Easy Slow Cooker Mongolian Beef Recipe

If you’re craving a dinner that’s effortlessly delicious and packed with flavor, you’re going to adore this Easy Slow Cooker Mongolian Beef Recipe. I absolutely love how tender the flank steak gets and how the sweet-savory sauce just melts into every bite. Plus, the slow cooker does all the work for you—meaning you get a fantastic hometown favorite without standing over a hot stove. Trust me, once you try this, it’ll become one of your go-to weeknight meals, especially when you want something stellar without the fuss.

this Recipe

Ingredients You’ll Need

All these ingredients come together to make an unbelievably delicious sauce and tender beef. When shopping, I always look for thinly sliced flank steak—it makes all the difference for ease and tenderness when cooked slow and low.

• Flank steak: Make sure it’s thinly sliced (about ¼ inch thick) and slice against the grain for maximum tenderness.
• Cornstarch: This is key for coating the beef and helping the sauce thicken beautifully in the slow cooker.
• Vegetable oil: Just a little to help with the initial sauté flavor and to base the sauce.
• Garlic: Fresh minced garlic adds that bold fragrance that makes this dish pop.
• Fresh ginger: The zingy bite of ginger perfectly complements the sweet and salty sauce.
• Water: Keeps the sauce from being too thick and helps blend all the flavors smoothly.
• Reduced sodium soy sauce: Provides that wonderful savory umami; use low sodium to keep salt in check.
• Light brown sugar: Adds a rich sweetness and helps balance the soy sauce.
• Sriracha sauce: This brings just the right amount of heat—you can swap with red pepper flakes or cayenne based on your spice preference.
• Shredded carrots: Adds subtle sweetness and a nice crunch contrast.
• Green onions: Thinly sliced for garnish and fresh bite at the end.
• Sesame seeds: Toasted on top for that extra nutty texture and visual pop.

Variations

While I adore the classic version, I love playing around with this recipe to suit different moods or dietary needs. Feel free to tweak it—your taste buds will thank you!

• Spicy Korean Style: I add extra Sriracha and a splash of gochujang for that deep fiery kick—my friends can’t get enough of this twist.
• Vegetarian Swap: Use firm tofu or sliced mushrooms instead of beef; just reduce the cooking time a bit to prevent mushiness.
• Gluten-Free: Swap soy sauce for tamari and make sure your cornstarch is certified gluten-free.
• Extra Veggie Boost: I sometimes toss in snap peas or bell peppers during the last 30 minutes for color and crunch.

How to Make Easy Slow Cooker Mongolian Beef Recipe

Step 1: Coat the Beef for Tenderness

Start by adding your thinly sliced flank steak and cornstarch to a large resealable plastic bag. Close it up and give it a good shake until every piece is nicely coated. I discovered this trick because mixing in a bowl got messy fast, so the bag method is a total game-changer for cleanup and even coating.

Step 2: Mix the Flavor Base

At the base of your slow cooker insert, pour in the vegetable oil, then add the garlic, ginger, water, soy sauce, brown sugar, and Sriracha. Give it a quick stir so all those flavors start mingling even before you add the beef. This layering ensures the beef steeps in the sauce as it cooks.

Step 3: Combine Beef and Carrots

Throw in your coated flank steak along with the shredded carrots and stir gently until everything is evenly coated with the sauce mixture. The carrots add a subtle sweetness and a bit of texture that I personally love because it balances the richness of the beef.

Step 4: Let It Slow Cook to Perfection

Cover your slow cooker and set it to HIGH for 2 to 3 hours, or LOW for about 4 hours. You’ll know it’s ready when the beef is tender and the sauce has thickened up nicely. Patience is the secret here—I always try to resist stirring too much so the beef gets that melt-in-your-mouth texture.

Step 5: Serve It Up

Once cooked, serve your Mongolian beef over fluffy white rice, and top with fresh green onions and a sprinkle of toasted sesame seeds. I also like to add a little extra sriracha for those who like it spicy—totally optional but super tasty.

How to Serve Easy Slow Cooker Mongolian Beef Recipe

Garnishes

I always crown this dish with a handful of thinly sliced green onions and a sprinkling of toasted sesame seeds. Not only do they add a gorgeous contrast in color, but they also bring fresh brightness and nuttiness that elevate the whole plate. Sometimes, if I’m feeling fancy, I toss on a few cilantro leaves for extra zing.

Side Dishes

White jasmine or medium-grain rice is my go-to because it soaks up all that savory sauce perfectly. If you want something lighter, try steamed broccoli or snap peas on the side for an easy veggie boost. My family also loves pairing it with simple egg rolls or steamed dumplings for a full Asian-inspired meal.

Creative Ways to Present

For dinner parties, I like to serve the Mongolian beef over cauliflower rice for a low-carb option, plating it neatly in shallow bowls with a wedge of lime on the side. Another fun idea is to offer it as a build-your-own rice bowl station—guests can add their favorite veggies, sauces, and garnishes. It’s an interactive way to enjoy this easy slow cooker Mongolian beef recipe!

Make Ahead and Storage

Storing Leftovers

After it cools down, I transfer leftovers into airtight containers and store them in the fridge for up to 3 days. The beef actually tastes better the next day as the flavors develop—even my picky eaters dive in as soon as it’s reheated.

Freezing

I’ve frozen this Mongolian beef recipe successfully a few times—just cool completely, pack into freezer-safe bags or containers, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge. Keep in mind that the carrots might soften a little more after freezing but still taste delicious.

Reheating

Reheating in a skillet over medium heat is my favorite method since it warms the beef evenly and lets me adjust the sauce thickness with a splash of water if needed. Microwave works too—just cover with a damp paper towel to keep moisture in and heat in short bursts to avoid drying out.

FAQs

Final Thoughts

This Easy Slow Cooker Mongolian Beef Recipe has truly become a beloved staple in my kitchen—and once you try it, I think you’ll understand why. It’s comforting, full of flavor, and so simple to throw together that busy nights don’t stand a chance. Whether you’re feeding family, entertaining friends, or simply craving something tasty, this recipe never disappoints. Give it a go—I promise it’ll quickly become one of your favorites too!

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