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Mongolian Beef Slow Cooker Recipe

A woman with long brown hair wearing a light-colored blouse smiles at the camera in a softly lit indoor setting, offering a welcoming glimpse into the post author's personality.Sarah Mock headshot 100by100.
Updated: to include new step-by-step photos, clarified instructions, and/or improved tips for best results.· by · Leave a Comment This post contains affiliate links.

This melt-in-your-mouth Mongolian Beef transforms budget-friendly flank steak into a takeout-worthy feast with just 10 minutes of prep!

Jump to Recipe
A bowl of rice topped with Slow Cooker Mongolian Beef, seasoned to perfection, sliced green onions, and sesame seeds, with chopsticks resting on the edge of the bowl.

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:

A collection of ingredients for Slow Cooker Mongolian Beef, including flank steak, corn starch, brown sugar, water, sesame oil, soy sauce, garlic, ginger root, scallion, and sesame seeds on a gray surface.

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
A large black and silver Crockpot filled with mixed vegetables and sauce is set to the "Low" heating option.

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

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How to make slow cooker Mongolian beef recipe:

A cutting board with a piece of flank steak, half whole and half sliced into thin strips, beside a large kitchen knife.

Slice Flank Steak

Slice flank steak against the grain into thin strips.

Chopped raw beef on a wooden cutting board with a large knife on the side.

Dice the meat

And then into bite-sized pieces.

A bowl of cubed raw beef with seasoning next to a small container of flour on a gray countertop.

Season

Season meat with salt and pepper.

Chopped strawberries coated in powdered sugar in a white bowl with a black spatula on a gray surface.

Coat

Coat with cornstarch until evenly covered.

Chopped ginger and garlic on a wooden cutting board with a knife beside them.

Mince

Mince garlic and ginger.

Chopped green onions on a wooden cutting board next to a knife and whole green onions.

Slice Green Onions

Slice scallions, set aside for garnish

A stainless steel pot with oil at the bottom, placed on a gray surface. A bowl with diced meat is partially visible on the side.

Add oil

Add vegetable oil to slow cooker bottom

Ingredients for sesame chicken recipe arranged on a gray surface, featuring chopped meat in a metal bowl alongside small bowls of brown sugar, minced garlic, and ginger. Perfectly echoing the flavors of Slow Cooker Mongolian Beef with various rich sauces ready for mixing.

Add Meat

Add corn starch coated meat to the bottom of the crockpot.

Ground meat, seasonings, and spices are mixed in a large metal bowl on a light gray surface.

Season

Add garlic, ginger, brown sugar, sesame oil, soy sauce, and water.

Diced meat and spices in a stainless steel pot with a black spoon on a gray surface.

Stir

Mix until well combined

Cook.

Cover and cook on high 2.5 hours or low 4-5 hours

A pot containing browned pieces of beef in a glossy liquid, viewed from above.

Stir

Then stir when done cooking.

A bowl of rice topped with Slow Cooker Mongolian Beef, seasoned to perfection, sliced green onions, and sesame seeds, with chopsticks resting on the edge of the bowl.

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):

  1. Cut and cornstarch-coat meat
  2. Prep aromatics (garlic, ginger)
  3. Store separately in airtight containers
  4. Next day: Combine in slow cooker and cook

Full Make-Ahead Method (2-3 days ahead):

  1. Cook complete recipe
  2. Cool quickly in shallow containers
  3. Store in airtight container
  4. Reheat following previous instructions

How to reheat leftover crock pot Mongolian beef

Microwave Method:

  1. Place portion in microwave-safe dish
  2. Add 1-2 tablespoons water
  3. Cover loosely
  4. Heat 1-2 minutes, stir
  5. Continue in 30-second intervals until 165°F (74°C)

Stovetop Method:

  1. Place in pan with 1-2 tablespoons water
  2. Heat on medium-low, stirring occasionally
  3. 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
cooked broccoli in a white bowl

Featured Side

Broccoli (Blanch, Steam, Boil, Broil)

How to cook broccoli
Mongolian Beef Slow Cooker
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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Slow cooker Mongolian beef that rivals your favorite takeout Chinese restaurant! Flank steak simmers with savory garlic and soy sauce for a delicious meal.
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A bowl of slow cooker Mongolian beef atop rice, garnished with chopped green onions and sesame seeds, with chopsticks elegantly placed to the side.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
servings4 servings

Ingredients

  • 1 lb Flank Steak
  • Salt to taste
  • Black Pepper to taste
  • ¼ Cup Cornstarch
  • 3 cloves garlic
  • 1 inch ginger root
  • 2 Tablespoons Vegetable Oil
  • ⅓ Cup Brown Sugar
  • 1 Tablespoon Sesame Oil
  • ½ Cup Soy Sauce low sodium
  • ¼ Cup Water
  • 1 bunch scallions
  • 1 Tablespoon sesame seeds

Instructions 

  1. Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
    1 lb Flank Steak
  2. Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
    Salt, Black Pepper, ¼ Cup Cornstarch
  3. Mince your ginger and garlic.
    3 cloves garlic, 1 inch ginger root
  4. At the bottom of the slow cooker, add the vegetable oil and then add the steak.
    2 Tablespoons Vegetable Oil
  5. 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
  6. Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
  7. Slice the scallion.
  8. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
    1 bunch scallions, 1 Tablespoon sesame seeds

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 29g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 1688mg | Potassium: 515mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg
CourseMain Course
CuisineAsian
KeywordSlow Cooker Mongolian Beef
Sarah Mock of savoringthegood.com headshot 2022

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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