Name: Slow Cooker Mongolian Beef Recipe
Prep time: 20 min
Cook time: PT-492072H47M28S
Total time: PT-492072H47M28S
Cuisine: Asian
Ingredients: 1 1/2 pounds flank steak, thinly sliced against the grain; 1/4 cup cornstarch (divided); 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, thinly sliced

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Introduction

Slow Cooker Mongolian Beef is a tender, flavorful dish that’s perfect for an easy weeknight dinner. With a sweet and savory sauce, this recipe lets the beef soak up all the delicious flavors while cooking low and slow.

This close-up image shows several pieces of dark brown, glossy cooked beef coated in a thick sauce, scattered unevenly across a dish. Bright green, thinly sliced scallion strips are layered on top, adding a fresh contrast with their smooth and slightly shiny texture. The beef pieces have a tender, slightly fibrous look with a rich, sticky glaze that reflects light, giving the dish a juicy appearance. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds flank steak, thinly sliced against the grain
1/4 cup cornstarch (divided)
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, thinly sliced (for garnish)

Instructions

Step 1: Thinly slice the flank steak against the grain. Toss the beef with 2 tablespoons of cornstarch until lightly coated. Heat a skillet over medium-high heat and sear the beef in batches for 1-2 minutes per side until browned. Transfer the seared beef to the slow cooker.
Step 2: In a medium bowl, whisk together the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and minced ginger until the brown sugar dissolves.
Step 3: Pour the sauce over the beef in the slow cooker and stir gently to coat evenly. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours until the beef is tender and easy to shred.
Step 4: About 15-30 minutes before serving, make a slurry by whisking the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Slowly stir the slurry into the slow cooker and cook until the sauce thickens to a glossy consistency.
Step 5: Serve the Mongolian beef hot over cooked white rice or noodles. Garnish generously with the sliced green onions. Enjoy!

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
If you don’t have flank steak, sirloin or skirt steak works well as a substitute.
To keep the beef tender, make sure to slice it thinly against the grain before cooking.
Add steamed broccoli or snap peas for a vegetable boost and extra crunch.

Storage

Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce thickens too much.

How to Serve

The image shows a close-up of dark brown, glossy cooked beef pieces layered thickly with a rich, sticky sauce coating each piece. Bright green sliced scallions are scattered generously on top, adding a fresh and crisp texture contrast. The beef looks tender with a slightly rough texture, and the sauce gives it a shiny, moist appearance. The background is a white marbled texture, softly blurred to keep focus on the beef and greens. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Slow Cooker Mongolian Beef?

Yes, you can freeze the cooked Mongolian beef in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

What can I serve with Mongolian beef?

This dish pairs beautifully with steamed white rice, brown rice, or noodles. You can also serve it alongside stir-fried vegetables for a complete meal.