Slow Cooker Mongolian Beef (Better Than Takeout!)

Forget ordering takeout! This Slow Cooker Mongolian Beef recipe delivers that restaurant-quality, crave-worthy flavor right from your own kitchen. We’re talking incredibly tender slices of beef coated in a rich, savory, and slightly sweet garlic ginger sauce. The best part? Your slow cooker does all the heavy lifting, making it the perfect set-it-and-forget-it meal for busy weeknights.

This recipe is designed for ease and flavor, creating a dish that’s both a family-pleasing dinner and impressive enough for guests. The beef becomes melt-in-your-mouth tender as it simmers, absorbing all the deliciousness of the sauce. You’ll wonder why you ever bothered with takeout menus.

Why This is the Best Slow Cooker Mongolian Beef Recipe

What sets this recipe apart is the perfect balance of flavors and the foolproof method. Many recipes can result in a sauce that’s too thin or beef that’s tough. We solve that with a simple cornstarch slurry and the right cut of beef, ensuring a perfect result every single time. It’s a simple, dump-and-go meal that tastes like it came from a high-end restaurant.

Key Ingredients for Authentic Flavor

The magic of this dish lies in its simple yet powerful combination of ingredients. Each one plays a crucial role in creating the signature sweet and savory sauce that makes Mongolian Beef so irresistible.

The Best Cut of Beef for Mongolian Beef

For the most tender results in a slow cooker, flank steak is the absolute best choice. It has long muscle fibers that break down beautifully over low, slow cooking, becoming incredibly tender. Slice it thinly against the grain to ensure it’s easy to chew. If you can’t find flank steak, sirloin steak is a great alternative.

The Perfect Sauce Combination

• Low-Sodium Soy Sauce: Provides the salty, umami backbone of the sauce without being overpowering.
• Brown Sugar: Adds that classic sweetness to balance the soy sauce. Don’t be afraid of the sweetness; it’s essential for the authentic flavor profile.
• Fresh Garlic & Ginger: These aromatics are non-negotiable! They provide a pungent, zesty kick that defines the sauce. Fresh is always best for flavor.
• Sesame Oil: A little goes a long way, adding a nutty, toasted aroma and flavor that rounds everything out.
• Beef Broth: Creates the volume for our sauce and adds another layer of rich, beefy flavor.

How to Make Slow Cooker Mongolian Beef (Step-by-Step)

Making this dish is incredibly simple. Just a few minutes of prep in the morning and you’ll have a delicious hot dinner waiting for you in the evening. It’s a true game-changer for busy schedules.

1. Slice the Beef: Thinly slice your flank steak against the grain. This is the most important step for tender beef! A partially frozen steak is much easier to slice thinly.
2. Coat the Beef: In a bowl, toss the sliced beef with cornstarch until it’s lightly coated. This helps protect the beef during cooking and will help thicken the sauce later.
3. Whisk the Sauce: In the bottom of your slow cooker, whisk together the soy sauce, beef broth, brown sugar, minced garlic, grated ginger, and sesame oil.
4. Combine and Cook: Add the cornstarch-coated beef to the slow cooker and stir to combine it with the sauce. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. Thicken the Sauce (Optional): If you prefer a thicker sauce, you can make a small slurry of cornstarch and water and stir it in during the last 30 minutes of cooking.
6. Serve Hot: Garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.

Tips for Perfectly Tender Beef Every Time

Tender beef is the hallmark of a great Mongolian Beef. Follow these simple tips to guarantee a perfect texture.

• Slice Against the Grain: Look for the lines (the grain) in the flank steak and cut perpendicular to them. This shortens the muscle fibers, making the meat infinitely more tender.
• Don’t Overcook: Even in a slow cooker, beef can become tough if cooked for too long. Stick to the recommended cooking times. Flank steak is a lean cut and doesn’t need an all-day cook time.
• Use Low Heat: For the most tender results, always opt for the “low” setting on your slow cooker. It allows the connective tissues to break down gently without seizing up the muscle fibers.

What to Serve with Mongolian Beef

This savory dish pairs wonderfully with a variety of sides. For a classic meal, serve it over a bed of fluffy white or brown rice to soak up all that delicious sauce. Steamed broccoli or these tasty Air Fryer Broccoli florets add a nice crunch and a healthy component. For another comforting option, try serving it alongside some creamy Mashed Potatoes. If you love noodle dishes, you might also enjoy our Sticky Beef Noodles recipe.

Frequently Asked Questions

Storing and Reheating

This Slow Cooker Mongolian Beef makes for fantastic leftovers! Store any extra in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 30-second intervals until warm, or gently reheat in a saucepan over medium-low heat. The sauce may thicken slightly in the fridge but will loosen up once warmed.

Craving More Easy Dinners?

We hope you love this simple and delicious slow cooker recipe! It’s a testament to how easy it can be to create amazing flavors at home. If you enjoyed it, be sure to share it on Pinterest! We love seeing our readers enjoy our creations. For another fantastic Asian-inspired meal, check out our Teriyaki Chicken Bowl.

Slow Cooker Mongolian Beef Recipe

Slow Cooker Mongolian Beef (Better Than Takeout!)

This Slow Cooker Mongolian Beef recipe delivers tender, flavorful beef in a rich, savory sauce. It's an easy, set-it-and-forget-it meal that's perfect for busy weeknights and tastes even better than your favorite takeout spot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs flank steak sliced thinly against the grain
• 1/4 cup cornstarch divided
• 1 cup low-sodium soy sauce
• 1 cup beef broth
• 3/4 cup packed brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1/2 cup green onions sliced, for garnish
• 1 tablespoon sesame seeds for garnish

Equipment

• 1 Slow Cooker 6-quart recommended
• 1 Sharp knife
• 1 Mixing Bowl

Instructions

 

1. Place the thinly sliced flank steak in a medium bowl. Sprinkle with 2 tablespoons of cornstarch and toss until the beef is evenly coated.
2. In the insert of a 6-quart slow cooker, whisk together the low-sodium soy sauce, beef broth, packed brown sugar, sesame oil, minced garlic, and grated ginger until the sugar is mostly dissolved.
3. Add the cornstarch-coated beef to the sauce in the slow cooker. Stir well to ensure all the beef is submerged. Secure the lid.
4. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the beef is tender.
5. About 30 minutes before serving, whisk the remaining 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Stir the slurry into the slow cooker. Cover and cook on HIGH for the final 30 minutes, allowing the sauce to thicken.
6. Serve the Mongolian Beef hot over rice or noodles. Garnish generously with sliced green onions and a sprinkle of sesame seeds.

Notes

For easier slicing, place the flank steak in the freezer for 20-30 minutes before cutting.
Adjust the brown sugar to your preference. Use a little less for a more savory sauce.
For a spicy kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce.