Easy Slow Cooker Mongolian Beef Recipe

If you’re craving rich, tender, and flavorful beef without standing over the stove, this Easy Slow Cooker Mongolian Beef Recipe is your new best friend. I absolutely love how the slow cooker does all the work, giving you melt-in-your-mouth flank steak bathed in a perfectly balanced sweet and savory sauce. Trust me, once you try this, it’ll become a weeknight staple that even picky eaters can’t resist.

this Recipe

Ingredients You’ll Need

These ingredients come together to create that iconic Mongolian beef flavor with minimal effort. When buying your flank steak, try to get thinly sliced meat or ask your butcher to slice it for you—it makes all the difference in texture and cooking time.

• Flank steak: Slicing it thin and against the grain ensures tender bites every time.
• Cornstarch: Helps thicken the sauce and gives the beef a nice glaze.
• Vegetable oil: Adds richness and helps with the initial flavor base.
• Garlic: Freshly minced is best for that punch of flavor.
• Ginger: Fresh ginger gives brightness and a subtle spicy warmth.
• Water: Balances the sauce and helps the beef cook gently.
• Reduced sodium soy sauce: Keeps the salty depth controlled without overpowering.
• Light brown sugar: Packed for that deep, caramel sweetness that Mongolian beef is known for.
• Sriracha sauce: Provides your kick of heat; adjust based on your spice preference.
• Shredded carrots: Adds freshness and a slight sweetness to balance the meat.
• Green onions: Used as garnish for color, crunch, and mild onion flavor.
• Sesame seeds: Optional but adds a beautiful nutty finish.

Variations

I love tweaking this Easy Slow Cooker Mongolian Beef Recipe based on what I have on hand or mood I’m in. Don’t hesitate to make it your own! The slow cooker is forgiving, so feel free to experiment.

• Swap the protein: I’ve tried thinly sliced chicken thighs or pork tenderloin, and it comes out just as tender with a slightly different flavor.
• Add veggies: Bell peppers, snap peas, or broccoli are great if you want more texture or nutrition.
• Lower the sugar: If you prefer less sweetness, try reducing the brown sugar slightly or swapping half for honey.
• Make it spicier: I sometimes double the Sriracha or add red pepper flakes for an extra kick.

How to Make Easy Slow Cooker Mongolian Beef Recipe

Step 1: Coat the Flank Steak

Grab a large resealable plastic bag and toss in your thinly sliced flank steak with the cornstarch. Seal it up and give it a good shake to coat every piece evenly. This little trick helps prevent a sticky mess and gives you even coverage, allowing the corn starch to form that perfect glossy sauce later on.

Step 2: Mix the Sauce and Set Up the Slow Cooker

At the bottom of your slow cooker, pour in the vegetable oil, then add garlic, minced ginger, water, soy sauce, brown sugar, and your chosen amount of Sriracha. Stir it around well to dissolve the sugar and let those flavors start marrying right away.

Step 3: Add Beef and Carrots

Dump the cornstarch-coated flank steak straight from the bag into the slow cooker, along with shredded carrots. Toss gently with the sauce so everything is nicely coated before covering and setting your slow cooker.

Step 4: Cook Low and Slow or High and Fast

Set your slow cooker to HIGH for about 2 to 3 hours or LOW for approximately 4 hours. You want the beef tender but not falling apart — I always check around the 2-hour mark on high just to make sure it’s perfect. Overcooking can make the meat stringy, so it’s best to keep an eye once you hit that tender stage.

Step 5: Serve and Garnish

Once everything is cooked and the sauce has thickened slightly, serve piping hot over a bed of fluffy white rice. Top with sliced green onions and a sprinkle of sesame seeds to add fresh crunch and that classic Mongolian beef finish.

How to Serve Easy Slow Cooker Mongolian Beef Recipe

Garnishes

I always top mine with freshly sliced green onions for that little pop of freshness plus toasted sesame seeds to add a subtle nutty flavor and pretty speckles. You could also toss in some chopped cilantro if you want a hint of herbal brightness.

Side Dishes

This beef shines alongside steamed jasmine or basmati rice, but sometimes I swap in cauliflower rice for a lighter twist. Stir-fried veggies like broccoli, snap peas, or bok choy also pair beautifully, soaking up all that delicious sauce.

Creative Ways to Present

For special occasions, I like serving this dish over crispy fried rice or even in lettuce cups for a fun finger-food vibe. Drizzling a little extra sauce and sprinkling crushed peanuts adds an exciting texture contrast that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually lasts 3 to 4 days without any loss of flavor. The steak softens even more as it sits, making leftovers surprisingly delicious.

Freezing

If I want to save some for a busy week, I freeze portions in freezer-safe containers. Just thaw in the fridge overnight, and you’re good to go for an easy dinner later on.

Reheating

To reheat, I pop it gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce—this helps prevent drying out and keeps the beef tender and juicy.

FAQs

Final Thoughts

This Easy Slow Cooker Mongolian Beef Recipe feels like a secret weapon on busy nights or when you want to impress without tons of effort. I’m always amazed how such simple ingredients come together to create something so flavorful and comforting. I can’t wait for you to try it yourself—once you do, I bet it’ll quickly occupy a spot in your weekly dinner rotation just like it did in mine.

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