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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.
Sorry about typos, on ipad and was not paying close attention to typing.
Looking forward to trying this today. diabetic here also, so will cut sugar to 1/2 cup, but aounds delicious, and so easy. Using cheap cut of meat – like ther even is such a thing anymore- had me a little worried with the othe recipies, but know the crock pot will make this very tender. Thanks for sharing this recipie.
Just wondering if you know the calories and nutritional info for this recipe? I’d really like to make this but I follow Weight Watchers and I want to know the points before I make it and dig in. It does look and sound delicious so I’d really like to try it. I bet it would be great subbed with chicken as well.
My fitness pal is great for finding out calories for recipes! 🙂
Did you get the weight watchers smartpoints for this?
Update: Ok its in the slow cooker now with an hour and 30 mins to go. We used garlic powder due to store was out of minced garlic. Smells good but looking nothing like the picture 🙁 Plus my fiance cut it a lil thicker then in picture due to knife decided to got slightly dull. 🙁
Hi, I am a big dummy and made this this morning after cutting the flank steak with the grain. I know now that that is a “no – no” should I pick up pizza on my way home? Will it be uneatable?
Well our local store didn’t have flank steak so we will be trying it with a skirt steak! Will post how it was 🙂
Would love to hear how it turned out. I love flank steak because it is so tender!
Both myself and hubby are diabetic. Can you substitute splenda brown sugar?
I believe that would work! Will you let me know how it turns out? 🙂
Did Karen ever let you know how this turned out using Splenda brown sugar?
Did you ever make the Mongolian Beef with Splenda brown sugar? Interested to know how it worked! Thanks Donna
Made this tonight. It was delicious. Added onion and green pepper as suggested by others, as well as only 1/2 c of sugar and soy sauce. I found I needed to add a little water after a few hours. I also added about a handful of frozen peas about 1/2 hour before finishing. Served over angel hair pasta. Will make again! Thanks.
Am making this recipe right now. Was wondering how muc onions Nd peppers are people adding towards the end of cooking. Also, are you using regular onions or spring onions.
Am looking forward to this dinner, and I’d hate to muck it up. Thanks ?
Just made this and it was absolutely delicious.
My husband made this, this evening. I am not a fan of soy sauce but I like this because I couldn’t taste the sauce. I loved the flavor, the only thing is the meat was a little “mushy” seems as though no one else has had that problem. I’m certain I will attempt this once more! Thanks for sharing
My husband and 3 year old super picky eater loved this! The kid kept going back for the sauce!! I lessened the sugar to 1/2 C b/c I don’t like too much sweet and next time I might add some sriracha or pepper flakes. Great recipe! Thank you 🙂
Hi I was wondering if you could use another kind of beef other than flank steak? Thanks!
I just like to use flank steak because it is so tender when slow cooked. But I am sure another type of beef would work.
Alyssa, do use ‘real’ flank steak or what grocery stores pass for flank, (top round)?
I am wondering the same thing
Have you ever made this with chicken??
Alyssa, I made this the other night and it was absolutely delicious!! Will be adding it to our regular menu rotation!! Thanks for the great recipe!
I am so glad it got the Lynne approval! 😉 Yay!
I made this for dinner tonight and the flavour was good but it was too sweet. 3/4 cup of brown sugar is a LOT of sugar! I’d probably use 1/2 cup next time.
itlooks good going to try it