This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. This crock pot recipe tastes just like a meal you would get at a Chinese restaurant!
Make your own take out with this easy Mongolian beef recipe. This dinner is SO simple to put together and always gets rave reviews from family and friends.
Making meals like this slow cooker Mongolian beef, in the crock pot is one of my favorite things to do. Not only does it allow you to have a nice meal when you’re finished with your day but, it feels like you’re getting to skip all the cooking. It kind of feel like cheating because it makes dinner time that much simpler!
HOW DO YOU MAKE SLOW COOKER MONGOLIAN BEEF?
This Mongolian beef has the rich flavors of ginger, garlic, and brown sugar. It’s cooked slowly in the crock pot so every flavor has a chance to really sink in. When it’s almost ready to be served, the green onions get added to the pot and stirred in. The family is sure to love this one.
I highly suggest slightly freezing the flank steak before slicing it. It makes it much easier to slice if you do so. I prefer using the low sodium soy sauce because it keeps the dish a little healthier and you won’t have to worry about the finished dish being overly salty.
This crock pot Mongolian beef pairs well with steamed rice. I always serve it with a green vegetable on the side such as broccoli or asparagus. Of course, there are many other sides that would work as well, but I love the fresh counterpart of a lightly steamed veggie.
ARE THERE SUBSTITUTES FOR FLANK STEAK?
Yes, there are a few other options that will work for this crock pot Mongolian beef. Flank steak is my favorite option but you can also use skirt steak or even hanger steak if you can get your hands on it. You could also use thinly sliced sirloin steak if desired.
WHY IS IT CALLED MONGOLIAN BEEF?
Mongolian beef was created in Taiwan where dishes like this slow cooker Mongolian beef were popular. That area was where the first Mongolian restaurants started opening up. They made the Mongolian style of food popular which is why the name is carried with dishes like this one.
Looking for Mongolian beef but don’t have the time to wait for it to cook in a crock pot? Try my stove top version!
One thing I’ve learned over the years is that it doesn’t take a ton of work to have a delicious meal. I love this crock pot Mongolian beef because it’s easy, but comes out totally delicious and satisfying. Even my kids love this one!
MORE ASIAN RECIPES YOU’LL LOVE
- Pepper Steak Stir Fry
- Slow Cooker Orange Chicken
- Asian Cucumber Salad
- Cream Cheese Wontons
- Firecracker Chicken
Slow Cooker Mongolian Beef
Ingredients
- 1 1/2 pounds flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions cut into 1/2 inch pieces
Instructions
- Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
- Add the flank steak to the slow cooker.
- Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- Stir in the green onions, then serve.
Michelle says
Do I have to cut the flank steak before putting it in the slow cooker or would it be fine to cut once it’s ready to serve?
Sara says
I would cut it in advance, you need to coat the individual pieces in the corn starch to help thicken the sauce!
Annie Kratkiewicz says
Made this to try a change up from the ground beef Korean bowls I usually make when we want Asian food at home. This recipe will be our go-to meal instead going forward!!! I found “stir fry sliced beef” in the fresh meat department in Kroger, which was comparable to lean ground beef at $11 for 2 lbs. Also stirred in a container of fresh sliced mushrooms since they were about to bad…set crockpot on HI for 3 hours and it was all perfect!!! Served with brown rice and steamed broccoli for a full meal for hungry boys. THANK YOU!
Mac says
Looking to make this tonight. How thick should I slice the flank steak?
Sara says
I cut to 1/4 inch thick or less!
Linda S says
Are there any changes if you want to double the recipe or another1/2 of the recipe. Would you double the same amounts of oil etc. And is it a recipe that is better to make the day before? Many thanks, Linda
Sara says
You can change the servings amount in the recipe card and the ingredients will automatically recalculate! I think it tastes best on the same day.
Natasha says
This recipe is AMAZING!!! Tonight will be the fifth time now that I’ve made it. It’s become a family favorite and a once a week meal haha
Kristen says
Could you use beef stew meat I stead of steak?
Sara says
You’d need to cook it a lot longer to get it tender but it would work!
Donna says
Has anyone made this in an Instant Pot instead of a crockpot? If so, how long did you cook it for??
carmen l says
getting ready to make this today, do you think I can use potato starch instead of cornstarch? Thanks!
Sara says
I haven’t tried it that way so I’m not sure if it will work, my guess is that it would be ok!
SMSS says
This was fantastic! Thanks for posting it. For the posters asking about cornstarch substitutes, I used flour instead of cornstarch, and it was good. (Mixed some garlic powder, pepper, ginger, other spices, and even bread crumbs into the flour… not sure if that made a real difference, as the flour seemed to not stay coated on the meat, but it might have made a difference in the sauce.) I also sprinkled a bit of ranch flour on the meat.
I only had regular sesame oil (not toasted), so I heated it up with some herbs de provence and some red pepper flakes and added that in. Didn’t have low sodium soy, so just replaced some of the soy with water. And I used a splash of Thai peanut sauce, very tiny amount, for a tiny heat/sour kick… that may not have done anything at all. Oh, and a squeeze or two of honey. (Sorry, I like to experiment when I cook. 🙂 )
Beth says
Could Top Sirloin be used instead of flank steak? Looking forward to making this.
Sara says
Yes that should be fine!
Madison Barnette says
It seems like the meat is following apart- do you advise against stirring it periodically? I’m wondering if that’s what I did wrong.
Sara says
You should not open a crock pot while the food is cooking as the temperature will be lowered considerably each time it’s opened and the food may cook unevenly!
Tricia says
Is it ok if I use olive oil instead of the sesame oil?
Sara says
I would omit it, olive oil won’t give you a similar flavor.
Mary says
Absolutely fabulous recipe Served over cauliflower rice so delicious If you like garlic don’t be afraid to a bit more.So easy
Steve says
This was perfect as is. I am making it for the 2nd time tonight. Any preference to the High or Low cooking temp in the crock pot? I did High last time bit will try Low tonight. That green pepper and onion suggestion sounds good – but I’m afraid to mess with perfection.
Sara says
I typically use low heat as I think the meat comes out more tender!
David Ormandy says
This looks great. my mouth is watering az can,t wait to try this on long grain rice
Kristy says
Hi Sara, I just wanted to say a big THANK YOU for sharing this recipe – I love Chinese food, but my husband usually does not. He loved this though! We just finished eating my first attempt at cooking it, served with steamed greens and homemade fried rice. There were groans of yum and clean bowls all round! My husband has just reappeared with a second helping. This was so easy and very, very tasty. Thanks again for sharing 😊
Maureen O'Connor says
Delicious! So surprised that it tasted as good as it did for being so easy to make! Now following you on Facebook. Thank you so much!
Melinda says
This is my second time making this. We love this. I followed the recipe as the directions read, however this time I added sliced green peppers and onions. It’s in my crockpot right now 🍽🍽
Candy Ambrose says
Getting ready to make this today, would you add the green peppers and onion in the slow cooker in the beginning or towards the end? TIA
Sara says
You can add the onion at the beginning, I’d wait until the last 2 hours for the peppers!