Slow Cooker Mongolian Beef

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!

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Isn’t it funny how we count down the days until school gets out for summer?  And then we count down the days until school starts again? We have one more week left until school starts.  I love my kiddos dearly and we have had such a fun summer together, but I can’t wait to get back into a routine again.  Not only that but these kids sure know how to eat!  They haven’t even reached the teenager eating phase yet and I feel like they are eating me out of house and home.  We have to go on a weekly costco run just to keep up with their demands.

With how much these kids eat I have had to get creative with dinner time.  I think they have just about had enough of Taco Tuesday.  So I love to make slow cooker meals.  We have about two a week!  It is so easy to just throw everything in and have a delicious dinner ready by 6.  I sure do love my slow cooker.

But let’s just get into this recipe.  This is hands down one of the BEST things that I have ever made in my slow cooker.   Ever.

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First of all this is SO easy to make with minimal ingredients.  It is simple yet full of so much flavor!  It took me less than 5 minutes to throw it in the slow cooker.  And then I just let it do its thang.

And then the beef.  OMG the beef.  It literally just melts in your mouth!  It cooks so tender in the slow cooker.  And then the sauce is incredible.  As I was eating this I kept thinking…  there is no way that you could make this and not fall in love!

Everything about this recipe is perfect and I know that it will become a family favorite at your house just like it did at ours!  You don’t have to go to a 5 star restaurant to get it either.  You can make it right at home and have it be the star of the dinner table!

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4.7 from 164 reviews
Slow Cooker Mongolian Beef
 
Prep time
Cook time
Total time
 
Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!
Author:
Serves: 4-6
Ingredients
  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
Instructions
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Cooking Knives
Cuisinart Stainless Steel Chopper
Instant Pot

Recipe slightly adapted from Once a Month Meals 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BeefCrockpot/Slow-Cooker

Comments

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  1. I’m looking forward to trying out several of your recipes. I’ve been enjoying your videos — would love to snap my fingers and get the same results as you!

  2. Great recipe! My husband and baby boy just loved it! Thank you for sharing 🙂 and I have to say I was afraid of the result because I’m a really bad cooker, but for the first time in my life I felt like a good one

  3. Great recipe! I’ve added bok choy, water chestnuts, and bean sprouts to the mixture to bring in more veggies. Making this today and will add mandarin oranges to it. Serving over white rice.

  4. I swear, your recipes always look so doggoned delicious, my friend. Every time I see one I know my husband and I will love, I copy and save it to my personal computer files (always, OF COURSE, making sure I reference you and your website address). Now if I could only get off the diet food, I could make some of your things…!

  5. I made the Mongolian Beef in my slow cooker yesterday. It became an instant favorite for my husband and me. I couldn’t find my cloves; other than omitting them, I followed the recipe as written.

  6. Made this tonight. Absolutely the best slow cooker meal that I’ve made. You see, I’ve recently retired and I’m making sure dinner is cooked before the wife gets home. This will be added to my “go to list”. I added green bell pepper to mine and I think added to the taste. Looking forward to trying more of your meals.

  7. Question: What can be used instead of “Flank Steak”? For some reason, Flank Steak is virtually unheard of where I live. Never see it in the meat market and butchers sort of get that “Deer in the headlights ” look.

  8. It came out with good flavor but way to salty. I’m wondering if I used a little less soy sauce and a little more water would it compromise the flavor?

  9. Hello! I have made this recipe several times now and it is. on of my favourite dishes ever! It is so good and flavourful. I was wondering if you double the recipe (for a larger amount of guests), do you have to double the cooking time? Just want to make sure everything is well done and as tender.

    Thank you!!

  10. I love the recipe for the Mongolian Beef but I would like to know how to cook it on top of the stove. I was wondering do I cost the meat with the cornstarch and saute it in a skillet and have the rest of the ingredients in a pot slowly cooking on the stove.

  11. Thank you for the Mongolian Beef recipe. I made it for my daughter n her husband while visiting them. The grocery store did not have flank steak, but suggested flat iron as a substitute. It worked just fine. We also had broccoli as a side. It was perfect with the beef over rice. It was full of flavor and so quick to put together. Thanks again for a great meal.

  12. I would like to see the protein and sodium counts in your recipes as I love them but have been put on strict intake of sodium and protein and a lot of people don’t post that info.

    Thanks

  13. Absolutely fantastic, I’ve been looking at this recipe for awhile made it tonight and it was a huge hit, my husband loved it.???

    Thank you
    Nikki
    P.S. your garlic bread is also his favorite?

  14. Way too salty and sweet and I used low sodium soy sauce. If I make it again, I would try cutting the soy sauce and sugar in half. The beef came out super tender so it has potential.

  15. Alyssa. First recipe, tripled it, ate it after my daughter’s baptism. Tons of family here. They LOVED it! It turned out better than I could have hoped and we followed the recipe to a “T.” We ate it with basmati rice. I was worried about the cooking time with tripling the recipe but four hours on high was still great. THANK YOU!!!!

  16. I made this tonight, using sirloin, trimmed and cooked for 4 hours on low. I sliced my steaks about ⅛” thick. It was meltingly tender. The only other change I made was adding a little minced ginger. When it was done I tasted the sauce and decided to skip the rice and serve it as a stew, because that sauce is so good I could eat it with a spoon.

    I did need to mix in a little more cornstarch at the end, because there was so much liquid. I also tossed in some sliced asparagus that I nuked for 1 minute 30 seconds, just to up the veggie quotient a bit. My husband loved it as written, I squirted a little Sriracha over mine for some kick. Either way, it’s fabulous! This is going into regular rotation, and I’ll be prepping it as a freezer meal so we always have it on hand. Thanks for making me a rock star tonight!

  17. I made this last night for a small group. This was possibly the BEST slow cooker recipe I have EVER made!!! I am now printing out a ton of recipes from your site. Where have you been all my life????

  18. This was good, although a tad on the sweet side. Will cut back on the brown sugar next time. Added broccoli which was a nice addition, as well as red pepper. Added the broccoli at the beginning, but think I would add one hour into cooking time next time. Added the red pepper for the last 20 minutes and loved it—slightly softened, but still crunchy and didn’t cause the sauce to water down. Cooked on high for about 4 hrs, 20 mins. Meat was tender! Served over brown rice.

  19. Both skirt and flank steak work great. I’ve also used chuck roast, well marbled, free range beef, no antibiotics, etc. A diced apple adds flavor as well, Honeycrisp if you want sweet, Granny Smith if you’re looking for tart. Toss in our own home grown Bell Pepper or Armenian Pepper for flavor and color.

  20. Hi Alissa. Where can I get your T-shirts that say ‘you had me at tacos’and ‘caffeinated’?
    I thought they would be perfect gifts for my three sisters for Christmas! Thank you so much for connecting with me.—Monica

  21. Please advise, I can never find flank steak. Can you tell me what to ask if I see the butcher? I also have access to a Sam’s club but mostly general grocers. Thank you in advance.

  22. It’s in the crock pot right now. It smells so good and it still has a couple of hours to go! Will let you know how it turns out.

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