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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.
Love this recipe! So delicious!
Hi if substituting chicken or pork does the cook time stay the same?
I haven’t tried that before in this recipe! The cook time would depend on much chicken or pork you used.
I wanted to love this but it didn’t work for us. I cooked it on high 3 hrs and the sauce was extremely thick and sticky. It even burned in a couple of places. The flavor was bland and too sweet. Mine looked nothing like the picture.
I can’t get the recipe to print. I want to try is so bad
Hi! When you scroll down to the bottom of the post, there is a “print recipe” button on the recipe card! Let me know how it turns out!
Got mine in the crock pot but used filet mignon since we have some on hand and added half an onion sliced! Can’t wait to try this!!
This recipe is fabulous and so easy (even with a newborn at home). I saw it on Instagram and wanted to try it. I followed the directions exactly and it turned out better than take out! I cooked it on high for 2 hours and then switched it to warm until I was ready to serve it. At the very end, I added 2 cups of steamed broccoli. Next time, I plan to add a few dried cayenne peppers. Thanks for the great recipe!
What is the serving size? For 6 servings
About a cup!
This is an amazing recipe I have been making for years. My late husband was a Mongolian beef connoisseur and loved this recipe. Super-easy to make. We do add a whole onion to this recipe and about 3 Tablespoons of minced garlic rather than a half- teaspoon since that’s our preferred seasoning, I can’t recommend this recipe enough. It is cooking right now for my son’s dinner tonight.
How do you add the onion? Do you dice it up? Or quarter it and just let it season the pot? Do you eat the onion afterward? I love onions so I’m curious; I just don’t know how to do it. 🙂
I just cut the onion in half and allow it to flavor the sauce and meat, then remove before serving.
Has anyone substituted beef for chicken? How long would you recommend I cook for? Am trying this tonight
Do you think you could use the swerve brown sugar to make it keto? And pit over rice cauliflower?
I haven’t tried that! Let me know how it turns out!
Would you think i could use brisket instead of flank?
You could try that. The best substitute for flank steak is skirt steak!
Delicious and easy. Served with rice and broccoli. Will be making again.
I am traveling for work for the next 3 months & staying in an AirBNB. No crockpot or instapot. How might this be made stovetop?
Try this version for the stovetop instead! Super Easy Mongolian Beef (Tastes Just like P.F. Changs!)
Thank you!
Can I ask why you don’t recommend to use stew meat as it is often sirloin?
Stew meat is often a tough cut of meat. It needs to have a lot of moisture and time in order for the meat to get tender.
If I cook it for 8 hours wouldn’t that be long enough to tenderize it? Normally chuck roast or stew is cooked for that length of time in a crockpot.
For this recipe, I recommend using flank steak! It cooks up great after 2-3 hours on high in the crock pot!
Have you ever done this in an instapot? if so what is the timing for that?
I haven’t tried this one in the slow cooker. You could try this recipe instead! Instant Pot Beef and Broccoli
This sounds yummy! My son is allergic to rice. Do you think I could use Orzo pasta in its place?
Sure! That sounds delicious!