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. 5 stars
    My husband and I loved this dish, it was easy to put together in the morning and ready when we arrived home. Thank you so much for this amazing recipe!!!

  2. 5 stars
    Love love love! Have made it several times. Only a couple of tiny changes for personal preference. Added 1/2 tsp. Ground white pepper and chopped the green onions smaller. It is absolutely amazing!

  3. Can you use plain flour instead of cornflour? And just making sure you don’t seal/brown the meat before slow cooking?

    1. I’ve never made this with flour, only with corn starch so I can’t exactly say if it would work or not. You could omit the cornstarch, but the sauce will be thinner. I don’t brown the meat before cooking!

    1. That should be fine, the flavor may be a bit different because brown sugar has a more robust caramelized flavor.

  4. Will the meat be alright to cut the night before? Didn’t know if it would dry it out or do something weird. I’m not a very good cook. Lol

      1. So I prepped this the night before. Cooked it today and it was totally amazing. Thank you so much for sharing. I finally have a new dinner too add to our menu rotation! Thank you!

  5. 5 stars
    oh my god really easy to prepare and was amazing my husband cannot stop telling me how good it was thank you xx

  6. I am wanting to add fresh green beans and broccolini to the slow cooker to save separate cooking. Would I add these in at a later stage to keep them crisp?

  7. Is the sesame oil crucial to the dish would you say I want to make this tomorrow but it’s the only ingredient I don’t have😞 Can I leave out or will it hugely effect flavour

  8. I was wondering. You suggested that you can pair it with a green Vegetable . Could you just put whatever but I like (Broccoli ) in while cooking the flank steak ?

  9. 5 stars
    OMG, I have made this several times and my husband and I LOVE this recipe. It’s so easy but so so YUMMY!!!!! Thank you so much for sharing the recipe.

  10. To the person who isn’t a fan of sesame. I LOVE it and it is really the base undertone flavor of much Asian cuisine, so changing the oil is POSSIBLE but I wouldn’t recommend it. The only oil I would personally swap it with is peanut oil-but it’s pricy so I use it rarely. I don’t think I’ve ever had Mongolian beef WITH sesame seeds. I’m sure you can omit BUT again, not only are you ridding the seeds, but the oil and flavor it provides. I don’t think losing either would be the end of the world. I HATE onions so I omit them from a lot of recipes but I know the onion flavor does a lot for specific dishes. It’s tough but I won’t eat them so it’s worth it to me… happy crocking lol

  11. Can ground Ginger be replaced instead of minced Ginger? If so,how much of the Ground Ginger would you recommend?

  12. Im not a fan of sesame seeds or the taste. However i have had mongolian beef from resturants and that was good. Can i cut the sesame flavor down by adding less???? Heard its strong.