Melt-in-Your-Mouth Slow Cooker Mongolian Beef Recipe You’ll Love
I recently made this Slow Cooker Mongolian Beef recipe, and let me tell you—it turned out amazing. The beef was melt-in-your-mouth tender, and the sauce was the perfect balance of sweet, salty, and savory. It made my entire kitchen smell incredible while it simmered away in the slow cooker.
And if you’re like me and love easy comfort food, you’re going to adore this recipe. Oh, and by the way, I also recommend trying a One Pot Chicken Parmesan Pasta Recipe if you’re in the mood for another flavor-packed dish!
Ingredients You’ll Need to Make Slow Cooker Mongolian Beef
Here’s everything you’ll need for this recipe. I’ve also included a few tips I’ve learned along the way.
- 1.5 pounds flank steak, thinly sliced against the grain: Cutting against the grain makes the beef more tender. Make sure the slices are even for consistent cooking.
- 1/4 cup cornstarch: Helps the beef crisp slightly and thickens the sauce as it cooks.
- 1 tablespoon toasted sesame oil: Adds a deep, nutty flavor. Toasted sesame oil is preferred over regular sesame oil for a richer aroma.
- 1 teaspoon garlic, finely chopped: Fresh garlic gives better flavor than garlic powder. Use a garlic press for best results.
- 1 teaspoon ginger, finely chopped: Freshly chopped ginger adds warmth and complexity. Avoid powdered ginger here.
- 1/3 cup brown sugar: Gives that sweet Mongolian sauce flavor and balances the saltiness of the soy sauce.
- 1/2 cup soy sauce: Use low-sodium soy sauce if you’re watching salt intake.
- 1/2 cup water: Thins out the sauce to the right consistency. Don’t skip it.
- Optional: 1/2 cup sliced green onions (plus extra for garnish): Adds freshness and a bit of crunch.
Note: This recipe makes several servings and is great for family dinners or weekly meal prep.
Delicious Variations to Try
If you’re someone who loves to experiment in the kitchen like me, here are a few tasty and practical variations. These also work great if you’re exploring more flexible dinner recipes.
- Dairy-Free Version: This recipe is naturally dairy-free. Just double-check your soy sauce brand to make sure it’s completely dairy-free.
- Gluten-Free Option: Use gluten-free soy sauce or tamari instead of regular soy sauce.
- Low-Sugar Version: Reduce the brown sugar to 2 tablespoons and add a splash of rice vinegar for balance.
- Add Some Heat: Stir in a pinch of red pepper flakes or a teaspoon of sriracha to give the dish a spicy kick.
- Veggie Boost: Toss in some sliced bell peppers or broccoli in the last hour of cooking.
Cooking Time Details
Here’s a quick breakdown of the total time needed for this easy slow cooker dish:
- Prep Time: 10 minutes
- Cooking Time: 4–5 hours on low or 2–3 hours on high
- Total Time: 4–5 hours (depending on the heat setting used)
Equipment You’ll Need
Before you start, gather these tools to make cooking smoother and cleanup easier:
- Slow Cooker (Crockpot): The main tool for low and slow cooking.
- Mixing Bowl: For preparing and mixing the sauce.
- Cutting Board and Knife: To slice the beef and prep garlic and ginger.
- Garlic Press (Optional): Speeds up garlic prep.
- Measuring Cups and Spoons: For accurate ingredient quantities.
- Tongs or Slotted Spoon: To stir and serve the beef easily.
How to Make Slow Cooker Mongolian Beef?
This recipe is super beginner-friendly. Here’s how I made it, step by step:
Step 1: Prepare the Beef
Start by slicing the flank steak very thin, making sure you cut against the grain. This makes a huge difference in texture. Toss the slices in a bowl with cornstarch until each piece is lightly coated. This helps the beef stay tender and thickens the sauce as it cooks.
Step 2: Add Ingredients to the Slow Cooker
In the base of your slow cooker, add the cornstarch-coated beef. Then pour in the toasted sesame oil, chopped garlic, and chopped ginger. Stir gently to distribute the flavors.
Step 3: Make the Sauce
In a separate bowl, mix the soy sauce, brown sugar, and water. Stir until the sugar is dissolved completely. The mixture should taste balanced—not too sweet, not too salty. Once ready, pour it evenly over the beef in the slow cooker.
Step 4: Let It Cook Low and Slow
Cover your slow cooker with the lid and set it on low for 4–5 hours or high for 2–3 hours. The meat should be fork-tender and fully coated in a thick, rich sauce. If using green onions, stir them in during the last 30 minutes.
Step 5: Serve and Enjoy!
Once cooked, give everything a final stir and serve the Mongolian beef over steamed rice or noodles. Garnish with extra green onions or sesame seeds for added flavor and color. You’ll be amazed at how much flavor came from so little effort!
Additional Tips for Making this Recipe Better
Over time, I’ve picked up a few tricks that can take this dish from great to restaurant-quality.
- Always slice the beef against the grain for better tenderness.
- Don’t skip the cornstarch—it helps the sauce cling to the meat.
- Toasted sesame oil makes a big difference in flavor.
- Use fresh garlic and ginger for the most aromatic results.
- Let the beef rest in the sauce for a few minutes after cooking before serving—it absorbs more flavor.
How to Serve Slow Cooker Mongolian Beef?
Presentation and pairing make all the difference when serving this dish. Here’s how I love to plate it for a wow factor:
Serve the Mongolian beef over a warm bed of jasmine rice or lo mein noodles. Add a side of stir-fried vegetables for color and crunch. Garnish with thinly sliced green onions and a sprinkle of sesame seeds.
A lime wedge on the side can add a fresh citrus kick. It also pairs beautifully with light dishes like Chicken Alfredo Linguine Recipe for a contrast in texture and flavor.
Nutritional Information
Here’s an estimated breakdown of what you’re eating per serving (approximate values):
- Calories: 380
- Protein: 28g
- Carbohydrates: 18g
- Fat: 22g
This dish is filling, flavorful, and packed with protein.
How to Store the Leftovers?
Want to save some for later? No problem. Here’s how I do it.
- Refrigerating: Place leftovers in an airtight container. Keep in the fridge for up to 4 days. Reheat in the microwave or stovetop with a splash of water to refresh the sauce.
- Freezing: You can freeze the beef in a zip-top bag or freezer-safe container for up to 2 months. Let it cool completely before freezing.
- Reheating: Thaw overnight in the fridge, then reheat on the stove or in a microwave until hot all the way through.
Why You’ll Love This Recipe?
Here’s what makes this Slow Cooker Mongolian Beef a true weeknight winner.
- It’s incredibly easy: Just toss in the ingredients and let your slow cooker do all the work.
- Flavor-packed: Sweet, salty, and umami-rich flavors combine beautifully.
- Customizable: Works with different cuts of meat or veggie additions.
- Perfect for meal prep: Tastes just as good (or better) the next day.
- Family-friendly: Even picky eaters will love the rich flavor and tender meat.
Common Mistakes to Avoid for Better Results
To make sure your Mongolian beef turns out perfectly every time, steer clear of these mistakes.
- Slicing beef too thick: Thick slices won’t get tender and won’t absorb the sauce as well.
- Skipping cornstarch: The sauce won’t thicken properly, and the beef won’t have a silky coating.
- Using powdered garlic or ginger: Fresh ingredients offer way more depth and aroma.
- Overcooking: It’s possible to overcook on high—check for doneness at the 2-hour mark.
- Not stirring during cooking: Stir once halfway through if you can, especially on high heat.
More Info for Better Experience
If you loved this recipe and want more slow cooker dishes or Asian-inspired meals, consider trying:
- Korean Beef Bowls
- Slow Cooker Teriyaki Chicken
- Honey Garlic Chicken Thighs
- Sesame Noodle Stir Fry
- Beef and Broccoli Crockpot Style
These pair perfectly with rice, noodles, or veggie sides and are perfect for quick and easy dinners.
Slow Cooker Mongolian Beef recipe
Ingredients
Method
- Start by slicing the flank steak very thin, making sure you cut against the grain. This makes a huge difference in texture. Toss the slices in a bowl with cornstarch until each piece is lightly coated. This helps the beef stay tender and thickens the sauce as it cooks.
- In the base of your slow cooker, add the cornstarch-coated beef. Then pour in the toasted sesame oil, chopped garlic, and chopped ginger. Stir gently to distribute the flavors.
- In a separate bowl, mix the soy sauce, brown sugar, and water. Stir until the sugar is dissolved completely. The mixture should taste balanced—not too sweet, not too salty. Once ready, pour it evenly over the beef in the slow cooker.
- Cover your slow cooker with the lid and set it on low for 4–5 hours or high for 2–3 hours. The meat should be fork-tender and fully coated in a thick, rich sauce. If using green onions, stir them in during the last 30 minutes.
- Once cooked, give everything a final stir and serve the Mongolian beef over steamed rice or noodles. Garnish with extra green onions or sesame seeds for added flavor and color. You’ll be amazed at how much flavor came from so little effort!