Slow Cooker Mongolian Beef

This Chinese-style, Slow Cooker Mongolian Beef recipe features tender flank steak marinated in a slightly sweet and savory sauce with garlic, ginger, brown sugar, and soy sauce. This easy Crockpot recipe is perfect for those busy weeknights!

Weekdays are hectic, am I right? Which is why you need to make this easy, slow cooker recipe! Just throw all of the ingredients into your slow cooker (a.k.a., Crockpot) and forget about it! You'll never order Mongolian Beef for takeout again!

This Mongolian beef recipe in a slow cooker was inspired by my popular Slow Cooker Pulled Pork Bánh Mì. This out-of-the-box Vietnamese sandwich is crazy delicious! It's made with pulled pork, seasoned with aromatic Chinese Five Spice powder. So yummy!

Why is this dish called mongolian beef?

Despite its name, this dish has nothing to do with Mongolian cuisine! Mongolian beef is among the meat dishes developed in Taiwan, where Mongolian barbecue restaurants first appeared. None of the ingredients, or the preparation methods, are drawn from traditional Mongolian cuisine, but from Chinese cuisine. Who knew?

In This Article:

• Why is this dish called mongolian beef?
• What ingredients are in mongolian beef?
• Substitutions and variations
• How do you make mongolian beef?
• What is the difference between a slow cooker and a crockpot?
• Storage Instructions
• Common FAQ's
• Want more beef recipes?
• Wine pairing
• Recipe notes
• Slow Cooker Mongolian Beef

What ingredients are in mongolian beef?

You probably have most of these ingredients already sitting in your pantry and fridge! That's how easy it is to make this recipe! Here's what you'll need:

[*See recipe card for exact quantities.]

• flank steak
• corn starch
• fresh ginger
• garlic cloves
• scallions
• reduced-sodium soy sauce
• brown sugar
• vegetable oil
• sesame oil
• toasted sesame seeds
• cooked white rice

Substitutions and variations

• Make this gluten free. Simply sub out the soy sauce for gluten-free soy sauce, coconut aminos, or tamari.
• Can't find flank steak? Flank steak is most commonly used to make Mongolian Beef. Although any quick-cooking beef works great, like hanger steak, flat iron steak, or New York strip steak.
• Don't eat red meat? Make this recipe with chicken or pork.
• Want it vegetarian? Add in steamed broccoli or green beans at the end of cooking. And, you can sub out the beef for extra-firm tofu.
• Like it spicy? Add in some red pepper flakes, sliced Thai chili peppers, sambal oelek, or Sriracha.
• Noodles. If you're not a fan of white rice, try this recipe with noodles instead!

How do you make mongolian beef?

Follow these simple steps to make this easy and delicious Mongolian Beef recipe at home using your slow cooker.

[*See recipe card for detailed instructions.]

TOP TIP: If you freeze the flank steak slightly, it will be so much easier to slice! Once you slice the meat it will defrost quickly. Make sure not to over-freeze!

What is mongolian beef sauce made of?

Mongolian beef sauce is so simple to make! It consists of fresh ginger, fresh garlic, soy sauce, brown sugar, water, vegetable oil, sesame oil, and sliced scallions.

9. Place the beef mixture into your slow cooker (a.k.a., Crockpot). Cover and cook on the HIGH setting for 2.5 hours, or on the LOW setting for 4 to 5 hours. Just set it and forget it!

What is the difference between a slow cooker and a crockpot?

A slow cooker and a Crockpot are basically the same thing. A slow cooker is an appliance of which there are lots of different brands. Crockpot is one brand of slow cooker. Crockpots popularized slow cookers when they launched their version in the 1970's.

The beef will be melt-in-your-mouth tender after cooking in the Crockpot! Spoon the Mongolian Beef over steamed white rice! The rice will literally soak up all of that tasty sauce!

Storage Instructions

For leftovers: Transfer any leftovers to an airtight container, and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes. Or, you can reheat it in the microwave for 2 minutes.

To freeze: Cool the Mongolian Beef completely before transferring into a freezer-friendly container. Store in the freezer for up to 3 months. To reheat, pour the thawed mixture into a skillet, and simmer over medium-low heat until the sauce has thickened up and the beef has just heated through. Or, you can reheat it in the microwave for 2 minutes.

Want more beef recipes?

If you liked this Mongolian Beef recipe, you're going to want these delicious beef recipes too!

• Grilled Flank Steak Lettuce Cups
• Stir-Fry Beef and Broccoli
• Grilled Beef with Green Curry Sauce
• Grilled Flank Steak and Seared Scallops
• Asian Beef Noodle Bowls

Wine pairing

2021 Conte de la Terre Pinot Noir, Willamette Valley

This beautiful, Clean-Crafted™️ Pinot Noir is earthy and light with notes of cranberry, tart strawberry, Asian spices, rose, orange peel, with a long finish. Pairs beautifully with Asian beef dishes!

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Recipe notes

• Freeze the flank steak slightly because it will be so much easier to slice! Once you slice the meat it will defrost quickly. Make sure not to over-freeze!
• Coating the beef in corn starch is important because it helps to thicken the sauce, allowing it to fully coat the beef.
• To make this dish spicy, add in some red pepper flakes, sliced Thai chili peppers, sambal oelek, or Sriracha sauce.
• Don't have time to make steamed rice? Most grocery stores carry pre-cooked rice packets in the rice isle or freezer department. Just microwave and it's ready in a few minutes!

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