If you’ve been craving something irresistibly savory, a touch sweet, and perfectly tender, you’re going to fall head over heels for this Slow Cooker Mongolian Beef. This dish is all about melt-in-your-mouth beef, lightly crisped at the edges and bathing in the bold flavors of soy, garlic, and ginger — with just enough sauce to drape over steaming rice. It’s a restaurant-quality dinner that’s secretly so simple, you’ll want to make it over and over, especially since the slow cooker does almost all the heavy lifting.

Slow Cooker Mongolian Beef Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of pantry staples and a good piece of beef can turn into something so delicious. Each of these ingredients brings something essential, from deep umami flavor to that hint of sweetness that makes Mongolian beef so irresistible.

Beef flank steak: Slice thinly against the grain for ultimate tenderness; this cut soaks up flavor and stays juicy during slow cooking.
Cornstarch: Coats the beef, giving it a silky texture and helping to thicken the sauce perfectly as it cooks.
Low-sodium soy sauce: The backbone of that deep, savory flavor; using low-sodium gives you more control over saltiness.
Brown sugar: Adds that subtle caramel sweetness to balance the salty and savory notes in the sauce.
Garlic: Fresh cloves bring unmistakable warmth and aroma, infusing every bite.
Fresh ginger: The secret to a punchy, zesty undertone that takes Slow Cooker Mongolian Beef over the top.
Carrots: Sliced thin, they add crunch, sweetness, and a pop of gorgeous color to the finished dish.
Green onions: Stirred in at the end for freshness and a touch of bright flavor.
Sesame oil: Just a drizzle for nutty fragrance that lingers in every mouthful.
Red pepper flakes (optional): For a little kick if you like things spicy.

How to Make Slow Cooker Mongolian Beef

Step 1: Prep the Beef

Start by slicing your flank steak into thin strips, cutting against the grain for maximum tenderness. This step is key for ensuring the beef becomes melt-in-your-mouth juicy, not chewy. Sprinkle the sliced beef with cornstarch and toss it gently to coat. This simple step helps sear in the juices and ensures your sauce turns out silky and just thick enough to hug every bite.

Step 2: Whisk Up the Sauce

Grab a mixing bowl and whisk together soy sauce, brown sugar, minced garlic, grated ginger, and a splash of water. This aromatic blend becomes the essence of your Slow Cooker Mongolian Beef, infusing the beef with all those wonderful sweet, salty, and spicy flavors as it slowly simmers. If you like a little heat, now’s the time to stir in a pinch of red pepper flakes.

Step 3: Layer into the Slow Cooker

Scatter the cornstarch-coated beef evenly in the bottom of your slow cooker. Sprinkle the thinly sliced carrots on top for color and crunch, then pour the sauce mixture evenly over everything. This layering helps keep the meat succulent and lets the vegetables stay beautifully crisp-tender.

Step 4: Let It Cook Low and Slow

Set your slow cooker on low for 4 to 5 hours (or high for about 2 to 3 hours if you’re in a hurry). You’ll start smelling all the sweet-salty aromatics filling your kitchen as the beef gets meltingly tender and the sauce thickens into a rich glaze. Resist lifting the lid too often; slow and steady wins the flavor race here!

Step 5: Finish and Garnish

Just before serving, drizzle in the sesame oil and stir in the sliced green onions to brighten the whole dish. The beef should be fall-apart tender, glossy, and coated in a luxurious Mongolian sauce. Give everything a good mix and it’s ready to serve hot from the pot.

How to Serve Slow Cooker Mongolian Beef

Garnishes

The right garnish makes this dish pop! A sprinkle of sliced green onions and a handful of toasted sesame seeds are my go-tos — they bring freshness, crunch, and gourmet looks. For a final flourish, an optional dash of fresh cilantro or a few extra red pepper flakes can amp up both color and flavor.

Side Dishes

Slow Cooker Mongolian Beef absolutely shines when paired with fluffy steamed jasmine rice, but you can easily swap in brown rice or even quinoa for a healthier spin. Love some veggie contrast? Try serving it over lightly stir-fried broccoli or crisp snow peas for added texture and nutrition.

Creative Ways to Present

If you want to mix things up, pile the saucy beef into lettuce wraps with crunchy carrots and cucumbers for a fresh, hand-held meal. For a meal-prep win, spoon it over rice in bowls, top with fresh herbs, or even fill up soft bao buns for a fun fusion twist that family and friends will talk about for weeks.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Mongolian Beef stores like a dream! Cool leftovers to room temperature, then transfer into an airtight container. Pop it in the fridge, and it’ll stay delicious for up to four days — perfect for easy lunches or last-minute dinners.

Freezing

This dish freezes beautifully. Spoon the cooled beef and sauce into freezer-safe bags or containers (push out as much air as you can), and freeze for up to three months. When you’re ready, simply thaw overnight in the fridge for best results.

Reheating

For best texture and flavor, reheat Slow Cooker Mongolian Beef gently in a saucepan on the stove over low heat, adding a splash of water if needed to loosen the sauce. Alternatively, microwave it in short bursts, stirring frequently, until hot. The flavors deepen as it rests, so leftovers sometimes taste even better than the first day!

FAQs

Can I use a different cut of beef?

Absolutely! Flank steak is traditional, but sirloin, skirt steak, or flat iron steak work beautifully too. Just keep the slices nice and thin to ensure they become tender during slow cooking.

Is it possible to make Slow Cooker Mongolian Beef gluten-free?

You sure can — just be sure to use a certified gluten-free soy sauce (like tamari) and double-check all your other ingredients for hidden sources of gluten. The rest of the recipe stays exactly the same!

How do I keep the sauce from getting too thin?

Cornstarch is your secret weapon here. If you find the sauce a little runny at the end of cooking, mix a small amount of cornstarch with water and stir it in. Let it cook on high for 15 minutes and it will thicken up beautifully.

Can I make Slow Cooker Mongolian Beef ahead for meal prep?

Without a doubt! This dish tastes even richer after the flavors have had a little time to meld. Portion it out with rice and veggies in containers for easy grab-and-go lunches all week long.

What vegetables can I add or substitute?

Broccoli, bell peppers, or snap peas are all wonderful additions. Toss them in for the last hour of cooking so they stay crisp-tender, or steam separately and stir them in just before serving.

Final Thoughts

If you’re searching for a stress-free, flavor-packed dinner, Slow Cooker Mongolian Beef is a total game changer. The balance of sweet, salty, and aromatic flavors is truly special — and the slow cooker does all the work. Give it a try soon and watch it become an instant favorite at your table!

Slow Cooker Mongolian Beef Recipe