Ultimate Slow Cooker Mongolian Beef

why make this recipe

This slow cooker Mongolian beef is easy and tasty. It needs little hands-on time. The slow cooker makes the beef soft and full of flavor. It is good for busy days and weeknight dinners.

introduction

This recipe uses simple ingredients and one pot. You mix the sauce, add sliced flank steak, and let the slow cooker do the work. You will get a sweet and savory sauce and tender beef. Serve it over rice or noodles.

how to make Ultimate Slow Cooker Mongolian Beef

1. In a slow cooker, mix soy sauce, brown sugar, minced garlic, and water.
2. Add the thinly sliced beef and stir to coat the meat in the sauce.
3. Cover and cook on low for 6–8 hours or on high for 4 hours until the beef is tender.
4. If you want a thicker sauce, mix the cornstarch with a little water to make a slurry. Stir the slurry into the slow cooker and cook for an extra 15–30 minutes.
5. Serve the beef over cooked rice or noodles and top with chopped green onions.

Ingredients :

• 2 lb beef flank steak, sliced thin
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 3 cloves garlic, minced
• 1/2 cup water
• 1/2 cup green onions, chopped
• 1 tbsp cornstarch (optional for thickening)
• Cooked rice or noodles, for serving

Directions :

1. In a slow cooker, mix together soy sauce, brown sugar, garlic, and water.
2. Add the sliced beef and stir to coat.
3. Cover and cook on low for 6-8 hours or on high for 4 hours until the beef is tender.
4. If you want a thicker sauce, mix cornstarch with a little water to create a slurry, stir it into the slow cooker, and cook for an additional 15-30 minutes.
5. Serve the Mongolian beef over cooked rice or noodles, topped with chopped green onions.

how to serve Ultimate Slow Cooker Mongolian Beef

Serve the beef hot over white rice, brown rice, or noodles. Add extra chopped green onions on top. You can also add steamed broccoli or snap peas on the side.

how to store Ultimate Slow Cooker Mongolian Beef

Cool the beef to room temperature, then put it in an airtight container. Store in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

tips to make Ultimate Slow Cooker Mongolian Beef

• Slice the beef thin against the grain for a more tender bite.
• Use low heat for the best tenderness.
• If the sauce is too thin, add the cornstarch slurry at the end.
• Taste the sauce before serving and adjust sugar or soy to your liking.
• Brown a few slices of beef in a hot pan first if you want a little more color and flavor.

variation (if any)

• Add ginger (fresh or ground) for extra flavor.
• Swap brown sugar for coconut sugar or honey for a different sweetness.
• Add vegetables like bell peppers or carrots in the last 1–2 hours of cooking so they stay crisp-tender.
• Use chicken or pork instead of beef for a different protein.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Flank steak is good, but skirt steak or sirloin can work. Slice thin for best results.

Q: Can I make this on the stove instead of a slow cooker?
A: Yes. Cook the sauce and beef in a pan over medium heat until the beef is cooked and tender. You may need to simmer longer or cut the beef thinner.

Q: Do I have to use cornstarch?
A: No. Cornstarch only thickens the sauce. If you like a thinner sauce, skip it.

Q: How do I reheat leftovers?
A: Reheat in a pan over medium-low heat, or microwave in short bursts until warm. Add a little water if the sauce has thickened too much.

Conclusion

For another clear slow cooker method and extra photos, see the Easy Slow Cooker Mongolian Beef Recipe – The Chunky Chef.

Slow Cooker Mongolian Beef

This easy and flavorful slow cooker Mongolian beef is perfect for busy weeknights, with tender beef and a sweet-savory sauce served over rice or noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lb beef flank steak, sliced thin Slice against the grain for more tenderness.
• 1/2 cup soy sauce
• 1/2 cup brown sugar Can be replaced with coconut sugar or honey.
• 3 cloves garlic, minced
• 1/2 cup water
• 1/2 cup green onions, chopped For serving.
• 1 tbsp cornstarch (optional for thickening) Use if a thicker sauce is desired.
• Cooked rice or noodles for serving White or brown rice or noodles are suitable.

Method

 

Preparation

1. In a slow cooker, mix together soy sauce, brown sugar, garlic, and water.
2. Add the sliced beef and stir to coat.
3. Cover and cook on low for 6–8 hours or on high for 4 hours until the beef is tender.
4. If you want a thicker sauce, mix cornstarch with a little water to create a slurry. Stir it into the slow cooker and cook for an additional 15–30 minutes.

Serving

1. Serve the Mongolian beef hot over cooked rice or noodles, topped with chopped green onions.

Notes

Cool beef to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.