introduction
This Slow Cooker Mongolian Beef is an easy and tasty dinner. It uses simple ingredients and cooks slowly until the beef is soft. If you like slow cooker beef, try this and serve it with rice or noodles. You can also try a different slow cooker beef recipe like slow cooker garlic butter beef bites with potatoes for another weeknight idea.
why make this recipe
Make this recipe when you want a hands-off meal that still tastes rich and sweet. The slow cooker makes the beef tender without babysitting the stove. It uses common pantry items and needs little prep. This is great for busy days or when you want an easy family meal.
how to make Slow Cooker Mongolian Beef
- 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.
You can follow these steps simply and let the slow cooker do the work. For another slow cooked beef style, see this slow cooker Korean beef for ideas on sauces and sides.
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.
how to serve Slow Cooker Mongolian Beef
Serve over steamed white rice, brown rice, or noodles. Add extra green onions or sesame seeds on top. Serve with steamed broccoli or a simple salad for a full meal.
how to store Slow Cooker Mongolian Beef
Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Thaw in the fridge before reheating. Reheat gently on the stove or in the microwave until hot.
tips to make Slow Cooker Mongolian Beef
- Slice the steak thin across the grain for tender bites.
- Coat meat well with cornstarch to thicken the sauce.
- Stir once near the end of cooking to mix sauce and juices.
- Use low sodium soy sauce to control salt.
- If sauce is thin, mix 1 tsp cornstarch with 1 tbsp water and stir into sauce, then cook 10–15 minutes more.
variation (if any)
- Add sliced bell peppers or mushrooms for more vegetables.
- Use brown sugar substitutes like coconut sugar or honey (honey will change texture).
- Swap flank steak for skirt steak or sirloin tip, sliced thin.
FAQs
Q: Can I cook this faster?
A: You can cook on HIGH for 2-3 hours as directed. For much faster cooking, use a skillet to make a quick stir-fry instead.
Q: Can I use frozen meat?
A: It is best to thaw the meat first. Frozen meat will add too much liquid and may not cook evenly in the slow cooker.
Q: Will the sauce thicken in the slow cooker?
A: The cornstarch on the beef helps thicken the sauce. If it stays thin, finish with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook a short time.
Q: Can I make this gluten free?
A: Yes. Use gluten free soy sauce or tamari.
Conclusion
For more ideas and detailed slow cooker tips, check this Slow Cooker Mongolian Beef recipe from Dinner at the Zoo. You can also compare another easy version at The Chunky Chef.
Slow Cooker Mongolian Beef
Ingredients
Method
- 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.