This Slow Cooker Mongolian Beef is one of my go-to weeknight dinners when I want something that tastes like takeout without actually leaving the house. The sauce is rich, savory, and perfectly sweet with a little hint of ginger.
I'll be honest - slow cooker recipes are my saving grace on busy days. I love that you just toss everything in, walk away, and come back to a dinner that smells amazing. This one always makes me feel like I'm cheating the system because it's so low effort but tastes restaurant-level.
You'll love it because it's tender, flavorful, and practically cooks itself. It's also budget-friendly, made with simple pantry ingredients, and goes perfectly with rice or noodles.
Things to Know Before Making Slow Cooker Mongolian Beef
- Slice the steak thin against the grain for that tender, melt-in-your-mouth texture.
- Brown sugar balances the soy sauce and gives the sauce a glossy finish.
- Cornstarch thickens the sauce as it cooks, creating that signature sticky glaze.
- For the best results, cook it low and slow so the flavors develop deeply.
This one is a total lazy girl dinner win. It feels fancy but requires almost no effort. The slow cooker does all the work, and the flavor payoff is wild.
Ingredients You'll Need
Scroll to the recipe card for exact measurements.
- Flank steak: Thinly sliced for tender, juicy bites.
- Garlic and ginger: The classic duo for depth and bold Asian-inspired flavor.
- Soy sauce: Adds that rich umami base. Use reduced-sodium to keep it balanced.
- Brown sugar: Sweetens and thickens the sauce while giving it a glossy finish.
- Cornstarch: Helps coat the beef and gives the sauce a silky texture.
- Sesame oil and vegetable oil: Add richness and a bit of nutty flavor.
- Scallions and sesame seeds: The final garnish that adds freshness and crunch.
Tool Tip: You'll need a slow cooker, a sharp knife, and a mixing bowl for coating the beef.
How to Make Slow Cooker Mongolian Beef
Step 1: Slice the flank steak thinly against the grain, then dice into smaller pieces. Season with salt and pepper, then toss with cornstarch until evenly coated.
Step 2: Mince the garlic and ginger. Add the vegetable oil to the bottom of your slow cooker, then place the coated steak on top.
Step 3: Add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Stir gently to combine.
Step 4: Cover and cook for 2.5 hours on high or 4-5 hours on low, stirring once near the end of cooking.
Step 5: Slice the scallions and sprinkle them on top with sesame seeds before serving.
Step 6: Serve warm over rice or noodles for the ultimate cozy dinner.
Substitutions and Variations
- Use sirloin or skirt steak instead of flank if you prefer.
- Add broccoli or snow peas during the last 30 minutes for extra veggies.
- Swap brown sugar for honey for a slightly different sweetness.
- Add a dash of red pepper flakes for a mild heat kick.
What to Serve with Slow Cooker Mongolian Beef
Serve it with jasmine rice, steamed broccoli, or garlic green beans for a balanced meal. It also pairs perfectly with homemade spring rolls or fried rice if you're going for full takeout vibes.
Storage and Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warm. You can also freeze it for up to 2 months. Just thaw overnight before reheating.
FAQs
Can I use a different cut of beef?
Yes, sirloin or skirt steak both work well, just slice thin against the grain.
How do I thicken the sauce if it's too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce near the end of cooking.
Can I make this recipe on the stovetop instead?
Yes! Cook the beef in a skillet over medium heat for 8-10 minutes, then simmer the sauce until thickened.
What makes Mongolian beef different from teriyaki?
Mongolian beef has a richer, savory-sweet sauce with more garlic and ginger, while teriyaki tends to be lighter and more soy-forward.
More Easy Crockpot Recipes
Easy Slow Cooker Mongolian Beef
This Slow Cooker Mongolian Beef is tender, juicy, and packed with flavor. A cozy, easy dinner idea that tastes like takeout but made right in your slow cooker.
Ingredients
- 1 pound flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt to taste
- Pepper to taste
Instructions
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Slice flank steak against the grain, dice, and season with salt and pepper. Coat with cornstarch until evenly coated.
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Add vegetable oil to the bottom of the slow cooker, then place the beef in.
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Add garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix well.
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Cook for 2.5 hours on high or 4-5 hours on low, stirring once.
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Garnish with scallions and sesame seeds. Serve over rice.
Recipe Notes
- Slice meat thin for best tenderness.
- Use low-sodium soy sauce to balance salt.
- Add veggies near the end for variety.
- Store leftovers in the fridge for up to 4 days.
- Great served over jasmine rice or noodles.
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