Welcome to the ultimate weeknight savior: Slow Cooker Mongolian Beef. This incredible recipe transforms simple ingredients into a restaurant-quality meal, delivering perfectly tender beef bathed in a rich, savory, and subtly sweet sauce. It’s the ideal solution for those busy days when you crave a delicious, comforting meal without the fuss of constant monitoring or extensive prep. Simply set it, forget it, and return to an aromatic kitchen and a satisfying dinner that the entire family will undoubtedly adore. Forget about expensive takeout; this homemade version offers superior flavor and incredible convenience, making it a staple in your culinary repertoire.
Why You’ll Love This Slow Cooker Mongolian Beef Recipe
This Slow Cooker Mongolian Beef isn’t just another dinner recipe; it’s a game-changer for your weekly meal planning. Here’s why this dish quickly becomes a household favorite:
- **Effortless Tenderness:** The slow cooker is a magical appliance for beef. It allows the meat to simmer gently for hours, breaking down tough fibers and ensuring every bite is unbelievably tender, practically melting in your mouth. You won’t have to worry about overcooking; the low and slow method guarantees fall-apart perfection every time, making it ideal even for less expensive cuts of beef.
- **A Takeout Favorite, Reimagined at Home:** Craving the rich, sweet, and savory flavors of your favorite Chinese takeout? This homemade Mongolian Beef satisfies those desires completely, and often, even better! You get all the authentic taste without leaving your house, paying high restaurant prices, or wondering about ingredient quality. It’s fresher, more cost-effective, and incredibly rewarding to make yourself.
- **Simple, Accessible Ingredients:** You don’t need exotic items or a specialty grocery store for this recipe. Most of the ingredients, from soy sauce to brown sugar, garlic, and ginger, are likely already in your pantry or easily found at any supermarket. This simplicity means less time grocery shopping and more time enjoying your delicious creation. It proves that extraordinary flavors can come from everyday staples.
- **Minimal Hands-On Time:** The beauty of a slow cooker lies in its “set it and forget it” nature. After a quick initial prep, your slow cooker handles the rest, allowing you to focus on other tasks, spend time with family, or simply relax. This makes it an ideal dinner solution for busy weeknights, offering a gourmet experience with minimal effort in the kitchen.
Transforming flank steak into a succulent, flavorful centerpiece, this recipe is one of the most beloved ways to enjoy Asian cuisine from the comfort of your home. It delivers consistent, mouthwatering results that will impress even the pickiest eaters, turning an ordinary dinner into a special occasion.
Essential Ingredients for Mongolian Beef
Crafting this irresistible Slow Cooker Mongolian Beef requires a harmonious blend of sweet, savory, and aromatic components. Below is a comprehensive overview of the key ingredients you’ll need. For precise measurements and step-by-step instructions, please refer to the detailed recipe card conveniently located at the bottom of this page.
Detailed Ingredient Notes and Substitution Tips
- **Flank Steak:** This cut is a classic choice for Mongolian Beef due to its robust flavor and ability to become wonderfully tender when sliced thinly against the grain and slow-cooked. For the most succulent results, look for a piece with good marbling, which indicates a higher fat content and therefore more flavor and tenderness. Other excellent budget-friendly substitutes include thinly sliced chuck roast, sirloin steak, or skirt steak. Remember to always slice against the grain to maximize tenderness.
- **Cornstarch:** This humble ingredient is crucial for achieving the perfect consistency in your Mongolian Beef sauce. It acts as a thickening agent, creating that luxurious, glossy texture that coats the beef beautifully. It also lightly coats the beef before cooking, helping to tenderize it and protect it from drying out.
- **Salt and Black Pepper:** Basic but essential, these seasonings enhance the natural flavor of the beef and balance the other bold ingredients in the sauce. Adjust to your personal preference, especially if using regular soy sauce.
- **Toasted Sesame Oil:** A little goes a very long way! Toasted sesame oil is a powerhouse of flavor, imparting a distinctive nutty and deeply aromatic Asian essence to the dish. Use it sparingly, as its flavor is quite potent. Ensure you use *toasted* sesame oil for that characteristic aroma, not plain sesame oil.
- **Fresh Garlic and Ginger:** These two ingredients are the heart and soul of authentic Asian flavors. Freshly minced garlic and ginger provide a vibrant, pungent base that elevates the entire dish. While fresh is always superior for flavor depth, for ultimate convenience, you can use pre-mined garlic and ginger from a jar. Just be aware that jarred versions can sometimes have a slightly milder flavor profile.
- **Low-Sodium Soy Sauce:** This is highly recommended to control the overall saltiness of your dish, allowing the other flavors to shine without being overwhelmed. Regular soy sauce can make the dish too salty, especially with the long cooking time. If you only have regular soy sauce, consider diluting it slightly with water or reducing the amount used. For gluten-free alternatives, tamari or coconut aminos are excellent choices, offering similar umami depth.
- **Brown Sugar:** This adds a crucial touch of sweetness that perfectly balances the savory notes of the soy sauce and aromatics. It helps create that signature sticky, glaze-like texture and rich, dark brown color. For variations, you can substitute with honey or maple syrup, though these will slightly alter the flavor profile.
- **Water:** Used to thin the sauce slightly and ensure there’s enough liquid for the slow cooking process without making it overly rich.
- **Red Bell Pepper:** Added towards the end of cooking, sliced red bell peppers provide a delightful crunch, vibrant color, and a subtle sweetness that complements the savory beef. Feel free to experiment with other bell pepper colors or even add thinly sliced carrots or snap peas for extra vegetables.
- **Green Onions (Scallions):** These offer a fresh, mild onion flavor and a pop of color. Slice them into 1-inch pieces to add texture and a fresh bite to the finished dish. They are often added during the last hour of cooking to retain some crispness.
- **Garnishes:** A sprinkle of toasted sesame seeds adds an extra layer of nutty flavor and visual appeal. Additional fresh green onions, finely chopped, make a beautiful and flavorful topping just before serving. A dash of red pepper flakes can also be added for a touch of heat.
Essential Tools for Your Slow Cooker Mongolian Beef
To make this recipe as seamless as possible, having the right tools on hand can make a big difference. Fortunately, you likely have most of these kitchen essentials already:
- **Large Bowl:** Ideal for marinating your beef and mixing the sauce ingredients evenly before adding them to the slow cooker.
- **Storage Bag (Ziplock or similar):** A convenient alternative to a bowl for coating the beef with cornstarch and seasonings, ensuring even distribution and easy cleanup.
- **Slow Cooker (Crockpot):** The star of this recipe! A 6-quart slow cooker is usually sufficient for this recipe, allowing the beef to cook evenly and develop maximum tenderness.
- **Sharp Knife and Cutting Board:** Essential for thinly slicing the flank steak against the grain and preparing your vegetables.
Step-by-Step Instructions for Perfect Mongolian Beef
Making Slow Cooker Mongolian Beef is surprisingly straightforward. Follow these detailed steps to achieve a mouthwatering meal with minimal effort. Remember, the detailed ingredient measurements are available in the printable recipe card below.
- **Prepare the Flank Steak:** Begin by preparing your flank steak. Using a sharp knife, thinly slice the beef against the grain into pieces approximately ⅛ to ¼ inch thick. Slicing against the grain is crucial for tender results, as it shortens the muscle fibers.
- **Season the Beef:** In a large bowl or a sturdy Ziplock bag, combine the thinly sliced flank steak with the cornstarch, salt, and black pepper. Gently mix the meat, ensuring each slice is thoroughly coated with the cornstarch and seasonings. This coating helps tenderize the beef and thickens the sauce later.
- **Rest the Meat:** Allow the coated beef to rest for about 5 minutes. This short resting period allows the cornstarch to adhere properly to the meat.
- **Load the Slow Cooker:** Carefully place the seasoned flank steak evenly at the bottom of your slow cooker.
- **Create the Sauce:** In a separate small bowl, whisk together the sesame oil, minced ginger, minced garlic, low-sodium soy sauce, brown sugar, and water until the sugar is fully dissolved and the sauce is well combined.
- **Combine and Cook:** Pour the prepared sauce evenly over the sliced flank steak in the slow cooker. Give everything a good mix to ensure the beef is submerged in the delicious sauce. Securely place the lid on your slow cooker.
- **Initial Cook Time:** Cook the Mongolian Beef on the LOW setting for 3 hours. Avoid lifting the lid during this time, as it causes heat to escape and prolongs the cooking process.
- **Add Vegetables:** After the initial 3 hours, remove the slow cooker lid. Stir in the sliced red bell peppers and 1-inch pieces of green onions.
- **Final Cook Time:** Replace the lid and continue cooking for an additional 1 hour on LOW. By the end of this hour, the beef should be incredibly tender, and the sauce will have transformed into a rich, dark brown, and thick glaze.
- **Garnish and Serve:** Before serving, optionally garnish your Slow Cooker Mongolian Beef with an extra sprinkle of fresh green onions and toasted sesame seeds for enhanced flavor and visual appeal. Serve immediately with your favorite sides.
Customizing Your Slow Cooker Mongolian Beef: Tips & Variations
One of the best aspects of this Slow Cooker Mongolian Beef recipe is its versatility. Feel free to adapt it to your taste preferences or what you have on hand:
- **Beef Cut Substitutions:** If flank steak isn’t available or you prefer another cut, a thinly sliced chuck roast works wonderfully, providing a budget-friendly option that becomes incredibly tender in the slow cooker. Sirloin steak or skirt steak are also excellent alternatives, offering similar flavor and texture when prepared correctly. Always remember to slice against the grain for maximum tenderness.
- **Boost the Flavor Profile:** For an extra layer of umami and richness, consider adding a dash of hoisin sauce (1-2 tablespoons) to the sauce mixture. If you enjoy a bit of heat, a pinch or two of red pepper flakes or a swirl of sriracha can add a delightful kick. A splash of rice vinegar (1 tablespoon) can also brighten the flavors and add a subtle tang.
- **Soy Sauce Alternatives:** If you’re managing dietary restrictions, coconut aminos are a fantastic gluten-free and soy-free substitute for low-sodium soy sauce, offering a similar savory depth with a slightly sweeter profile. Tamari is another excellent gluten-free soy sauce alternative.
- **Add More Vegetables:** Beyond bell peppers and green onions, this dish is very accommodating to other vegetables. Consider adding sliced carrots, broccoli florets, snow peas, or sliced mushrooms during the last hour of cooking for added nutrients, color, and texture. Just be mindful of cook times for different vegetables to prevent them from becoming too mushy.
- **Adjust Sweetness and Spice:** Taste the sauce before adding it to the slow cooker and adjust the brown sugar to your liking. If you prefer less sweetness, reduce the amount. For more heat, increase the red pepper flakes or add a small amount of chili garlic sauce.
Expert Tips for Success
Achieving the perfect Slow Cooker Mongolian Beef is simple with a few key considerations:
- **Precise Slicing is Key:** When preparing your flank steak, ensure you slice it no thicker than ¼ inch, and always cut against the grain. This not only guarantees the beef will cook to fall-apart tenderness within the allotted time but also makes each bite incredibly easy to chew and enjoy.
- **Effortless Cleanup:** For a truly hassle-free experience, consider lining your slow cooker with a slow cooker liner. This simple step makes cleanup an absolute breeze, allowing you to enjoy your meal without dreading the washing up.
- **Avoid Lifting the Lid:** Resist the temptation to peek! Each time you lift the slow cooker lid, a significant amount of heat escapes, extending the cooking time by at least 15-20 minutes. Keep the lid on until the recipe instructs you to remove it.
- **Taste and Adjust:** Before the final cook, or even before serving, taste the sauce. This allows you to adjust the seasoning, adding a little more soy sauce for savoriness, brown sugar for sweetness, or red pepper flakes for heat, customizing the dish perfectly to your palate.
Storing and Reheating Your Mongolian Beef Leftovers
This Slow Cooker Mongolian Beef is just as delicious the next day, making it perfect for meal prep. Here’s how to properly store and reheat any leftovers:
**Refrigerate:** Once completely cooled, transfer any leftover Mongolian Beef and its sauce to an airtight container. It will keep beautifully in the refrigerator for up to three days. This makes it an excellent option for packed lunches or quick dinners during the week.
**Freeze:** For longer storage, you can freeze the leftovers. Place the cooled Mongolian Beef into a freezer-safe container or a heavy-duty freezer bag, ensuring there’s minimal air to prevent freezer burn. It can be stored in the freezer for up to three months. To reheat from frozen, simply thaw it overnight in the refrigerator.
**Reheat:**
- **Stove-top (Recommended):** I’ve found the best way to reheat this dish is on the stove-top. Transfer the thawed or refrigerated beef and sauce to a large skillet over medium heat. Stir occasionally, allowing it to gently warm through for a few minutes until piping hot. Add a splash of water or broth if the sauce has become too thick.
- **Microwave:** For a quick reheat, place individual portions in a microwave-safe dish. Heat for 1-2 minutes at a time, stirring in between, until heated through. Be careful not to overcook, as this can make the beef tougher.
- **Air Fryer:** For a slightly crispier texture on the beef, you can reheat it in an air fryer. Spread a single layer of beef (without too much sauce) in the air fryer basket and heat at 350°F (175°C) for 3-5 minutes, checking periodically. Then, add the sauce and toss before serving.
Meal Prep Made Easy: Make-Ahead Tips
The make-ahead potential of this Slow Cooker Mongolian Beef recipe is a huge advantage for busy individuals and families. You can significantly reduce your dinner time stress by prepping components in advance:
One of the great things about this recipe is that you can prepare the beef, coat it with cornstarch and seasonings, and mix the sauce ingredients up to 24 hours in advance. Store the coated beef in a Ziplock bag in the refrigerator, and the sauce in a separate airtight container. When you’re ready to cook, simply combine all the ingredients in your slow cooker, turn it on, and let it do its magic. This strategy shaves off valuable time on cooking day, allowing for an even more effortless meal experience.
What to Serve with Slow Cooker Mongolian Beef
The rich and flavorful Slow Cooker Mongolian Beef pairs wonderfully with a variety of side dishes, creating a well-rounded and satisfying meal. Here are some perfect accompaniments to complete your dinner:
- **Rice:** The classic choice! Fluffy white rice, such as jasmine rice or Instant Pot Basmati Rice, is excellent for soaking up all that delicious, savory sauce. For a healthier option, consider brown rice or even cauliflower rice.
- **Noodles:** Embrace more Asian-inspired flavors by serving your Mongolian Beef over a bed of chow mein noodles, lo mein, or even simple ramen noodles. A quick stir-fry with some vegetables and noodles can turn this into a hearty one-bowl meal.
- **Steamed or Roasted Vegetables:** To add freshness and a nutritional boost, serve with steamed broccoli, asparagus, or green beans. Roasted carrots or a medley of stir-fried vegetables (like snap peas, bell peppers, and mushrooms) also make fantastic complements, adding vibrant colors and textures.
- **Mashed Potatoes:** For a comforting, fusion twist, don’t shy away from serving this dish alongside creamy mashed potatoes. The velvety potatoes are surprisingly good at soaking up the rich sauce.
- **Crusty Bread:** If you enjoy soaking up every last drop of sauce, a piece of crusty bread or warm naan bread can be an unexpected but delightful pairing.
- **Light Appetizers:** Start your dinner on the right note with some complementary appetizers. These Low Carb Chicken Lettuce Wraps are a refreshing and flavorful option, or consider spring rolls, egg rolls, or potstickers for a more traditional Asian-inspired starter.
- **Asian Slaw:** A crisp, refreshing Asian slaw with a light vinaigrette dressing can provide a lovely contrast to the rich beef.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making Slow Cooker Mongolian Beef:
What cut of beef is best for Mongolian beef?
Mongolian beef is traditionally made from skirt steak or flank steak, both of which become incredibly tender and flavorful when thinly sliced against the grain and cooked slowly. However, you can also use other cuts like thinly sliced chuck roast or sirloin steak for excellent results, especially in a slow cooker which excels at tenderizing tougher cuts.
Can I make this recipe spicier?
Absolutely! If you prefer a spicier kick, you can add red pepper flakes or a dash of chili garlic sauce to the sauce mixture before cooking. Adjust the amount to your desired level of heat. You can also garnish with freshly sliced chilies before serving.
Can I add more vegetables to the slow cooker?
Yes, this recipe is highly adaptable to additional vegetables. Sliced carrots, broccoli florets, snap peas, mushrooms, or water chestnuts would all be delicious additions. For best results and to maintain some crispness, add most vegetables during the last hour of cooking, similar to the bell peppers and green onions.
Is this recipe gluten-free?
To make this recipe gluten-free, simply ensure you use a gluten-free soy sauce alternative such as tamari or coconut aminos. All other ingredients are typically naturally gluten-free, but always double-check labels to be certain.
Can I cook Mongolian Beef on high in the slow cooker?
While you can cook some slow cooker recipes on high, it’s generally not recommended for Mongolian Beef if you want truly fall-apart tender results. High heat can sometimes make beef tougher. Cooking on low for a longer duration (4-5 hours) allows the connective tissues to break down slowly, resulting in a much more succulent and tender final product.
How can I make the sauce thicker if needed?
The cornstarch in the recipe should provide a thick, glossy sauce. However, if you find your sauce is not as thick as you’d like after the cooking time, you can create a cornstarch slurry. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker, replace the lid, and cook for another 15-30 minutes until the sauce thickens to your preference.
More Delicious Asian-Inspired Recipes You’ll Love
If you enjoyed this homemade Slow Cooker Mongolian Beef, you’ll love these other fantastic Asian-inspired recipes that bring the flavors of your favorite takeout dishes right into your kitchen:
- Looking for another crowd-pleasing takeout recipe to make at home? This Panda Express Sweetfire Chicken is incredibly easy to recreate and always a hit.
- Panda Express Mushroom Chicken is another delectable dish you can easily replicate at home, featuring tender chicken, earthy mushrooms, and a wonderfully flavorful sauce.
- For fresh meal inspiration, give this Copycat Panda Express Kung Pao Chicken a try next! It’s packed with bold flavors and satisfying textures.
- If you’re in the mood for a different kind of comforting slow cooker meal, this easy Slow Cooker Pot Roast with Gravy recipe is perfect for busy weeknights and guarantees a hearty dinner.
If you love this recipe, please leave a rating! Thank you.
Slow Cooker Mongolian Beef
An irresistible dish featuring fall-apart tender beef cooked in a sweet, savory, and richly flavorful sauce infused with garlic and ginger. This slow cooker beef recipe delivers restaurant-quality dinner right from your kitchen with minimal effort.
Main Course
Asian /American
Halal (ensure ingredients are certified)
15 minutes
4 hours
4 hours 15 minutes
5 Servings
367 kcal
Amira
Ingredients
- 2 – 2.5 pounds flank steak
- ¼ cup cornstarch
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons sesame oil
- 2 teaspoons garlic (minced, about 1-2 cloves)
- 2 teaspoons fresh ginger root (minced)
- ½ cup low-sodium soy sauce
- ¾ cup water
- ⅓ cup light brown sugar (packed and leveled)
- 1 red bell pepper (sliced)
- 1 bunch of green onions (cut into 1-2 inch pieces)
- Sesame seeds and extra green onions (optional for garnish)
Instructions
- Prepare the flank steak by cutting thin slices against the grain. The slices should be about ⅛ to ¼ inch thick.
- In a bowl or Ziplock bag, add the slices of flank steak, cornstarch, salt, and pepper.
- Gently mix the meat in the bowl or bag to cover the flank steak in the cornstarch and seasonings. Let the meat rest for 5 minutes.
- Place the flank steak evenly on the bottom of the slow cooker.
- In a separate bowl, combine the sesame oil, ginger, garlic, soy sauce, brown sugar, and water. Pour this mixture over the sliced flank steak.
- Give it a good mix to ensure the beef is coated, then put the cover on your slow cooker.
- Cook on low for 3 hours.
- After 3 hours, remove the slow cooker lid and stir in the sliced bell peppers and green onions.
- Cook for 1 additional hour on low. The meat should be tender, and the sauce dark brown and thick.
- Before serving, top with diced green onions and sesame seeds if desired.
Notes
- When slicing the flank steak, ensure it is no thicker than a ¼ inch for optimal tenderness and cooking time. Always slice against the grain.
- For easier clean up, consider lining your slow cooker with a slow cooker bag.
- You can add the sliced red peppers and green onions at the beginning of cooking if you prefer a softer texture, but adding them later retains some crispness and vibrant color.
- Do not lift the slow cooker lid unnecessarily, as this extends the cooking time.
Nutrition Information
Carbohydrates: 24g |
Protein: 42g |
Fat: 11g |
Saturated Fat: 4g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Cholesterol: 109mg |
Sodium: 1093mg |
Potassium: 789mg |
Fiber: 1g |
Sugar: 16g |
Vitamin A: 746IU |
Vitamin C: 31mg |
Calcium: 64mg |
Iron: 3mg