice.

Slow cooker mongolian beef on rice and a white plate.

Slow Cooker Mongolian Beef

Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.  Slow cooking the beef ensures that it’ll be delicate and succulent. Mongolian Beef is known to be sweet and savory in every bite!

This is hands down one of the BEST things that I have ever made in my slow cooker. EVER. I love having such an easy meal that I can throw in the crock pot in the morning and have a restaurant worthy meal for the family in the evening. This slow cooker Mongolian Beef is one of my go-to recipes.

Mongolian Beef Ingredients:

First of all this is SO easy to make with minimal ingredients. It is simple yet full of so much flavor! It took me less than 5 minutes to throw it in the slow cooker.

  • Flank Steak: Sirloin can be substituted here but stay away from stew meat.
  • Corn Starch: This acts as a natural tenderizer for the beef.
  • Olive Oil: Canola can be used here as well.
  • Garlic: Minced or chopped will give the most flavor.
  • Soy Sauce: Low sodium soy sauce can be used here with no compromise to flavor.
  • Water: This will help make it saucy.
  • Brown Sugar: Light or dark brown sugar are both great in the sauce.
  • Carrots: Grate the carrots making sure not to make them too small or they turn to mush.
  • Green Onions: Optional garnish, but make a stunning topping.

How to Make Mongolian Beef in a Slow Cooker:

The beef literally just melts in your mouth! It cooks so tender in the slow cooker. And then the sauce is incredible. As I was eating this I kept thinking… there is no way that you could make this and not fall in love!

  1. Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly.
  2. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
  3. Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
  4. Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Slow cooker mongolian beef on rice and a white plate.

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!

  • Chicken or Pork: This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
  • Veggies: Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
  • Instant Pot: This is easily converts to a quick Instant Pot recipe. Saute the steak on high before adding the sauce ingredients and cooking on manual for 10 min. Quick release pressure and enjoy!

Slow cooker mongolian beef on rice and a white plate.

How to Store Leftovers:

If you have any leftovers, you can have this 5 star restaurant dish at your table now and again later.

  • Fridge: Sealed container for up to four days
  • Freezer: Put leftovers in an air-tight container or freezer ziplock bag for up to 4 months.
  • Lunch: Break into single servings for  a quick warm up in the microwave for lunch.

Close up of finished mongolian beef.

More Savory Slow Cooker Recipes:


Slow Cooker Mongolian Beef

4.68 from 56 votes
Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings: 6 Servings


  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons Garlic mince, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup Carrots grated
  • green onions for garnish


  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  • Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  • Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.


Updated on August 27, 2020
Originally Posted on August 17, 2015


Serves: 6

Calories348kcal (17%)Carbohydrates36g (12%)Protein28g (56%)Fat10g (15%)Saturated Fat3g (15%)Cholesterol68mg (23%)Sodium1705mg (71%)Potassium553mg (16%)Fiber1g (4%)Sugar28g (31%)Vitamin A3564IU (71%)Vitamin C1mg (1%)Calcium59mg (6%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Can you prep this and freeze it? Meaning beef and cornstarch in one bag and wet ingredients in another bag… freeze and then thaw when ready to use?

  2. I would like to add broccoli to this recipe. At what point would I put the broccoli in so it does not get mushy? I intend to cook it on the low setting of my crockpot.

  3. 5 stars
    This was absolutely delicious! I cut the flank steak across the grain and it was so tender and had an amazing flavor! My husband & I loved it and shared with my 87yr old Mom who wants me to be sure to always make enough so I can bring her some! This was my 1st attempt at an oriental dish and it was so easy. Tomorrow we have friends coming and I’m not only making the Mongolian beef but I have some leftover ham steak so I’m also making your ham fried rice as a side dish! Can’t wait!

  4. 5 stars
    This was very good! I couldn’t find any flank steak so I got tenderloin tips and made it in a cast iron skillet on the stove top. Comes together very easily and it’s all gone. …

  5. Excellent! Next time I will cut back on the sugar. Added a sprinkle of crushed red pepper and 1/4 t Chinese 5 spice. Served it with fried rice and steamed broccoli. Thanks for sharing a great recipe.

  6. 5 stars
    This is a fabulous and very tasty recipe. I did alter it somewhat by reducing the brown sugar to 1/2 cup and using low sodium soy sauce. Instead of using carrots I added 2 cups sliced onions and 2 cups sliced red pepper and cooked on LOW for 4 hours. Served with a side of rice and a salad. The meat melted in your mouth. Use flank steak and not stew meat. We all loved it and will make again and again

  7. 5 stars
    I made this before the pandemic 2020 😷 first time i made in 2019, I even did a video to show my friends how to make this…… now just reading recipes for dinner tonight tonight i notice intasnt pot, has anyone try it yet?

  8. 5 stars
    I did cut the brown sugar to 1/2 cup. It was super tasty! I made it for Sunday dinner and it is now Thursday and my hubby just mentioned it again today! I used the pressure cooker to cook it and it was super tender! Will make it again! I also made the eggrolls that are mentioned and they were a hit as well! Both winners!!

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