This slow cooker Mongolian beef recipe is an easy and flavorful dinner that’s perfect for busy weeknights. With tender beef, a rich, savory-sweet sauce, and minimal prep, it’s a great way to enjoy takeout-style flavors at home.
Let your slow cooker do the work while you get on with your day!
Easy Crockpot Mongolian beef
If you love slow-cooked beef dishes, this recipe is a must-try. The beef turns out melt-in-your-mouth tender, coated in a deliciously sticky sauce. Serve it over rice or alongside veggies for a complete meal.
And if you’re looking for more slow cooker favorites, be sure to check out this crockpot beef and broccoli for another easy and delicious option!
Recipe Highlights
- Hands-off cooking: The slow cooker does all the work!
- Tender beef: The meat turns out incredibly soft and flavorful.
- Homemade takeout: Enjoy a restaurant-quality meal at home.
- Great for meal prep: Leftovers taste even better the next day!
Ingredients
- Beef: Flank steak or sirloin, thinly sliced for tender bites.
- Cornstarch: Helps create a slightly thick, velvety sauce.
- Soy sauce: Adds a deep umami flavor.
- Brown sugar: Balances the saltiness with a hint of sweetness.
- Garlic & ginger: Essential aromatics for authentic flavor.
- Water
- Sesame oil: Gives a nutty depth to the dish.
- Green onions: Adds freshness and a slight crunch.
- Red chili peppers (optional): For a bit of heat.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
Recommended Tools for this recipe
The links below may contain affiliate links. As an Amazon associate and affiliate to other merchants, this website may earn from qualifying purchases. Please read our full disclosure.
- Slow cooker
How to make slow cooker Mongolian beef
Mix garlic, ginger, sesame oil, soy sauce, brown sugar, water, and black pepper. Set it aside.
Add sliced flank steak to the slow cooker, sprinkle with cornstarch.
Stir to coat the meat, next top with sliced onions. Give the soy sauce mixture a quick whisk then pour it over the meat and onions.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender.
Stir in green onions and dried chilis. Garnish with sesame seeds and serve over white rice.
What to serve with Mongolian beef
- Steamed white or brown rice
- Garlic butter noodles
- Roasted or stir-fried vegetables
- A side of egg rolls or dumplings
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in a sealed container for up to 3 months.
To Reheat, warm in a skillet over medium heat or in the microwave until heated through.
Helpful Tips
- Slice the beef thinly, it helps the meat stay tender as it cooks.
- Don’t skip the cornstarch, it thickens the sauce and gives the beef a velvety texture.
- Adjust sweetness by adding more or less brown sugar depending on your taste.
- Use low-sodium soy sauce, Prevents the dish from becoming too salty.
FAQs
Flank steak or sirloin works best because they stay tender and absorb flavors well.
Yes! Add red pepper flakes or a drizzle of sriracha for some heat.
Mongolian beef is sweet and savory with a mild sauce, while Hunan beef is spicier with a more complex, chili-based sauce.
Yes! Substitute thinly sliced chicken breast and reduce the cooking time slightly.
More crockpot recipes you will love
- Crockpot pot cube steak and gravy.
- Slow cooker corned beef and cabbage.
- Crockpot chicken and stuffing with green beans.
- Crockpot pulled brisket.
- Check out all our Home Cooked Recipes
Try this easy slow cooker Mongolian beef!
This slow cooker Mongolian beef is perfect for a no-fuss, flavor-packed dinner that's also great for meal prep.
With its tender beef and rich sauce, it’s bound to be a family favorite. Give it a try and let us know what you think!
Thank you for visiting our virtual kitchen! If you found this recipe helpful, please leave a comment below and don’t forget to share this recipe with family and friends.
Looking for more tried and tested Home-cooked recipes? Sign up for our Deliciously Home Cooked Newsletter and Follow along on Facebook, Instagram, Pinterest and Tiktok!
Love videos? Subscribe to our YouTube channel.
Happy Cooking!
Love it? Pin it! Remember to follow @DeliciouslyHomeCooked on Pinterest for more recipes!
❤️ We’d love to hear from you!
Got questions? Please leave a comment.
Love this recipe? Please leave a comment.
Tried this recipe? Oh yes! Please leave a comment and a star 🌟🌟🌟🌟🌟rating too!
Slow Cooker Mongolian Beef
Ingredients
- 2 pounds flank steak (sliced into thin strips)
- ¼ cup cornstarch
- 1 large onion (sliced)
- 3 cloves garlic cloves minced
- 1 teaspoon ginger (minced)
- 2 tablespoons Toasted sesame oil
- ¾ cup low sodium soy sauce
- ⅓ cup brown sugar
- ½ cup water (or broth)
- ½ teaspoon black pepper
- 6 green onions (cut into 2-inch pieces)
- 6 Dried red chili peppers (optional, for spice)
- 1 tablespoon Sesame seeds optional, for garnish
Serving suggestions:
- over white rice
Instructions
- In a bowl, mix together the garlic, ginger, sesame oil, soy sauce, brown sugar, water, and black pepper. Set aside.
- Add the sliced flank steak to the slow cooker and sprinkle the cornstarch on top. Stir until the meat is evenly coated.
- Place the sliced onions over the beef.
- Give the soy sauce mixture another stir and pour it over the meat and onions.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef becomes tender.
- Stir in the green onions and dried chilis just before serving.
- Sprinkle with sesame seeds and serve over white rice.
Notes
- You can use other steak cuts like sirloin, skirt steak, flat iron, or chuck for this recipe. Be sure to slice against the grain into strips no thicker than ½ inch.
- Cooking on low produces the most tender meat. If using high heat, keep an eye on the sauce to prevent it from thickening too much or burning.
- Since slow cookers vary in temperature, if the sauce is too thin at the end of cooking, transfer some to a saucepan and simmer over medium heat until it thickens. Pour it back over the beef before serving.
- For firmer onions, add them halfway through the cooking time.
- To increase the heat, add the dried chilis at the beginning. For more spice, try cayenne pepper, red pepper flakes, chili crisp oil, or sriracha.
