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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 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!
Excellent, I really like the way you have explained this recipe.
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. …
Meat was so tender! Hubby said it needs to be in the rotation!
Tasted delicious.. I will only add 1 tablespoon of oil next time.. thank you
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.
I made this just 4 days ago. My husband loved it so much!
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
Has anyone made this with sirloin rather than flank?
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?
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!!
It was great ! I added broccoli
My family loved this! I added a little ginger, and I added less brown sugar than called for on the recipe to cut down the calories. I amped up the veggies with a red bell pepper and green beans the last 30 min. I cooked on high for 2 hours. Definitely a keeper!
I really like the way you have explained this recipe. I have tried this at home and everyone has liked it a lot. From now on, i’m a regular reader of your blog and will keep reading all of your recipes.
I’m going to try it today as i seems super tasty but I have a doubt that can we add other vegetables except broccoli or green beans?
Waiting for your kind response. Thanks
That sounds like a great substitution. Even asparagus is delicious!
Absolutely delicious! I made this Thursday night for dinner and we all loved it.
I need to double recipe next time as everyone wanted seconds. I made fresh carrots and green beans on the side.