Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef is one of those dishes that turns an ordinary dinner night into something special. Inspired by the bold, sweet, and savory flavors of Asian cuisine, this recipe creates tender slices of beef simmered in a rich soy-ginger sauce that thickens beautifully into a glossy glaze.

The slow cooker does all the work, infusing the meat with flavor and creating a melt-in-your-mouth texture that tastes just like restaurant-style Mongolian beef—but fresher, healthier, and more budget-friendly.

Serve it over steaming rice or noodles, garnish with green onions and sesame seeds, and you have a luxurious meal that feels like it came from your favorite sit-down restaurant.

Why I Love This Recipe

I love this recipe because it turns a tough cut of beef like flank or chuck into something incredibly tender and flavorful with almost no effort. The sauce is the perfect balance of sweet, savory, garlicky, and fragrant with fresh ginger. The leftovers taste even better the next day, and the dish pairs beautifully with rice, veggies, or stir-fried sides.

Why It’s a Must-Try Dish

This recipe is a must-try because:

✔ It takes minimal effort but delivers big flavor
✔ Uses everyday pantry staples
✔ Perfect for family dinners or meal prep
✔ Feels like takeout but healthier and homemade
✔ Works well with budget-friendly cuts of meat

If you want restaurant quality with slow-cooker convenience, this is it.

Recipe Details

Category	Information
Preparation Time	10 minutes
Cook Time	4 hours on HIGH or 6–7 hours on LOW
Total Time	4–7 hours
Servings	6 servings
Course	Main Course
Cuisine	Asian / Chinese-American
Calories	~425 calories per serving

Ingredients

For the Beef

• 2 lbs flank steak or thin-sliced sirloin/chuck roast
• 3 tablespoons cornstarch
• 2 tablespoons vegetable or sesame oil

Sauce

• ¾ cup low-sodium soy sauce
• ½ cup brown sugar (light or dark)
• 1 teaspoon rice vinegar (optional)
• ½ cup beef broth or water
• 4 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• ¼ teaspoon red pepper flakes (optional for heat)

Thickening Slurry (if needed):

• 2 tablespoons cornstarch + 2 tablespoons cold water

Garnishes

• Sliced green onions
• Toasted sesame seeds

Cooking Directions

1. Slice beef thinly across the grain.
2. Toss sliced beef with cornstarch until lightly coated.
3. Heat oil and brown beef slightly (optional but recommended).
4. Add beef to slow cooker.
5. In a bowl, mix soy sauce, brown sugar, broth, garlic, ginger, and red pepper flakes.
6. Pour sauce over beef.
7. Cook 6–7 hours on LOW or 4 hours on HIGH.
8. Thicken with cornstarch slurry if needed.
9. Garnish and serve.

Step-by-Step Preparation Method

1. Slice the Meat
   Cut beef into thin strips, trimming visible fat.
2. Coat with Cornstarch
   Toss beef pieces in cornstarch to lightly coat. This helps thicken the sauce and tenderize the meat.
3. Optional Browning Step
   Heat oil in a skillet and sear beef for 1–2 minutes per batch for added flavor.
4. Prepare the Sauce
   Mix soy sauce, brown sugar, ginger, garlic, red pepper, and broth.
5. Slow Cook
   Add beef to slow cooker, cover with sauce, and cook.
6. Finish and Thicken
   If sauce is thin, add a cornstarch slurry and cook an additional 10 minutes.
7. Serve
   Top with green onions and sesame seeds.

How to Serve

Best served over:

Steamed jasmine or basmati rice
Noodles or ramen
Stir-fried or steamed vegetables

Add green onions and sesame seeds for taste and presentation.

Recipe Tips

• Slice beef thinly for tenderness.
• Use low-sodium soy sauce to avoid overly salty results.
• Do not skip cornstarch, it gives the sauce its signature velvety texture.
• Let the beef rest in the sauce for 10 minutes before serving so it absorbs flavor.

Variations

Spicy Mongolian Beef

Add:

• 1 tablespoon chili paste
• Extra red pepper flakes

Honey Mongolian Beef

Replace ¼ cup brown sugar with ¼ cup honey for a floral sweetness.

Veggie-Loaded Version

Add during last hour:

• Broccoli florets
• Bell peppers
• Snap peas

Gluten-Free

Use tamari instead of soy sauce and gluten-free cornstarch.

Storage & Freezing

Storage Method	Time
Refrigerator	4–5 days
Freezer (airtight container)	Up to 3 months

To reheat: warm on stovetop with a splash of water or microwave in 1-minute intervals.

Special Equipment Needed

• 5–6 quart slow cooker
• Sharp knife for slicing beef
• Optional: skillet for browning meat

Conclusion

Slow Cooker Mongolian Beef is the perfect combination of convenience and bold flavor. With tender beef, a glossy savory-sweet sauce, and simple preparation, this recipe proves that homemade meals can be even better than takeout. Whether you’re meal-prepping for the week, feeding a hungry family, or treating yourself to something comforting, this dish is guaranteed to satisfy.