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Slow Cooker Mongolian Beef recipe
Ben Carraoli

Slow Cooker Mongolian Beef recipe

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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Dinner
Calories: 380
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!