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Slow cooker Mongolian beef served with rice and vegetables.

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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.