Slow Cooker Mongolian Beef

Why You’ll Love This Recipe

• Restaurant-style flavor with simple, pantry ingredients
• Tender, melt-in-your-mouth beef every time
• Minimal prep—just slice, mix, and cook
• Perfect for busy weeknights or meal prep
• Naturally dairy-free
• Easily customizable with vegetables or spice
• No deep frying required
• A great alternative to takeout
• Freezer-friendly and reheats beautifully
• Pairs well with rice, noodles, or steamed vegetables

Ingredients

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

• Flank steak or sirloin, thinly sliced against the grain
• Cornstarch
• Soy sauce (low sodium recommended)
• Brown sugar
• Garlic cloves, minced
• Fresh ginger, grated
• Water or beef broth
• Sesame oil
• Green onions, sliced
• Red pepper flakes (optional, for heat)
• Cooked white rice, for serving

Directions

1. Prep the beef: Thinly slice the beef against the grain and toss it with cornstarch until evenly coated.
2. Make the sauce: In a bowl, mix soy sauce, brown sugar, garlic, ginger, water or broth, and sesame oil.
3. Add to slow cooker: Place the coated beef into the slow cooker and pour the sauce over it. Stir to combine.
4. Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the beef is tender.
5. Add green onions: In the last 30 minutes of cooking, stir in sliced green onions and red pepper flakes (if using).
6. Serve: Serve hot over steamed rice or noodles. Garnish with additional green onions or sesame seeds if desired.

Servings and timing

Servings: 4 to 6
Prep time: 15 minutes
Cook time: 4 to 5 hours on low or 2 to 3 hours on high
Total time: 4.5 to 5.5 hours

Variations

• Spicy version: Add sriracha, chili garlic sauce, or extra red pepper flakes.
• Add vegetables: Include sliced bell peppers, broccoli, or snow peas during the last hour of cooking.
• Use chicken: Swap beef for thinly sliced boneless chicken thighs or breasts.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Sweeter sauce: Add a tablespoon of honey for extra sweetness.
• Thicker sauce: Mix 1 tablespoon cornstarch with 2 tablespoons water and stir in during the last 15 minutes.
• No sesame oil: Use a neutral oil like vegetable or olive oil.
• Fresh herbs: Garnish with chopped cilantro or Thai basil for a fresh twist.
• Serve low-carb: Serve with cauliflower rice or zucchini noodles.
• Soy-free: Use a soy-free sauce alternative like coconut aminos.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the Mongolian beef completely and store in freezer-safe containers for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

FAQs

What cut of beef is best for Mongolian Beef?

Flank steak is traditional, but sirloin, skirt steak, or even thinly sliced chuck will work well.

Do I have to coat the beef in cornstarch?

Yes, it helps thicken the sauce as it cooks and gives the beef a soft, velvety texture.

Can I make this without a slow cooker?

Yes, you can cook it on the stovetop in a skillet. Sear the beef, add the sauce, and simmer for 10–15 minutes.

Is Mongolian Beef spicy?

Not by default, but you can easily add spice with red pepper flakes, sriracha, or chili oil.

Can I use frozen beef?

It’s best to thaw the beef first for even slicing and cooking, but partially frozen beef can be easier to slice thinly.

What can I serve with Mongolian Beef?

Steamed rice, fried rice, lo mein, or stir-fried vegetables are all excellent pairings.

Can I add vegetables to the slow cooker?

Yes, but add them in the last hour so they don’t overcook. Bell peppers, broccoli, and snap peas work well.

How do I thicken the sauce more?

Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and cook uncovered for 10–15 minutes.

Is this recipe freezer-friendly?

Yes, both cooked and uncooked versions freeze well. For meal prep, freeze raw beef and sauce together.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough and adjust the cooking time slightly if needed.

Conclusion

Slow Cooker Mongolian Beef is the perfect combination of simplicity and flavor, bringing your favorite takeout dish to life at home with minimal effort. Tender beef in a rich, garlicky-sweet sauce makes this an easy family favorite that’s perfect for any night of the week. Serve it over rice, noodles, or veggies, and enjoy a comforting, satisfying meal that’s sure to impress.

Slow Cooker Mongolian Beef

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Slow Cooker Mongolian Beef is a tender, flavorful dish featuring thinly sliced beef simmered in a sweet and savory garlic-ginger sauce. Inspired by the takeout favorite, this easy slow cooker recipe delivers restaurant-quality results with minimal effort.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4 to 5 hours on low or 2 to 3 hours on high
• Total Time: 4.5 to 5.5 hours
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

• 2 lbs flank steak or sirloin, thinly sliced against the grain
• 1/4 cup cornstarch
• 1/2 cup low sodium soy sauce
• 1/2 cup brown sugar
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup water or beef broth
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 4 green onions, sliced (plus more for garnish)
• Cooked white rice, for serving

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Instructions

1. Thinly slice the beef against the grain and toss it with cornstarch until evenly coated.
2. In a bowl, mix together soy sauce, brown sugar, garlic, ginger, water (or beef broth), and sesame oil.
3. Place the coated beef in the slow cooker and pour the sauce over it. Stir to combine.
4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the beef is tender.
5. In the last 30 minutes of cooking, stir in sliced green onions and red pepper flakes (if using).
6. Serve hot over cooked white rice, and garnish with additional green onions or sesame seeds if desired.

Notes

• Use tamari or coconut aminos for a gluten-free version.
• Add vegetables like bell peppers or broccoli in the last hour of cooking.
• To thicken the sauce further, mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 15 minutes.
• Freeze cooked or uncooked (beef + sauce) for up to 3 months for easy meal prep.
• Swap sesame oil for olive oil or a neutral oil if preferred.

Nutrition

• Serving Size: 1.5 cups with sauce
• Calories: 430
• Sugar: 18g
• Sodium: 980mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 90mg