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    Home » Recipes » Beef

    Slow Cooker Mongolian Beef

    February 23, 2024 · Published: February 27, 2023 By: Asian Inspired Eats 2 Comments

    Jump to Recipe·Print Recipe

    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!

    A pair of chopsticks on top of a white bowl filled with Slow Cooker Mongolian Beef on white rice, with a bowl of Mongolian beef in the background on top of a gray surface.

    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?

    Labeled ingredients for making Slow Cooker Mongolian Beef in small bowls on top of a gray surface.

    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.]

    Sliced flank steak on top of a wooden cutting board with half an uncut steak and a large knife on the side.
    1. Slice the flank steak into thick slices against the grain.
    Cubed flank steak on top of a wooden cutting board with a large knife on the side.

    2. Then cube the flank steak, about one inch thick.

    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!

    Minced ginger on a wooden cutting board with a large knife on the side.

    3. Finely mince a one-inch piece of fresh ginger.

    Minced garlic on a wooden cutting board with a large knife on the side.

    4. Finely mince 3 garlic cloves.

    Cubed flank steak in a white bowl with two white bowls of salt and pepper on the side.

    5. Place the cubed beef in a bowl.

    Flank steak cubes coated with corn starch in a white bowl with a black spoon.

    6. Coat the beef well with the salt, pepper, and corn starch.

    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.

    Cubed flank steak marinating in a silver bowl with marinade ingredients in small bowls on the side.

    7. Add all of the sauce ingredients into the mixing bowl with the beef.

    Marinated cubed flank steak in a silver bowl with a black spoon, on top of a gray surface.

    8. Stir well with the beef until thoroughly combined.

    Close up of a red slow cooker working on top of a kitchen counter

    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.

    A pair of chopsticks on top of a white bowl filled with Slow Cooker Mongolian Beef on white rice, with a bowl of Mongolian beef in the background on top of a gray surface.

    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.

    A pair of chopsticks on top of a white bowl filled with Slow Cooker Mongolian Beef on white rice on top of a gray surface.

    Common FAQ's

    What goes well with Mongolian Beef?

    Consider these side dishes to pair with your Mongolian Beef: Steamed rice, cauliflower fried rice, spicy Asian brussels sprouts, smashed cucumber salad, and roasted asparagus with shiitake mushrooms.

    Is Mongolian Beef supposed to be spicy?

    Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak. The beef is commonly paired with scallions or mixed vegetables and is often not spicy.

    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

    A bottle of 2021 Conte de la Terre Pinot Noir from Scout & Cellar.

    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!

    [*Ground shipping is included on all orders of $150 or more! By using this link, you represent that you are not under twenty-one (21) years of age. Adult signature will be required for delivery, and proof of age will need to be presented at that time.]

    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!
    Print
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    A pair of chopsticks on top of a white bowl filled with Slow Cooker Mongolian Beef on white rice, with a bowl of Mongolian beef in the background on top of a gray surface.

    Slow Cooker Mongolian Beef

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Print Recipe
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    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!

    • Total Time: 4 hrs 10 min
    • Yield: 4 1x

    Ingredients

    Units Scale

    For the steak:

    • 1 pound flank steak
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • ¼ cup corn starch

    For the sauce:

    • 1-inch piece fresh ginger
    • 3 garlic cloves
    • ½ cup reduced-sodium soy sauce
    • ⅓ cup brown sugar
    • ¼ cup water
    • 2 tablespoons vegetable oil
    • 1 tablespoon sesame oil
    • 4 scallions, sliced (divided)

    For serving:

    • steamed white rice
    • sliced scallions
    • toasted sesame seeds

    Instructions

    1. Slice the flank steak against the grain, and then dice into 1-inch cubes. Place the steak into a mixing bowl.
    2. Season flank steak with salt and pepper, and coat with the corn starch. Mix until well-combined. Set aside.
    3. Mince the ginger and garlic.
    4. In another mixing bowl, add the ginger, garlic, soy sauce, brown sugar, water, vegetable oil, sesame oil, and half of the scallions. Pour over the steak and mix until well-combined.
    5. Add everything into the bottom of a slow cooker.
    6. Turn the slow cooker on 2.5 hours on high, or 4-5 hours on low. Then stir when done cooking.
    7. Serve over steamed white rice, and garnish with remaining scallions and sesame seeds.

    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 cornstarch 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!

    Watch a short video of this recipe here.

    • Author: Asian Caucasian
    • Prep Time: 10
    • Cook Time: 3-5 hours
    • Category: Dinner
    • Method: Slow Cooker
    • Cuisine: Chinese

    Nutrition

    • Serving Size:
    • Calories: 384
    • Sugar: 18.3 g
    • Sodium: 1052 mg
    • Fat: 17.1 g
    • Carbohydrates: 29.9 g
    • Protein: 27.4 g
    • Cholesterol: 68 mg

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

    Slow Cooker Mongolian Beef in two bowls with chopsticks on top. this recipe

    More Beef Recipes

    • Beef and broccoli stir fry and white rice in a round blue bowl with a pair of wooden chopsticks on top and a wok filled with stir fry, and a small glass bowl with sliced green onions, and a linen napkin on the side, on top of a white wooden board.
      Beef and Broccoli Stir Fry
    • Asian Beef Noodle Bowls in two large white bowls with chopped peanuts and a sauce on the side on top of a wooden board.
      Asian Beef Noodle Bowls
    • Overhead view of grilled flank steak lettuce cups on a wooden board with a side of nuoc cham sauce in a dark blue bowl with hot peppers.
      Grilled Flank Steak Lettuce Cups with Nuoc Cham
    • Close up of a hot dog in a bun topped with kimchi slaw with extra slaw on the side in a clear glass bowl.
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    Reader Interactions

    Comments

    1. Ginny Charles says

      February 27, 2023 at 8:55 am

      I love Chinese beef recipes and this one was super easy in my Crockpot! It had so much flavor. Kids loved it too!

      Reply
      • Asian Caucasian says

        February 27, 2023 at 8:58 am

        Isn't this just about the easiest Chinese beef recipe? So happy you and your family loved this one. Thank you for the feedback!

        Reply

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    Slow Cooker Mongolian Beef in a bowl with chopsticks on top.
    Slow Cooker Mongolian Beef in two bowls with chopsticks on top.