Slow-Cooker Mongolian Beef is one of those recipes that’s almost too good to be true. It’s incredibly easy, yet delivers a flavor punch that’ll rival your favorite takeout spot.
It’s perfect for busy weeknights, and the leftovers are amazing.
This recipe makes the beef incredibly tender, and that sweet and savory sauce? It’s something special.
Recipe Overview: Slow-Cooker Mongolian Beef
This dish is all about tender, flavorful beef coated in a rich, sticky sauce. Think of it as a simplified version of a restaurant favorite, made right in your slow cooker.
It features a delicious combination of sweet and savory flavors, with just a hint of ginger and garlic.
We’re talking serious comfort food that’s surprisingly simple to make.
Serve it over rice, with some steamed broccoli, or even tucked into lettuce wraps for a lighter option.
It’s versatile, crowd-pleasing, and just plain delicious.
Ingredients for Mongolian Beef
Here’s what you’ll need to gather:
- Beef: 1.5 – 2 pounds of flank steak or sirloin, thinly sliced against the grain. Thin slices are key for tenderness.
- Cornstarch: 1/4 cup. This helps thicken the sauce and gives the beef a nice coating.
- Soy Sauce: 1/2 cup. I prefer using low-sodium soy sauce so I can control the saltiness better.
- Brown Sugar: 1/2 cup, packed. This provides the sweetness that balances the savory flavors. You can use light or dark brown sugar.
- Water: 1/4 cup.
- Ginger: 1 tablespoon, minced. Fresh ginger is best, but you can use 1 teaspoon of ground ginger in a pinch.
- Garlic: 2 cloves, minced. Again, fresh is ideal, but 1/2 teaspoon of garlic powder will work.
- Sesame Oil: 1 teaspoon. This adds a wonderful toasty flavor. Don’t skip it!
- Green Onions: For garnish. Thinly sliced.
- Red Pepper Flakes: optional, for a little bit of heat.
Step-by-Step Instructions for Slow-Cooker Mongolian Beef
- Prepare the Beef: Start by thinly slicing your flank steak or sirloin against the grain. This is really important for making sure the beef is tender. Aim for slices that are about 1/4 inch thick.
- Coat the Beef: Place the sliced beef in a large zip-top bag or bowl. Add the cornstarch and toss to coat evenly. This creates a light coating that will help thicken the sauce later.
- Make the Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, water, minced ginger, minced garlic, and sesame oil. Make sure the brown sugar is fully dissolved.
- Combine & Cook: Place the coated beef in your slow cooker. Pour the sauce over the beef, making sure all the pieces are submerged.
- Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The beef should be very tender when it’s done. You should be able to easily shred it with two forks. If its not tender after cooking on high, then switch it to low and cook for another hour.
- Shred (Optional): If you prefer a shredded texture, you can use two forks to shred the beef in the slow cooker during the last 30 minutes of cooking. I sometimes do this, sometimes don’t – it’s totally up to you!
- Serve: Stir in the chopped green onions right before serving. If you’re using red pepper flakes, sprinkle those in now too.
Variations & Tips: Making it Your Own
- Add Veggies: Feel free to toss in some sliced bell peppers or onions during the last hour of cooking for added flavor and texture.
- Make it Ahead: You can assemble everything in the slow cooker the night before and refrigerate it. Just add about 30 minutes to the cooking time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in the microwave or on the stovetop. You might need to add a splash of water if the sauce has thickened too much.
- Serving Suggestions: As I mentioned, this is fantastic over rice. Steamed white rice, brown rice, or even cauliflower rice works well. Steamed broccoli, snow peas, or a simple Asian-inspired salad are great side dish options.
Key Details
- Prep time: 15 minutes
- Cook time: 2-6 hours (depending on low or high setting)
- Total time: 2 hours 15 minutes – 6 hours 15 minutes
- Servings: 6-8
- Equipment you’ll need: Slow cooker (6-quart or larger recommended), mixing bowls, whisk.
Slow-Cooker Mongolian Beef
Tender and flavorful beef coated in a rich, sticky sweet and savory sauce, made easily in your slow cooker. A simplified version of a restaurant favorite, perfect for busy weeknights.
Ingredients
- 1.5 - 2 pounds flank steak or sirloin thinly sliced against the grain
- 1/4 cup cornstarch
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon minced fresh ginger
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- Green onions thinly sliced for garnish
- Optional: Red pepper flakes for heat
Instructions
- Thinly slice flank steak or sirloin against the grain into 1/4 inch thick slices.
- Place sliced beef in a zip-top bag or bowl. Add cornstarch and toss to coat evenly.
- In a separate bowl, whisk together soy sauce, brown sugar, water, minced ginger, minced garlic, and sesame oil until brown sugar is dissolved.
- Place coated beef in your slow cooker. Pour sauce over beef, ensuring beef is submerged.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until beef is very tender.
- Optionally shred beef with two forks in the slow cooker during the last 30 minutes of cooking.
- Stir in chopped green onions right before serving. Sprinkle red pepper flakes if desired.