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.
Betty says
I absolutely loved this recipe but was wondering if you could cut the brown sugar amount in half. Would it still be fine.
Sara says
I haven’t tested it this way so I can’t say for sure but I think it would work ok.
Gina says
I currently have this in my slow cooker , smells amazing ! The sauce is merky at the moment and not looking like the shiny glaze in the pictures. Will the sauce clear in time?
Sara says
How long has it cooked for?
Carmen says
Making this now. I substituted beef broth for water and added white pepper. Should be good. Thanks for the recipe.
Diane Cameron says
I’m so glad I found this recipe. I bought flank steak on a whim and was preparing to marinate it and grill it but I just wasn’t in the mood for chewy meat. This was a huge hit, even with my 8 -year old grandson, who sopped up all the sauce with steamed rice. The only thing I changed was I used oyster sauce with added packets of soy sauce from my takeout supply, as I was out of bottled soy. I have never used oyster sauce before but I saw that it contained soy so I thought it would be ok and it was delicious.
Lorrie says
Made this tonight and it was absolutely delicious!!! Thank You!
Julie says
Do you season with salt and pepper
Sara says
I do not, the soy sauce provides plenty of salt!
Kathy says
I have made this and about an hour before serving I added red and green pepper strips.
This recipe is great!!
Beth says
Hi I have a a 6 quart crock pot. Can I use this for the recipe.
Sara says
You can but you’ll want to watch it very closely because it will be more likely to overcook or burn in a 6 quart pot because the pot will not be filled very much.
MountainLady says
I made this last night and it was so simple and delicious. The only change I made was to toss in about 1-1/2 teaspoons of red pepper flakes for some heat. This is the second recipe you’ve posted that I’ve tried (the other one being the Dutch oven braised chicken thighs) and both have been amazing. Both recipes have a spot in my meal rotation schedule. Thanks so much for posting.
Jodi L Cheshire says
Okay quick question
What would you suggestion as far as feeding 10 people? 2xs, or maybe 3xs.
Sara says
I might do 2.5 times the recipe to be safe, you can adjust the servings and the ingredient amounts will automatically recalculate!
Shirley says
Since this recipe is so easy and delicious I would do three times and have the leftovers to freeze aor reheat Later in the week.
Joanne says
What size crock pot do you recommend?
I have a fairly large one, and I suspect it may be too big for this recipe.
Sara says
A 4 quart is the perfect size!
Leigh Riddell says
If I cut this recipe in half should I adjust the cooking time?
Sara says
I’d do low heat for 3-4 hours!
Leigh Riddell says
Thanks!
Edward Colavito says
Since flank steak is typically wide, do you typically cut long strips against the grain, and then cut those strips in half? Or do you leave the strips long?
Sara says
It’s totally fine to cut the strips smaller if you prefer that!
Kim says
Cut into long strips then cut across the grain is how I dooit
Lynn says
Can I use stew meat cubes instead of flank steak?
Sara says
That’s fine but you’ll want to add 2-3 hours to the cooking time.
Cristina says
I haven’t made this yet but would like to give it a try. My question is will it still be good without the sesame oil? My kids are allergic and I’ll need to replace with another oil. I personally love sesame oil and know it would add amazing flavor. Has anyone tried it without?
Sara says
You can omit the sesame oil!
Shannon says
We love this recipe! I’m a wife & momma to 3, and we all love it each time! I always serve it over brown rice, and with a side of roasted or steamed green veggies
Vic says
I also served this with brown rice and steamed greens. It tastes as good as Chinese takeout
Judy says
Would Jasmine Rice be ok with this
Sara says
Yes that will work!
Kuyuke says
I made this last week and am back to make it again! I made it in my instant pot (I googled how to use slow cooker feature on instant pot which made it very easy to figure out) on low (which is medium on the instant pot) for 3 1/2 hours and it was absolutely delicious. Served over sushi rice with a side of steamed broccoli and carrots. Topped with green onions and toasted sesame seeds. My husband and I devoured it. So so yummy. Thank you!
Peg Hutson says
This recipe was simple and delicious! The flank steak was very slightly frozen so that it was simple to slice. 2 hours before serving I added about 3 large handfuls of fresh green beans. Finished cooking on low, and served over rice. Amazing!
Mj Crokks says
Will this recipe freeze well with all ingredients for a good frozen slow cooker meal?
Sara says
I have not tried it this way, my guess is that it would work fine.
Shirley says
Yes this freezes well