Slow Cooker Mongolian Beef is the perfect combination of tender, juicy beef and a rich, sweet, and savory sauce. Made with thinly sliced flank steak, garlic, ginger, soy sauce, and brown sugar, this easy dinner delivers restaurant-style flavor with very little hands-on work.
The slow cooker does most of the cooking, allowing the beef to become tender while soaking up the delicious sauce. Serve it over fluffy white rice with steamed broccoli for a comforting, family-friendly meal that tastes like your favorite takeout.
Whether you’re planning a busy weeknight dinner or preparing a satisfying weekend meal, this recipe makes homemade Mongolian beef simple and approachable.
Why You’ll Love This Recipe
Tender, flavorful beef: Thinly sliced flank steak cooks in a delicious sauce made with soy sauce, garlic, ginger, and brown sugar. Every bite is packed with sweet and savory flavor.
Easy preparation: There is no need to sear the beef before adding it to the slow cooker. Simply prepare the ingredients, combine everything, and let the slow cooker do the work.
Better than takeout: This homemade version brings the familiar flavors of Mongolian beef to your kitchen using everyday ingredients.
Family-friendly dinner: The sweet and savory sauce is appealing to both adults and children. You can easily adjust the red pepper flakes to make the dish mild or spicy.
Perfect for meal prep: Leftovers reheat beautifully, making this an excellent choice for preparing lunches and dinners ahead of time.
Versatile serving options: Enjoy the beef over steamed rice, noodles, or cauliflower rice, and add your favorite vegetables for a complete meal.
Ingredients
- 2 pounds flank steak or top sirloin, thinly sliced against the grain
- 6 tablespoons cornstarch
- 3 tablespoons vegetable oil or avocado oil, optional
- ¾ cup low-sodium soy sauce
- ¾ cup packed brown sugar
- ¾ cup water
- 1½ tablespoons rice vinegar
- 1½ tablespoons freshly grated ginger, or ½ teaspoon ground ginger
- 1 tablespoon minced garlic
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup grated carrot
- 2 teaspoons sesame oil
- 1–2 teaspoons additional rice vinegar
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
Step 1: Prepare the beef
Slice the flank steak or top sirloin into thin strips against the grain. Cutting against the grain helps shorten the muscle fibers, resulting in more tender beef.
Place the sliced beef in a large mixing bowl. Add the cornstarch and toss until every piece is evenly coated.
Step 2: Make the Mongolian beef sauce
In a separate bowl or large measuring cup, combine the low-sodium soy sauce, brown sugar, water, rice vinegar, freshly grated ginger, minced garlic, and crushed red pepper flakes.
Whisk until the brown sugar begins to dissolve and the ingredients are thoroughly combined.
Step 3: Add everything to the slow cooker
Transfer the cornstarch-coated beef to the slow cooker.
Pour the prepared sauce over the beef and gently stir to coat the slices evenly.
If using vegetable oil or avocado oil, drizzle it over the beef and stir once more.
Spread the beef into an even layer to encourage consistent cooking.
Step 4: Slow cook until tender
Cover the slow cooker with its lid.
Cook on LOW for approximately 4 hours or HIGH for approximately 2 hours, until the beef is cooked through and tender.
The cornstarch coating will help thicken the sauce as the beef cooks.
Cooking times may vary depending on the thickness of the beef slices and the performance of your slow cooker.
Step 5: Add the finishing ingredients
During the final 15–20 minutes of cooking, stir in the grated carrot, sesame oil, and additional rice vinegar.
The carrots add a little sweetness and texture, while the sesame oil gives the sauce a delicious nutty aroma.
Taste the sauce and adjust the additional vinegar according to your preference.
Step 6: Garnish and serve
Give the Slow Cooker Mongolian Beef a gentle stir to coat the tender beef in the glossy sauce.
Serve immediately over steamed white rice, jasmine rice, brown rice, or noodles.
Finish with thinly sliced green onions and toasted sesame seeds.
Add steamed broccoli on the side for a colorful, satisfying beef and rice dinner.
Tips & Tricks
Slice the beef against the grain
This is one of the most important steps for tender Mongolian beef. Look for the direction of the muscle fibers and slice across them rather than along them.
Partially freeze the beef before slicing
Place the steak in the freezer for approximately 20–30 minutes before cutting. Slightly firm beef is easier to slice into thin, even strips.
Use low-sodium soy sauce
Low-sodium soy sauce helps balance the sweetness of the brown sugar without making the finished dish excessively salty.
Do not skip the cornstarch
Cornstarch helps create the glossy, slightly thick sauce associated with homemade Mongolian beef.
Coating the beef before cooking also helps the sauce cling to each slice.
Adjust the sweetness
For a less sweet sauce, reduce the brown sugar slightly. Keep in mind that this will change the balance of the traditional sweet and savory flavor.
Control the spice level
Leave out the crushed red pepper flakes for a mild, family-friendly dinner.
For additional heat, increase the red pepper flakes or add a small amount of chili garlic sauce.
Avoid overcooking
Thinly sliced beef cooks relatively quickly, even in a slow cooker. Begin checking for tenderness near the end of the recommended cooking time.
Thicken the sauce if necessary
If the sauce is thinner than you prefer, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water.
Stir the mixture into the slow cooker during the final 15–20 minutes of cooking. Cover and continue cooking until the sauce thickens.
Choose halal-certified ingredients
Use halal-certified beef and check the labels on soy sauce, rice vinegar, and prepared condiments to ensure they meet your dietary requirements. Choose a clearly labeled non-alcoholic rice vinegar or another suitable vinegar.
Details
Prep Time: 15 minutes
Cook Time: 4 hours on LOW or approximately 2 hours on HIGH
Total Time: 4 hours 15 minutes on LOW
Yield: 6 servings
Category: Main Course, Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired, Chinese-American-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly when prepared with halal-certified beef and suitable condiments; dairy-free when using dairy-free ingredients.
Notes
Best cuts of beef
Flank steak and top sirloin both work well for this recipe. Flank steak has a rich beef flavor, while top sirloin is another convenient option for thinly sliced slow cooker beef.
Vegetable variations
Broccoli, sliced bell peppers, snow peas, and shredded cabbage make excellent additions.
Add quick-cooking vegetables near the end of the cooking time to prevent them from becoming too soft.
Serving suggestions
Steamed jasmine rice is an excellent choice because it absorbs the sweet and savory sauce beautifully.
You can also serve the beef with brown rice, rice noodles, or cauliflower rice.
Ginger substitutions
Freshly grated ginger provides a bright, aromatic flavor. Ground ginger works when fresh ginger is unavailable, although the flavor will be slightly different.
Rice vinegar substitution
Use a suitable non-alcoholic rice vinegar or a small amount of apple cider vinegar for a similar tangy finish.
Nutrition
Approximate nutrition per serving, based on 6 servings and including the optional oil but excluding rice, noodles, and additional side dishes:
- Calories: 510 kcal
- Protein: 35 g
- Carbohydrates: 47 g
- Fat: 21 g
- Fiber: 1 g
Nutrition values are estimates and will vary depending on the cut of beef, ingredient brands, and portion sizes.
FAQ
1. Can I make Crockpot Mongolian Beef without searing the meat first?
Yes! One of the biggest advantages of this easy Mongolian beef recipe is that you do not need to sear the beef before cooking.
Simply coat the sliced beef with cornstarch, place it in the slow cooker, and add the sauce.
The beef cooks directly in the flavorful liquid, making preparation quick and convenient.
2. What is the best beef for slow cooker Mongolian beef?
Flank steak and top sirloin are excellent choices.
Flank steak offers a rich beef flavor and works particularly well when sliced thinly against the grain.
Top sirloin is another suitable option that can produce tender, flavorful results.
Avoid cutting the beef into thick chunks, as this recipe is designed for thin strips.
3. Can I make slow cooker Mongolian beef and broccoli together?
Absolutely! Broccoli is a delicious addition to this sweet and savory beef recipe.
For the best texture, add small broccoli florets during the final 20–30 minutes of cooking, checking them occasionally until tender.
Alternatively, steam the broccoli separately and stir it into the finished beef just before serving.
4. How do I make Mongolian beef in a slow cooker without brown sugar?
You can replace the brown sugar with honey or maple syrup, although the sauce will have a slightly different flavor and consistency.
Start with a smaller amount of your chosen sweetener, then adjust to taste.
For the familiar caramel-like sweetness associated with Mongolian beef, brown sugar remains the preferred option.
5. Why is my Mongolian beef sauce too thin?
Slow cookers trap moisture, so the sauce may remain thinner than expected.
If this happens, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water.
Stir the mixture into the sauce and continue cooking on HIGH for approximately 15–20 minutes, or until thickened.
Avoid adding dry cornstarch directly to hot sauce because it can form lumps.
6. Can I prepare this recipe ahead of time?
Yes. You can slice the beef and prepare the sauce in advance.
Store them separately in airtight containers in the refrigerator until you are ready to cook.
For best results, coat the beef with cornstarch just before transferring it to the slow cooker.
This easy crockpot dinner is also suitable for meal prep because the cooked beef reheats well.
Storage
Refrigerator
Allow the cooked beef to cool slightly, then transfer it to shallow, airtight containers and refrigerate within 2 hours of cooking.
Store in the refrigerator for up to 3–4 days.
Keep the beef and sauce together to help maintain moisture.
Freezer
Transfer cooled portions to freezer-safe containers or freezer bags.
Freeze for up to 2–3 months for the best quality.
Label each container with the date and freeze in individual portions for convenient meals.
Reheating
Reheat refrigerated beef in a saucepan over medium-low heat, stirring occasionally until thoroughly heated.
Add a splash of water or broth if the sauce becomes too thick.
You can also reheat individual portions in the microwave, stirring halfway through.
Reheat leftovers to an internal temperature of 165°F (74°C).
Thawing
Thaw frozen beef overnight in the refrigerator before reheating.
Similar Recipes
If you enjoy Asian-inspired slow cooker beef and easy family dinners, these related dishes are worth trying:
Slow Cooker Mongolian Beef – Easy and Tender
Ingredients
- 2 pounds flank steak or top sirloin thinly sliced against the grain
- 6 tablespoons cornstarch
- 3 tablespoons vegetable oil or avocado oil optional
- ¾ cup low-sodium soy sauce
- ¾ cup packed brown sugar
- ¾ cup water
- 1½ tablespoons rice vinegar
- 1½ tablespoons freshly grated ginger or ½ teaspoon ground ginger
- 1 tablespoon minced garlic
- ½ teaspoon crushed red pepper flakes optional
- 1 cup grated carrot
- 2 teaspoons sesame oil
- 1 –2 teaspoons additional rice vinegar
- 2 green onions thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Step 1: Prepare the beef
- Slice the flank steak or top sirloin into thin strips against the grain. Cutting against the grain helps shorten the muscle fibers, resulting in more tender beef.
- Place the sliced beef in a large mixing bowl. Add the cornstarch and toss until every piece is evenly coated.
- Step 2: Make the Mongolian beef sauce
- In a separate bowl or large measuring cup, combine the low-sodium soy sauce, brown sugar, water, rice vinegar, freshly grated ginger, minced garlic, and crushed red pepper flakes.
- Whisk until the brown sugar begins to dissolve and the ingredients are thoroughly combined.
- Step 3: Add everything to the slow cooker
- Transfer the cornstarch-coated beef to the slow cooker.
- Pour the prepared sauce over the beef and gently stir to coat the slices evenly.
- If using vegetable oil or avocado oil, drizzle it over the beef and stir once more.
- Spread the beef into an even layer to encourage consistent cooking.
- Step 4: Slow cook until tender
- Cover the slow cooker with its lid.
- Cook on LOW for approximately 4 hours or HIGH for approximately 2 hours, until the beef is cooked through and tender.
- The cornstarch coating will help thicken the sauce as the beef cooks.
- Cooking times may vary depending on the thickness of the beef slices and the performance of your slow cooker.
- Step 5: Add the finishing ingredients
- During the final 15–20 minutes of cooking, stir in the grated carrot, sesame oil, and additional rice vinegar.
- The carrots add a little sweetness and texture, while the sesame oil gives the sauce a delicious nutty aroma.
- Taste the sauce and adjust the additional vinegar according to your preference.
- Step 6: Garnish and serve
- Give the Slow Cooker Mongolian Beef a gentle stir to coat the tender beef in the glossy sauce.
- Serve immediately over steamed white rice, jasmine rice, brown rice, or noodles.
- Finish with thinly sliced green onions and toasted sesame seeds.
- Add steamed broccoli on the side for a colorful, satisfying beef and rice dinner.
Notes
Conclusion
Slow Cooker Mongolian Beef is a wonderful way to enjoy a flavorful, comforting dinner without spending hours in the kitchen.
With tender slices of beef, a glossy garlic-ginger sauce, and a simple slow cooker method, this recipe transforms everyday ingredients into a satisfying family meal.
Serve it with fluffy rice, fresh green onions, and steamed broccoli for a homemade dinner that delivers all the delicious flavors of your favorite takeout.