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 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
- 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.
Has anyone tried making this recipe in an instant pot and if so, what are the cooking details?
Yum. I used flap steak (they have it at BJs in a huge package for a very nice price). It was easy to cut and came out tender. This is the second time in as many weeks that I have made this super easy, delicious recipe. I serve it over jasmine rice. Thank you!
This is an outstanding recipe. I have made it twice, once with skirt steak and once with flank steak. (2 pounds of each and I did not have to increase the sauce.) I do not use low sodium soy sauce so I used 1/4 cup Kikkoman soy sauce and 1/4 cup water in addition to the 1/2 cup water called for in the recipe. I cooked it on low for 4 hours. Don’t forget the green onions on top.
This is one of my most successful crock pot recipes.
In step three, how much water is added to the crockpot?
Also, do you prefer high 2-3 hours or low 4-5 hours…I have time for both and trying to decide which will produce the best result (tender beef, but thick and glossy sauce)? Thanks!
The ingredients call for 1/2 cup water. I prefer low when possible!
Sliced up a 1 1/2 lb. venison roast instead of beef steak. It was delicious. I worried that venison didn’t have enough fat but it was fine.
Can you use regular soy sauce in the recipe?
You can but you run the risk of the dish being overly salty, I’d use 1/3 cup if it’s not low sodium.
What do you add if the sauce is too thick ?
You could add a little water or low sodium beef broth to thin it out!
Just curious if anyone has tried this in an instant pot. How long did you good it? Settings?
Yes, I second that question. Anyone try this in an instant pot and if so, details please?
Can you substitute ginger spice for the fresh ginger? If so, how much?
Yes you would use 1/3 of the amount compared to fresh.
Can this be doubled? I’m certain my two teenaged boys would devour this meal!
Thanks!
Yes that should be fine!
Any suggestions if you don’t have cornstarch? Trying to avoid a trip to the store 🙂
There’s not a great substitute here unfortunately, if you omit it the sauce will just be thinner but should still taste the same otherwise.
Where can you buy this type of beef I live in wv in Logan county we just have a few grocerie stores we have Kroger Walmart and town n country
Most grocery stores should carry this type of beef, you could also use a different cut such as sirloin!
I feel like my sauce has a cornstarch taste like it hasn’t broken down as much while cooking what can I do? BTW sauce still taste amazing cooking it at the moment!
Was this still an issue when it was finished?
So easy and delicious !
I was just curious, I am about two hours in on high and the sauce isn’t thick at all. Is this normal? It tastes great, just runny!
The sauce should thicken up, if you’re concerned you can stir a tablespoon of corn starch into 3 tablespoons of cold water, add that mixture to the pot and cover and cook for another hour on high.
I have made this so many times now that I have lost count and it is fantastic just as it is! I have added broccoli or asparagus for the last 30 – 45 minutes for some color and crunch. Don’t put them in at the beginning, they will get mushy. Onions and bell peppers also work really well. I put the onions in at the beginning and add the peppers in at the end. I have made this with bite sized pieces of chicken thighs and that came out delicious as well. There are so many things you can do with this sauce…the options are limitless! Thank you for the great recipe…it’s on our weekly rotation!
So you cut the meat before it goes in the crot pot or after it’s done?
Before it goes into the crock pot!
I made this tonight for the first time. It was a hit. Even my picky eater said it was good. I added some red pepper flakes for spicy flavor, and asparagus for veggies. Thank you for sharing the recipe.
I want to make this. Do u not cook the meat first or put in raw???
The meat goes in raw!
This is delicious! I did add some broccoli and so glad I did! The broccoli marinated in the juice and everything tasted perfect. Next time I may cut back the sugar a bit but I’ll definitely be making this again!
Going to make this tomorrow using 2lbs of flank steak .. do I need to increase the amount of sauce mixture ??
It’s probably fine as is!
I’ve made this with 3 pounds of flank steak and still had enough sauce!