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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.
Double the garlic and add 1/2 teaspoon of grated ginger. I like the several chili pods as well
Would this be a good freezer to crockpot dish?
Hi there. Thanks for the great share. I’m new to slow cooking. What size crock pot should I get? I’ll be using it for meal prep and date nights. Thank you!
I use a 5-6 quart.
Really?? Olive oil in an Asian dish??? Uh, NO!!! Sub the olive oil for sesame oil and this would make it a winner!!
Thanks Annette. I was wondering about the Olive oil too. Will use sesame oil instead.
Hi! Made this exactly as recipe states. It makes me crazy when people change everything about a recipe. It was super easy to throw together. Grating the carrots took the most time! Ha! Cooked on low for 4 hours and it was perfect. Just a tad sweet for my taste, I might cut back a bit on brown sugar next time and the addition of onions might be good, too. The green onions for garnish was tasty!
I’ve made this so many times and we love it! It’s a regular menu item now. I don’t add as much brown sugar as we don’t like it too sweet but rather than that it’s amazing!
I tried this recipe last night, but after three hours on high the sauce was still as liquid as when I started. Had to finish it on the hob. Anyone know what went wrong?!? ?
My husband and I made this tonight for dinner. It was awesome!!! Thank you!
hi can you transfer cooking instructions for us to usr our electric pressure cooker. My crockpot is over 20 years old and I do not use it any more I use my new electric pressure cooker
http://www.hippressurecooking.com/pressure-cooker-recipe-converter/
YUMMY!
Printing now to add to my arsenal. I did add less brown sugar, and julianned the carrots and added them during the last hour (otherwise, grated, they just disappear!)
Thank you for the kick butt recipe!
My family loved this! I only used about a pound of flank steak since there are only three of us, but kept the rest of the ingredients amounts the same. Added a shake of red pepper flakes, a spoonful of hoisin sauce, and some slices of red onion I had in the fridge. I browned the meat in a pan on the stove for a few minutes before putting it in the crock pot, and cooked it all on low for the afternoon. Delicious ~ thanks for a great recipe, it’s now one of our family favorites!
Hi Alyssa, I tried this recipe and it was deee-licious! I wouldn’t change a thing. Thanks for sharing!
I am making this right now,on low in crock pot about 2 hours in.. It’s looking a little watery-anyone else have this problem, and how did they fix it w/o loosing the flavor?
Just made this. Although it wasn’t bad, it didn’t taste anything like any mongolian beef we’ve ever had. Followed it to a t. Not sweet enough… my suggestion would be to tweak it a Lil bit…
I had high hopes for this recipe but the result was not good at all. My wife and I both thought the sauce was much too sweet. I even went back and reviewed the recipe this morning to see if I had miss-read the quantity of the sugar. Not a disaster but I will not make again.
I wish that slow-cooker recipes provided duel instructions, to cook on stovetop or bake it instead of the slow cooker. It looks delicious
I would just cook the sauce on the stove while you are browning the beef. Once the sauce has thickened up pour it over the beef and serve. 🙂