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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.
Very nice recipe! I to cannot have a lot of sugar so I’d have to alter that ingredient somewhat. Other than that though I will try the recipe with toasted sesame seeds and some chunks of bell peppers added later in the cook time to preserve their crunch. I tried short ribs for the meat and it came out really delicious! Will try again. CTsr!!! !!!!! !!!!!!! PEACE.
Ingredients list has cloves – no mention of cloves in instructions
This looks delicious. I can almost taste the sauce. Definite must try!
Wonderful recipe! My husband loved it! I did reduce the sugar to 1/2 cup and it was plenty and I like things sweeter then most. I bought grass fed flank steak from Whole Foods and it literally fell apart after 4:30 hours.I used low sodium beef broth in place of the water to keep that nice rich color of the dish. Sautéed red and green pepper and lightly steamed broccoli and added it in at the end so veges didn’t get soggy. Topped with green onions and cashews. Thank you so much for a delicious, easy dish! No recipe has failed of yours that I have tried!!💜
That slow cooked Mongolian beef looks awesome! sometimes home cooked meals bet restaurant quality and this is one of those recipes! Will make sure to try!
Made this for dinner tonight! So yummy. I used 1 tbsp olive oil and 2 tbsp sesame oil to give it more Asian flare (I had almost 2lbs of flank steak-so more oil was really okay). Served with white rice, steamed broccoli and scallions on top. This recipe is a keeper!!
This is absolutely delicious! I’ve made it several times and it’s my family’s favorite 😊
Absolutely delicious!! A big hit with my family!
Just made this. Fantastic. But thousands of milligrams of sodium. I’ll be looking to cut back on that.
Made this with chuck steak & dark soy sauce, but halved the amount of brown sugar. Served over plain white rice.
Was amazing & everyone came back for seconds.
Have tried several different Mongolian Beef recipes and this is by far the easiest.
Next time will add a small splash of sesame oil, a teaspoon of chilli flakes and serve with a sprinkling of toasted sesame seeds as well as the sliced spring onion.
Chicken drumsticks would work just as well for same cooking time – or in pressure cooker – 15 minutes with 10 minute natural release
Recipe looks divine! Cant wait to try soon
Thank you
This is a wonderful recipe! Thank you.
Can this be prepped as a dump meal and frozen prior to cooking obviously 😁
Yes, that will work well too.
If I made this with chicken would you still cut it into strips or chunks? Also is the cook time the same?
I would cut it in chunks.
Have made this twice now using 2 sirloin steaks for the meat, once on “Low” and once on “High” – first time I shredded the carrots, and they pretty much disappeared. So the second time I sliced into thin strips and they held up much better, and also added some frozen peas when done and on “warm” so that they basically just thawed out, adding another texture to dish. So easy and very flavorful. I’ve shared it with all my friends – thank you for a great recipe!
Hi can i use sweet soy sauce instead of normal soy and the sugar