Forget the takeout! This recipe for slow cooker Mongolian beef cooks up tender, beef seasoned with garlic, ginger, soy sauce, and brown sugar.
You get a combination of sweet and savory in every bite. An absolutely delicious homemade alternative to Uber Eats when you are in the mood for Asian food.
Why You’ll Love This Mongolian Beef Recipe
Slow cooker meals are just the best. With just a few minutes of prep, you can have a hearty and delicious meal a few hours later without having to slave over a hot stove.
I absolutely love the set-it-and-forget-it aspect of slow cooker meals. If you haven’t invested in a slow cooker you really should.
You’ll be amazed at what you can cook up. Set it in the morning and you’ll come home to an appetizing dinner in the evening.
The crockpot cooks up this beef recipe so it’s nice and juicy, super tender and so flavorful. It’s also perfectly seasoned with garlic, ginger, and soy sauce.
Serve this Mongolian beef over rice, noodles, or even some quinoa, though this is not as traditional it is still really tasty.
Helpful Equipment To Make Mongolian Beef
Measuring cups and spoons
Ingredients to Make Mongolian Beef
- 1 lb. flank steak
- 3 garlic cloves
- 1-inch ginger
- 1 scallion, sliced
- ½ cup reduced salt soy sauce or low sodium tamari
- 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
How To Make This Slow Cooker Mongolian Beef
Using a sharp knife thinly cut the flank steak making sure to cut against the grain. Once cut, dice the steak and place it in a bowl.
Sprinkle the flank steak with salt and pepper to taste and toss in cornstarch.
Mince the ginger and garlic and set aside.
Pour the vegetable oil into the slow cooker and place the steak on top.
Add the garlic, brown sugar, sesame oil, soy sauce, and water and mix until well combined.
Cook on high for 2 ½ hours or low for 4-5 hours. Stir well once the beef has finished cooking.
Garnish the Mongolian beef with sliced scallions and sesame seeds and serve over rice.
All About Mongolian Beef
Mongolian beef is a Taiwanese dish made with flank steak seasoned with garlic, ginger, soy sauce, and brown sugar. It is traditionally served over steamed white rice.
This slow cooker recipe offers up an alternative way to prepare this dish which is traditionally prepared in a wok.
- You can easily change up this easy slow cooker Mongolian beef recipe by adding your favorite vegetables. Make slow cooker Mongolian beef and broccoli or add bok choy, cauliflower, or carrots. Whatever you have in your fridge will most likely work too. Any vegetables are good in my book. You can even throw in a bag of frozen Asian veggies.
- For extra crunch add some canned baby corn or water chestnuts.
- Add a touch of sriracha or chili paste to spicen up this slow cooker Mongolian recipe.
Tips and Tricks/Notes
- Make sure to cut the flank steak against the grain and cut thin slices so the beef cooks up nice and tender. You can also ask the butcher to cut it for you. I find this is easier and also makes sure all the slices are the same thickness.
- If all the slices of beef are the same size that will allow for even cooking.
- Spray the inside of the crock pot with some cooking spray, it will make for an easier cleanup.
- Use a mild flavored oil like grapeseed or olive.
- To easily coat the flank steak with cornstarch, place both in a plastic Ziploc bag and shake well.
- For a soy-free version use coconut aminos instead. You can usually find a bottle at your local health food store.
How To Store Mongolian Beef
Leftover flank steak can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers for up to 3 months.
Defrost in the fridge overnight and reheat over the stove or pop in the microwave. If you have leftover rice you can also freeze it though rice noodles won’t freeze as well.
Why is Mongolian beef so tender?
The Mongolian beef is tender as the beef is cut against the grain and it is cooked over a few hours in the crockpot which helps tenderize it. The beef is also coated in cornstarch which helps keep it moist and tender.
What cut of beef is Mongolian beef made from?
Mongolian beef is made from flank steak, also known as London broil. This cut comes from the chest of the cow.
Can you put raw beef in the slow cooker?
Yes, you absolutely can put raw beef in the slow cooker.
Does beef get more tender the longer you cook it in a slow cooker?
Yes, beef that is cooked for a longer period of time at a low heat tends to be more tender. Though overcooking can occur it is best to follow the directions and cook for the appropriate amount of time.
Soft, tender, and super flavorful, this slow cooker Mongolian beef makes a nice hearty weeknight meal. With just a few simple ingredients and a few minutes of preparation, you can rest assured knowing your dinner dilemma is solved. Serve the Mongolian beef followed with this Mango Sorbet for dessert.
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