Savory Slow Cooker Mongolian Beef Recipe for Easy Dinners

If you’re looking for a comforting dinner that feels special but is incredibly easy to prepare, this slow cooker Mongolian beef recipe is a fantastic choice. With tender slices of beef soaked in a savory, slightly sweet sauce, this dish offers big flavors with minimal effort. You’ll love how the slow cooker does all the work, allowing you to come home to a delicious meal that’s ready to serve.

this Recipe

This slow cooker Mongolian beef recipe is perfect for busy weeknights or anytime you want a fuss-free dinner that still feels like a treat. Plus, it’s a great way to enjoy that takeout favorite right at home, made with simple ingredients you can trust.

Why You’ll Love This Recipe

• Hands-off cooking: just prep, set the slow cooker, and relax.
• Rich, savory sauce with perfectly tender beef every time.
• Uses affordable flank steak that stays juicy and flavorful.
• Simple ingredients you likely already have in your pantry.
• Versatile enough to serve over rice, noodles, or steamed veggies.

Ingredients

Gather these ingredients to make a flavorful slow cooker Mongolian beef dinner that’s sure to please.

• 1 ½ pounds flank steak, thinly sliced against the grain
• ½ cup low-sodium soy sauce
• ½ cup water
• ½ cup brown sugar, packed
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon red pepper flakes (optional for heat)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons vegetable oil
• 3 green onions, sliced thin for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 3 hours on low
• Total Time: 3 hours 15 minutes
• Servings: 4
• Calories: Approximately 350 per serving

How to Make Savory Slow Cooker Mongolian Beef: A Quick & Tasty Dinner Delight!

1. Start by trimming any excess fat from the flank steak and slicing it thinly against the grain to keep it tender.
2. In a medium bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, and red pepper flakes if using. Pour this sauce into the slow cooker.
3. Add the sliced beef to the slow cooker, stirring gently to coat the meat in the sauce. Cover and cook on low for 3 hours, until the beef is tender and flavorful.
4. About 15 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry. Stir this into the slow cooker to thicken the sauce.
5. Increase the heat to high and cook uncovered for 10-15 minutes more, until the sauce has thickened and coats the beef beautifully.
6. Heat the vegetable oil in a small skillet over medium heat. Quickly sear the beef slices for 1-2 minutes if you prefer a slight caramelized texture before serving (optional).
7. Serve the Mongolian beef hot, garnished generously with sliced green onions and toasted sesame seeds. Great over steamed white rice or your favorite noodles.

Tips for the Best Results

• Slice the beef thinly and against the grain to ensure tenderness.
• Don’t skip the cornstarch slurry—this thickens the sauce perfectly.
• For extra depth, sear the beef briefly before adding to the slow cooker.
• Adjust sweetness or spice by varying brown sugar or red pepper flakes to your taste.
• Use fresh ginger and garlic for the most vibrant flavor.

Storage and Reheating

Store any leftover slow cooker Mongolian beef in an airtight container in the refrigerator for up to 3 days. The beef and sauce will continue to develop flavor as they rest.

To reheat, warm in a skillet over medium heat or microwave until heated through, adding a splash of water if the sauce has thickened too much. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, sirloin or skirt steak can be good alternatives, but flank steak is preferred for its flavor and texture. Just slice thinly against the grain for tenderness.

Is this recipe spicy?

The recipe is mildly spicy only if you include red pepper flakes. You can omit them if you prefer a milder flavor or add more for extra heat.

Can I make this recipe in an Instant Pot?

Absolutely! Use the sauté setting to brown the beef, then pressure cook on high for about 20 minutes, finishing with the cornstarch slurry to thicken.

What should I serve with Mongolian beef?

This dish pairs wonderfully with steamed white or jasmine rice, stir-fried vegetables, or noodles to soak up the savory sauce.