Slow Cooker Mongolian Beef

Why You’ll Love This Recipe

• Tender, flavorful beef with a deliciously sticky sauce.
• Simple ingredients and effortless slow cooker prep.
• Better than takeout — customizable and healthier.
• Perfect for busy weeknights or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin steak, thinly sliced against the grain
• Cornstarch
• Olive oil or vegetable oil
• Low-sodium soy sauce
• Brown sugar
• Garlic, minced
• Fresh ginger, minced
• Beef broth or water
• Red pepper flakes (optional, for spice)
• Green onions, sliced (for garnish)
• Sesame seeds (optional for garnish)

Directions

1. Slice the beef thinly against the grain and toss it with cornstarch in a bowl until evenly coated. Shake off any excess.
2. Heat the olive oil in a skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned (optional but adds flavor). Transfer to the slow cooker.
3. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, and beef broth.
4. Pour the sauce over the beef in the slow cooker and stir to coat.
5. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender and the sauce has thickened slightly.
6. If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it into the slow cooker. Cook for another 15–20 minutes on High to thicken.
7. Garnish with sliced green onions and sesame seeds before serving.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 4–5 hours on Low or 2–3 hours on High
• Total time: 4½–5½ hours

Variations

• Spicy Mongolian Beef: Add red pepper flakes or a drizzle of sriracha for extra heat.
• Vegetable version: Add broccoli, snap peas, or bell peppers during the last hour of cooking.
• Honey twist: Replace half the brown sugar with honey for a deeper sweetness.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce.
• Crispy finish: Broil the cooked beef for 2–3 minutes after cooking for a caramelized texture.

Storage/Reheating

• Storage: Store cooled beef and sauce in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm on the stovetop over medium heat until heated through, or microwave in short intervals. Add a splash of water or broth if the sauce thickens too much.
• Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for Mongolian beef?

Flank steak is the most popular choice, but sirloin or thinly sliced ribeye also work great.

Do I need to sear the beef first?

It’s optional but recommended — searing adds rich flavor and helps the sauce cling better.

Can I use chicken instead of beef?

Yes, thinly sliced chicken breast or thighs can be substituted for a lighter variation.

How do I make the sauce thicker?

Use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) near the end of cooking to thicken the sauce.

Is Mongolian beef spicy?

Traditionally, it’s mildly sweet and savory. You can add heat with red pepper flakes or chili paste if desired.

Can I add vegetables?

Yes! Broccoli, carrots, or bell peppers work perfectly in this recipe — just add them about an hour before cooking is done.

What can I serve with Mongolian beef?

It’s best served with steamed rice, jasmine rice, or noodles.

Can I make this recipe ahead of time?

Yes, it reheats beautifully, making it ideal for meal prep or next-day leftovers.

How do I keep the beef tender?

Slice against the grain and don’t overcook it. The slow cooker naturally tenderizes the meat, but thin slices help even more.

Can I double the recipe?

Absolutely — just make sure your slow cooker is large enough and the meat is mostly covered in sauce.

Conclusion

Slow Cooker Mongolian Beef delivers the rich, irresistible flavors of your favorite takeout dish with almost no effort. Tender beef, a glossy sweet-savory sauce, and a hint of ginger come together perfectly in the slow cooker. Serve it over rice or noodles for a comforting, crowd-pleasing meal that’s sure to become a regular in your dinner rotation.

Slow Cooker Mongolian Beef

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This Slow Cooker Mongolian Beef is a savory-sweet Asian-inspired dish made with tender beef slices cooked in a rich soy, garlic, and ginger sauce. It’s simple to make, incredibly flavorful, and tastes better than takeout right from your slow cooker.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4–5 hours (Low) or 2–3 hours (High)
• Total Time: 4½–5½ hours
• Yield: 4–6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Asian
• Diet: Halal

Ingredients

• 2 lbs flank steak or sirloin steak, thinly sliced against the grain
• ¼ cup cornstarch (plus 1 tbsp extra if thickening)
• 2 tbsp olive oil or vegetable oil
• ¾ cup low-sodium soy sauce
• ½ cup brown sugar, packed
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• ½ cup beef broth or water
• ½ tsp red pepper flakes (optional)
• 3 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (optional for garnish)

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Instructions

1. Slice the beef thinly against the grain and toss with cornstarch until evenly coated. Shake off excess starch.
2. Heat olive oil in a skillet over medium-high heat and sear the beef in batches for 1–2 minutes per side until browned. Transfer to the slow cooker.
3. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and beef broth.
4. Pour the sauce over the beef and stir to coat.
5. Cover and cook on Low for 4–5 hours or High for 2–3 hours until the beef is tender and the sauce has thickened slightly.
6. If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker. Cook for an additional 15–20 minutes on High until thickened.
7. Garnish with sliced green onions and sesame seeds before serving.
8. Serve hot over steamed rice or noodles.

Notes

• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
• Add vegetables like broccoli or bell peppers during the last hour of cooking for extra texture.
• For a caramelized finish, broil cooked beef for 2–3 minutes before serving.
• This dish tastes even better the next day as the flavors deepen.

Nutrition

• Serving Size: 1 cup
• Calories: 410
• Sugar: 14g
• Sodium: 890mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 95mg