When the craving for something rich, savory, and packed with flavor hits, this slow cooker Mongolian beef is the answer. Imagine tender strips of beef, slow-cooked until melt-in-your-mouth perfection, enveloped in a sweet, garlicky sauce that packs a flavorful punch.
I first made this dish after a long, busy day, and it turned out to be the perfect comfort food—effortless, satisfying, and bursting with bold flavors.
The beauty of this recipe lies in its simplicity. With the slow cooker doing all the heavy lifting, you get that deep, tender texture and perfectly balanced sweet-salty sauce without spending hours in the kitchen. Whether you’re serving it over steamed rice for a complete meal or with some crispy veggies, it’s an easy, satisfying dish that always delivers.
Why You’ll Love This Slow Cooker Mongolian Beef
Let’s face it, when dinner is easy and full of flavor, it’s a win. This Mongolian beef checks all the boxes:
- Tender Beef – The slow cooker does all the work, transforming the beef into a tender, melt-in-your-mouth masterpiece.
- Rich, Savory Sauce – The sauce is the real star here, combining soy sauce, brown sugar, and garlic into a tangy-sweet blend that perfectly complements the beef.
- Minimal Prep – Simply toss the ingredients into the slow cooker, set it, and let it cook while you do other things. No need to stand over the stove!
- Endless Versatility – You can serve it with rice, noodles, or steamed veggies—there are so many options for pairing.
Whether you’re cooking for a crowd or a quiet dinner at home, this recipe is a guaranteed crowd-pleaser.
Key Ingredients for Slow Cooker Mongolian Beef
To make this Mongolian beef, you’ll need a few simple ingredients, but each one brings something essential to the dish:
- Beef (Flank Steak or Sirloin) – These cuts are ideal because they become tender and juicy in the slow cooker.
- Soy Sauce – The salty base that gives the sauce its deep, savory flavor.
- Brown Sugar – Adds a perfect sweetness that balances the saltiness of the soy sauce.
- Garlic – Fresh garlic gives the sauce that aromatic depth that takes the flavor to the next level.
- Ginger – Fresh ginger adds a bit of spice and complexity to the sauce.
- Cornstarch – Used to thicken the sauce and give it that glossy, silky texture.
These ingredients come together to create a dish that’s rich, tender, and full of bold flavor.
How to Make Slow Cooker Mongolian Beef
Making this dish is as easy as it gets. Just follow these simple steps to create a meal that tastes like you spent hours in the kitchen:
- Prepare the Beef – Slice the beef into thin strips against the grain. This helps the meat cook evenly and become more tender.
- Mix the Sauce – In a bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, and a bit of water. This will create your base sauce for the beef.
- Slow Cook – Place the sliced beef into the slow cooker, and pour the sauce over it. Stir to coat the beef, then cover and set your slow cooker to low for 4-6 hours.
- Thicken the Sauce – Once the beef is tender, mix a little cornstarch with water and stir it into the slow cooker to thicken the sauce. Cook for another 30 minutes to allow it to thicken up.
- Serve and Enjoy – Serve the Mongolian beef over a bed of steamed rice, noodles, or sautéed vegetables. Top with green onions and sesame seeds for an extra burst of flavor and crunch.
This recipe is super easy and hands-off, letting you enjoy a delicious, comforting meal with minimal work.
What to Serve with Slow Cooker Mongolian Beef
While this Mongolian beef is fantastic on its own, a few sides can elevate the meal even further:
| Side Dish | Why It Works |
|---|---|
| Steamed Jasmine Rice | The perfect fluffy base that soaks up all that rich sauce. |
| Stir-Fried Vegetables | Fresh vegetables like broccoli, bell peppers, and carrots add a healthy crunch. |
| Garlic Noodles | Soft noodles flavored with garlic and soy sauce pair perfectly with the beef. |
| Crispy Spring Rolls | Crispy on the outside, with a light veggie filling that complements the beef. |
| Asian Cucumber Salad | Refreshing, tangy cucumbers balance the richness of the Mongolian beef. |
| Sautéed Bok Choy | Lightly sautéed bok choy adds a delicate green side to the meal. |
How to Store and Reheat Slow Cooker Mongolian Beef
This dish makes fantastic leftovers. Here’s how to store and reheat it:
How to Store Leftovers
- Store any leftover Mongolian beef in an airtight container in the fridge for up to 3 days.
- Make sure the beef is well-coated in the sauce to keep it from drying out.
How to Reheat
- Stovetop: Reheat in a skillet over medium heat, adding a little extra sauce or water if needed to loosen it up.
- Microwave: Heat in 30-second intervals, stirring occasionally to ensure it heats evenly.
Tips for the Best Slow Cooker Mongolian Beef
A few small tips can help you take this recipe to the next level:
- Use flank steak or sirloin – These cuts are perfect for slow cooking and will ensure the beef is tender and juicy.
- Slice the beef thinly – This helps it absorb the sauce better and become even more tender.
- Add veggies – For added flavor, toss in some carrots, bell peppers, or broccoli during the last 30 minutes of cooking.
- Adjust the sweetness – If you prefer a sweeter dish, add a little extra brown sugar to the sauce.
- Serve with fresh toppings – Garnish with sesame seeds and green onions for added crunch and freshness.
Frequently Asked Questions
1. Can I use chicken instead of beef?
Yes, you can use chicken breast or chicken thighs as a substitute. Just make sure to cook it until tender, and adjust the cooking time if needed.
2. Can I freeze this dish?
Yes, this Mongolian beef freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
3. How do I make this spicier?
Add red pepper flakes, chili paste, or Sriracha to the sauce if you prefer more heat.
4. Can I make this in the Instant Pot?
Yes, you can! Cook the beef and sauce on high pressure for about 15 minutes, then thicken the sauce with cornstarch as you would in the slow cooker.
5. Can I use a different cut of beef?
You can try cuts like chuck roast or brisket, but the key is to ensure the meat is thinly sliced to get the best texture when cooking.
This slow cooker Mongolian beef is a flavor-packed dish that’s simple to make yet impressive enough for any occasion. The slow cooker does all the heavy lifting, leaving you with tender, mouthwatering beef that’s perfect every time!
Slow Cooker Mongolian Beef
Equipment
- Slow Cooker For cooking the beef and sauce
- Small Bowl For mixing the sauce
- Wooden Spoon For stirring the ingredients
Ingredients
- 1 pound flank steak thinly sliced against the grain
- 1/2 cup soy sauce low sodium
- 1/4 cup brown sugar packed
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons cornstarch to thicken the sauce
- 2 tablespoons olive oil
- 1 teaspoon salt to taste
- 1 teaspoon black pepper freshly ground
- 1/4 cup green onions chopped, for garnish
- 2 tablespoons sesame seeds for garnish
Instructions
- Slice the flank steak into thin strips against the grain and place in the slow cooker.
- In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, salt, and pepper.
- Pour the sauce over the beef in the slow cooker and stir to coat. Cover and cook on low for 4-6 hours, or until the beef is tender.
- In a small bowl, mix cornstarch with water to create a slurry. Stir the cornstarch mixture into the slow cooker to thicken the sauce.
- Stir the beef and sauce to combine and cook for an additional 30 minutes, until the sauce is thickened.
- Serve the Mongolian beef over steamed rice, topped with green onions and sesame seeds. Enjoy!
Notes
- For extra spice, add red pepper flakes or chili paste to the sauce.
- If you prefer a more caramelized flavor, cook on high for 2-3 hours.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
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