
After a long day filled with meetings and errands, there’s nothing quite like the comforting smell of Slow Cooker Mongolian Beef wafting through the house. This dish effortlessly turns a busy evening into a cozy culinary experience, melting the stress of the day away. Picture this: tender chunks of beef simmering in a savory sauce, enriched with the warm notes of garlic and ginger, and just the right amount of sweetness. The beauty of this recipe lies in its simplicity; you can prep it in minutes, set it to slow-cook, and return to a meal that rivals your favorite take-out.
Imagine serving this luscious beef over fluffy rice, garnished with vibrant scallions and sesame seeds, capturing the essence of a cozy night in. Whether you're looking to impress family at dinner or enjoy a special weeknight treat, this dish promises to satisfy your cravings and elevate your home-cooked meals. Let’s dive into this hassle-free comfort food that will soon become a staple in your kitchen!
Why is Slow Cooker Mongolian Beef a favorite?
Effortless Preparation: With just a few minutes of prep, you can toss everything into the slow cooker and let it do the magic while you unwind.
Irresistible Aroma: Your home will be filled with mouthwatering scents of garlic and ginger, making it impossible to resist!
Tender Texture: The slow cooking process ensures that the beef turns out incredibly tender and moist, elevating any dinner experience.
Versatile Meal: Enjoy it over rice, or use leftovers in wraps or salads for a delicious next-day lunch.
Crowd-Pleasing Flavor: This dish combines sweet and savory flavors that appeal to everyone, perfect for impressing family and friends.
Slow Cooker Mongolian Beef Ingredients
For the Beef
• Flank Steak – Thinly sliced for tenderness; it soaks up the savory sauce beautifully. Substitution: Skirt steak or sirloin can be used if flank steak is unavailable.
• Cornstarch – Adds a velvety thickness to the sauce while tenderizing the beef. Important for achieving that perfect texture!
For the Sauce
• Soy Sauce – Infuses the dish with a rich umami flavor; don’t skimp on this essential ingredient for your Slow Cooker Mongolian Beef!
• Brown Sugar – Balances the saltiness of the soy sauce with a delightful sweetness.
• Garlic – Aromatic magic that deepens the flavor profile of the sauce.
• Ginger – Adds a warm, zesty note that complements the garlic perfectly.
For Cooking
• Vegetable Oil – Ensures even cooking and enhances overall flavor.
• Sesame Oil – A little drizzle elevates the dish with its nutty aroma.
For Garnish
• Scallion – Freshness and crunch; thinly sliced for that perfect finishing touch!
• Sesame Seeds – Adds a delightful crunch and enhances presentation.
How to Make Slow Cooker Mongolian Beef
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Slice the Beef: Start by cutting the flank steak into thin strips against the grain, then chop them into small pieces. This ensures each bite is tender and flavorful.
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Season and Coat: Sprinkle salt and pepper over the sliced beef, then coat it evenly with cornstarch. This step is essential for creating a velvety sauce and tender beef.
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Prepare the Slow Cooker: Mince the garlic and ginger while adding vegetable oil to the slow cooker. Layer the seasoned steak pieces inside, ensuring they are spread out evenly.
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Mix the Sauce: In a bowl, combine the minced garlic, ginger, brown sugar, sesame oil, soy sauce, and a splash of water. Stir until well blended, then pour the mixture over the beef in the slow cooker.
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Cook to Perfection: Set the slow cooker to high for 2.5 hours or low for 4-5 hours. Don’t forget to stir the mixture halfway through cooking to combine flavors.
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Garnish and Serve: Once cooked, slice the scallions and sprinkle them over the Mongolian beef. Serve it hot over fluffy rice for a delightful meal!
Optional: Add steamed broccoli or bell peppers for an extra burst of color and nutrition.
Exact quantities are listed in the recipe card below.
Expert Tips for Slow Cooker Mongolian Beef
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Slice Against the Grain: Always cut your flank steak thinly against the grain to ensure tenderness and avoid chewiness in your Slow Cooker Mongolian Beef.
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Don’t Skip the Cornstarch: The cornstarch coating is crucial! It not only tenderizes the beef but also helps thicken the sauce, ensuring each piece is beautifully coated.
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Add Veggies for Nutrition: Toss in broccoli or bell peppers during the last 30 minutes of cooking. This will add delicious color and nutrition, making your meal even more balanced.
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Store Leftovers Wisely: Keep any leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. This way, you can savor your Slow Cooker Mongolian Beef anytime!
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Stir Halfway Through: For the best flavor distribution, remember to stir the mixture halfway through the cooking time, ensuring every bit absorbs that rich, savory sauce.
Make Ahead Options
Slow Cooker Mongolian Beef is a game-changer for meal prep! You can slice the flank steak and coat it with cornstarch up to 24 hours in advance, storing it in the refrigerator to retain tenderness. Additionally, you can combine the sauce ingredients (soy sauce, brown sugar, garlic, ginger, and sesame oil) and refrigerate them for up to 3 days. On the day you plan to serve, simply layer the seasoned beef in the slow cooker, pour the prepped sauce over it, and cook on high for 2.5 hours or low for 4-5 hours. This way, you'll savor the same rich flavors with minimal effort, making dinner time a breeze!
Slow Cooker Mongolian Beef Variations
Feel free to personalize your dish with these creative ideas that will tantalize your taste buds and make this recipe truly your own!
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Beef Substitute: Try using skirt steak or sirloin instead of flank steak for different textures and flavors. Each will create a unique yet deliciously tender result!
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Vegetarian Option: Swap out the beef for cubed tofu or jackfruit, marinated in soy sauce for a plant-based delight. It brings a hearty texture while still embracing the iconic flavors.
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Spicy Twist: Add some crushed red pepper flakes or sliced chili peppers to the sauce for a spicy kick. This will elevate the flavor game and provide an exciting warmth!
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Sweet Variations: Experiment with honey or maple syrup in place of brown sugar to add different sweetness nuances. This small change will make a delightful impact on the overall taste!
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Extra Vegetables: Toss in thinly sliced bell peppers, snap peas, or zucchini during the last 30 minutes of cooking. This approach introduces refreshing colors and vibrant flavors to your meal.
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Coconut Flavor: Incorporate a splash of coconut milk to the sauce for a creamy, tropical twist. The richness enhances the dish and transports your palate to sunny shores!
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Asian Influence: Stir in a splash of rice vinegar or add some hoisin sauce for an extra layer of complexity. It’ll create a delightful fusion that complements traditional flavors.
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Garnish Variations: Top your finished dish with fresh cilantro or mint instead of just scallions for a vibrant burst of fresh flavor. The herbs provide an aromatic touch that dazzles!
What to Serve with Slow Cooker Mongolian Beef?
Indulging in a warm bowl of tender Mongolian beef opens the door to a delightful meal experience that pairs perfectly with various sides.
- Fluffy White Rice: A classic companion, fluffy rice acts as the perfect canvas to soak in the rich sauce, ensuring every bite is mouthwatering.
- Steamed Broccoli: With its bright color and crisp texture, steamed broccoli adds a fresh and nutritious contrast to the savory beef. Consider adding some sesame seeds for a delightful crunch!
- Garlic Breadsticks: Golden, buttery breadsticks make for a wonderful addition, allowing you to mop up every last bit of the delectable sauce left on your plate.
- Asian Cucumber Salad: A refreshing salad with cucumbers, sesame oil, and rice vinegar offers a cool, tangy balance to the rich flavors of Mongolian beef.
- Vegetable Stir-Fry: A medley of colorful veggies stir-fried with a hint of soy sauce can round out your meal with flavor and nutrition, creating a vibrant plate.
- Chilled Soba Noodles: These nutty, slippery noodles paired with a light dressing can offer an alternative side, elevating your dining experience while complementing the beef.
- Sesame Green Beans: Crunchy green beans tossed with sesame oil and garlic add both flavor and a satisfying texture, enhancing the overall meal.
- Sweet-and-Sour Pineapple Slaw: For a zesty twist, serving a crunchy slaw with pineapple will brighten the dish, harmonizing sweet and savory elements beautifully.
- Chilled Sauvignon Blanc: A glass of chilled white wine balances the savory notes of the dish, making it feel like a special occasion at home.
How to Store and Freeze Slow Cooker Mongolian Beef
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your Slow Cooker Mongolian Beef fresh and flavorful, ready for quick meals!
Freezer: For longer storage, freeze in a tightly sealed container for up to 2 months. Ensure the beef is cooled before freezing to prevent ice crystals.
Reheating: Thaw overnight in the fridge before reheating. Warm in the microwave or on the stovetop, adding a splash of water if needed to maintain moisture.
Portioning: To make reheating easier, consider dividing the beef into single servings before freezing. This way, you can enjoy a quick, delicious meal without waste!
Slow Cooker Mongolian Beef Recipe FAQs
What should I look for when selecting flank steak?
Choosing the right flank steak is key! Look for cuts that are bright red with minimal dark spots. The meat should feel firm to the touch, indicating freshness. If you can, choose grass-fed beef for a richer flavor.
How should I store leftovers from Slow Cooker Mongolian Beef?
Absolutely! Store your leftovers in an airtight container in the fridge for up to 3 days. This keeps the beef flavorful and ready for a quick meal. If desired, you can also freeze the beef in a tightly sealed container for up to 2 months. Just remember to let it cool completely before freezing to prevent ice crystals from forming.
Can I freeze Slow Cooker Mongolian Beef? If so, how?
Yes, you can indeed freeze it! Once your Slow Cooker Mongolian Beef has cooled down, portion it into freezer-safe containers. Make sure to leave a little space at the top, as the beef may expand when frozen. Label your containers with the date, and enjoy it within 2 months for the best quality. When ready to eat, thaw in the fridge overnight or defrost in the microwave.
What should I do if my sauce is too thin?
If your sauce is too thin, don't worry! You can thicken it easily. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add this mixture to the cooking beef while it's still warm, then cook on high for an additional 15-20 minutes until thickened. This will give you that velvety sauce texture you're looking for!
Are there any allergenic ingredients in Slow Cooker Mongolian Beef?
Yes, there are a couple of ingredients to keep an eye on. Soy sauce contains wheat and can trigger allergies for some. If you're looking for gluten-free options, use a gluten-free soy sauce alternative or tamari. Brown sugar is generally safe for most, but always double-check for specific dietary needs.
Can I add vegetables to the Slow Cooker Mongolian Beef during cooking?
Very much so! I often add broccoli or bell peppers during the last 30 minutes of cooking. This not only adds nutrition but enhances the color and texture of the dish. Feel free to mix in any veggies you love, just be mindful of the cooking time to ensure everything stays perfectly tender!

Irresistibly Easy Slow Cooker Mongolian Beef You’ll Love
Ingredients
Equipment
Method
- Slice the Beef: Cut the flank steak into thin strips against the grain, then chop them into small pieces.
- Season and Coat: Sprinkle salt and pepper over the sliced beef, then coat it with cornstarch.
- Prepare the Slow Cooker: Mince the garlic and ginger, and add vegetable oil to the slow cooker. Layer the seasoned steak inside.
- Mix the Sauce: In a bowl, combine garlic, ginger, brown sugar, sesame oil, soy sauce, and a splash of water. Stir well and pour over the beef.
- Cook to Perfection: Set the slow cooker to high for 2.5 hours or low for 4-5 hours, stirring halfway through.
- Garnish and Serve: Slice scallions and sprinkle over the beef. Serve hot over rice.
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