Savory Slow Cooker Mongolian Beef Recipe for Effortless Dining

Tender strips of beef simmering in a rich, savory slow cooker Mongolian beef sauce tantalize taste buds with every bite.

This classic dish brings restaurant-quality flavors right to your kitchen without hours of complicated preparation.

Layers of umami and sweet-salty notes dance across the palate, creating a meal that’s both comforting and exciting.

The slow cooker works its magic, breaking down tough meat into melt-in-your-mouth perfection.

Fragrant garlic, ginger, and a blend of carefully balanced seasonings infuse each tender morsel with depth and character.

Minimal effort yields maximum flavor, making this recipe a weeknight champion for busy home cooks.

Serve over steaming rice for a complete meal that’ll have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 2-4 hours

Total Time: 2 hours 10 minutes – 4 hours 10 minutes

Calories: 350 kcal

Servings: 5

Ingredient List for Slow Cooker Mongolian Beef

• Flank Steak: Tender cut that absorbs flavors beautifully, best when sliced against the grain for maximum tenderness and easy eating.
• Cornstarch: Creates a crispy coating that helps seal in juices and thickens the sauce during cooking.

• Vegetable Oil: Helps prevent sticking and adds a subtle richness to the dish.
• Garlic, Ginger: Foundational aromatics that deliver a punch of authentic Asian-inspired flavor and depth.
• Water: Helps create the perfect sauce consistency and prevents burning.
• Reduced Sodium Soy Sauce: Provides umami and saltiness while keeping the dish balanced.
• Light Brown Sugar: Adds caramelized sweetness and helps create a glossy, sticky sauce.
• Sriracha Sauce: Brings a gentle heat and tangy kick to the overall flavor profile.

• Carrots: Adds a subtle sweetness and pleasant crunch to the final dish.
• Green Onions: Provides a fresh, sharp contrast to the rich beef and adds vibrant color.
• Sesame Seeds: Delivers a nutty finish and visual appeal to the completed meal.

Tools You’ll Need for Slow Cooker Mongolian Beef

• Large Resealable Plastic Bag: Perfect for coating meat with cornstarch evenly and mess-free.
• Slow Cooker: Essential tool for creating tender, flavorful Mongolian beef with minimal effort.
• Cutting Board: Needed for slicing flank steak and chopping green onions.
• Sharp Knife: Crucial for precise meat and vegetable preparation.
• Measuring Cups and Spoons: Help measure ingredients accurately for balanced flavor.
• Wooden Spoon or Spatula: Great for stirring ingredients in the slow cooker and ensuring even coating.

Steps to Cook Slow Cooker Mongolian Beef

• Meat Preparation

Slice flank steak into thin strips and gently toss with cornstarch until each piece is evenly covered.

• Sauce Blending

Combine rich flavors of garlic, ginger, soy sauce, brown sugar, and spicy Sriracha in your slow cooker, creating a bold and tangy base.

• Cooking Process

Add the coated meat and shredded carrots into the sauce, ensuring every morsel is generously coated with the aromatic mixture.

• Slow Cooking

Allow the beef to simmer and tenderize on HIGH for 2-3 hours or LOW for 4 hours, letting the flavors meld and intensify.

• Serving

Transfer the succulent Mongolian beef over fluffy white rice, sprinkling fresh green onions and toasted sesame seeds on top for a vibrant and satisfying meal.

Customizing Slow Cooker Mongolian Beef

• Tender Meat Magic: Slice flank steak against the grain for maximum tenderness and easier eating.
• Spice Control Center: Adjust Sriracha sauce quantity to make the dish mild or extra spicy according to your heat preference.
• Rice Pairing Perfection: Try jasmine or basmati rice for a fragrant twist that complements the rich beef flavor.
• Leftover Love Hack: Store remaining Mongolian beef in an airtight container for up to 3 days, reheating gently to maintain moisture and prevent toughening of meat.
• Quick Veggie Boost: Swap or add vegetables like bell peppers, broccoli, or snap peas for extra nutrition and crunch during the last hour of cooking.

How to Serve Slow Cooker Mongolian Beef

• Cozy Family Feast: Pair this hearty Mongolian beef with steamed white rice for a classic comfort meal that brings everyone together around the table.
• Asian-Inspired Spread: Create a vibrant dinner experience by adding stir-fried vegetables like bok choy or broccoli alongside the beef to boost nutrition and color.
• Spice It Up: Drizzle extra Sriracha sauce or sprinkle red pepper flakes for those who love an added kick of heat, letting each person customize their plate.
• Leftover Magic: Transform remaining beef into delicious wraps or stuff inside lettuce cups for a quick lunch the next day, maximizing every delicious bite.

Storage Plan for Slow Cooker Mongolian Beef

• Smart Prepping Ahead: Slice and coat the beef with cornstarch up to 24 hours before cooking, storing it in an airtight container in the refrigerator to save time during busy weekdays.
• Refrigerator Storage Strategy: Keep leftover Mongolian beef in sealed containers for 3-4 days, ensuring the meat stays moist by adding a small splash of water when reheating to prevent dryness.
• Freezer-Friendly Option: Portion cooled beef into freezer-safe bags, removing excess air, and store for up to 2 months. Thaw overnight in the refrigerator before gently rewarming in a skillet or microwave.
• Meal Prep Hack: Double the recipe and create multiple meals by serving over different bases like cauliflower rice, quinoa, or zucchini noodles to keep dinner exciting and varied throughout the week.

Tender Slow Cooker Mongolian Beef Recipe

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4.8 from 38 reviews

• Total Time: 2 hours 10 minutes – 4 hours 10 minutes
• Yield: 5 1x

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Description

Hearty slow cooker Mongolian Beef brings savory Asian-inspired flavors to dinner tables with minimal preparation. Rich beef simmers in a tangy sauce, creating a simple meal you can enjoy without complicated cooking techniques.

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Ingredients

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• 1 ½ lbs (680 g) flank steak, thinly sliced (¼ inch thick)
• ¾ cup (180 ml) reduced sodium soy sauce
• ¾ cup (150 g) light brown sugar, packed
• ¼ cup (30 g) cornstarch
• ¾ cup (180 ml) water
• 3–4 cloves garlic, minced
• 2 tsps fresh ginger, minced
• 1 tbsp vegetable oil
• 1–2 tsps Sriracha sauce
• 1 cup shredded carrots
• 4–6 green onions, thinly sliced
• sesame seeds, for garnish

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Instructions

1. Preparation: Coat flank steak slices with cornstarch inside a large resealable bag, ensuring uniform coverage for optimal texture and flavor absorption.
2. Sauce Creation: Whisk together garlic, ginger, soy sauce, brown sugar, Sriracha, water, and vegetable oil in the slow cooker, forming a robust and complex flavor foundation.
3. Combine Ingredients: Immerse cornstarch-dusted steak slices and julienned carrots into the prepared sauce, gently stirring to achieve complete flavor integration and even coating.
4. Slow Cooking: Cover and cook the mixture on HIGH for 2-3 hours or LOW for 4 hours, allowing the meat to tenderize and develop rich, deep flavors while maintaining moisture.
5. Plating and Garnishing: Transfer the sumptuous Mongolian beef onto a bed of steamed white rice, then crown with a sprinkle of freshly chopped green onions and toasted sesame seeds for a vibrant, textural finish.

Notes

• Tenderize Thoroughly: Coating steak with cornstarch helps create a protective layer that locks in moisture and prevents meat from becoming tough during slow cooking.
• Balance Sauce Flavors: Whisking ingredients like garlic, ginger, soy sauce, and Sriracha ensures a complex, well-rounded taste profile that penetrates the meat deeply.
• Manage Cooking Time Carefully: Cooking on HIGH for 2-3 hours or LOW for 4 hours prevents overcooking, maintaining the steak’s tender texture and preventing dryness.
• Garnish for Texture and Freshness: Topping with green onions and toasted sesame seeds adds crunch, visual appeal, and a burst of complementary flavors to the finished dish.

• Prep Time: 10 minutes
• Cook Time: 2-4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Chinese

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 15 g
• Sodium: 700 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg