This melt-in-your-mouth Mongolian Beef transforms budget-friendly flank steak into a takeout-worthy feast with just 10 minutes of prep!
Skip the restaurant prices and wow your family with this fool-proof slow cooker recipe that creates perfectly tender meat in a rich, glossy sauce that's better than your favorite Asian restaurant. Slow cooker beef and broccoli and black pepper chicken are other delicious recipes that should make it on your weekly meal plan.
Slow Cooker Mongolian Beef Ingredients:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
- Flank steak → skirt steak, sirloin, or chicken thighs (adjust cooking time for chicken)
- Garlic cloves → garlic powder (¼ teaspoon per clove) or jarred minced garlic (½ teaspoon per clove)
- Fresh ginger → ground ginger (¼ teaspoon per tablespoon fresh) or jarred minced ginger
- Scallions → chives, regular onions, or leek greens
- Reduced-salt soy sauce → regular soy sauce (use 25% less), coconut aminos, or tamari
- Brown sugar → honey, maple syrup, or coconut sugar (reduce water if using liquid sweeteners)
- Cornstarch → arrowroot powder (same amount) or potato starch
- Vegetable oil → canola, grapeseed, or light olive oil
- Sesame oil → neutral oil + ground toasted sesame seeds, or neutral oil + small amount of tahini
- Sesame seeds → toasted crushed peanuts or cashews
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
How to make slow cooker Mongolian beef recipe:
Slice Flank Steak
Slice flank steak against the grain into thin strips.
Dice the meat
And then into bite-sized pieces.
Season
Season meat with salt and pepper.
Coat
Coat with cornstarch until evenly covered.
Mince
Mince garlic and ginger.
Slice Green Onions
Slice scallions, set aside for garnish
Add oil
Add vegetable oil to slow cooker bottom
Add Meat
Add corn starch coated meat to the bottom of the crockpot.
Season
Add garlic, ginger, brown sugar, sesame oil, soy sauce, and water.
Stir
Mix until well combined
Cook.
Cover and cook on high 2.5 hours or low 4-5 hours
Stir
Then stir when done cooking.
Serve over rice
Top with scallions and sesame seeds.
Tips for Best Results:
- Don't pre-mix sauce ingredients - can separate
- Store meat and aromatics separately when prepping ahead
- Add fresh scallions only when serving
- When reheating, add splash of water to maintain sauce consistency
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Can you make Mongolian beef ahead of time?
Prep-Ahead Method (1 day ahead):
- Cut and cornstarch-coat meat
- Prep aromatics (garlic, ginger)
- Store separately in airtight containers
- Next day: Combine in slow cooker and cook
Full Make-Ahead Method (2-3 days ahead):
- Cook complete recipe
- Cool quickly in shallow containers
- Store in airtight container
- Reheat following previous instructions
How to reheat leftover crock pot Mongolian beef
Microwave Method:
- Place portion in microwave-safe dish
- Add 1-2 tablespoons water
- Cover loosely
- Heat 1-2 minutes, stir
- Continue in 30-second intervals until 165°F (74°C)
Stovetop Method:
- Place in pan with 1-2 tablespoons water
- Heat on medium-low, stirring occasionally
- Heat until 165°F (74°C)
Food Safety Notes:
- Only reheat once
- Discard if left at room temperature over 2 hours
- Check temperature with food thermometer for safety
Featured Side
Broccoli (Blanch, Steam, Boil, Broil)
Mongolian Beef Slow Cooker
Ingredients
Method
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.1 lb Flank Steak
- Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.Salt, Black Pepper, ¼ Cup Cornstarch
- Mince your ginger and garlic.3 cloves garlic, 1 inch ginger root
- At the bottom of the slow cooker, add the vegetable oil and then add the steak.2 Tablespoons Vegetable Oil
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.⅓ Cup Brown Sugar, 1 Tablespoon Sesame Oil, ½ Cup Soy Sauce, ¼ Cup Water
- Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
- Slice the scallion.
- Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.1 bunch scallions, 1 Tablespoon sesame seeds
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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