A quick note on what this dish is and why it works
Slow Cooker Mongolian Beef is soft, saucy beef with a sweet-savory glaze. It needs little hands-on time and the slow cooker does the work. This makes it great for busy nights or when you want a simple weeknight dinner. For extra slow-cooker tips, see slow-cooker Mongolian beef notes.
Why you’ll enjoy making this recipe
This recipe uses common ingredients and a short prep. The cornstarch helps the beef get a silky coating while the brown sugar and soy sauce form a sticky, tasty sauce. It’s easy to scale up for guests and pairs well with rice or steamed vegetables. If you like quick slow-cooker dinners, check out some other easy ideas here.
How to cook Slow Cooker Mongolian Beef step by step
This method keeps things simple: toss, mix, and slow-cook. Slice the flank steak thin and coat with cornstarch so the sauce clings to the meat. Set the cooker and come back when the beef is tender. If you also enjoy high-protein slow-cooker beef options, you might like this inspiration high-protein beef bites.
Ingredients :
- 1 1/2 pounds flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions (for garnish)
Directions :
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until beef is tender.
- Stir in green onions just before serving.
Best ways to serve Slow Cooker Mongolian Beef
Serve it over steamed white or brown rice to soak up the sauce. You can also spoon it over cauliflower rice or wide noodles. Garnish with extra sliced green onions and a few sesame seeds for texture.
How to store leftovers safely
Cool the beef to near room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Helpful tips for the best result
- Slice the steak thinly against the grain for tenderness. Slightly freezing the beef (20–30 minutes) makes slicing easier.
- Don’t overcook in the slow cooker — check at the lower end of the time range so the beef stays tender, not dry.
- If the sauce is too thin after cooking, transfer some sauce to a small pan and simmer with a teaspoon of cornstarch mixed into cold water to thicken, then stir back into the meat.
- Taste and adjust sweetness or saltiness before serving. Add more brown sugar for a sweeter glaze or a splash of rice vinegar for brightness.
Simple variations you can try
- Add sliced bell peppers and snap peas in the last 30 minutes for veggie-packed Mongolian beef.
- Swap flank steak for skirt steak or sirloin if preferred.
- For a spicier kick, stir in a little chili paste or sriracha to the sauce.
Estimated nutrition per serving (approximate)
- Serving size: about 1 cup
- Calories: ~420 kcal
- Protein: ~30 g
- Carbohydrates: ~25 g
- Fat: ~22 g
Values are estimates and will vary with exact ingredients and portions.
Family-friendly serving ideas
- Serve with steamed rice and a side of broccoli for a balanced plate everyone will eat.
- Let kids build bowls: rice, beef, and plain steamed veggies they can mix themselves.
- For a lunch option, pack beef with rice in containers and add a small side of carrot sticks or cucumber.
What pairs well with this dish
- Simple steamed jasmine or brown rice to soak up the sauce.
- Stir-fried or steamed vegetables such as broccoli, bok choy, or snap peas.
- Light Asian-style salads or a crisp cucumber salad to cut the sweetness.
Frequently asked questions
Q: Can I use frozen beef?
A: It’s best to thaw and slice beef before coating. Partially freezing helps slicing thinly. Avoid adding frozen large pieces to the slow cooker.
Q: Can I make this on the stovetop?
A: Yes. Brown the beef in batches and simmer the sauce quickly until it thickens, about 10–15 minutes.
Q: How do I thicken the sauce if it is runny?
A: Mix 1–2 teaspoons cornstarch with cold water and stir into the sauce. Simmer a few minutes until it thickens.
Q: Is flank steak necessary?
A: Flank steak is great for this dish, but skirt steak or sirloin work too. Slice thinly against the grain for tenderness.
Q: Can I reduce the brown sugar?
A: Yes. Reduce by a bit if you prefer less sweetness, but the sugar balances the soy and creates the signature glaze.
Conclusion
If you want more recipe ideas and variations, try this version from Slow Cooker Mongolian Beef – Dinner at the Zoo. For another easy take, see Easy Slow Cooker Mongolian Beef Recipe – The Chunky Chef. If you like slow-cooked twists, check Slow-Cooked Mongolian Beef – Donal Skehan | EAT LIVE GO for more inspiration.
Slow Cooker Mongolian Beef
Ingredients
Main ingredients
- 1.5 pounds flank steak, thinly sliced against the grain Flank steak can be substituted with skirt steak or sirloin.
- 1/4 cup cornstarch Helps the sauce cling to the meat.
- 1 tablespoon toasted sesame oil Adds flavor to the dish.
- 1 teaspoon minced garlic Fresh or jarred garlic can be used.
- 1 teaspoon minced ginger Fresh ginger is preferred for flavor.
- 1/2 cup low sodium soy sauce Use low sodium to keep the dish healthier.
- 1/3 cup brown sugar Adjust based on desired sweetness.
- 1/2 cup water
- 1/2 cup green onions, for garnish Add just before serving.
Instructions
Preparation
- Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
- Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
Cooking
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until beef is tender.
- Stir in green onions just before serving.
