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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.
Have u ever doubled the recipe? If so, what were measurements of water, soy and brown sugar? Ty I love the recipe going to make it for company and don’t want to mess up!
Hi, Are there cloves in this recipe? I noticed it says “1/2 teaspoons minced Garlic, Cloves” – because 1/2 teaspoons is plural, I’m assuming it is 1/2 teaspoon each of minced garlic and cloves? There is a comma between garlic and cloves so it appears that they are 2 items. Thanks.
A bit to sweet for my taste. Going to try cutting down on the brown sugar. I added peppers, mushrooms, snow peas and broccoli to it, just to make it a meal withing itself without the rice.
Cant wait to try this! Making for a large group will I be able to double it and it still turn out okay? How long would you say I should cook it if using 2-3 lb of steak? Thanks! 😉
Yes you can definitely double it. If you are using a large crockpot the cooking time should remain the same. 🙂
So I misread the recipe where it says 1/2 tsp garlic, cloves. I thought it was unusual to have cloves in this recipe so I put in about 1/4 tsp. You should change the recipe so that others don’t make the same mistake. Thanks!
I found this on Tip Hero (adapted) with a link to here, I have to say I LOVE this recipe I make it a lot. I tend to add peppers and broccoli to it just before it is done, and I have used flank steak, eye of round, sirloin, whatever beef is cheapest when i shop and it always turnsout excellent, tender and delicious! Thank you!
This looks amazing! Can I substitute the cornstarch for flour?
Is the measurements for the brown sugar packed or just loosely measured at 3/4 of a cup?
Packed brown sugar. 🙂
Can I make this with brisket?
I am not sure if it would work the same with brisket but let me know if you try it!
Hello! This looks wonderful with so many great reviews! Question, I am currently on the ideal protein diet getting ready for my wedding and I can have everything on this besides brown sugar, do you think I can completely omit the sugar? I like spice so will be adding red pepper flakes!
The sugar is what balances out the soy sauce, so unless you like it very savory (even salty), I wouldn’t omit the brown sugar. You could try a sugar substitute, like another reviewer suggested? Honey, agave nectar, date sugar, coconut sugar. Check back in if you decide to make it!
I have made this several times now and it has become my favorite ‘go to’ recipe. It is easy and delicious. I had never used Flank steak before and have found other great ways to use it. I love your website and recipes. Thank you!!
Delicious! Just made this, EASY. I only used 1/2 c soya sauce and sugar. Can’t wait for supper.
I just found this via Facebook and made it tonight. My store did not have flank steak so I used a stew cut, worked just fine cooking for 8 hours. I also used honey instead of brown sugar as I was out of it. It was delicious, the whole thing was devoured which means the kids liked it! Definitely a keeper.
this was so salty! If I ever make it again the soy sauce content would be at least halved.
Trying it now. It smells great after just 15 minutes!!
Could you double this recipe? Keen to try it tonight!
Definitely! Just use a crockpot that is big enough.