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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.
Initially I really enjoyed this dish. However after a few mouthfuls I found it way to sweet . I’d try it again with half the amount of sugar and perhaps add a bit of chilli. Easy though.
Loved this recipe, my young children 6 yrs and 2 yrs gobbled it up!! Sauce was yummy!! I added broccoli to it too!
I enjoyed the ease of this recipe and the flavor. the steak was really tender. I put my crock on high for 3 hours but there was not a lot of juice so I added about a quarter cup of water and put it on low for another hour. will definitely make this again,,, thanks..
My girlfriend uses a oven bag in her slow cooker so there’s no mess. Haven’t tried it but I love the idea.
This looks awesome. Im def gonna add this to my recipe list for next week. Just a quick question on the soy sauce – Are you using light soy sauce or dark soy sauce? (Also – what makes it mongolian? 🙂 )
Would coconut sugar or regular granulated sugar work? I do not keep brown sugar on hand.
I’m making this right now! I’m so excited to see how it turns out. I used a London broil cut as my store didn’t have flank. I figured it’s from the same part of the cow and I just cut against the grain (I hope ?) into bite size strips, so hopefully it’ll be ok. I also added a couple tbsp of sriracha to spice it up a little.
I am making this right now! Okay, I have to ask…why do you have a big ol’ F_CK YOU! with a heart above your pic? Inquiring minds want to know.
I just went to sample this at 2-1/2 hours (on low in my crock pot) and it seemed like the sauce was drying out so I have turned the crock pot off. I sampled the meat and it is perfect tender and very delicious!!!! I was worried about saltiness so I used a low sodium soy sauce….for my taste buds it was perfect. I am from the SF Bay Area and there was a restaurant there that served what they called “Tao Tao Beef” and this recipe is very close. I will be making it again!
Do you add the corn starch left in the bag or just the coated beef and chuck the rest away?
Also, could you tell me what the amount of ingredients would be for 2 people please?
Defo adding this to my scrap book! ??
I just coated it in the cornstarch and dumped it in. 🙂 And just half the recipe for two people. Or leftovers are alway great too. 🙂
Do you add the corn starch left in the bag or just the coated beef and chuck the rest away?
Looks great! Was wondering if you could use pork loin roast cut into strips instead of the flank steak.
Thx
Yep! I have also used chicken and it is delicious.
Made this today for supper. My picky wife and daughter had 2 helpings each. I’d say they liked it, I know I did. Wife doesn’t care for rice so I made noodles for her and rice for my daughter and myself. They both said they would like it again. I think I’ll try it with chicken too.
Thanks for the recipe.
I think we will add onion next time, but it was still delicious! Thank you!
Is there any way to do this if you don’t have a slow cooker?
I would just cook the beef on the skillet but reserve the cornstarch and use it in the sauce to help it thicken up when you cook it with the beef.
Hi there! Do you know if this would work with Petite Sirloin? It’s on sale this week and I’d love to make this.
I did read in the comments that someone did use that kind of meat and it turned out great. 🙂