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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

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5 from 1 review

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


Units Scale

For the steak:

  • 1 pound flank steak
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup corn starch

For the sauce:

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

For serving:


  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.


  • 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


  • 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