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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 use shredded carrots and they are still al dente and not mushy when I cook this in the slow cooker..
Made this for the first time today in my Phillips Multicooker, on the “Slow cook/High temp” setting for six hours. I left the onion and garlic out, as I am on a low FODMAP diet. I served the meal with rice. It was very tasty, but a little too salty. I will make this again, but next time I will reduce the amount of soy sauce to reduce the salty taste. The recipe calls for grated carrot. This cooked into the sauce. Whereas, the photographs show the carrot sliced into thin strips.
Made this the other day was enough for 2 feeds for us very tasty now my son has asked for it again easy and cheap and so so tasty
This was awesome. Mine looked exactly like the picture with the exception of the carrots, which you cannot see if they are included from the start. Followed the exact recipe and it was a bit too sweet for us. Next time I’ll add half the brown sugar.
Delicious. Made it for dinner. My son abs I had seconds. Great and easy recipe.
I’ve made this before (slow cooker Mongolian Beef) and it was fabulous! I’m wondering if I can use sesame oil? I’ve also noticed that many people have mentioned wanting more sauce. Has anyone doubled the sauce but not the meat?
Yes, you can double the sauce and also use sesame oil for that added flavoring.
Hi there
I don’t have a slow cooker but I was wondering if this could be cooked
in a Le Creuset enamel dutch oven pot on low heat.
Thanks
Yes, I do it all the time.
Has anyone tried making this without the sugar or at least reducing it by 90%? Ha ha!
I know Mongolian beef recipes are usually on the sweet side… but the amount of sugar is a little too much. Would love feedback so I can give it a go! Hopefully it will still taste yummy and the meat soft.
Should the brown sugar be “packed” or just loose when measuring?
Loose when measuring is just fine for this recipe.
My husband & I always order this at our fav Chinese restaurant. They serve it over fried rice noodles that puff up & crisp. Alyssa, this is the BEST copy cat ever! Thank you! I throw in the broccoli you mentioned in one of the comments. Also we like it spicy so I throw in some Slap your Momma heat to taste!
It was a bit too intense flavored…and too thick. I would add more liquid and I added broccoli to it. Too much cornstarch. But, good…i would tweak it a bit.
I have tried this recipe with beef,pork and tonight with chicken. I cut down on the soy sauce and serve with fried rice. Easy and Great.
This recipe is very good! We will be having it again.
We loved it! We added a tablespoon of fresh minced ginger. The second time we made it we used venison meat. We couldn’t tell the difference.
Can you use Stewing beef for this recipe?
Yes, that will work too.
Can you use stewing beef for this recipe?