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.
Kym says
Any recommendations for making this dish in an Instant Pot?
Erin Brophy says
This was so good! THANK YOU, THANK YOU, THANK YOU!!
Ricolene Gounden says
Hi, whats the cooking time if i use beef schnitzel? Thanks!
Sara says
I’m unfamiliar with this product, is it a cut of meat?
Elaine says
Hi. I would like to double the recipe, would you recommend using 2 different crock pots and can I have 3 lbs of meat in 1 crock pot?
Sara says
If you have a larger slow cooker such as a 6 quart oval, it can fit into one!
Gail Fesnak says
I make mine in a 6qt, but this is so….good I double the recipe. I hope this helps.
Debbie from MD says
This is one of the best crock pot meals I have ever made! I followed the recipe exactly, except I cooked it on low for 10 hours (because that’s how long I was out of the house). OMG the beef was melt-in-your-mouth delicious! My picky teenage boys even loved it. I used a skirt steak and sliced it beforehand as directed. I also microwaved a bag of vegetables and quinoa at the end and tossed them in. SO GOOD. My kids recommended I double the meat next time and skip the vegetables. Kids! 🙂 Thank you for the recipe — this one is a keeper!
Gloria says
This is one of the best recipes I have tried. Made it for a friend as well as a dinner party and it was a huge hit.
Tiff says
Thank you! Can I assemble all of the ingredients and refrigerate overnight; then, make it tomorrow?
Sara says
Yes that’s fine!
Susan Regina says
I have a 6.5 slow cooker and have 3.5 lbs of Flank Steak. I will increase ginger and garlic. But not sure about the soy sauce and water and time to cook.
Sara says
You can update the number of servings in the recipe and the ingredient amounts will automatically recalculate!
Sandy says
I am looking forward to tryng this recipe but we dont like corn starch. Can I use flour?
Sara says
Flour will not work the same way, I’d just omit the starch.
Lisa says
Ive been wanting to make thisbfor quite some time. Sooo tonight’s the night,❤ however i qasnt able to find tosted sesame oil. So i got regular..hope thats ok?? 🤷
Sara says
That should be fine!
Masuma says
Wow. I made this today, followed exactly except I added green bell peppers. It is AMAZING. DREAMY. I used 1.67 lb of flank. I will make again and again! …just wish flank wasn’t so pricey.
I’m wondering, can I do this with thinly sliced chicken breast as well? How do you think it will turn out?
Sara says
Chicken should work well too but you may need to cook it for less time!
alicia joyce says
Making this today, curious if there is a difference in taste when cooking it on high compared to low?
Sara says
Either way should work fine!
Bonnie says
Can I make this the day before and refrigerate over night and warm up on low for 2 hours before serving?
Sara says
Yes that’s fine!
Bonnie says
My flank steak weighs a little under 2 pounds. Can I use it and follow your recipe as printed, or should I make some adjustments, if so what.
Sara says
It should be fine!
Lisa says
Yea!!!😊
Erica says
Can this be made in an instant pot?
Sara says
I think it would work!
Annie says
What oil can I use in place of sesame oil?
Sara says
Sesame oil has a distinctive flavor so there’s not a great substitute, you could leave it out.
Sarah says
Did you use fresh or dried ginger and garlic?
Sara says
I use fresh ginger and garlic!