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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.
If I am doubling the meat, I am assuming I double all of the other ingredients?
Flank steak is expensive where I’m from, can you advise a different cut of beef? Is it 3/4 cups of packed brown sugar?
You could do sirloin, top round, or tri-tip steak. I would stay away from any stew meat. You could also make this with chicken breasts or pork tenderloin!
Ooh, I’d love to try this with chicken or pork tenderloin. Then we could have it more often (the price of flank steak has gone crazy!). How would you prepare those meats and how long would you recommend for cook time?
This is what’s for dinner tonight and I can’t wait to eat!
Sweet, savory, and delicious! I like a lot of sauce, so I double it. We also like to add broccoli. This is excellent as leftovers as well.
Thanks for sharing this recipe! It’s definitely a keeper.
You add the broccoli to the crock pot & hour prior to serving? Thank you
Also no carrots, what to substitute? Thinking celery soup work? Thanks again
So l just found the quantities to the ingredients of the Mongolia Beef recipe. Now l am looking forward to making it. Please disregard my first email thankyou
Very Easy to make. Family loved it!
This is one our favorite Asian meals. I love it that I can toss it together over my lunch hour and it’s perfect after work. My mom is a huge broccoli fan, so when she joins us for dinner I add a smidgen more water, soy sauce & brown sugar, and add broccoli to it as well.
Super easy and yummy. Tossed steamed broccoli in at the end to add more veggies. Even my fiance who doesn’t like Chinese food enjoyed this. Re-heats well.
Question could you make this with chicken for someone who can’t eat beef? If so what type of chicken would you use?
I just did tonight with fillets cooked for 3 hours
Made this for dinner last night. Delicious. Thank you!
Can you prep this and freeze it? Meaning beef and cornstarch in one bag and wet ingredients in another bag… freeze and then thaw when ready to use?
Yes, that will work great!
I would like to add broccoli to this recipe. At what point would I put the broccoli in so it does not get mushy? I intend to cook it on the low setting of my crockpot.
Add the broccoli at the very end. It only takes a few minutes to cook broccoli.
Great recipe my husband and kids are mad about it. Thank you very much.
Great recipe! Thank you. Making for the second time 🙂
The sauce was too sweet for my family’s liking.
Thanks for sharing!
Only I don’t put salt as the soy sauce is very salty as it is. Well, that’s a personal thing for everyone…Super recipe, thank you!