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. This was really good. I reduced the brown sugar 1/2 cup and added a pinch of cayenne pepper. I cooked it in my instant pot so left out the corn starch until the end. I slightly seared the meat in olive oil, then added all the other ingredients. I cooked on high pressure for 35 minutes with a 15 minute natural release. That was way too long to cook. It was still good but the meat was in little pieces. Next time I’ll do high pressure for 15 minutes with a 10 minute natural release. I served it over rice noodles. I’ll definitely do this again. It was really yummy!!

    1. 5 stars
      Absolutely amazing recipe! Have made this twice now, once with round steak and next with skirt steak. Am having difficulty getting flank steak in UK.

      I used dark soy sauce and dark brown soft sugar and mine came out looking as shown in the pic except my carrots had totally dissolved into the stew so couldnt be seen.

      So easy and delicious. Spring onions on top really work well too.

    2. I tried it in the Instant Pot doing high pressure for 15 minutes with a 10 minute natural release and it was perfect! I even cooked with the starch and it worked fine 🙂

      Added a bit of sriracha and red pepper flakes to give it a little heat!

    1. I used sirloin and it was tender and flavorful! also doubled sauce as others suggested and added grated fresh ginger and a few shakes of sesame oil. Delicious. Served over jasmine rice for me and egg noodles for hubby.

    1. I love to use my slow cooker and mccormicks mild chicken is a winner, i look forward to trying mongolian lamb at moment cooking meatballs in brown sauce with dill added at end

  2. This has absolutely become one of our favorite go-to meals. I am putting together a recipe book for my stepson for Christmas and this one is being included. Thank you!

  3. I was looking for a “no hassle” slow cooker recipe for busy weeknights and came across this one. I started putting everything together at 1 in the afternoon and dinner was ready and on the table at 6 ?. I followed the recipe without any changes. The family cleaned their plates and there weren’t any leftovers. I’ll definitely be making this again! Thanks for the recipe.

  4. This was fabulous! I added some sautéed onions, red and green pepper at the end and a touch of red pepper flakes for a bit of heat! You never disappoint! Always amazed at the deliciousness of your recipes!!!!

  5. Hi I tried making Mongolian beef in a slow cooker but it didn’t come out like your photo mine came out looking like dark brown mush , do you think I use too much soy sauce ?

    1. I don’t believe the pictures are of the actual recipe. There is nothing in the ingredient list to give it that color. I made this today. It was tasty, but looked nothing like the photo.

    1. After watching the video, my question was answered. Definitely cross grain cuts. Can’t wait to try this. Early rating of 5 stars was based on anticipation of what the recipe sounded like, very delicious.

  6. I want to make this for supper but don’t have time for slow cooker. Is there another way to cook it quicker

  7. This was very good! I added red peppers and onions and I used some steaks I had in the freezer instead of the flank steak. This is definitely one I will make again. We had it with rice and broccoli but I think next time I will add the broccoli into the slow cooker.

  8. 5 stars
    This is the best Mongolian beef recipe ever! I follow the directions and it comes out perfect. The beef melts in your mouth.

    I do add additional ingredients in the last hour which are Sliced sweet onions, a few pea pods and Trader Joe’s dried red chili pepper because we like it spicy. I serve with TJ’s Jasmine rice.

    I also freeze any leftovers and it’s still great reheated.

    All your recipes are great!!!!

    Thank you!

  9. 4 stars
    This was delicious and easy! I made it almost as written, with only three small tweaks:
    – The addition of a pinch of red pepper flakes to all other ingredients in the sauce.

    – After the cooking time was up, I understood what other commenters have said: while tasty and tender, there really wasn’t much of an actual “sauce.” There was plenty of cooking liquid and flavor but it wasn’t thick at all and certainly didn’t have any real color. I added about a tablespoon of sweet soy sauce for a beautiful dark brownish red color.
    – I then turned the crockpot from low to high and added a few tablespoons of cornstarch/water slurry. This thickened the sauce up perfectly.

    I served this with white rice and broccoli roasted with similar Asian flavors and it came together nicely as a meal. I will definitely be making this again. In future, I think I will add the carrots later and could also see the additional of other veggies. (Although the sauce really is so flavorful that we kind of liked having our veggies cooked separately to keep the variation in flavors and prevent the whole meal from getting too “one note.”)

  10. We loved it! We added a tablespoon of fresh minced ginger. The second time we made it we used venison meat. We couldn’t tell the difference.

  11. 5 stars
    I have tried this recipe with beef,pork and tonight with chicken. I cut down on the soy sauce and serve with fried rice. Easy and Great.

  12. It was a bit too intense flavored…and too thick. I would add more liquid and I added broccoli to it. Too much cornstarch. But, good…i would tweak it a bit.

  13. 5 stars
    My husband & I always order this at our fav Chinese restaurant. They serve it over fried rice noodles that puff up & crisp. Alyssa, this is the BEST copy cat ever! Thank you! I throw in the broccoli you mentioned in one of the comments. Also we like it spicy so I throw in some Slap your Momma heat to taste!

  14. Has anyone tried making this without the sugar or at least reducing it by 90%? Ha ha!
    I know Mongolian beef recipes are usually on the sweet side… but the amount of sugar is a little too much. Would love feedback so I can give it a go! Hopefully it will still taste yummy and the meat soft.

  15. Hi there
    I don’t have a slow cooker but I was wondering if this could be cooked
    in a Le Creuset enamel dutch oven pot on low heat.
    Thanks

  16. I’ve made this before (slow cooker Mongolian Beef) and it was fabulous! I’m wondering if I can use sesame oil? I’ve also noticed that many people have mentioned wanting more sauce. Has anyone doubled the sauce but not the meat?

  17. This was awesome. Mine looked exactly like the picture with the exception of the carrots, which you cannot see if they are included from the start. Followed the exact recipe and it was a bit too sweet for us. Next time I’ll add half the brown sugar.

  18. Made this the other day was enough for 2 feeds for us very tasty now my son has asked for it again easy and cheap and so so tasty

  19. 4 stars
    Made this for the first time today in my Phillips Multicooker, on the “Slow cook/High temp” setting for six hours. I left the onion and garlic out, as I am on a low FODMAP diet. I served the meal with rice. It was very tasty, but a little too salty. I will make this again, but next time I will reduce the amount of soy sauce to reduce the salty taste. The recipe calls for grated carrot. This cooked into the sauce. Whereas, the photographs show the carrot sliced into thin strips.

  20. 5 stars
    Have made this twice now using 2 sirloin steaks for the meat, once on “Low” and once on “High” – first time I shredded the carrots, and they pretty much disappeared. So the second time I sliced into thin strips and they held up much better, and also added some frozen peas when done and on “warm” so that they basically just thawed out, adding another texture to dish. So easy and very flavorful. I’ve shared it with all my friends – thank you for a great recipe!

  21. If I made this with chicken would you still cut it into strips or chunks? Also is the cook time the same?

  22. 5 stars
    Made this with chuck steak & dark soy sauce, but halved the amount of brown sugar. Served over plain white rice.
    Was amazing & everyone came back for seconds.
    Have tried several different Mongolian Beef recipes and this is by far the easiest.
    Next time will add a small splash of sesame oil, a teaspoon of chilli flakes and serve with a sprinkling of toasted sesame seeds as well as the sliced spring onion.
    Chicken drumsticks would work just as well for same cooking time – or in pressure cooker – 15 minutes with 10 minute natural release

  23. Made this for dinner tonight! So yummy. I used 1 tbsp olive oil and 2 tbsp sesame oil to give it more Asian flare (I had almost 2lbs of flank steak-so more oil was really okay). Served with white rice, steamed broccoli and scallions on top. This recipe is a keeper!!

  24. 5 stars
    That slow cooked Mongolian beef looks awesome! sometimes home cooked meals bet restaurant quality and this is one of those recipes! Will make sure to try!

  25. 4 stars
    Wonderful recipe! My husband loved it! I did reduce the sugar to 1/2 cup and it was plenty and I like things sweeter then most. I bought grass fed flank steak from Whole Foods and it literally fell apart after 4:30 hours.I used low sodium beef broth in place of the water to keep that nice rich color of the dish. Sautéed red and green pepper and lightly steamed broccoli and added it in at the end so veges didn’t get soggy. Topped with green onions and cashews. Thank you so much for a delicious, easy dish! No recipe has failed of yours that I have tried!!💜

  26. 4 stars
    Very nice recipe! I to cannot have a lot of sugar so I’d have to alter that ingredient somewhat. Other than that though I will try the recipe with toasted sesame seeds and some chunks of bell peppers added later in the cook time to preserve their crunch. I tried short ribs for the meat and it came out really delicious! Will try again. CTsr!!! !!!!! !!!!!!! PEACE.

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