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Slow Cooker Mongolian Beef

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Slow Cooker Mongolian Beef has tender flank steak in a sweet and savory sauce made with garlic, ginger, brown sugar, and soy sauce. This easy recipe is just like what you would find in your favorite Chinese restaurant, so skip the takeout tonight and make this your new favorite dinner!

Mongolian beef over rice with green onion slices

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My 15-minute Mongolian ground beef and noodles is one of my family’s all-time favorite recipes and one of this website’s most popular meals. Today’s Mongolian beef recipe shares a lot of the same flavor but instead of a 15-minute stovetop meal, it’s a dump-it-and-forget-it-easy slow cooker meal!

Why I love this recipe

  • 5 minutes of prep time so it’s perfect for busy weeknights, I always add this to my meal plan when its going to be a hectic afternoon/evening
  • the slow cooker makes the beef tender and the sauce flavors blend
  • the whole family will love this popular dish, it always gets rave reviews

Ingredients

You only need a few simple ingredients for this Crockpot Mongolian beef.

  • flank steak – you can substitute thin sirloin steak or skirt steak, do not use stew meat
  • cornstarch
  • toasted sesame oil
  • minced garlic
  • ground ginger – you can use minced ginger instead
  • soy sauce
  • brown sugar –  light or dark brown sugar, either is fine
  • beef broth
  • green onions

Step by step

This is a simple dish with just a few easy steps.

  1. Slice the flank steak into thin slices, going against the grain.
  2. Toss the sliced beef with the corn starch in a bowl or sealed ziploc bag.
  3. Place the steak in the slow cooker and add all remaining ingredients except the green onions.
  4. Stir steak and sauce to coat.
  5. Cook on high for 2-3 hours or low for 4-5 hours.
  6. Stir in green onions before serving and top with additional sliced green onions if desired.

Variations

This is one of my favorite slow cooker meals as is but you can make it your own! 

  • Try adding in mixed vegetables, shredded carrots, green beans, peas, or bell peppers to boost the texture and take advantage of that tasty sauce. 
  • Spice it up with a few pinches of red pepper flakes.
  • Convert to an Instant Pot recipe by browning the meat in Sauté mode, then adding the sauce ingredients and cooking on manual heat for 10 minutes.
  • Give it a sprinkle of sesame seed before serving for a little extra crunch.
close up of Mongolian beef in bowl

Serving suggestions

Serve this easy Mongolian beef over a bed of rice: fried rice, white rice, brown rice, or cauliflower rice. You could also toss it with lo mein noodles or even spaghetti in a pinch! I like to pair this recipe with an easy veggie side like sautéed broccoli or sautéed green beans.

chopsticks holding piece of Mongolian beef

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze leftover in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator. This is a great way to meal prep!

Reheat in the microwave

If you try this recipe please comment and rate it below, I love hearing from you!

Print
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bowl of Mongolian beef and rice with sliced green onion

Slow Cooker Mongolian Beef

  • Author: Melissa Riker
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Yield: 5 1x
  • Category: main course
  • Method: slow cooker
  • Cuisine: Chinese

Description

Slow Cooker Mongolian Beef has tender flank steak in a sweet and savory sauce made with garlic, ginger, brown sugar, and soy sauce. This easy recipe is just like what you would find in your favorite Chinese restaurant, so skip the takeout tonight and make this your new favorite dinner!


Ingredients

Scale
  • 1 1/2 pounds flank steak
  • 1/4 cup cornstarch
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup beef broth
  • green onion for garnish

Instructions

  1. Slice the flank steak into thin slices, going against the grain.
  2. Toss the sliced beef with the corn starch in a bowl or sealed ziploc bag.
  3. Place the steak in the slow cooker and add all remaining ingredients except the green onions.
  4. Stir steak and sauce to coat.
  5. Cook on high for 2-3 hours or low for 4-5 hours.
  6. Top with sliced green onions before serving if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze leftover in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator.

Reheat in the microwave.

Nutrition

  • Serving Size:
  • Calories: 301
  • Sugar: 14.3 g
  • Sodium: 796.3 mg
  • Fat: 8.7 g
  • Carbohydrates: 22.6 g
  • Fiber: 0.2 g
  • Protein: 31.4 g
  • Cholesterol: 81.6 mg

Keywords: slow cooker Mongolian beef

STRESS-FREE

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Its easy! I will show you how.

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