This Slow Cooker Mongolian Beef is a hands-off dinner that delivers tender, flavorful results with minimal effort. The slow cooker transforms simple ingredients into a savory-sweet, fall-apart beef that rivals your favorite takeout. It’s perfect for busy nights, meal prep, or impressing guests.
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Why You’ll Love This Slow Cooker Mongolian Beef
- Hands-off cooking: Sear, set, and forget—the slow cooker does the work.
- Deep, complex flavor: Slow simmering melds soy, brown sugar, garlic, and ginger.
- Versatile serving: Great over rice, noodles, or in lettuce wraps.
- Perfect texture: Guaranteed tender, shreddable beef every time.
Ingredients & Tools
- 1.5 lbs flank steak or sirloin, sliced thinly against the grain
- 1/4 cup cornstarch
- 2 tbsp vegetable oil, for searing
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/2 cup water
- 1/2 cup brown sugar, packed
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional, for heat)
- 3 green onions, sliced (white and green parts separated)
- 1 tbsp sesame seeds, for garnish
Tools: A 4-6 quart slow cooker, a large skillet, and a small whisk or fork for mixing the sauce.
Notes: The cornstarch creates a glossy, clingy sauce. Don’t skip searing—it adds crucial flavor.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 4 hours (on Low) | Total Time: 4 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Slice your beef correctly. For the most tender result, always slice flank steak thinly against the grain. You’ll notice the muscle fibers running in one direction; cut perpendicular to them. This shortens the fibers, making each bite much easier to chew.
- Don’t skip the sear. I know it’s an extra pan to wash, but browning the beef creates a beautiful fond (those browned bits at the bottom of the pan) and adds a deep, caramelized flavor that you simply can’t get from the slow cooker alone.
- Fresh ginger and garlic are non-negotiable. While the powdered versions are convenient, for this recipe, fresh is best. The bright, aromatic punch they provide is a core part of the flavor profile and really makes the sauce sing.
- Adjust the sweetness and heat to your taste. The beauty of this recipe is its adaptability. If you prefer it less sweet, reduce the brown sugar by a tablespoon or two. For more heat, add an extra pinch of red pepper flakes or a dash of sriracha to the sauce.
How to Make Slow Cooker Mongolian Beef
Step 1: Prepare the beef. Pat your thinly sliced steak completely dry with paper towels—this is key for the cornstarch to adhere properly. Place the beef and cornstarch in a large zip-top bag or a bowl. Seal the bag and shake it vigorously, or toss in the bowl, until every single piece of beef is lightly and evenly coated. You’ll notice it looks a little dusty and pale, which is exactly what you want.
Step 2: Sear the beef. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the coated beef slices. Let them sear for about 60-90 seconds per side, just until a golden-brown crust forms. You’re not cooking them through, just building flavor and color. Transfer the seared beef to the insert of your slow cooker.
Step 3: Whisk together the sauce. In a medium bowl, combine the soy sauce, water, packed brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Whisk it vigorously until the brown sugar has completely dissolved and the mixture is uniform. The sauce will smell amazing already—savory, sweet, and aromatic.
Step 4: Combine and cook. Pour the sauce evenly over the seared beef in the slow cooker. Add the white parts of your sliced green onions (save the green tops for garnish). Gently stir everything to ensure the beef is submerged in the sauce. Place the lid on the slow cooker and cook on LOW for 4 hours. You can cook it on HIGH for 2 hours, but LOW is preferred for the most tender texture.
Step 5: Check for doneness and thicken the sauce. After 4 hours, the beef should be incredibly tender. If the sauce seems a bit thin, you have a couple of options. You can carefully remove the beef with a slotted spoon and set it aside. Then, pour the sauce into a small saucepan, bring it to a simmer, and create a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Whisk the slurry into the simmering sauce until it thickens to a glossy, syrupy consistency.
Step 6: Serve and garnish. Return the thickened sauce to the slow cooker with the beef and stir to coat. Alternatively, if you’re happy with the sauce thickness, just give it a good stir. Serve the Mongolian beef hot over a bed of steamed rice, garnished generously with the reserved green onion tops and a sprinkle of sesame seeds.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stove or in microwave; add a splash of water if sauce is too thick.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas to soak up every last drop of that incredible sauce.
- Quick-Pickled Cucumber Salad — A crisp, tangy salad with rice vinegar and a touch of sugar provides a refreshing contrast to the rich, savory beef.
- Simple Steamed Broccoli — Its mild flavor and bright green color make it a healthy and visually appealing side that doesn’t compete with the main event.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes help cleanse the palate between bites of the sweet and savory beef.
- A Light Lager or Pale Ale — The carbonation and mild hop bitterness cut through the richness of the dish beautifully.
- Ginger Beer — The spicy-sweet fizz echoes the ginger in the recipe and makes for a wonderfully refreshing non-alcoholic pairing.
Something Sweet
- Fortune Cookies and Orange Slices — A classic, light finish that continues the Asian-inspired theme without being too heavy.
- Mango Sorbet — The tropical fruitiness is a bright, cold, and delightful way to end the meal on a sweet note.
- Matcha White Chocolate Chip Cookies — For a more indulgent end, the earthy matcha pairs surprisingly well with the lingering flavors of soy and ginger.
Top Mistakes to Avoid
- Overcrowding the pan when searing. If you put too much beef in the skillet at once, it will steam instead of sear. You’ll end up with boiled, gray meat and miss out on all that delicious browning. I’ve messed this up before too, thinking I could save time—trust me, it’s worth doing in two batches.
- Skipping the cornstarch coating. This
Slow Cooker Mongolian Beef
Craving takeout? Make this easy Slow Cooker Mongolian Beef at home! Tender, saucy, and better than any restaurant. Get the simple recipe and cook it tonight!
Ingredients
For the Ingredients
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1.5 lbs flank steak or sirloin (sliced thinly against the grain)
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1/4 cup cornstarch
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2 tbsp vegetable oil (for searing)
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1/2 cup soy sauce (or tamari for gluten-free)
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1/2 cup water
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1/2 cup brown sugar (packed)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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1/2 tsp red pepper flakes (optional, for heat)
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3 green onions (sliced (white and green parts separated))
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1 tbsp sesame seeds (for garnish)
Instructions
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Prepare the beef. Pat your thinly sliced steak completely dry with paper towels—this is key for the cornstarch to adhere properly. Place the beef and cornstarch in a large zip-top bag or a bowl. Seal the bag and shake it vigorously, or toss in the bowl, until every single piece of beef is lightly and evenly coated. You’ll notice it looks a little dusty and pale, which is exactly what you want.01
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Sear the beef. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the coated beef slices. Let them sear for about 60-90 seconds per side, just until a golden-brown crust forms. You’re not cooking them through, just building flavor and color. Transfer the seared beef to the insert of your slow cooker.02
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Whisk together the sauce. In a medium bowl, combine the soy sauce, water, packed brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Whisk it vigorously until the brown sugar has completely dissolved and the mixture is uniform. The sauce will smell amazing already—savory, sweet, and aromatic.03
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Combine and cook. Pour the sauce evenly over the seared beef in the slow cooker. Add the white parts of your sliced green onions (save the green tops for garnish). Gently stir everything to ensure the beef is submerged in the sauce. Place the lid on the slow cooker and cook on LOW for 4 hours. You can cook it on HIGH for 2 hours, but LOW is preferred for the most tender texture.04
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Check for doneness and thicken the sauce. After 4 hours, the beef should be incredibly tender. If the sauce seems a bit thin, you have a couple of options. You can carefully remove the beef with a slotted spoon and set it aside. Then, pour the sauce into a small saucepan, bring it to a simmer, and create a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Whisk the slurry into the simmering sauce until it thickens to a glossy, syrupy consistency.05
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Serve and garnish. Return the thickened sauce to the slow cooker with the beef and stir to coat. Alternatively, if you’re happy with the sauce thickness, just give it a good stir. Serve the Mongolian beef hot over a bed of steamed rice, garnished generously with the reserved green onion tops and a sprinkle of sesame seeds.06
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