Slow Cooker Mongolian Beef
Looking for a meal thatโs packed with flavor and incredibly easy to make? Thisย Slow Cooker Mongolian Beefย recipe is your answer. With just a few simple ingredients and a slow cooker, you can enjoy tender beef coated in a savory sauce that rivals your favorite Chinese takeout. Whether youโre a fan of Asian food or just need an easy recipe for dinner time, this dish is perfect for the whole family.

This versatile recipe allows you to make it your own with simple substitutions or additions. The use of flank steak ensures the meat stays tender throughout the slow cooking process, absorbing the rich flavors of soy sauce, brown sugar, and sesame oil. The slow cooker method makes it convenient for busy days, and the leftovers taste even better the next day, making it perfect for meal prep.
What is Mongolian Beef?
Mongolian Beef is a popular Chinese-American dish known for its tender beef and rich, savory sauce. Traditionally made with flank steak, the beef is stir-fried with garlic, ginger, and green onions, then coated in a sweet and savory sauce made from soy sauce, hoisin sauce, and brown sugar. Despite its name, Mongolian Beef has no direct ties to Mongolian cuisine but instead reflects the fusion of Chinese cooking techniques with American tastes.
Ingredients
This recipe takes the classic dish and simplifies it for the crockpot, making it perfect for busy days when you want a great meal with minimal effort. The slow cooking process ensures tender beef that absorbs all the delicious flavors, making it a hit for the entire family.
- 3 garlic cloves minced
- 1-inch ginger minced
- ยฝ cup reduced salt soy sauce or coconut aminos
- โ cup brown sugar
- ยผ cup water
- 1 pound flank steak
- ยผ cup cornstarch
- Salt to taste
- Black pepper to taste
- 2 tablespoons avocado oil
- 1 tablespoon sesame oil
- 1 scallion sliced
- 1 tablespoon sesame seeds

Instructions
- Prepare the Sauce: Combine garlic, ginger, brown sugar, sesame oil, soy sauce, and water in a medium-sized bowl. Set aside.
- Prepare the Steak: Thinly slice the flank steak against the grain, then dice it and place it in a bowl. Season the steak with salt and pepper and coat it with cornstarch. Mix until well combined.
- Add to Slow Cooker: Place the vegetable oil in the bottom of the slow cooker, then add the steak and the soy sauce mixture.
- Cook: Set the slow cooker to 2.5 hours on HIGH or 4-5 hours on LOW. Stir after cooking is complete.
- Garnish and Serve: Garnish with sliced scallion and sesame seeds. Serve over rice.


Tips and Substitutions
- Squeeze Ginger and Garlic: If you enjoy convenience like I do, feel free to use garlic and ginger that comes in squeeze bottles. (Look for it in the produce aisle at the grocery store.)
- Add Some Heat: If you like your food with a spicy kick, stir in some red pepper flakes with the remaining ingredients.
- Make It a Freezer Meal: This easy slow cooker Mongolian beef recipe can be prepped ahead of time and stored in the freezer for up to 3 months. Just thaw and cook when ready.
- Instant Pot Option: If you have an Instant Pot, you can use the “Slow Cook” function on low heat for 4-5 hours, or on a low setting for 2-3 hours. The Instant Pot is a great way to make this meal quickly while still achieving tender flank steak.
- Serving Suggestions: Serve with steamed vegetables like bell peppers or broccoli for a complete meal. You can also serve it over a bed of rice or make lettuce wraps for a lighter option.


Slow Cooker Mongolian Beef
Ingredients
- 3 garlic cloves minced
- 1 inch ginger minced
- ยฝ cup reduced salt soy sauce or coconut aminos
- โ cup brown sugar
- ยผ cup water
- 1 pound flank steak
- ยผ cup cornstarch
- Salt to taste
- Black pepper to taste
- 2 tablespoons avocado oil
- 1 tablespoon sesame oil
- 1 scallion sliced
- 1 tablespoon sesame seeds
Instructions
- Combine garlic, ginger, brown sugar, sesame oil, soy sauce, and water in a medium-size bowl. Set aside.
- Thinly slice the flank steak against the grain, then dice it and place it in a bowl. Season the steak with salt and pepper and coat it with cornstarch. Mix until well combined.
- Place the avocado oil in the bottom of the slow cooker, then add the steak and the soy sauce mixture.
- Set the slow cooker to 2.5 hours on HIGH or 4-5 hours on LOW. Stir after cooking is complete.
- Garnish with sliced scallion and sesame seeds. Serve over rice.
Notes
Nutrition
Using an Instant Pot as a Slow Cooker
If you have an Instant Pot, you can use it as a slow cooker for this recipe. Simply follow the instructions to add the ingredients to the pot. Use the “Slow Cook” function on the Instant Pot, setting it to either the “Less” setting for low heat or the “Normal” setting for high heat. Cook for the same amount of time as you would in a traditional slow cookerโ2.5 hours on high or 4-5 hours on low. The Instant Pot’s “Slow Cook” function is convenient and allows you to enjoy the same tender, flavorful results.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a large skillet over medium-high heat or in the microwave until warmed through. For best results, enjoy it within a day or two as the flavors tend to intensify over time.
Nutritional Information
Keep in mind that the available nutrient data will vary based on the specific ingredients you use.

Iโd love to hear how your Slow Cooker Mongolian Beef turned out! Did you make any substitutions or add your own twist? Share your experience in the comments below, and donโt forget to rate the recipe if you enjoyed it. If you know someone who would love this dish, be sure to share it with them!