Slow Cooker Mongolian Beef with tender meat and savory sauce in a bowl

Slow Cooker Mongolian Beef

by
Jump to Recipe Print Recipe

Why Make This Recipe

Slow Cooker Mongolian Beef is a fantastic dish that combines tender meat with a sweet and savory sauce. It’s easy to prepare and perfect for busy days. Just set it in the slow cooker and let it do all the work for you. You get a hearty meal with minimal effort, making it a favorite for families and meal preppers.

How to Make Slow Cooker Mongolian Beef

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

Directions

  1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
  2. Add the flank steak to the slow cooker.
  3. Place the sesame oil, garlic, ginger, soy sauce, brown sugar, and water in the slow cooker.
  4. Stir to coat the meat in the sauce.
  5. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
  6. Stir in the green onions, then serve.

How to Serve Slow Cooker Mongolian Beef

Serve Slow Cooker Mongolian Beef over steamed rice or noodles to soak up the delicious sauce. You can also add some steamed broccoli or snap peas on the side for extra color and nutrition.

How to Store Slow Cooker Mongolian Beef

To store your leftover Mongolian beef, let it cool down and then transfer it into an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

Tips to Make Slow Cooker Mongolian Beef

  1. For an even richer flavor, try marinating the flank steak in the sauce for a few hours before cooking.
  2. If you prefer a thicker sauce, you can mix a little cornstarch with water and stir it in during the last 30 minutes of cooking.
  3. Feel free to adjust the sweetness by adding more or less brown sugar according to your taste.

Variation

You can substitute the flank steak with chicken or tofu for a different protein. Adjust the cooking time as necessary, as chicken may take less time to cook, while tofu should be added towards the end to just heat through.

FAQs

1. Can I make this recipe without a slow cooker?
Yes! You can cook Mongolian Beef on the stovetop in a large skillet or in the oven. Just keep an eye on the cooking time and heat.

2. What can I serve with Mongolian Beef?
This dish goes well with rice, noodles, or even a salad. You can also serve it with steamed vegetables.

3. Can I use a different cut of meat?
Yes, you can use other cuts like sirloin or chuck roast. Just make sure to slice the meat thinly for the best results.

Mongolian Beef

A tender and flavorful dish featuring flank steak in a sweet and savory sauce, easily made in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 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 Adjust for sweetness to taste
  • 1/2 cup water
  • 1/2 cup green onions, cut into 1/2 inch pieces

Method
 

Preparation
  1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
  2. Add the flank steak to the slow cooker.
  3. Place the sesame oil, garlic, ginger, soy sauce, brown sugar, and water in the slow cooker.
  4. Stir to coat the meat in the sauce.
Cooking
  1. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
  2. Stir in the green onions, then serve.

Notes

Serve over steamed rice or noodles and add steamed broccoli or snap peas for extra color and nutrition. For richer flavor, marinate steak in sauce prior to cooking. For thicker sauce, stir in cornstarch mixed with water in the last 30 minutes of cooking. Substitute flank steak with chicken or tofu and adjust cook times accordingly.