Make Slow Cooker Mongolian Beef at home to feed a crowd without the cost of takeout. This version uses flank steak and a homemade Mongolian-style sauce for rich, satisfying flavor.
If you enjoy Asian-inspired slow cooker recipes, try the sister recipes Slow Cooker Pepper Steak or Slow Cooker Cashew Chicken for more easy weeknight ideas.
Fans of PF Chang’s Mongolian Beef will love this crockpot adaptation. The slow cooking makes the beef exceptionally tender while the sauce becomes glossy and flavorful. This dish is simple to assemble, a crowd-pleaser at the dinner table, and often tastes even better the next day—perfect for leftovers or meal prep.
If you like this recipe, consider trying the Slow Cooker Mongolian Chicken for another easy, flavorful option.
Recipe Ingredients
- Flank steak: 2 pounds, sliced thinly against the grain and tossed in cornstarch so the sauce will thicken and the exterior will have a slight velvety coating.
- Vegetables: 2 cups shredded carrots and minced garlic. Green onions and toasted sesame seeds are recommended as a garnish.
- Sauce: Olive oil, grated ginger, soy sauce, water, and brown sugar form the simple, sweet-savory Mongolian sauce.
- The full recipe and measurements are in the recipe card below.
Variations
Customize the dish with these easy swaps:
- Use diced carrots instead of pre-shredded if you prefer a chunkier texture.
- Substitute other beef cuts such as stew meat, skirt steak, flat iron, or stir-fry beef if flank isn’t available.
- Add heat with 1 teaspoon cayenne pepper or red pepper flakes.
- For extra vegetables, stir in bell peppers, snap peas, or broccoli during the last hour of cooking so they stay crisp-tender.
Step-by-Step Directions
- In a bowl, toss the sliced flank steak with 1/4 cup cornstarch until each piece is lightly coated.
- Place the coated steak in the slow cooker and add 2 cups shredded carrots on top.
- In a separate bowl whisk together 2 tablespoons olive oil, 3 cloves minced garlic, 1½ teaspoons grated ginger, 3/4 cup soy sauce, 3/4 cup water, and 3/4 cup brown sugar until smooth.
- Pour the sauce over the steak and carrots, then gently stir to coat everything evenly.
- Cover and cook on HIGH for 2–3 hours or on LOW for 4–5 hours, until the meat is fork-tender and the flavors are well blended.
My Serving Suggestions:
Ways to serve this Mongolian beef:
- Serve over steamed white or brown rice, or use cauliflower rice or quinoa for a lower-carb option. Fried rice also pairs nicely.
- Add a green side like bok choy, green beans, or steamed broccoli to balance the meal.
Recipe FAQs
Remove the lid and let the slow cooker simmer uncovered for 15–30 minutes to reduce the sauce, or stir in a cornstarch slurry made from 1 tablespoon cornstarch mixed with 1–2 tablespoons water and cook until thickened.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Slow Cooker Mongolian Beef
Equipment
-
Slow cooker (6 quart or larger recommended)
Ingredients
- 2 lbs. flank steak, cut into thin strips against the grain
- ¼ cup cornstarch
- 2 cups shredded carrots
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 ½ tsp. ginger root, grated
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
For Serving:
- Green onions and toasted sesame seeds for garnish
- Steamed rice, for serving (optional)
Instructions
- Toss steak strips with cornstarch until evenly coated. Place steak and shredded carrots into the slow cooker.
- Whisk olive oil, garlic, ginger, soy sauce, water, and brown sugar together. Pour over the steak and carrots and stir to combine.
- Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the meat is fork tender.
- Serve over steamed rice if desired and garnish with green onions and toasted sesame seeds.
Sarah’s Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- If the sauce is too thin after cooking, remove the lid and simmer for up to 30 minutes to reduce, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and stir until thickened.
Variations
- Diced carrots work well instead of shredded.
- Try other cuts like stew meat, skirt steak, flat iron, or stir-fry beef.
- Add cayenne for spice, or bell peppers and snap peas for texture during the last hour of cooking.
Serving Suggestions:
- Serve over white or brown rice, cauliflower rice, quinoa, or fried rice.
- Pair with bok choy, green beans, or broccoli for a balanced plate.
Nutrition
| Carbohydrates: 38 g
| Protein: 36 g
| Fat: 12 g
Nutrition info is an estimate. If you follow a specific diet, use your own calculations.
More Slow Cooker Beef Recipes:
Crockpot Pepper Steak simmers tender beef strips with bell peppers and onions in a savory sauce—great over rice.
Crockpot Steak Bites are seasoned, slow-cooked bite-sized pieces that turn tender and pair well with mashed potatoes or vegetables.
Slow Cooker London Broil converts a lean cut into a juicy, sliceable dinner with bold flavor and minimal effort.
Crockpot Teriyaki Beef offers sweet-and-savory, Asian-inspired flavors that are ideal with rice or noodles.