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Slow Cooker Mongolian Beef Recipe

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4.1 from 46 reviews

Tender slow cooker Mongolian beef made with thin-sliced flank steak simmered in a sweet and savory garlic-ginger sauce. This easy crockpot recipe offers restaurant-style flavor with minimal prep and is perfect served over rice or noodles for a comforting, homemade takeout-style dinner.

  • Total Time: 5 hours 15 minutes to 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Beef and Coating

  • 2 lbs flank steak, thinly sliced against the grain
  • ¼ cup cornstarch
  • 1 tablespoon olive oil

Sauce

  • 1 cup low-sodium soy sauce
  • ¾ cup brown sugar
  • 1 cup beef broth
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated (or 1 teaspoon ground ginger)
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)

Vegetables and Garnish

  • 1 red bell pepper, sliced (optional)
  • 4 green onions, sliced (for garnish)
  • Sesame seeds (optional)

Instructions

  1. Coat the Beef: Toss the thinly sliced flank steak with cornstarch until each piece is evenly coated, which will help thicken the sauce during cooking.
  2. Sear the Beef (Optional): Heat olive oil in a skillet over medium-high heat and lightly sear the beef slices in batches for added flavor, about 1-2 minutes per side, then transfer to the slow cooker.
  3. Prepare the Sauce: In a bowl, whisk together the soy sauce, brown sugar, beef broth, minced garlic, grated ginger, black pepper, and red pepper flakes until well combined.
  4. Combine Beef and Sauce: Pour the prepared sauce over the beef in the slow cooker and stir gently to distribute everything evenly.
  5. Slow Cook: Cover and cook the beef on low for 5 to 6 hours or on high for 3 to 4 hours, allowing the flavors to meld and the beef to become tender.
  6. Add Vegetables: If using, add sliced red bell pepper during the last 30 minutes of cooking to keep them slightly crisp and fresh.
  7. Garnish and Serve: Before serving, garnish the Mongolian beef with sliced green onions and sesame seeds for added texture and flavor. Serve hot over steamed rice or noodles.

Notes

  • Slice the flank steak very thin to ensure tenderness and quick cooking.
  • The sauce naturally thickens from the cornstarch coating on the beef; no additional thickening slurry is necessary.
  • For a crispier texture, broil the cooked beef for 3 to 5 minutes before serving.
  • Pairs wonderfully with steamed rice, fried rice, or noodles for a filling meal.
  • Leftovers keep well refrigerated for up to 4 days and can be reheated gently on the stovetop or microwave.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 5-6 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Asian-Inspired
  • Diet: Dairy-Free

Find it online: https://dishestocook.com/slow-cooker-mongolian-beef-recipe/