Slow Cooker Mongolian Beef

This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker!

If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete. For a perfect meal serve over rice with these Egg Rolls and Better Than Take Out Ham Fried Rice.

Slow cooker mongolian beef on rice and a white plate.

Slow Cooker Mongolian Beef

Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.  Slow cooking the beef ensures that it’ll be delicate and succulent. Mongolian Beef is known to be sweet and savory in every bite!

This is hands down one of the BEST things that I have ever made in my slow cooker. EVER. I love having such an easy meal that I can throw in the crock pot in the morning and have a restaurant worthy meal for the family in the evening. This slow cooker Mongolian Beef is one of my go-to recipes.

Mongolian Beef Ingredients:

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.

  • Flank Steak: Sirloin can be substituted here but stay away from stew meat.
  • Corn Starch: This acts as a natural tenderizer for the beef.
  • Olive Oil: Canola can be used here as well.
  • Garlic: Minced or chopped will give the most flavor.
  • Soy Sauce: Low sodium soy sauce can be used here with no compromise to flavor.
  • Water: This will help make it saucy.
  • Brown Sugar: Light or dark brown sugar are both great in the sauce.
  • Carrots: Grate the carrots making sure not to make them too small or they turn to mush.
  • Green Onions: Optional garnish, but make a stunning topping.

How to Make Mongolian Beef in a Slow Cooker:

The beef 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!

  1. Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly.
  2. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
  3. Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
  4. Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Slow cooker mongolian beef on rice and a white plate.

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!

  • Chicken or Pork: This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
  • Veggies: Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
  • Instant Pot: This is easily converts to a quick Instant Pot recipe. Saute the steak on high before adding the sauce ingredients and cooking on manual for 10 min. Quick release pressure and enjoy!

Slow cooker mongolian beef on rice and a white plate.

How to Store Leftovers:

If you have any leftovers, you can have this 5 star restaurant dish at your table now and again later.

  • Fridge: Sealed container for up to four days
  • Freezer: Put leftovers in an air-tight container or freezer ziplock bag for up to 4 months.
  • Lunch: Break into single servings for  a quick warm up in the microwave for lunch.

Close up of finished mongolian beef.

More Savory Slow Cooker Recipes:

 

Slow Cooker Mongolian Beef

4.78 from 18 votes
Prep Time 10 minutes
Slow Cooker 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings 6 Servings

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!

Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons Garlic mince, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup Carrots grated
  • 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 in a slow cooker 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.

Recipe Notes

Updated on August 27, 2020

Originally Posted on August 17, 2015

Nutrition Facts

Serves: 6

Calories348kcal (17%)Carbohydrates36g (12%)Protein28g (56%)Fat10g (15%)Saturated Fat3g (15%)Cholesterol68mg (23%)Sodium1705mg (71%)Potassium553mg (16%)Fiber1g (4%)Sugar28g (31%)Vitamin A3564IU (71%)Vitamin C1mg (1%)Calcium59mg (6%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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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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  1. I’ve made this twice, once in my slow cooker, and also in my Instant Pot under pressure. Both were so quick and easy I’d feel ashamed to call myself a cook if it weren’t so delicious. As a bonus, it makes a great freezer meal. After serving it for dinner tonight I caught my husband licking his plate. I think that says it all!

    1. SANDY TOES can you please tell us how you made this in the Instant Pot?!? Many of us would love to try cooking it that way. Need to know how long you cooked under pressere, also did you quick release or natural release? Did you make any changes to the recipe? Someone said that the cornstarch coated meat burned when they tried it. Thank you!

  2. “This reminds me Asian junk food” said my husband who used to travel to China. I would use 1/4 cup less sugar as it is really sweet. I also used coco aminos in place of the soy sauce to make it Gluten and soy free. Delicious!

    1. I agree…3/4 cup of brown sugar was too much. I reduced to 1/2 cup this time and also used Swerve brown sugar reduced calorie sweetener. It’s cooking in the crockpot now so the verdict is still out on taste. Hopeful though!

    2. I have to use 1/2 cup of sugar, 1/2 cup of soy in the instapot because it doesn’t need all the water and the sugar makes it burn on. Also, I start the pot up on crockpot mode to stir the sauce ingredients together an get them all mixed before adding the rest. I cook it on the meat setting for about 30 minutes under steam.

  3. Looks very delicious and simple! Must try! But…I don’t have slow cook pot/ instant pot. Can i use non-electric roasting pot. If yes, What’s the temp and time instructions i should follow?

  4. I will try it but i want to know should i make it in electric cooker. and if i can cook it in electric cooker than for how many minutes i have to cook it. thanks by the way you explain it very well.

  5. I love this Mongolian Beef recipe! Everyone I make it for raves, and it beats anyone else’s hands down! They even wanted to save the sauce (with nothing else left) for pouring over rice.
    I do have 2 suggestions, how I tweaked the recipe. I have the Crock-Pot that let’s me use it on the stove top (not the regular crock), and I coat my meat first, then lightly and quickly cook, just to sear in the flavor, then, (my second tip), I prefer my meat more medium than done, so I cook everything together, including the seared meat, on high, but usually for just an hour. (Cooking it on low for longer will make the meat well done). When the meat is cooked longer than that, it becomes chewey and loses the good flavor.

    1. I have made this twice and am making it again tonight. We Love it! It is a little too sweet though so I am cutting back on the brown sugar tonight! Easy recipe!

  6. I somehow managed to miss the low sodium part of the soy sauce ingredient. Needless to say my results were a bit salty. But it still so delicious I will definitely make again!

    1. It can have a hint of spice depending on the restaurant or recipe. You are always welcome to add spice with red pepper flakes or use a chili sauce. Let me know which one you like! XOXO

  7. I made this for my husband and he loved it! He was still talking about it the next day! I will definitely add this to my permanent recipe list!

  8. Alyssa, love the Mongolian beef in slow cooker! I am on a diet and have a Fitbit. Would you happen to know the calories on this recipe?

  9. Hi, Can this be left in the slow cooker on ‘warm’ for several hours without ruining it? I work all day and have to set the slow cooker before I leave (so if I cook on low for 5 hours it would be on ‘warm’ for another 51/2)? If not, do you have any slow cooker recipes that will work for working moms?

    1. I made this today and it was on warm for about six hours. I put it on high first, next time I would definitely put it on low since it will be on warm for so long. On high it was a bit overcooked. I also added lots of onions because that’s our favorite part of Mongolian beef here! I agree with the other comments about reducing the amount of sugar a little and using the low-sodium soy sauce

  10. I made this Mongolian Beef, and it really is to die for!
    I made three small changes to it. First, I love onions, though not necessarily part of the dish, I added them to the crock pot. I have a crock pot that is made to also be able to use of the stove. So, after coating the meat in corn starch, I very lightly browned the beef in just a bit of olive oil. Lastly, I only cooked this on high for 2 hours, to keep the meat from being well done. I never get tired of this recipe!

  11. Hi Alyssa is it Oky if I use flour instead of cornstarch? Does cornstarch make it taste better ? I’m looking forward to making this in my slow cooker. Tx

    1. No, corn starch is used to just thicken the juices. You can use flour just make sure it has time to cook in so it doesn’t sill taste like flour. So you should be fine to use it.

  12. If you have put off trying this recipe, don’t. This recipe is so easy to make and absolutely delicious. I doubled the recipe and used the high setting on crock pot, cooked for the same amount of time. Fixed fried rice and fresh broccoli for my sides. Family loved it. I will definitely make again and will occasionally spice it up by adding red peppers, or adding fresh ginger for a slight teriyaki dish. YUMMY!

  13. If I wanted to put broccoli in with this, would I add it like the last hour or so? Or would it need to be added to the beginning?

  14. Has anyone tried this with round steak? I have one in my freezer so wondering how it would be in this recipe instead of flank steak….

  15. Love this recipe! I added onions, sliced mushrooms, ginger and chili flakes. Also cut the sodium by using just 1/4 C soy sauce and added extra water with a beef bullion cube for flavor. Reduced the amount of brown sugar and the flavor did not seem to suffer for it. Finished with the scallions and also some fresh parsley for freshness to garnish.

    Excellent and very tender after just two hours on high in my slow cooker.

  16. I wish you would add the nutritional information with your recipes. I would love to include some of these meals into my Faster Way to Weight Loss Diet but I need this information to do so. I am sure I am not the only one who would like this included.

  17. I don’t normally leave reviews but had to after making this tonight! A huge hit with my family as they kept raving about how good it was. I doubled the recipe to feed our family of 6 with leftovers for tomorrow. Cooked on high for 2 hrs and low for 1hr. Came out perfect. Will definitely be making this again! Thanks so much for such an amazingly tasty, quick & easy recipe.

  18. I have made this now 3 times and use beef stewing meat instead of flank steak. I slice up the meat in strips and smaller pieces as my little ones aren’t big stew fans yet. The kids love it and my wife gets ooos and ahhhs when she takes it to work! Great recipe! Thank you!

  19. I’ve just cooked this. We did about 6 hrs on low. The sauce is not thick and sticky. Any idea Why?
    I followed the recipe to the T ?‍♀️

  20. I have made this, and everyone loved it. I would like to know what is the cook time if using an instant pot? I do know that the cornstarch will burn, so you would have to add a slurry at the end to thicken the sauce. Please if anyone can answer I would be most appreciative.

  21. I’m going to make this tomorrow. The recipe says cloves. Ground or whole? And will it affect the flavor if I leave the cloves out?

      1. So is it 1/2 tsp of garlic and 1/2tsp of ground cloves? Making this tomorrow for a friend. Want to be sure I do it right.

  22. How come there is no response to the flour instead of cornstarch questions? We don’t eat any corn products so can you give us an alternative?

    1. Gigi!
      Thanks for the great question. Probably the best substitute for flank steak would be to cut a sirloin but you would need to cut it pretty thin. I am so sorry that you don’t have access to flank. I hope this helps. Thanks so much for following along with me!!

  23. Can I use pork tenderloin instead of flank steak? Would you recommend it? If so, is it the same cooking time? Thanks in avance ☺️

    1. You can definitely try it! Cooking low and slow breaks down the connective tissue making it more tender, but can also make it drier. Try it and test the meat temp periodically to prevent overcooking…the number one mistake people make when cooking pork.

  24. Can I use honey in place of brown sugar? If so, what is the amount? I have made this many times and love it but can no longer have sugar.

    1. Hi Tiffany!
      Thanks for following along with me! You can sure try the honey option. I have never tried it so it may change the consistency and the taste. If you decide to give it a try, let me know how it turns out!

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