Slow Cooker Mongolian Beef – 7 Irresistible Reasons

Raise your hand if the 5 p.m. dinner panic hits hard some days (raises both hands). When life’s moving faster than a grocery store checkout line, this Slow Cooker Mongolian Beef comes to the rescue. Rich, savory, and slightly sweet with a touch of zing—this dish is like giving your taste buds a cozy blanket.

With minimal prep and the slow cooker doing all the heavy lifting, this meal is perfect for busy moms, multitasking professionals, or anyone who just wants dinner to magically appear after a long day. And let’s be real: who doesn’t want their kitchen smelling like a five-star takeout spot?

Why You’ll Love This Slow Cooker Mongolian Beef

If you’ve ever ordered Mongolian beef from your favorite takeout joint and thought, “Why can’t I make this at home?”—you totally can. This recipe nails the flavor while staying simple and wholesome. No deep frying, no fancy tools, just good ol’ set-it-and-forget-it magic.

Plus, it’s budget-friendly, freezer-friendly, and totally weeknight-approved.

Ingredients You’ll Need

• 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, cut into 1/2 inch pieces

How to Make Slow Cooker Mongolian Beef

1. Coat the Beef:
Start by placing the sliced flank steak in a bowl. Sprinkle in the cornstarch and toss until every piece is coated. This is what gives the beef that signature velvety texture.

2. Add to the Slow Cooker:
Transfer the cornstarch-coated beef to your slow cooker.

3. Build the Sauce:
In the same pot, add the sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to mix everything together and coat the beef.

4. Let the Magic Happen:
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. The beef should be tender and infused with all that savory-sweet flavor.

5. Finish with Green Onions:
About 5 minutes before serving, stir in the green onions for a pop of freshness.

6. Serve and Enjoy:
Spoon over steamed rice, noodles, or even cauliflower rice if you’re feeling virtuous. Add a sprinkle of sesame seeds if you’re feeling fancy.

Tips for Tender, Flavorful Mongolian Beef

• Slice it right: Always cut flank steak against the grain. It’s the secret to melt-in-your-mouth bites.
• Thicker sauce? If the sauce feels thin, you can mix a little cornstarch with water and stir it in 15 minutes before serving.
• Spice it up: Add a pinch of red pepper flakes or a squirt of sriracha for a little heat.

This recipe saved me during one of those weeks—piles of laundry, back-to-back Zoom calls, and zero mental bandwidth. I threw everything in the slow cooker during lunch, and by dinner, it felt like I’d somehow pulled off a gourmet miracle. Total mom win.

FAQs about Slow Cooker Mongolian Beef

Bring Home the Takeout Vibes

This Slow Cooker Mongolian Beef is a total weeknight game-changer. It brings the bold, savory-sweet flavors of your favorite Asian takeout straight to your table—no delivery tip required. Whether you’re serving it up for a busy weeknight or a casual weekend dinner, it’s a recipe that’s sure to earn a spot in your regular rotation.

Even better? You can prep it ahead of time, freeze portions for later, and tweak the heat level to match your mood. Pair it with fluffy jasmine rice, and you’ve got a dish that tastes like comfort, convenience, and a whole lot of homemade love. So grab your slow cooker and let’s make dinner something to look forward to.

Keep the Flavor Flowing: More Delicious Dinners to Try

If you loved this Slow Cooker Mongolian Beef, here are more cozy, crowd-pleasing meals you’ll want on your weekly menu:

• Craving something bold and saucy? Try this flavorful Slow Cooker Pepper Steak.
• Looking for creamy comfort? You’ll adore the rich, savory notes in Slow Cooker Creamy Tomato Basil Chicken.
• Want a touch of global flair? This Slow Cooker Chicken Shawarma will take your taste buds on a spice-filled journey.
• If beef is your go-to, don’t miss the hearty goodness of this Slow Cooker Beef Ragu.

These recipes keep your slow cooker working overtime—delivering big flavor without the fuss. Bookmark your favorites and let your crockpot be your kitchen hero!

Slow Cooker Mongolian Beef

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• Author: Mounia
• Total Time: 4 hours 10 minutes
• Yield: 4 servings

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Description

This Slow Cooker Mongolian Beef is the ultimate set-it-and-forget-it dinner—savory, slightly sweet, and packed with tender slices of beef in a rich sauce. A homemade version of your favorite takeout that’s perfect for busy weeknights!

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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, cut into 1/2 inch pieces

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Instructions

1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.

2. Add the coated beef to the slow cooker.

3. Add sesame oil, garlic, ginger, soy sauce, brown sugar, and water to the slow cooker. Stir to combine.

4. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until beef is tender.

5. Stir in the green onions about 5 minutes before serving.

6. Serve over rice, noodles, or cauliflower rice. Garnish with sesame seeds if desired.

Notes

For extra sauce thickness, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) 15 minutes before the end of cook time.
Want heat? Add red pepper flakes or a dash of sriracha to the sauce.
Great for meal prep! Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 410 kcal
• Sugar: 12 g
• Sodium: 950 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 95 mg