Slow Cooker Mongolian Beef Recipe
If you’re searching for a dinner that’s both irresistible and effortless, you’ve just found it: Slow Cooker Mongolian Beef is a saucy, savory showstopper loaded with tender slices of beef and a gorgeously glossy, gingery sauce. This dish is inspired by classic takeout flavors but crafted right at home with just a handful of pantry-friendly ingredients and hardly any hands-on work. The beef becomes melt-in-your-mouth luscious after a slow simmer in your trusty crockpot, soaking up all that sweet-savory umami magic. Trust me — this is one of those recipes you’ll crave again and again!
Ingredients You’ll Need
The beauty of Slow Cooker Mongolian Beef is in its simplicity. Every ingredient here has a purpose, from deepening the flavors to creating that signature silky sauce. Here’s what you’ll need and why it matters:
- Flank steak (1 1/2 pounds, thinly sliced against the grain): This cut turns ultra-tender in the slow cooker and soaks up all the delicious sauce.
- Cornstarch (1/4 cup): Essential for the beef’s delicate coating and for thickening the sauce to just the right consistency.
- Toasted sesame oil (1 tablespoon): Adds irresistible nuttiness and an aromatic base note to the dish.
- Minced garlic (1 teaspoon): Brings a pungent, robust flavor that infuses every bite with fragrance.
- Minced ginger (1 teaspoon): Provides a warm, spicy backdrop that brightens the overall taste.
- Low sodium soy sauce (1/2 cup): The umami-rich foundation – using low sodium keeps things balanced, not too salty.
- Brown sugar (1/3 cup): Gives the signature sweetness and a beautiful glaze to the sauce.
- Water (1/2 cup): Helps achieve the perfect saucy consistency.
- Green onions (1/2 cup, cut into 1/2 inch pieces): For brightness, color, and a gentle oniony bite at the finish.
How to Make Slow Cooker Mongolian Beef
Step 1: Coat the Beef
Start by tossing your thinly sliced flank steak with cornstarch in a large bowl. This quick, simple coating does double duty: it locks in the juices as the beef cooks, and later, it turns the sauce irresistibly silky without any extra thickeners. Don’t skip this step—it’s the secret to getting that rich and velvety texture typical of restaurant-style Mongolian beef.
Step 2: Add to the Slow Cooker
Layer the coated beef evenly across the bottom of your slow cooker. If some slices stick together, give them a gentle shake as you add them to keep things even. This will ensure every piece cooks through and soaks up flavor without clumping.
Step 3: Mix Up the Sauce
In a small bowl or directly in the slow cooker, whisk together the toasted sesame oil, minced garlic, minced ginger, soy sauce, brown sugar, and water. Once blended, pour this fragrant mixture over the beef. Stir to coat all the pieces well—the more every bite is enveloped in sauce, the better the final result.
Step 4: Slow Cook to Perfection
Set your slow cooker on HIGH for 2–3 hours or LOW for 4–5 hours. During this time, the beef becomes meltingly tender and the flavors marry beautifully. No peeking is needed—just let the magic happen while you go about your day. Your kitchen will start smelling so good, you’ll be counting down until dinnertime!
Step 5: Finish with Green Onions and Serve
Right before serving, stir in the chopped green onions. They’ll add a burst of freshness and a pop of color that makes the dish extra inviting. Spoon the Slow Cooker Mongolian Beef over your favorite side and dig in while everything’s still hot and glossy.
How to Serve Slow Cooker Mongolian Beef
Garnishes
A little flourish goes a long way with Slow Cooker Mongolian Beef! Scatter extra green onions or a sprinkle of sesame seeds across the top just before serving. For a touch of heat and color, try adding thinly sliced red chilies or a few grinds of black pepper. These vibrant touches not only look gorgeous, but heighten the flavor experience.
Side Dishes
This dish practically begs for a bed of fluffy steamed rice to catch every last drop of that luscious sauce. Jasmine or basmati rice both work well. Want to branch out? Serve it with brown rice, cauliflower rice, or even a tangle of stir-fried noodles. Lightly steamed broccoli, snap peas, or bok choy on the side add a crunchy contrast and soak up the extra sauce beautifully.
Creative Ways to Present
Beyond the traditional bowl, you can turn Slow Cooker Mongolian Beef into lettuce wraps for a fresh, hand-held option—it’s fun and family-friendly. Or, pile it high onto a toasted bun with some quick-pickled veggies for an Asian-inspired sandwich. If you’re feeling adventurous, serve it family-style on a large platter surrounded by colorful veggies for a striking, festive presentation!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Slow Cooker Mongolian Beef, let it cool, then refrigerate in an airtight container. It will stay delicious for up to 4 days. The flavors even deepen as it rests, making for a killer lunch the next day.
Freezing
To freeze, portion the cooled beef and sauce into sturdy, freezer-safe bags or containers. Label with the date, and freeze for up to 2 months. This is a fantastic way to stock up your freezer with a ready-to-go, homemade meal for busy nights.
Reheating
Gently reheat leftovers on the stove over medium heat or in the microwave, adding a splash of water if needed to loosen the sauce. Stir occasionally until the beef is warmed through. If reheating from frozen, thaw overnight in the fridge for the best texture.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak gives authentic tenderness to Slow Cooker Mongolian Beef, skirt steak or thinly sliced sirloin work well in a pinch. Just stick to leaner cuts for best results.
Is there a way to make this gluten-free?
Yes, simply swap the soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check the rest of your ingredients to ensure they’re also gluten-free and you’re all set!
Can I add vegetables directly into the slow cooker?
Definitely! Bell peppers, carrots, broccoli, or snow peas can be added for extra nutrition and texture. Just add sturdy veggies at the start, and quick-cooking ones in the last 30 minutes to keep them crisp-tender.
How can I make this dish spicier?
To amp up the heat, toss in some crushed red pepper flakes, a dash of Sriracha, or a spoonful of chili garlic sauce along with the other sauce ingredients. Adjust to taste!
Can I double the recipe?
Yes, this is a fantastic meal to make for a crowd! Simply double all the ingredients, but avoid overcrowding the slow cooker so everything cooks evenly. You might need to add a bit more time to ensure all the beef becomes tender.
Final Thoughts
I can’t recommend giving this Slow Cooker Mongolian Beef a try enough—it’s comforting, deeply flavorful, and genuinely simple to make. There’s just something magical about tossing everything together, letting your slow cooker work its wonders, and sitting down to a meal that tastes like serious restaurant fare. Treat yourself and those you love to this easy weeknight win!
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Slow Cooker Mongolian Beef Recipe
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Mongolian Beef recipe is a delicious and easy way to enjoy a classic Asian dish at home. Tender slices of flank steak are cooked in a savory and slightly sweet sauce, perfect for serving over rice or noodles.
Ingredients
Ingredients:
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions, cut into 1/2 inch pieces
Instructions
- Coat the steak: Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
- Add to slow cooker: Transfer the coated steak to the slow cooker.
- Prepare the sauce: Combine sesame oil, garlic, ginger, soy sauce, brown sugar, and water in the slow cooker. Stir to coat the meat.
- Cook: Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- Finish and serve: Stir in the green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Slow Cooker Mongolian Beef, Mongolian Beef Recipe, Asian Beef Dish
