The Best Slow Cooker Mongolian Beef: Easy, Melt-in-Your-Mouth Takeout Style Recipe
Introduction
The late afternoon sunlight here in Bend, Oregon, right before the Cascade Mountains swallow the light completely, always brings a certain kind of hunger, doesn’t it? It’s the time of day when Ethan wanders in from his darkroom, Olivia finishes homework (maybe), and James starts scouting the kitchen like a hungry little bobcat. We need dinner, and we need *connection*, fast. But honestly, sometimes I crave that specific, deeply satisfying flavor of restaurant takeout, that sticky, sweet-and-savory bite that feels impossible to recreate at home. You know the one. The beef that is so tender it practically dissolves right on your tongue.
Well, I’m here to tell you, it’s not impossible. In fact, it’s ridiculously simple when you let the marvelous, magical slow cooker do the heavy lifting. This particular recipe for Slow Cooker Mongolian Beef is my answer to the weeknight Chinese takeout craving. It’s what I turn to when I realize I forgot to thaw anything, but I still want to serve something special, something that makes everyone stop talking about their day and just focus on the food.
I perfected this easy slow cooker Mongolian beef for weeknights specifically because flank steak slow cooker recipes often turn out dry or tough. The secret, I found, is in the sauce ratio and, critically, avoiding overcooking. Forget complicated stir-frying, this is a dump and go slow cooker recipe that achieves that incredible, sticky glaze, right in the pot. We toss the steak in just a touch of cornstarch before letting it simmer all day in this gorgeous, savory, sweet-and-spicy dark sauce, transforming humble ingredients into tender beef in crock pot perfection. It’s truly a game-changer for those busy days when we’re shuttling the kids to soccer practice or racing the sunset back over the Deschutes River. If you’re looking for an Asian slow cooker beef meal that everyone devours, this is it.
Table of Contents
- Why You’ll Love This Slow Cooker Mongolian Beef
- Ingredients for Slow Cooker Mongolian Beef
- How to Make Slow Cooker Mongolian Beef
- Pro Tips & Variations of Slow Cooker Mongolian Beef
- Slow Cooker Mongolian Beef Serving Suggestions
- Slow Cooker Mongolian Beef Storage & Reheating
- FAQ about Slow Cooker Mongolian Beef
- Final Thoughts
Why You’ll Love This Slow Cooker Mongolian Beef
This recipe isn’t just about saving time, it’s about maximizing flavor with minimal effort. This crock pot Mongolian beef delivers restaurant-quality taste directly to your dinner table. Whether you’re a busy parent or just looking for a simple, satisfying meal, this recipe is a must-try.
- Unbelievably Tender Beef: Slow cooking breaks down the collagen in the flank steak (or sirloin), ensuring the beef is fork-tender and meltingly delicious, unlike quick stir-fry versions that can sometimes be chewy. This really is melt-in-your-mouth takeout style.
- Superior Sauce Glaze: The combination of soy sauce, brown sugar, garlic, and ginger cooks down slowly into a thick, sweet and savory sauce that clings perfectly to every piece of beef.
- True Dump-and-Go Prep: You spend about 10 minutes prepping, and then the Crock-Pot does the rest. It’s the ultimate easy slow cooker dinner.
- Diet-Friendly Adaptations: This recipe is easily tweaked to make gluten free Mongolian beef (using tamari or coconut aminos) or a less processed version perfect for healthy slow cooker Mongolian beef Paleo Whole30 dieters.
- Kid-Approved Flavor: James and Olivia both give this a perfect 10/10 rating. The sauce is flavorful but not too spicy, making it a guaranteed kid friendly slow cooker Mongolian beef dinner.
Ingredients for Slow Cooker Mongolian Beef
We rely on simple pantry staples for this deep, rich Mongolian beef crockpot recipe. I highly recommend using fresh ginger and garlic, as they make a huge difference in the final depth of flavor.
Key Ingredients:
- Beef: 2 lbs. Flank Steak, thinly sliced against the grain (Sirloin steak or skirt steak also works well).
- Thickener: 1/4 cup Cornstarch (or Arrowroot Flour for Whole30/Paleo versions).
- Oil: 1 Tablespoon Sesame Oil (for that essential nutty aroma).
- Aromatics: 4-5 cloves Garlic, minced, and 2 teaspoons Fresh Ginger, grated.
- Liquid: 1/2 cup Beef Broth (I use low-sodium).
For the Signature Sweet and Savory Sauce:
- 3/4 cup Soy Sauce (or use Coconut Aminos for a gluten free mongolian beef slow cooker recipe).
- 3/4 cup Light Brown Sugar, packed (or Honey/Maple Syrup for alternative sweetness).
- 1/4 cup Water.
- Optional Heat: 1/2 teaspoon Red Pepper Flakes (adjust to taste).
For Garnish and Serving:
- Green Onions, sliced thinly (lots of them, for freshness).
- Sesame Seeds (optional).
- Rice or Noodles for serving.
Note: If you want to make the sauce thicker when serving, you’ll need an additional slurry of 1 Tbsp Cornstarch mixed with 2 Tbsp cold water.
How to Make Slow Cooker Mongolian Beef
This method focuses on getting those crucial ingredients into the crock pot correctly to ensure the flank steak remains tender and the sauce thickens exactly right. It’s truly the easiest route to homemade Asian beef.
Step-by-Step Instructions for Slow Cooker Mongolian Beef
- Prep the Beef: Slice the flank steak thinly against the grain. Pat the slices dry very well with paper towels. This matters! In a large bowl, toss the sliced beef with the 1/4 cup of cornstarch until every piece is lightly coated. The cornstarch helps lock in the moisture and begins the thickening process early.
- Whisk the Sauce: In a separate medium bowl, whisk together the soy sauce (or coconut aminos), brown sugar (or honey), beef broth, sesame oil, water, minced garlic, grated ginger, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved.
- Assemble the Crock-Pot: Place the cornstarch-coated beef directly into the bottom of your slow cooker. Pour the prepared savory-sweet sauce mixture evenly over the beef.
- Cook Low and Slow: Cover the crock pot and cook on LOW for 3.5 to 4 hours, or HIGH for 1.5 to 2 hours. Do not stir during this time. The goal is to cook the beef until it is perfectly tender and shreds easily.
- Sauce Check and Thicken (Optional but Recommended): When the timer goes off, the beef should be perfectly cooked. The sauce will be slightly thin. If you prefer a very thick, glossy glaze like a true takeout style beef at home, remove the beef with a slotted spoon and set aside. Turn the slow cooker to HIGH. Create a slurry with an extra tablespoon of cornstarch (or arrowroot) and 2 tablespoons of cold water. Whisk this slurry into the simmering sauce in the crock pot. Let it cook for about 10–15 minutes until visibly thickened and glossy.
- Combine and Serve: Return the tender slow cooker Mongolian beef slices to the thickened sauce. Toss to coat completely. Garnish generously with fresh green onions. Serve immediately over rice or noodles.
Pro Tips & Variations of Slow Cooker Mongolian Beef
The beauty of a slow cooked mongolian beef dish is its flexibility. Here are my favorite ways to adjust this recipe for flavor, dietary needs, or just to make it a little different for the crew!
- For Extra Flavor Depth: Before putting the beef into the slow cooker, quickly sear the cornstarch-coated slices in some hot oil for 60 seconds per side. This adds a layer of beautiful caramelization and flavor depth, taking your crockpot mongolian beef from great to incredible.
- Add Vegetables for a Complete Meal: To make this a vibrant one-pot dinner, try adding matchstick carrots or cut bell peppers 30 minutes before the end of the cooking time, or stir in broccoli florets right at the very end and cover until bright green and tender-crisp. Perfect for a slow cooker mongolian beef with carrots and broccoli meal.
- Gluten-Free & Paleo Options: Swap the soy sauce for coconut aminos and use arrowroot flour instead of cornstarch. Replace the brown sugar with honey or maple syrup. This yields a fantastic healthy slow cooker mongolian beef paleo whole30 friendly meal.
- For Low-Carb/Keto: Use a brown sugar substitute like erythritol or monk fruit sweetener. Use coconut aminos instead of soy sauce, and thicken the sauce with xanthan gum instead of cornstarch for a delicious low carb mongolian beef slow cooker option.
- The Pineapple Twist: For a tropical hint, add 1/2 cup of canned pineapple chunks (and a splash of the juice) into the crock pot along with the sauce. This creates a wonderful, tangy dimension found in many Asian-inspired dishes. This is fantastic as a slow cooker mongolian beef with pineapple chunks.
Slow Cooker Mongolian Beef Serving Suggestions
This sticky, rich beef demands a simple, absorbing base to soak up all that incredible sauce. My go-to is jasmine rice or brown rice, but sometimes we mix it up.
- Classic Base: Steamed Jasmine Rice or long-grain white rice is traditional and perfect for soaking up the sweet and savory sauce.
- Noodles: Stir-fried lo mein noodles or even ramen noodles (drained, of course) make a heartier meal.
- Healthy Sides: Consider serving this over quinoa, cauliflower rice, or even a blend of chopped romaine lettuce for a lighter, salad-style meal.
- Vegetable Pairings: Steamed green beans, blanched snap peas, or a side of my quick and easy beef broccoli complement the flavors beautifully.
Slow Cooker Mongolian Beef Storage & Reheating
This slow cooker Mongolian Beef is excellent for meal prep, providing high-protein, flavorful lunches throughout the week. Ethan loves taking leftovers to the studio.
- Storage: Store the leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. Store any cooked rice separately, as it tends to dry out or become sticky when mixed together.
- Reheating: For best results, reheat the beef and sauce gently on the stovetop in a small saucepan over medium-low heat. Add 1–2 tablespoons of beef broth or water if the sauce seems too thick. You can also microwave small portions, covered, for 1–2 minutes, stirring halfway through.
- Freezing: This dish freezes well! Place the cooled beef and sauce in a freezer-safe container, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. This is excellent for slow cooker mongolian beef meal prep.
FAQ about Slow Cooker Mongolian Beef
Can I use a different cut of beef besides flank steak?
Absolutely. While slow cooker mongolian beef with flank steak is the traditional preparation, you can successfully use top sirloin, skirt steak, or even beef stew meat. Just be sure to slice any beef against the grain for maximum tenderness. Cheaper cuts like chuck roast can also work in a pinch, but you may need to cook it an extra hour on low to get that signature falling-apart texture.
Why is my Mongolian Beef sauce too runny?
A runny sauce is usually due to three things: 1) The cooking temperature was too low, 2) The beef was not coated in cornstarch before cooking, or 3) You added too much liquid. If the sauce is runny after the beef is done, don’t worry! Follow step 5 in the instructions: remove the beef, turn the crock pot to high, and whisk in the cornstarch slurry (equal parts cornstarch and cold water) until it thickens. This technique is key to achieving that perfect glossy consistency, similar to the method used in this delicious easy creamy beef crockpot dinner recipe.
Is this an authentic Mongolian Beef recipe?
While delicious, the dish commonly known as ‘Mongolian Beef’ is an American-Chinese creation and doesn’t originate from Mongolia. Like many of our favorite takeout at home recipes (much like the popular Beef and Broccoli), its name is more about conveying an Asian-inspired flavor profile than strict authenticity. This particular version focuses on using the crock pot to maximize flavor and tenderness effortlessly.
How is this recipe different from Beef and Broccoli?
Mongolian Beef is typically known for its sweeter, richer molasses-like sauce, relying heavily on brown sugar and aromatics like ginger and garlic, and usually features sliced flank steak without vegetables cooked in the sauce. Beef and Broccoli tends to have a more savory, soy-sauce-forward profile, often using oyster sauce, and, as the name implies, prominently features broccoli. They both share the use of flank steak and a glossy cornstarch-thickened finish.
Final Thoughts
Cooking is ultimately about bringing people together, isn’t it? It’s not just the list of ingredients or the temperature settings; it’s the way the fresh ginger scent hits the air, making James ask, “Is it ready yet?” and the warmth that radiates from the kitchen as Ethan comes to lean against the countertop, ready to talk about his photography. This slow cooker Mongolian Beef is one of those meals that proves that the best food doesn’t have to be complicated. It just has to be made with time and care, even if that time is spent by an appliance while you’re out living your life. It’s comforting, reliable, and perfectly delicious. And for a busy week in Bend, that’s all I can ask for. Enjoy this cozy, easy crock pot recipe.
Pin this for later, friends.
Slow Cooker Mongolian Beef
Ingredients
Equipment
Method
- Slice the flank steak thinly against the grain and pat dry with paper towels. In a large mixing bowl, toss the sliced beef with 1/4 cup cornstarch until lightly coated.
- In a separate bowl, whisk together the soy sauce, brown sugar, beef broth, sesame oil, water, minced garlic, grated ginger, and red pepper flakes until the brown sugar is dissolved.
- Place the cornstarch-coated beef in the slow cooker and pour the sauce over it.
- Cook on LOW for 3.5 to 4 hours or on HIGH for 1.5 to 2 hours. Do not stir during cooking.
- Remove the beef with a slotted spoon and set aside. Turn slow cooker to HIGH. Whisk the optional slurry into the sauce and cook for 10-15 minutes until thickened.
- Return the beef to the sauce, toss to coat, garnish with green onions and sesame seeds, and serve over rice or noodles.
