The Best Slow Cooker Mongolian Beef Recipe for Busy Weeknights

Slow cooker Mongolian beef revamps ordinary weeknight dinners into extraordinary culinary experiences with minimal kitchen effort.

Bold and complex flavors emerge from a simple combination of ingredients that meld together beautifully during low and slow cooking.

Professional chefs and home cooks alike appreciate how this method tenderizes meat while infusing deep, robust tastes throughout the dish.

Forget complicated cooking techniques that consume your precious time – this approach delivers restaurant-quality results with remarkable ease.

The magic happens inside your trusty slow cooker, where ingredients quietly simmer and develop incredible depth.

Minimal preparation ensures you can focus on what matters most while a delicious meal practically prepares itself.

Why You’ll Love Slow Cooker Mongolian Beef

• Unleash Effortless Flavor: Slow cooker method transforms tough flank steak into melt-in-your-mouth tender meat without constant monitoring, making gourmet cooking incredibly simple for busy home chefs.
• Punch of Sweet-Spicy Complexity: Sriracha sauce and brown sugar create a dynamic flavor profile that balances heat with sweetness, delivering restaurant-quality taste with minimal cooking skills required.
• Quick Weeknight Meal Solution: From prep to plate in under 4 hours, this recipe offers a speedy yet satisfying dinner option that feeds a family of four with minimal kitchen time and maximum deliciousness.

Ingredients That Bring Slow Cooker Mongolian Beef to Life

• Flank Steak: Tender beef cut perfect for slow cooking, best when thinly sliced against the grain for maximum tenderness.
• Cornstarch: Helps coat the meat and creates a light crispy texture while thickening the sauce.

• Garlic, Ginger: Fresh aromatics that provide deep, authentic Asian flavor profile to the dish.
• Soy Sauce: Adds umami and salty depth to the overall sauce.
• Sriracha Sauce: Brings a spicy kick and complex heat to the Mongolian beef.
• Brown Sugar: Balances the savory elements with a subtle sweetness.

• Vegetable Oil: Helps distribute heat and prevents sticking in the slow cooker.
• Water: Provides necessary liquid for slow cooking process.
• Carrots: Adds subtle sweetness and nutrition to the dish.
• Green Onions: Fresh garnish that provides a crisp, sharp finish.
• Sesame Seeds: Nutty topping that adds texture and visual appeal.
• White Rice: Classic accompaniment that absorbs the flavorful sauce.

Slow Cooker Mongolian Beef Cooking Instructions

Step 1: Prepare Flank Steak Coating

Slice flank steak and place it in a large resealable plastic bag. Add cornstarch and shake vigorously to ensure even coating.

Step 2: Create Flavor Base

• Vegetable oil
• Minced garlic
• Grated ginger
• Water
• Soy sauce
• Brown sugar
• Sriracha sauce

Stir ingredients thoroughly to blend flavors.

Step 3: Add Meat and Vegetables

Introduce cornstarch-coated flank steak and shredded carrots into the slow cooker. Mix well to ensure complete sauce coverage.

Step 4: Slow Cook to Perfection

• HIGH setting: 2-3 hours
• LOW setting: 4 hours

Cook until steak becomes tender and easily pulls apart.

Step 5: Serve and Garnish

• Chopped green onions
• Sesame seeds

Enjoy the rich, savory flavors of this delicious home-cooked meal.

Mongolian Beef Tips for Tender and Sweet Perfection

• Slice Against the Grain: Cut flank steak perpendicular to the muscle fibers for maximum tenderness and easier chewing.
• Control Cornstarch Coating: Ensure each steak slice is evenly and lightly dusted with cornstarch to prevent clumping and achieve a perfect crispy texture.
• Manage Liquid Levels: Don't add too much water to prevent diluting the rich, savory sauce; aim for just enough to help tenderize the meat.
• Balance Spice Carefully: Adjust Sriracha sauce according to your heat tolerance, starting with less and adding more if needed for personalized flavor.
• Boost Freshness at Serving: Sprinkle freshly chopped green onions and sesame seeds right before serving to maintain their vibrant color and crunch.

How to Store and Reheat Slow Cooker Mongolian Beef

• Refrigeration: Store leftovers in an airtight container within two hours of cooking. Properly sealed beef will stay fresh in the refrigerator for 3-4 days, maintaining its delicious flavor and tender texture.
• Freezing: Cool the Mongolian beef completely before transferring to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months, ensuring you remove as much air as possible to prevent freezer burn and preserve taste.
• Reheating: Warm refrigerated leftovers in the microwave, covering the dish with a damp paper towel to retain moisture. Alternatively, reheat gently in a skillet over medium-low heat, adding a splash of water or extra soy sauce to prevent drying out.

What to Pair with Slow Cooker Mongolian Beef

• Pair with Crisp Asian Lager: Complement the rich, savory Mongolian beef with a cold, refreshing Asian beer like Tsingtao or Sapporo. The light, crisp nature of these lagers cuts through the dish's bold flavors and provides a clean palate cleanse.
• Match with Jasmine Rice Bed: Serve the beef over a fluffy jasmine rice base to soak up the delicious sauce. Its subtle floral notes enhance the sweet and spicy elements of the Mongolian beef, creating a harmonious flavor profile.
• Boost with Pickled Vegetable Side: Add a tangy cucumber or daikon radish pickle on the side to introduce a bright, acidic contrast. These pickled vegetables will help balance the rich, sweet meat and provide a refreshing crunch between bites.
• Finish with Green Tea: Brew a hot green tea to accompany the meal. Its slightly grassy, clean taste will help cleanse the palate and cut through the beef's richness, making each bite feel light and enjoyable.

Creative Twists on Classic Mongolian Beef

• Spicy Korean-Style Beef: Replace Sriracha with gochujang sauce, add Korean chili flakes, and mix in sesame oil for a bolder, more intense flavor profile that brings authentic Korean heat to the dish.
• Lighter Herb-Infused Version: Swap flank steak with lean sirloin, reduce brown sugar, incorporate fresh thyme and rosemary, and use low-sodium soy sauce for a healthier, more herbaceous take on the original recipe.
• Citrus-Ginger Mongolian Beef: Introduce fresh orange zest, replace water with orange juice, add a splash of rice vinegar, and garnish with mandarin orange segments to create a bright, tangy version that lifts the traditional flavor.
• Coconut Curry Fusion: Blend in mild yellow curry powder, substitute half the water with coconut milk, sprinkle toasted coconut flakes on top, and serve over jasmine rice for a creamy, aromatic interpretation of the classic dish.

Slow Cooker Mongolian Beef Recipe

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4.7 from 40 reviews

• Total Time: 4 hours 15 minutes
• Yield: 4 1x

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Description

Mongolian Beef simmers to tender perfection in this effortless slow cooker recipe, bringing restaurant-quality flavors straight to home kitchens. Juicy beef strips bathe in a rich, savory sauce that promises comfort and satisfaction with each delicious bite you’ll savor.

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Ingredients

Scale 1x2x3x

Meat:

• 1.5 pounds (680 grams) thinly sliced flank steak

Sauce Ingredients:

• 0.75 cup (180 milliliters) reduced sodium soy sauce
• 0.75 cup (150 grams) light brown sugar, packed
• 0.75 cup (180 milliliters) water
• 0.25 cup (30 grams) cornstarch
• 1 tablespoon (15 milliliters) vegetable oil

Aromatics and Garnish:

• 3 to 4 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 to 2 teaspoons Sriracha sauce
• 1 cup (100 grams) shredded carrots
• 4 to 6 green onions, thinly sliced
• Sesame seeds, for garnish

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Instructions

1. Transfer sliced flank steak into a large resealable plastic bag, sprinkle cornstarch (or 45 grams) over the meat, and vigorously shake to create an even, powdery coating.
2. Pour vegetable oil (or 30 milliliters), finely minced garlic (4 cloves), freshly grated ginger (or 30 grams), water (or 120 milliliters), low-sodium soy sauce (or 120 milliliters), brown sugar (or 100 grams), and Sriracha sauce (or 30 milliliters) directly into the slow cooker, whisking thoroughly to create a harmonious sauce.
3. Gently introduce the cornstarch-dusted flank steak and thinly julienned carrots (or 100 grams) into the liquid mixture, carefully stirring to ensure each piece is completely embraced by the fragrant sauce.
4. Secure the slow cooker lid and select either HIGH temperature for 2-3 hours or LOW temperature for 4 hours, allowing the meat to become incredibly tender and absorb the rich, complex flavors.
5. After cooking, delicately transfer the succulent Mongolian beef over steamed white rice, then artfully garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for a vibrant, textural finish.

Notes

• Shake cornstarch-coated meat in a bag to ensure even, light coating that helps thicken sauce and create tender texture.
• Minimal prep time means you’ll spend just minutes mixing saucy ingredients before letting slow cooker work its magic.
• Sriracha sauce adds perfect spicy kick, transforming standard beef recipe into zesty family favorite everyone will crave.
• Carrots bring subtle sweetness and extra nutrition, blending seamlessly with rich soy and brown sugar base.
• Cooking on LOW heat allows meat to become impossibly tender, breaking down fibers for melt-in-your-mouth experience.
• Green onions and sesame seeds provide fresh crunch and restaurant-style garnish that elevates simple weeknight meal.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 410 kcal
• Sugar: 22 g
• Sodium: 800 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 70 mg