Slow Cooker Mongolian Beef

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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

4.79 from 41 votes
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!
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings: 6 Servings

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
 

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  • 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.
  • 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.

Notes

Updated on August 27, 2020
Originally Posted on August 17, 2015

Nutrition

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.

Course Dinner, Main Course
Cuisine Asian American
Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef
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. 5 stars
    This is my go to beef and broccoli recipe for my family. Sometimes I do add less sugar if you don’t want it quite as sweet. Usually double the recipe as it make wonderful lunch leftovers. It is also easy to put together and is a perfect dinner for a busy day.

    1. 4 stars
      I agree Kay…I’m about to put this in the crockpot now, but with half the soy sauce! Otherwise, it’s a great recipe.

  2. 4 stars
    Haven’t tried this recipe yet but was wondering what to add to give it the spicy kick it usually has? This recipe sounds simple and tasty! Can’t wait to try it!

    1. This is a great recipe and our go-to when company is coming. We add sliced pepperoncinis About the last 10 minutes. Adds a little texture and some heat.

    2. 5 stars
      I add 2 tsp chili powder. It gives the dish just the right kick! I have made this over and over, it’s a family favorite!

    3. 5 stars
      In place of the 3/4 c. of soy sauce, I use 1/4 c. low sodium soy sauce and 1/2 c. of hoisin sauce. Hoisin sauce is similar to a spicy bbq sauce and really boosts the flavor of the dish without the saltiness.

      1. I have never used hoisin sauce is it sweet? I will be cutting back on the brown sugar as we don’t like the sweet to be overpowering.

  3. Such a delicious recipe! I made a few adjustments though.. I had lean venison steaks I wanted to cook so I used them and they were so tender and yum. Although they definitely won’t need more than 2 hours in the slow cooker. I also added around 2 tbsp Worcestershire sauce for some acidity to cut the sweetness and saltiness a bit. I added around 1 tsp of Chinese 5 spice. I also chopped the carrots finely instead of grating, and added them in after 1.5 hours, along with finely chopped broccoli and chunky red onion. And I had to use plain flour because some of my family have corn allergies. Next time I would slightly reduce the soy sauce, but overall it’s amazing. The meat came out perfect and the sauce is so tasty! 🙂

    1. Hey Anna, I was glad to see this post about the venison. I have some venison stir fry meat and I was wondering about cooking time! So, 2 hours is all you ended up cooking yours for? Thanks!

    2. Question for you Anna…you added shredded carrots, finely chopped broccoli and chunks of red onion after the meat had cooked for 1.5 hrs so did you cook your venison for 4 hrs on low or what cooking time did you use?
      Thank you, Debby

  4. Everybody in my family loves this dish .. it has a lot of flavor !!!! it’s definatelly delicious i serve it with egg whide noodles and biscuits !

  5. 4 hours on low is perfect time to cook on low.
    I thought it was way too sweet, maybe decrease auger to 1/4 cup and add red pepper flakes

  6. 5 stars
    I’m from the Dominican Republic and love following your recipes. They are super easy to make, and what I love the most is that I can cook without spending too much. With the ingredients, I have at home. I make this recipe, but instead of using all the sugar, I used half honey and half brown sugar. I also used yellow onions and green bell peppers. My son loves it👍. I feel that making this with the slow cooker retains more flavors.

  7. Looks like you used carrot matchsticks. I used the grater attachment on my food processor so the carrots will probably be mushy now. I suggest updating the description.

  8. this was a big hit with my husband and daughter (I don’t eat meat), and so easy to make. I cut the sugar down to 1/4 of a cup and that was just right for them. Thanks for a great recipe!

  9. I liked the taste of the sauce but the meat was very chewy. I was skeptical about using flank steak in the crock pot. Would consider makin it again with a different cut of meat.

  10. I have made this twice now and my family loves it. And while both times I noticed that the picture shows carrot matchsticks, one time that is what I used but this last time I used shredded carrots. Neither were mushy so please do not be deterred by D Kat’s above comment. She might have been having a snarky moment. 😉

  11. 4 stars
    This was good… I added monofucko chili crunch and it was great. Will use low sodium soy sauce next time but will be making again. Thanks.

  12. Absolutely delicious! I made this Thursday night for dinner and we all loved it.
    I need to double recipe next time as everyone wanted seconds. I made fresh carrots and green beans on the side.

  13. 5 stars
    I’m going to try it today as i seems super tasty but I have a doubt that can we add other vegetables except broccoli or green beans?

    Waiting for your kind response. Thanks

  14. I really like the way you have explained this recipe. I have tried this at home and everyone has liked it a lot. From now on, i’m a regular reader of your blog and will keep reading all of your recipes.

  15. 5 stars
    My family loved this! I added a little ginger, and I added less brown sugar than called for on the recipe to cut down the calories. I amped up the veggies with a red bell pepper and green beans the last 30 min. I cooked on high for 2 hours. Definitely a keeper!

  16. 5 stars
    I did cut the brown sugar to 1/2 cup. It was super tasty! I made it for Sunday dinner and it is now Thursday and my hubby just mentioned it again today! I used the pressure cooker to cook it and it was super tender! Will make it again! I also made the eggrolls that are mentioned and they were a hit as well! Both winners!!

  17. 5 stars
    I made this before the pandemic 2020 😷 first time i made in 2019, I even did a video to show my friends how to make this…… now just reading recipes for dinner tonight tonight i notice intasnt pot, has anyone try it yet?

  18. 5 stars
    This is a fabulous and very tasty recipe. I did alter it somewhat by reducing the brown sugar to 1/2 cup and using low sodium soy sauce. Instead of using carrots I added 2 cups sliced onions and 2 cups sliced red pepper and cooked on LOW for 4 hours. Served with a side of rice and a salad. The meat melted in your mouth. Use flank steak and not stew meat. We all loved it and will make again and again

  19. Excellent! Next time I will cut back on the sugar. Added a sprinkle of crushed red pepper and 1/4 t Chinese 5 spice. Served it with fried rice and steamed broccoli. Thanks for sharing a great recipe.

  20. 5 stars
    This was very good! I couldn’t find any flank steak so I got tenderloin tips and made it in a cast iron skillet on the stove top. Comes together very easily and it’s all gone. …

  21. 5 stars
    This was absolutely delicious! I cut the flank steak across the grain and it was so tender and had an amazing flavor! My husband & I loved it and shared with my 87yr old Mom who wants me to be sure to always make enough so I can bring her some! This was my 1st attempt at an oriental dish and it was so easy. Tomorrow we have friends coming and I’m not only making the Mongolian beef but I have some leftover ham steak so I’m also making your ham fried rice as a side dish! Can’t wait!

  22. I would like to add broccoli to this recipe. At what point would I put the broccoli in so it does not get mushy? I intend to cook it on the low setting of my crockpot.

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