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!


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.


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.


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!


4.99 from 472 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!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course Main
Cuisine Asian
Serves 5


  • 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


  • 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.


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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4.99 from 472 votes (316 ratings without comment)

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Recipe Rating


  1. 5 stars
    Best Mongolian Beef recipe I have found. I used sirloin which I hand sliced (freeze meat for 30 minutes is a great tip and one I have used for years) and doubled the sauce- fantastic! Served with fresh steamed broccoli and jasmine rice. The extra sauce is perfect to customize servings – each person can add rice, broccoli, and sauce as they prefer. Great meal for guests or a party. Like ideas from others to add bamboo shoots and mushrooms for additional items to customize. Thank you for the recipe.

    Tip on jasmine rice – soak in cold water for 30 minutes, rinse until water is clear. Cook on stove until desired tenderness. Jasmine rice is perfect for this recipe as it is long, thin, not “starchy”, and has a mild taste that can be enhanced depending on what you are making. Perfect for this recipe with the sauce and meat on top or mixed in.

    1. Great recipe. Some tweaks depending on style I did were some spicey heat to it. I seared the steak so it had some texture and mushrooms were good add. Have a great day!

  2. Hi, this seems delicious and I’m planning to cook this for dinner tomorrow. If I use regular soy sauce instead, should I reduce the amount? How much should I put? Thank you!

  3. Made this tonight , it was great ! I will definitely make it again . Easy recipe, very , very good !

  4. Going to make this tomorrow night. Can i use ground ginger instead of buying the root and slicing?

  5. Amazing recipe! Simple but so delicious! I use Wagyu stir fry meat so it’s already cut up which makes it that much easier! When I ask my husband what he wants for dinner for the next week, he always says this Mongolian beef! Thanks for the recipe!

  6. If I use a little over 2lbs of flank steak, would I need to increase the amount of cornstarch at all or still just use the 1/4 cup?
    Thank you!

  7. This is a very easy dish. I used finely sliced brisket (1cm thick) because no other slow cooking steak was available. We thought that it needed more ‘oomph’ so doubled up on the sauce ingredients and added some sweet chilli . To keep carbs down, used shredded stir fried cabbage and broccoli. Will make again. Thank you.

    1. There is not a great substitute, you could omit it but the flavor of the recipe won’t be exactly the same!

      1. Can you substitute the soy sauce with Worcestershire sauce? Or a different substitute?

  8. 5 stars
    Excellent and easy to make. I added broccoli, mushrooms, baby bok choy, and baby ears of corn during the last hour. Delicious.

    1. Yes but you’ll want to increase the cooking time and maybe add some more liquid because the stew meat will take longer.

  9. 5 stars
    I made it last night and it was so good. I had leftovers and went to have them for dinner. It did not reheat well in the microwave. Any suggestions for reheating?

    1. You could reheat in the microwave in 30 second increments so that the meat is warm but not overcooked, or put in a pan on the stove on low heat just until warmed through.

    1. I’m not sure if it would work this way, partially freeze the meat for about 20-30 minutes and it will be a lot easier to slice!

    1. I think it could probably be converted but I’ve never tried it this way, so unfortunately I wouldn’t be able to give you exact instructions!

    2. Hi Jae…I make this in the Instant Pot all the time. So good. You can get a recipe on Pinterest or just googling Instant Pot Mongolian Beef. The recipe I use has pretty much the same ingredients.

  10. 5 stars
    We love this recipe! We add in lots of broccoli, bamboo shoots, baby corn and water chestnuts served over brown rice.