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.
Beth matlin says
Hello, is there anything I could substitute for the soy sauce?
Thank you!
Beth
Sara says
You could try tamari or liquid aminos.
Amy Braden says
I want to use your recipe for slow cooker Mongolian beef, but your calculator is messing with my head. How can I measure 1.4 tsp of garlic, or .7 cup soy sauce?
Sara says
It sounds like you changed the number of servings, try refreshing and it should fix itself!
Patty says
Why do you not brown the flank steak first??
Thanks
Sara says
It’s really not necessary for this recipe and adds an extra dirty dish and time. That being said it probably will work fine if you choose to brown it!
Lisa O. says
This was a delicious! I cooked mine on low for about 4 1/2 hours. I did not take the lid off until I was ready to serve. Tried to give it a stir and the meat had disintegrated. The bits of meat were so fine you could have fed it to a baby. So, I’m not so sure how thin you need to cut the meat. Also, I used regular soy sauce because that’s what I had on hand. It was pretty salty, so if you have any issues with sodium or salt taste, I would use the low sodium soy sauce like the recipe recommends.
Cindi McFadden says
5++++++ Stars! My picky teenager said this was the best Chinese dish he’s ever had!
Fresher tasting than take-out! Used fresh ginger and garlic.
Soooo easy! I used a 6 qt. crock pot and just doubled the recipe. Came out perfect using High 2-3 hours.
For 3 people everyone wanted extra servings so doubling it worked out wonderfully.
Outstanding!!
Please post some more yummy crock pot recipes 🙂
Ted says
Going to try this tonight. Sounds delicious. 3/19/2021
Judi says
I can’t wait to try this recipe but Is the minced ginger and garlic jarred or is it fresh? Thank you.
Sara says
I use fresh!
Judi says
Thank you! I also have one other question. Do you think it would be ok for me to use regular soy sauce instead of low sodium? We are not bothered too much by the sodium content but just don’t know if it will taste too salty. Thank you.