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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 good… I added monofucko chili crunch and it was great. Will use low sodium soy sauce next time but will be making again. Thanks.
I have made this twice now and my family loves it. And while both times I noticed that the picture shows carrot matchsticks, one time that is what I used but this last time I used shredded carrots. Neither were mushy so please do not be deterred by D Kat’s above comment. She might have been having a snarky moment. 😉
I liked the taste of the sauce but the meat was very chewy. I was skeptical about using flank steak in the crock pot. Would consider makin it again with a different cut of meat.
this was a big hit with my husband and daughter (I don’t eat meat), and so easy to make. I cut the sugar down to 1/4 of a cup and that was just right for them. Thanks for a great recipe!
Looks like you used carrot matchsticks. I used the grater attachment on my food processor so the carrots will probably be mushy now. I suggest updating the description.
Excellent…easy and delicious!
I’m from the Dominican Republic and love following your recipes. They are super easy to make, and what I love the most is that I can cook without spending too much. With the ingredients, I have at home. I make this recipe, but instead of using all the sugar, I used half honey and half brown sugar. I also used yellow onions and green bell peppers. My son loves it👍. I feel that making this with the slow cooker retains more flavors.
4 hours on low is perfect time to cook on low.
I thought it was way too sweet, maybe decrease auger to 1/4 cup and add red pepper flakes
Can I use seasme oil instead of olive oil?!
Yes, it will alter the taste but still will be delicious!
Everybody in my family loves this dish .. it has a lot of flavor !!!! it’s definatelly delicious i serve it with egg whide noodles and biscuits !
Such a delicious recipe! I made a few adjustments though.. I had lean venison steaks I wanted to cook so I used them and they were so tender and yum. Although they definitely won’t need more than 2 hours in the slow cooker. I also added around 2 tbsp Worcestershire sauce for some acidity to cut the sweetness and saltiness a bit. I added around 1 tsp of Chinese 5 spice. I also chopped the carrots finely instead of grating, and added them in after 1.5 hours, along with finely chopped broccoli and chunky red onion. And I had to use plain flour because some of my family have corn allergies. Next time I would slightly reduce the soy sauce, but overall it’s amazing. The meat came out perfect and the sauce is so tasty! 🙂
I dont have flank steak but I have flatiron, would that be a decent substitute?
Yes,
Hey Anna, I was glad to see this post about the venison. I have some venison stir fry meat and I was wondering about cooking time! So, 2 hours is all you ended up cooking yours for? Thanks!
You can use arrowroot powder instead of cornstarch. Much better than flour.
Question for you Anna…you added shredded carrots, finely chopped broccoli and chunks of red onion after the meat had cooked for 1.5 hrs so did you cook your venison for 4 hrs on low or what cooking time did you use?
Thank you, Debby
Perfection! This recipe is delicious and easy. I also added grated fresh ginger.
SO GREAT!! My family all loved it. Super quick and easy to make. My house smells yummy! Served with chow mein noodles and a salad.
Haven’t tried this recipe yet but was wondering what to add to give it the spicy kick it usually has? This recipe sounds simple and tasty! Can’t wait to try it!
You are welcome to use cayenne pepper or any ingredient that has spicy taste to add in.
This is a great recipe and our go-to when company is coming. We add sliced pepperoncinis About the last 10 minutes. Adds a little texture and some heat.
I add 2 tsp chili powder. It gives the dish just the right kick! I have made this over and over, it’s a family favorite!
In place of the 3/4 c. of soy sauce, I use 1/4 c. low sodium soy sauce and 1/2 c. of hoisin sauce. Hoisin sauce is similar to a spicy bbq sauce and really boosts the flavor of the dish without the saltiness.
I have never used hoisin sauce is it sweet? I will be cutting back on the brown sugar as we don’t like the sweet to be overpowering.
I usually use 2 Teaspoons of Crushed Red Pepper Flakes….it gives you the ‘kick’ you are looing for! Hope this helps!~~~
This was very salty the first time I made. The second time I halved the soy sauce and it was better.
I agree Kay…I’m about to put this in the crockpot now, but with half the soy sauce! Otherwise, it’s a great recipe.
I only buy reduced sodium soy sauce. It still gives you the flavor with half the salt.
This is my go to beef and broccoli recipe for my family. Sometimes I do add less sugar if you don’t want it quite as sweet. Usually double the recipe as it make wonderful lunch leftovers. It is also easy to put together and is a perfect dinner for a busy day.