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
- 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.
This may be hopeless but is there any substitute for the toasted sesame seed oil? We are Alaskans that retired a few months ago to Cuenca Ecuador and I can’t find this oil anywhere. I even thought of buying sesame seeds and roasting them in some oil and then using that.
They use a lot of sunflower oil here would that work? Or roast some sesame seeds in it first? Thank you.
Do you have regular sesame oil available to you?
Why not order it online! I order all kinds of hard to find things. Good luck!, I just cooked this recipe & can’t wait for dinner. The gravy tastes GREAT!
So I thought the same thing when all my store had was pure sesame oil. However upon further investigation I discovered that the oil I bought is actually toasted it just isn’t sold as such. If your sesame oil is dark and has a strong nutty smell then it’s toasted.
This popped up in my emailed today, and I thought I’d take a look at it. I found numerous recipes that I liked, so it looks like you have a winner here.
This was a very easy Delicious Recipe!
I doubled everything and added pea pods shredded carrots and sliced mushrooms all fresh! After two hours of cooking on high the last hour I added the veggies
In place of water I used low sodium beef broth
I added two tab spoons of a sesame ginger
Teriyaki marinade and one teaspoon of red pepper flakes
Served over Brown Rice!😊
It was better than Take- Out!
Made this as we had flank steak in the freezer, and all the other ingredients. I’m definitely making this again. I did cut back on the soy sauce to reduce the sodium and I used half of a regular onion cut in strips. Served with rice and broccoli. Really great and so easy.
The sauce was so good! The only complaint I had is that even with cooking on low for 4 hours, my meat was almost too tender and falling apart. Is this normal for this recipe or does my slow cooker just run hotter? Could I potentially cook this on low for 3 hours to avoid this?
You could definitely cook it for 3 hours, I do find that different slow cooker brands can run warmer or cooler sometimes.
I’ve made this recipe 3 times now and it’s delicious. I also add 1/2 can of pineapple chunks and 1 inch chucks of fresh red pepper. Enjoy.
So easy & delicious!
Just made it tastes amazing ,great recipe
Made this tonight it was delicious! Followed recipe exact then added stir fry veggies for last hour and made spaghetti noodles.