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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.
I made this last night exactly as the directions state. It was very flavorful, however I think I would cut back on the amount of sugar and soy sauce. And I would add a little heat of some type. But I will make it again.
Tried this last night and was very pleased with the results. I did add slice onions as some suggested by not the peppers. I also added additional garlic, increasing to just over 1 tsp. Also added about 1 tsp of fresh grated ginger. I used Splenda Brown sugar blend, using 1/4 cup (equivalent to 1/2 cup regular brown sugar). I thought the sauce would be a little thicker with the amount of cornstarch, but felt it was about right when serving over rice. We will be making this again
I found this too salty for my taste and neither my son or husband cared for it. I might try again with low sodium soy sauce and I like the idea of adding from hot peppers
Enjoyed this recipe, I added some heat in a green chilli and chilli flakes with a sliced green pepper, reduced the sugar and soya and boom this recipe hit the spot! Very nice ?
I just made leftovers but I used Quinoa in the rice cooker instead of Rice. Use the white rice setting. Very nice. My wife loved it.
Can some convert cups to grams or ml. Or how big is the cup
I just put this in my slow cooker for dinner tonight. It’s such an easy recipe and I’m glad I had all the ingredients on hand. I’ll make rice to go with it. I know my husband will love it because he’s already said how good it smells cooking!
Has ever been made with chicken?
I can not eat red meat. Just curious.
I tried this tonight and my husband and I liked it a lot! I read all of the other comments before I made it and since our daughter wasn’t going to be home, we added some red chili flake, onion and red pepper. Thanks.
Great recipe. I added the green pepper and sweet onions with an hour to go. I also cut back on the brown sugar and threw in some honey. My market was out of flank steak so I used thin slice London Broil (which I thought was the same cut). It was tough. I wonder how this is with Quinoa instead of rice?
I made this tonight. I used Low sodium LaChoy Soy Sauce and cut the brown sugar back by 1/4 cup and added 1/2 teaspoon fresh ginger. I also topped it with LaChoy Rice Noodles for crunch. It was GREAT!! The green onions and rice noodles make it over the top!
Loved it!
Can you double the sauce? If so do you add more cornstarch?
due to a sulfite intolerance, i can not use corn starch. and while i HATE changing/altering perfectly good recipes, in this case, i had to use a substitute for the corn starch. so, enter TAPIOCA FLOUR/STARCH and it was fabulous. while i realize flour can thicken, it’s just not right for asian type food. this gave me a flavor that i thought i’d never get again. one could reduce the sugar a bit and add onions and definitely red pepper flakes but it’s great as is. thanks!
This sounds like something we would really like but I’m cooking for 7 and would want leftovers for lunches. If I double the meat, should I also double all of the other ingredients? I’m concerned about putting too much liquid in the slow cooker and having the sauce be watery.
Great recipe. Nice, juicy and very tasty. I served it over chicken fried rice I got at Trader Joe’s.