Slow Cooker Mongolian Beef

Name: Slow Cooker Mongolian Beef
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 2 pounds flank steak, sliced thinly; 1/4 cup soy sauce; 1/4 cup brown sugar; 2 cloves garlic, minced; 1 teaspoon ginger, minced; 1/2 cup beef broth; 1 tablespoon cornstarch; 1 tablespoon water; 2 green onions, chopped (for garnish)

Highlighted under: Culinary Atlas Recipes

This Slow Cooker Mongolian Beef is a savory and sweet dish that is perfect for busy weeknights, packed with tender beef and a flavorful sauce.

Created by

Emma

Last updated on 2025-12-02T18:14:02.718Z

This Slow Cooker Mongolian Beef recipe combines tender beef with a deliciously sweet and savory sauce that will transport your taste buds to a whole new level. Perfect for any occasion!

        Why You Will Love This Recipe
        Tender beef that falls apart with a fork
A perfect balance of sweet and savory flavors
Minimal prep time for a delicious meal

      

A Flavorful Fusion

Mongolian beef is a delightful dish that bridges the gap between sweet and savory, creating a unique flavor profile that appeals to many palates. The combination of soy sauce and brown sugar produces a delectable glaze that caramelizes beautifully during cooking. This dish exemplifies how culinary traditions can blend to create something truly special, making it a favorite in many homes.

The use of flank steak in this recipe ensures that the meat remains tender throughout the cooking process. When cooked slowly, the connective tissues in the beef break down, making each bite melt-in-your-mouth tender. This is particularly important for busy weeknights when you want an easy meal that doesn’t sacrifice flavor or quality.

Meal Prep Made Easy

One of the best aspects of this Slow Cooker Mongolian Beef is its minimal prep time. In just a few minutes, you can have everything ready and in the slow cooker, allowing you to focus on other tasks or even relax while dinner cooks itself. This makes it an ideal choice for those hectic evenings when time is of the essence.

Moreover, this dish is perfect for meal prepping. You can make a large batch and store leftovers in the refrigerator for up to three days or freeze portions for later use. Reheating is a breeze, making it a convenient option for quick lunches or dinners throughout the week.

Serving Suggestions

This Mongolian beef pairs beautifully with a variety of sides. Serving it over a bed of steamed jasmine rice allows the flavorful sauce to soak in, enhancing each mouthful. Alternatively, you can serve it over noodles for a different take, offering a satisfying and hearty meal that the whole family will enjoy.

For added texture and freshness, consider including a side of sautéed vegetables or a simple salad. These accompaniments can balance the richness of the beef and add color to your plate, making your meal not only delicious but also visually appealing.

Ingredients

For the Beef

2 pounds flank steak, sliced thinly
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup beef broth
1 tablespoon cornstarch
1 tablespoon water
2 green onions, chopped (for garnish)

Serve this dish over rice or noodles for a complete meal!

Instructions

Prepare the Beef

In a slow cooker, combine the soy sauce, brown sugar, garlic, ginger, and beef broth. Add the sliced flank steak and toss to coat.

Cook the Beef

Cover and cook on low for 6 hours or until the beef is tender.

Thicken the Sauce

In a small bowl, mix the cornstarch and water until smooth. Stir into the slow cooker and cook on high for an additional 30 minutes, or until the sauce has thickened.

Serve

Garnish with chopped green onions and serve over rice or noodles.

Enjoy your delicious Slow Cooker Mongolian Beef!

Tips for Perfect Mongolian Beef

To ensure your Mongolian beef turns out perfectly every time, it's crucial to slice the flank steak thinly against the grain. This technique breaks up the muscle fibers, leading to more tender bites. A sharp knife will make this task easier and safer, yielding clean cuts and a better presentation.

If you're looking to spice things up, consider adding red pepper flakes or a dash of sriracha to the sauce for a little kick. This will elevate the flavor profile and cater to those who enjoy a bit of heat in their meals.

Variations to Try

Feel free to experiment with this recipe by adding your favorite vegetables to the slow cooker. Bell peppers, broccoli, or snap peas can enhance the dish’s nutritional value and add a pop of color. Just add them in during the last hour of cooking to maintain their crunch.

For a unique twist, substitute the flank steak with chicken or tofu. Both options will absorb the flavors of the sauce beautifully while providing a different texture. This versatility makes the recipe suitable for various dietary preferences.

Storage and Reheating

Storing your Slow Cooker Mongolian Beef is simple. Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to three months. When freezing, portion it out for easy reheating later.

To reheat, simply microwave individual portions or gently warm the beef on the stovetop over low heat, adding a splash of beef broth if needed to moisten the sauce. This ensures that your meal remains juicy and flavorful, just as it was when freshly cooked.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use chuck roast or sirloin if you prefer.

→ How can I make this recipe gluten-free?

Use gluten-free soy sauce or tamari.

→ Can I add vegetables to this dish?

Yes, you can add bell peppers, broccoli, or snap peas for added nutrition.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.