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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.
I just wanted to let you know how excited I was when I found out you were putting a cookbook out. Can’t wait to purchase and thumb thru the many recipes.
You have always been one of my top cooks to follow, and I have made a few of your recipes, from this Mongolian beef to your grilled flank steak with salsa. So, all the best to you, and congratulations, well deserved.
Thank you so much for all of your support!
I’ve tried this recipe twice. It was a success both times! I used more garlic than what the recipe calls for (then again, my family loves garlic). I didn’t use as much sugar as the recipe calls for and also used low sodium soy sauce. I also added 1/2 bag of frozen peas and carrots. I am excited to try the Bang Bang Chicken! Thanks for the recipe! It’s a keeper for sure!
I’ve made this for years and my whole family loves it! I use 1/4 cup of brown sugar because my husband complains it’s too sweet. I always use low salt soy sauce. Today, I’m addling broccoli and carrots. This recipe won’t disappoint!
This was delicious! My very picky husband loved it. Most definitely a keeper. The only modification I might make is to use low salt soya sauce next time. I’m going to give it try. I don’t think it’ll change the fantastic flavour that much.
Love this recipe.My 13 yrs grandson is making this again today.We have also tried the Mongolian Chicken and can recommend that as well.
Awesome recipe. Came out great. I added udon noodles and green onions at the end.
Delish ! I doubled the recipe ~ but not the cornstarch or the brown sugar . I added minced ginger w the minced garlic .
Definitely use flank steak ~ it is so soft & tender & flavourful ~ perfect for this recipe !
After 2 hrs on LOW I stirred in fresh sliced carrots , peppers & french beans . Low for an additional 30 mins then set to warm .
(My Crock tends to cook everything faster than recipes call for !)
Love the recipe. I didn’t give it 5 stars only because when I made it it was too much soy too much brown sugar for my diabetic hubby
I used only 1/2 c soy 1/4 water 1/2 brown sugar I used sesame oil instead of the olive oil Added slices peppers and chunks of broccoli
I throw in a can of sliced water chestnuts and cut the brown sugar to a half cup.
Did you add the water chestnuts to the slow cooker or mix them in after everything was cooked?
One of our favorites, we make this at least once a month. We started out making it exactly as listed but I can’t leave anything alone. Cut out 1/4 cup of the brown sugar, added more garlic, and since I always like a bit of heat I added a teaspoon of red pepper flakes. These minor changes really balanced the flavor.
I love the idea of Mongolian Beef in a slow cooker. But I can’t in good conscience make recipe that has 3/4 cup of (brown) sugar in it. Maybe post a modification that uses less sugar.
Cut the recipe in half then made it just like the recipe. A keeper. Loved it.
Turned out well. I used sirloin. I also did not have cornstarch, so I used flour. I put in onions and mushrooms about 1/2 hour before it was done.
Made tonight…followed recipe to a tee..no leftovers 😋 Thank you 😊
I use London broil for the meat and tons of carrot. A half hour prior to finish I toss in a bag of frozen broccoli. I serve it on steamed Jamine rice without green onions as a garnish. It’s a family hit! We have a teen, 4 year old and twin 1 year olds!
I added sliced onions and hot chili sauce to the crockpot. The flavors balanced well.
Huge fan of recipes to save time but this one was not good. Bland and too sweet. We had to use sirachi to balance out the flavors. Unfortunately will not be making again.