Slow Cooker Mongolian Beef is easy to make and can be enjoyed alone or served with rice, noodles, or veggies.
Made with slices of flank steak cooked to tender perfection in a garlic ginger soy sauce, this easy weeknight dinner is a family favorite.
Slow-cooked Mongolian beef is ready in no time and perfect for even beginner chefs to make!
Easy Slow Cooker Mongolian Beef
- When a trip to PF Chang’s isn’t an option, make this menu favorite at home with the Crock Pot!
- This delicious dish is easy enough to make on busy weeknights but fancy enough for company!
- Make slow cooker Mongolian beef with just a few ingredients and prep steps for a classic Asian-inspired recipe that’s always a favorite.
- Crockpot Mongolian beef tastes just like your favorite Chinese take-out: savory, sweet, & slightly spicy.
Ingredients and Variations
Beef – Flank steak, skirt steak, hanger steak, or top round roast are budget-friendly cuts of meat that become extra moist and tender during slow cooking so there’s no need to spring for pricey cuts of beef.
Other protein options to try are skirt steak, sliced pork loin, and even chicken breasts can be cut into cubes and made into Mongolian chicken.
Sauce – The ingredients for the sauce are likely already on hand: garlic, ginger, brown sugar, and soy sauce infuse the steak strips with a sweet spicy flavor. Add a dash of sambal or red pepper flakes for some extra heat! A tablespoon of hoisin sauce will also add a sweeter flavor to the sauce.
Variations – Mix it up by adding Asian-style veggies like sliced water chestnuts, sliced almonds, baby corn, spring peas, or broccoli. There are lots of options for slow cooker Mongolian beef so you can make it into a different recipe every time!
How to Make Mongolian Beef in the Slow Cooker
- Prepare steak strips and toss in salt, pepper, and cornstarch.
- Place oil in the slow cooker (or use an Instant Pot as pictured using the slow cooker setting) and add beef and the remaining ingredients except for garnishes (per the recipe below).
- Cover and cook until tender.
Garnish with sesame seeds and sliced green onions. Serve over white rice, zucchini noodles, broccoli, or garlic baby bok choy
Pro Tips & Tricks
- Place flank steak in the freezer for about 20 minutes before slicing for easier cutting.
- For best results, cut across the grain of long fibers in the meat to help tenderize it.
- Make sure the flank steak strips are fully coated in the seasoned corn starch so the sauce can caramelize onto the meat fully.
- Keep leftover slow cooker Mongolian beef in a covered container in the refrigerator for up to 4 days and reheat in the microwave or stovetop.
- Freeze leftovers in individual portions in zippered bags for up to 4 months and use in soups, stir-fries, or lettuce wraps.
Asian Inspired Recipes
Slow Cooker Mongolian Beef
Equipment
Ingredients
- 1 pound flank steak
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ cup cornstarch
- 2 Tablespoons oil
- 3 cloves garlic minced
- 1 Tablespoon ginger root fresh, minced
- ⅓ cup brown sugar
- 1 Tablespoon sesame oil
- ½ cup reduced-sodium soy sauce
- ¼ cup water
Garnish
- 1 stalk green onion sliced
- 1 tablespoon sesame seeds
Instructions
- Thinly cut flank steak against the grain, then dice.
- In a medium bowl, sprinkle beef with salt and pepper, and toss with cornstarch until well combined.
- Add oil to the bottom of the slow cooker. Add beef, garlic, ginger, brown sugar, sesame oil, soy sauce, and water and mix until well combined.
- Turn the slow cooker on 4-5 hours on low, or 2 ½ hours on high.
- Stir before serving. Serve over rice. Garnish with green onions and sesame seeds.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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