This post may contain affiliate links. Please read our disclosure policy.
Make Slow Cooker Mongolian Beef to feed a crowd instead of paying for takeout! My recipe features flank steak and a homemade Mongolian sauce.
If you love making asian recipes in your slow cooker, try my slow cooker pepper steak or slow cooker cashew chicken.
Table of Contents
If you’re a fan of PF Chang’s Mongolian beef, then you’re in for a treat with this easy crockpot version! The beef comes out incredibly tender, soaking up the rich, sweet sauce that is sure to satisfy your cravings. This dish is not only simple to prepare, but it’s also a guaranteed family favorite that you’ll want to make again and again. We make this recipe often, and it’s always a hit at the dinner table. Plus, the beef tastes even better when reheated the next day, making it perfect for leftovers or meal prep.
If you love this recipe, be sure to check out my Slow Cooker Mongolian Chicken recipe as well. It’s just as flavorful and easy to make, offering a delicious twist on a classic favorite. Give them both a try and add some variety to your crockpot meals!
Recipe Ingredients
- Flank Steak: Two pounds of flank steak are used, tossed with cornstarch (to thicken the sauce). Slice the flank steak against the grain. (If you have extra flank steak, try my slow cooker flank steak recipe.)
- Vegetables: Store-bought shredded carrots (we like these because they are thicker than shredded your own). Garlic is added for flavor and green onions are used for garnish.
- Sauce Ingredients: Soy sauce, water, ginger, and brown sugar are the base of the sauce.
- {The full recipe is in the recipe card below the photos}
Variations
- Diced carrots can be used instead of store-bought shredded carrots.
- Other beef cuts that work well are beef stew meat, skirt steak, flat iron steak, or stir fry beef.
- To make spicy, add a teaspoon of cayenne pepper.
- For extra flavor and texture, consider adding bell peppers, snap peas, or broccoli florets during the last hour of cooking.
Step-by-Step Directions
- Coat the sliced flank steak in cornstarch in a bowl.
- Add the carrots on top of the beef.
- Combine olive oil, minced garlic, grated ginger, soy sauce, water, and brown sugar in another mixing bowl.
- Whisk until combined and pour the mixture over the flank steak and shredded carrot, stir to combine.
- Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours until the meat is fork tender.
Serving Suggestions:
- Serve the Mongolian beef over steamed white or brown rice. If you have a favorite recipe for fried rice, that is wonderful, too! Healthy options are cauliflower rice or quinoa.
- Add a green vegetable on the side, such as bok choy, green beans, or broccoli.
Recipe FAQs
You can leave the lid on for about 15 minutes, and the sauce will naturally thicken, or you can add a cornstarch slurry (I suggest adding one tablespoon of cornstarch to one tablespoon of water).
Leftover Mongolian beef can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
More Slow Cooker Beef Recipes:
- Slow Cooker Teriyaki Beef
- Slow Cooker Beef and Broccoli
- Slow Cooker Beef Chow Mein
- Slow Cooker Steak Bites
Slow Cooker Mongolian Beef
Ingredients
- 2 lbs. flank steak, cut into thin strips (cut agaisnt the grain)
- ¼ cup cornstarch
- 2 cups shredded carrots
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 ½ tsp. ginger root, grated
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
For Serving:
- green onions and toasted sesame seeds, for garnish
- Steamed rice, for serving (optional)
Instructions
- In a mixing bowl, combine the steak strips with cornstarch, ensuring each piece is evenly coated. Place the coated flank steak and shredded carrot into the slow cooker.
- In another mixing bowl, combine olive oil, minced garlic, grated ginger, soy sauce, water, and brown sugar. Whisk until combined and pour the mixture over the flank steak and shredded carrot, stir to combine.
- Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours until the meat is fork tender.
- Serve the flavorful Mongolian-inspired beef over steamed rice if desired, and garnish with green onions and toasted sesame seeds. Enjoy!
How to Video
Sarah’s Notes
- Leftover Mongolian beef can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
- If you find the sauce too thin after cooking, you can thicken it by removing the lid of the slow cooker for the last 30 minutes, or by mixing a tablespoon of cornstarch with 2 tablespoons of water and stirring it into the slow cooker.
- Diced carrots can be used instead of store-bought shredded carrots.
- Other beef cuts that work well are beef stew meat, skirt steak, flat iron steak, or stir fry beef.
- To make spicy, add a teaspoon of cayenne pepper.
- For extra flavor and texture, consider adding bell peppers, snap peas, or broccoli florets during the last hour of cooking.
- Serve the Mongolian beef over steamed white or brown rice. If you have a favorite recipe for fried rice, that is wonderful, too! Healthy options are cauliflower rice or quinoa.
- Add a green vegetable on the side, such as bok choy, green beans, or broccoli.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
wow, that’s a lot of brown sugar
This might be a great tasting recipe but very high sodium and sugar content does not make for a healthy meal.