Slow Cooker Mongolian Beef


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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.

scooping out slow cooker mongolian beef with a large spoon.
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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

ingredients for slow cooker mongolian beef on a table.
  • 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

  1. Coat the sliced flank steak in cornstarch in a bowl.
  2. Add the carrots on top of the beef.
  1. Combine olive oil, minced garlic, grated ginger, soy sauce, water, and brown sugar in another mixing bowl.
  2. Whisk until combined and pour the mixture over the flank steak and shredded carrot, stir to combine.
  3. 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.
overhead of slow cooker mongolian beef with a spoon scooping some out.

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.
serving of slow cooker mongolian beef over rice in front of a crockpot.

Recipe FAQs

My sauce is thin, how can I thicken?

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).

How to store?

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.

overhead of serving of slow cooker mongolian beef over rice.

More Slow Cooker Beef Recipes:

overhead of slow cooker mongolian beef with a spoon scooping some out.

Slow Cooker Mongolian Beef

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6
Slow Cooker Mongolian beef, with its rich and flavorful sauce, is the perfect way to enjoy a takeout-style meal from the comfort of home.

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.
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.
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.

Nutrition

Calories: 411kcal | Carbohydrates: 38g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 1740mg | Potassium: 758mg | Fiber: 2g | Sugar: 29g | Vitamin A: 7128IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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2 Comments

  1. Harold Cinquigranno says:

    wow, that’s a lot of brown sugar

  2. Bill Sturm says:

    This might be a great tasting recipe but very high sodium and sugar content does not make for a healthy meal.