Slow Cooker Mongolian Beef

5 from 1 vote

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.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

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!

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.

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