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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.
This was delicious! I added red peppers the last couple of hours.
Will definitely make again!!
This was delicious and easy! I made it almost as written, with only three small tweaks:
– The addition of a pinch of red pepper flakes to all other ingredients in the sauce.
– After the cooking time was up, I understood what other commenters have said: while tasty and tender, there really wasn’t much of an actual “sauce.” There was plenty of cooking liquid and flavor but it wasn’t thick at all and certainly didn’t have any real color. I added about a tablespoon of sweet soy sauce for a beautiful dark brownish red color.
– I then turned the crockpot from low to high and added a few tablespoons of cornstarch/water slurry. This thickened the sauce up perfectly.
I served this with white rice and broccoli roasted with similar Asian flavors and it came together nicely as a meal. I will definitely be making this again. In future, I think I will add the carrots later and could also see the additional of other veggies. (Although the sauce really is so flavorful that we kind of liked having our veggies cooked separately to keep the variation in flavors and prevent the whole meal from getting too “one note.”)
This is the best Mongolian beef recipe ever! I follow the directions and it comes out perfect. The beef melts in your mouth.
I do add additional ingredients in the last hour which are Sliced sweet onions, a few pea pods and Trader Joe’s dried red chili pepper because we like it spicy. I serve with TJ’s Jasmine rice.
I also freeze any leftovers and it’s still great reheated.
All your recipes are great!!!!
Thank you!
This recipe looks great, but I’m gone for about 10 hours. Can this cook on low for this long?
That may be too long and your sauce will dry up. I recommend getting a slow cooker that can shut off and keep warm after a period of time for best results.
Do I need double the cook time if I double the recipe?
No, just add an additional 1 hour. Hope that helps.
This was very good! I added red peppers and onions and I used some steaks I had in the freezer instead of the flank steak. This is definitely one I will make again. We had it with rice and broccoli but I think next time I will add the broccoli into the slow cooker.
I want to make this for supper but don’t have time for slow cooker. Is there another way to cook it quicker
Yes, you can use a stove top dutch oven or large pot.
Should the flank steak be cut cross grain? It doesn’t really say, just says thin strips…
After watching the video, my question was answered. Definitely cross grain cuts. Can’t wait to try this. Early rating of 5 stars was based on anticipation of what the recipe sounded like, very delicious.
Hi I tried making Mongolian beef in a slow cooker but it didn’t come out like your photo mine came out looking like dark brown mush , do you think I use too much soy sauce ?
I don’t believe the pictures are of the actual recipe. There is nothing in the ingredient list to give it that color. I made this today. It was tasty, but looked nothing like the photo.
Yes the recipe would look like that, what are you talking about? Soy sauce, carrots etc… no difference
Any suggestions on when to put on some veggies? I love Mongolian beef but need some veggies with it
Yes, most vegetables will work. Mushrooms, carrots, bell peppers, celery, onions, split peas or beans.
This was fabulous! I added some sautéed onions, red and green pepper at the end and a touch of red pepper flakes for a bit of heat! You never disappoint! Always amazed at the deliciousness of your recipes!!!!
Can chicken be subbed? I don’t eat beef or pork.
Yes, that will work. It will have a different taste but it will still taste yummy.
Dark meat chicken (thighs) is more juicy & flavorful
I was looking for a “no hassle” slow cooker recipe for busy weeknights and came across this one. I started putting everything together at 1 in the afternoon and dinner was ready and on the table at 6 ?. I followed the recipe without any changes. The family cleaned their plates and there weren’t any leftovers. I’ll definitely be making this again! Thanks for the recipe.
Can you make it up and then freeze it?
This has absolutely become one of our favorite go-to meals. I am putting together a recipe book for my stepson for Christmas and this one is being included. Thank you!
Great recipe. Just like Chinese takeout!
I’ve made this many times in my slow cooker and my family loves it! What would the directions be for an instant pot?
I have not made this in the instant pot just yet. Let me know how it turns out!
I love to use my slow cooker and mccormicks mild chicken is a winner, i look forward to trying mongolian lamb at moment cooking meatballs in brown sauce with dill added at end