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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.

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)

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

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