Go Back

Slow Cooker Mongolian Beef – Easy and Tender

Slow Cooker Mongolian Beef features tender flank steak in a sweet and savory garlic-ginger sauce.
Coat sliced beef with cornstarch, add the sauce, and slow cook until tender.
Serve over steamed rice with green onions, sesame seeds, and broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dinner, Main Course
Cuisine Asian-Inspired, Chinese-American-Inspired

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

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.