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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.

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

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

Find it online: https://thefamilycooking.com/slow-cooker-mongolian-beef-2/