Slow Cooker Mongolian Beef
This Slow Cooker Mongolian Beef is rich, saucy, and a little sweet and savory. This version of my Mongolian beef uses flank steak, which gets super tender in the slow cooker. It takes just 10 minutes to prep and is one of the best dinner recipes for busy moms.
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Serve this Slow Cooker Mongolian Beef alongside some crispy Air Fryer Pickle Chips or Air Fryer Bacon and Cheese Potato Slices. These sides turn dinner into a delicious, crowd-pleasing meal!
How to Make Slow Cooker Mongolian Beef
Ingredients you’ll need for this recipe
Step by Step Guide
1. Thinly slice your flank steak against the grain, then dice it into smaller bite-sized pieces.
2. Toss it in cornstarch along with a pinch of salt and pepper.
3. Add a little oil to the bottom of the slow cooker, then layer in the beef.
4. Stir in minced garlic and ginger, soy sauce, brown sugar, sesame oil, and a bit of water. Give it a good mix so everything’s coated.
5. Cook on high for 2.5 hours or low for 4–5 hours. The sauce will thicken and the beef will become super tender.
Serve and Enjoy!
Top with sliced scallions and sesame seeds, and serve it hot over steamed rice.
Important Recipe Notes
- Slice the beef thin. Cutting the flank steak against the grain and into thin pieces helps it stay tender and soak up all that delicious sauce.
- Tossing the beef in cornstarch helps thicken the sauce as it cooks, giving it that classic, glossy Mongolian beef texture.
- Use low-sodium soy sauce. Since the sauce reduces in the slow cooker, a reduced-salt soy sauce keeps the dish from getting too salty.
- If you like your Mongolian beef a little less sweet, you can cut the brown sugar down to ¼ cup.
- Add red pepper flakes, chili oil, or a squirt of sriracha if you want to make it a little spicy.
- Serve with rice, noodles, or steamed veggies to soak up all the sauce and make it more filling.
Slow Cooker Mongolian Beef
Ingredients
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt to taste
- Black pepper to taste
Instructions
- Thinly slice your flank steak against the grain (this makes it nice and tender), then dice it into smaller bite-sized pieces. Toss it in cornstarch along with a pinch of salt and pepper.
- Layer it in the slow cooker. Add a little oil to the bottom of the slow cooker, then layer in the beef.
- Stir in minced garlic and ginger, soy sauce, brown sugar, sesame oil, and a bit of water. Give it a good mix so everything’s coated.
- Cook on high for 2.5 hours or low for 4–5 hours. The sauce will thicken and the beef will become super tender.
- Top with sliced scallions and sesame seeds, and serve it hot over steamed rice.
Check Out More Slow Cooker Recipe Ideas!
Slow Cooker Spinach Artichoke Dip
