Slow Cooker Mongolian Beefis an easy and delicious fake out-take out meal you can make at home with just a few minutes of prep work! It’s the perfect slow cooker meal that hits all the sweet and savory cravings.

A bowl of rice topped with sliced slow cooker mongolian beef, shredded carrots, cucumbers, and green onions sits next to a Crockpot filled with more beef. A fork rests in the bowl and sesame seeds are sprinkled on top.

👩‍🍳 Everything you need is probably already in your kitchen! Basic ingredients like soy sauce, brown sugar, and sesame oil come together to create complex,restaurant-quality flavors.

My 2 Best Tips For Making Slow Cooker Mongolian Beef

Slicing Against the Grain:This is absolutely crucial fortender bites! Look for the natural lines in your flank steak and slice perpendicular to them. For easier slicing, pop the flank steak in the freezer for 20–30 minutes before cutting – it firms up just enough to make clean cuts.

Balance Sweet and Salty:The brown sugar perfectly balances the salty soy sauce, but feel free to adjust to your taste. For a less sweet version, reduce to ⅓ cup; for a richer flavor, try dark brown sugar instead of light.

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This slow cooker Mongolian beef has become such a staple in our house that I keep all the ingredients stocked in my pantry.

It’s proof that you don’t need complicated techniques or exotic ingredients to create something truly special – sometimes the best meals are the simplest ones that bring your family together around the dinner table.

This dish reheats beautifully and tastes even better the next day as the flavors continue to blend. Make a big batch on Sunday and enjoy easy lunches all week long!

How to Make Mongolian Beef in the Slow Cooker

A wooden board with sliced green onions, chopped garlic, a bowl of sliced raw beef, soy sauce, cornstarch, and a small bowl of chopped dried chili peppers arranged for cooking.

Step 1:Thinly slice the flank steak against the grain. Shoot for about ½-inch slices. Place in the bottom of the slow cooker.

Strips of raw beef, chopped green onions, and seasonings in broth inside a black slow cooker, placed on a countertop.

Step 2:Combine the sesame oil, garlic, ginger, soy sauce beef broth, water, brown sugar, and corn starch. Pour over the meat in the slow cooker and add the white parts of the chopped onions.

Sliced beef and mushrooms in a rich brown sauce inside a black slow cooker, with a silver spoon resting in the mixture.

Step 3:Cover and cook on low for 4–6 hours, until the beef is tender and the sauce has thickened.

Two bowls of rice topped with beef, sliced cucumbers, carrots, and green onions sit next to a bowl of extra rice, a bowl of sliced cucumbers, and a slow cooker filled with beef in sauce. Spoons and forks are placed nearby.

Step 4:Serve hot over cooked rice. Garnish with green parts of onions.

Recipe FAQs

Can I use a different cut of beef instead of flank steak?

Yes! Chuck roast or beef stew meat work wonderfully in this recipe. They’ll become incredibly tender during the long cooking process. Just adjust your slicing technique accordingly – chuck roast can be cut into larger chunks since it breaks down more than flank steak.

How do I make this recipe gluten-free?

For gluten-free, simply substitute the soy sauce with tamari or coconut aminos, and use cornstarch (which you’re already using) instead of flour for thickening.

My sauce didn’t thicken properly. What went wrong?

This usually happens when the cornstarch wasn’t mixed in completely or if there’s too much liquid. Next time, make a slurry by mixing the cornstarch with a small amount of cold water before adding to prevent clumps. If your sauce is thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking.