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.

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Slow cooker mongolian beef with thinly sliced flank steak cooked with soy sauce, brown sugar, garlic and ginger.

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.

Flank steak in a slow cooker.

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.

Sliced flank steak topped with a garlic, ginger and soy sauce.

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.

A slow cooker full of Mongolian beef in a savory sauce with green onions.

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.

A bowl of rice topped with slow cooker mongolian beef.

Looking for Mongolian beef but don’t have the time to wait for it to cook in a crock pot? Try my stove top Mongolian beef!

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

4.99 from 461 votes

Slow Cooker Mongolian Beef

AuthorSara Welch
Slow cooker mongolian beef with thinly sliced flank steak cooked with soy sauce, brown sugar, garlic and ginger.
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!
Time
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course Main
Cuisine Asian
Serves 5

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.

Nutrition

Calories: 308kcal | Carbohydrates: 23g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 629mg | Potassium: 557mg | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 1.9mg | Calcium: 52mg | Iron: 2.9mg

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Comments

  1. What can I add to this to make it hot (spicy hot not temperature hot). Thank you. Just need to get broccoli and then I’m making this!

  2. 5 stars
    This was delicious! Made it twice and adjusted the ratio of meat:sauce in the second try to a perfection.
    Perhaps the difference is due to the slow cooker size and/or brand. Anyway, I used 2 lb meat (maybe a bit more) and the exact amount of sauce ingredients as in the recipe, cooked for 5 hours on high and it came out deep-brown and perfect.
    Thank you!

  3. 5 stars
    Would you just double ingredients if you want to double the portion? I don’t know what you mean by ingredients will recalculate by itself. I made tonight and it was delicious!

    1. Yes you can double it. Sometimes people comment that they want to scale up to like 30 servings or something like that, which is why I let them know that if you type a different number of servings into the box in the recipe card it will take care of the math for you.

  4. 5 stars
    Finally! I’ve been searching for slow cooker Mongolian Beef recipes and tried one or two, but while they were OK, they weren’t great. This is the one I’ve been searching for, so delicious, the meat was so tender. A definite keeper. Thank you!

  5. 5 stars
    Was very delicious !! Used fresh garlic and ginger. Actually doubled the sauce so there would be plenty for the rice. The only thing will do next time is use just a bit less toasted sesame seed oil. It was a bit stronger than I like. So easy to put together.

  6. 5 stars
    This was beyond awesome! Will definitely be making again and watching out for more recipes. Thank you!

  7. 5 stars
    Mine tasted phenomenal but didn’t have the nice dark colour.. not sure why
    But an amazing recipe and thank you 🙂

  8. 5 stars
    Excellent Dish. Very tasty. Meat was very tender. Served it over mashed potatoes along with a vegetable.

  9. 5 stars
    Made this dish exactly as written but I forgot to add the onion at the very end. The dish was amazing. My oldest son (23 yo) said it might be the best meal I’ve ever made (aside from my family red sauce recipe straight from Siciliy). So easy – full of flavor and perfect with a side of steamed broccoli and sticky white rice. This sicilian will be trying more of your recipes soon.

    1. 5 stars
      I would love your red sauce recipe, too! If you don’t mind sharing 🙂 Thank you so much!

  10. The 1st I made this I used flank steak, which is a little pricey. The next time I used stew meat, cut into chunks. It turned out great. Since then I have made this recipe several times, a family favorite.

    1. 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?

      1. It sounds like you changed the number of servings, try refreshing and it should fix itself!

    1. 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!

  11. 5 stars
    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.

  12. 5 stars
    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 🙂

  13. I can’t wait to try this recipe but Is the minced ginger and garlic jarred or is it fresh? Thank you.

      1. 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.