Slow Cooker Mongolian Beef: The Ultimate Guide to Tender, Flavor-Packed Asian-Inspired Dinner

If you’re looking for a hands-off, flavorful dinner that’s better than takeout, this slow cooker Mongolian beef is about to become your go-to recipe. Tender slices of beef simmer in a sticky garlic-soy sauce, delivering irresistible flavor in every bite.

This recipe is similar in style to other sweet and savory orange chicken recipes but uses beef and a crockpot for effortless cooking. Learn how to prep, customize, and serve this fan-favorite dish right at home.

Why You’ll Love This Slow Cooker Mongolian Beef Recipe

If you enjoy bold flavors, easy prep, and comforting meals, this recipe checks all the boxes. Here’s why home cooks (and families!) can’t get enough of it:

• Set it and forget it – Perfect for busy days, just toss everything in the slow cooker.
• Better than takeout – Deep umami flavors with sweet and savory balance.
• Minimal prep, max flavor – No marinating or browning required.
• Budget-friendly – Uses flank steak or sirloin, which are affordable and tasty.
• Versatile – Easily add vegetables, spice, or swap in a different protein.
• Meal prep friendly – Makes great leftovers that reheat beautifully.
• Crowd-pleaser – Kids and adults both love the rich, glossy sauce and tender beef.

This dish is the perfect marriage of convenience and flavor, whether you’re cooking for your family or meal-prepping for the week.

Why Cook It in a Slow Cooker?

Using a slow cooker brings out deep flavors and ultra-tender meat. You don’t need to stir-fry or pre-cook anything, it all comes together in one pot.

This method is perfect for weeknights, much like other spicy slow cooker chicken recipes that offer warmth and convenience with minimal prep.

Ingredients Needed For Slow Cooker Mongolian Beef

To make slow cooker Mongolian beef, gather the following:

• 1.5 lbs flank steak, thinly sliced against the grain
• ¼ cup cornstarch
• 1 tbsp sesame or vegetable oil
• 3-4 cloves garlic, minced
• 2 tsp ginger, minced
• ¾ cup low-sodium soy sauce
• ¾ cup brown sugar
• ¾ cup water
• 1 tsp Sriracha or chili flakes (optional for spice)
• 1 cup shredded carrots
• Green onions & sesame seeds (for garnish)

Tip: Flank steak is most traditional, but sirloin or skirt steak also work well for slow cooking.

How to Make Slow Cooker Mongolian Beeft – Step-by-Step

1. Slice the beef into thin strips (about ¼ inch).
2. Coat beef in cornstarch, shaking off excess.
3. Mix soy sauce, water, sugar, garlic, ginger, and Sriracha in the slow cooker.
4. Add beef and carrots, stir to combine.
5. Cover and cook:
   • LOW for 4–5 hours
   • HIGH for 2–3 hours
6. Garnish with chopped green onions and sesame seeds.
7. Serve over rice or noodles.

What to Serve It With

Pair this dish with:

• Jasmine or basmati rice
• Brown rice or cauliflower rice for a low-carb twist
• Steamed broccoli or bok choy
• A chilled Asian-style rice bowl as a side, like this Korean BBQ Steak Rice Bowl

Beef Cuts: What Works Best?

Here’s a breakdown of the top beef options:

• Flank steak – lean, flavorful, classic choice
• Skirt steak – slightly fattier, tender
• Sirloin – accessible and budget-friendly

This dish is also a nice alternative to hearty beef dinners such as these Garlic Butter Beef Bites, but with Asian flair.

Tips for Perfect Results

• Freeze beef for 20–30 minutes before slicing for cleaner cuts.
• Slice against the grain for tenderness.
• Cornstarch is key for thick, glossy sauce.
• Add broccoli in the last 30 minutes if you want it cooked but not mushy.

Custom Variations

Make it your own with these ideas:

Spicy Mongolian Beef

• Increase Sriracha or add chili garlic sauce.

Gluten-Free Version

• Use tamari instead of soy sauce.
• Ensure cornstarch is certified gluten-free.

Veggie Boost

• Add broccoli, bell peppers, or snap peas halfway through cooking.

Storing and Reheating

• Fridge: Store leftovers up to 4 days in an airtight container.
• Freezer: Freeze up to 3 months. Thaw overnight in fridge before reheating.
• Reheat on stovetop with a splash of water to loosen the sauce.

FAQs About Slow Cooker Mongolian Beef

• A bold twist like this sweet and savory orange chicken recipe
• Another quick, family-friendly option like this easy beef skillet meal

Nutrition Facts (Approximate per serving)

• Calories: 375
• Protein: 30g
• Carbs: 25g
• Fat: 15g
• Sodium: 650mg

Adjust by using low-sodium soy sauce or less sugar for a healthier version.

Final Thoughts

This slow cooker Mongolian beef is a restaurant-worthy dish with:

• Big flavor
• Minimal effort
• Flexible ingredients
• Comfort food appeal

It’s perfect for anyone who loves easy meals with complex flavor, especially fans of sweet-savory Asian dishes or slow cooker favorites.

Slow Cooker Mongolian Beef: The Ultimate Guide to Tender, Flavor-Packed Asian-Inspired Dinner

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• Author: MERIEM
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Mongolian Beef is rich, sweet, savory, and tender. Flank steak is slow-cooked in a flavorful garlic soy sauce until melt-in-your-mouth perfection. A better-than-takeout meal made right at home!

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Ingredients

Scale 1x2x3x

1 ½ lbs flank steak, thinly sliced against the grain
¼ cup cornstarch
1 tablespoon sesame oil
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
¾ cup low-sodium soy sauce
¾ cup brown sugar
¾ cup water
1 teaspoon Sriracha (optional, for heat)
1 cup shredded carrots
4 green onions, sliced
1 tablespoon sesame seeds (optional garnish)

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Instructions

Add sliced flank steak and cornstarch to a large bowl or resealable bag. Toss to coat evenly.
In the slow cooker, whisk together sesame oil, garlic, ginger, soy sauce, brown sugar, water, and Sriracha.
Add the coated beef and shredded carrots to the sauce. Stir to combine well.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until beef is tender.
Stir in green onions just before serving.
Serve hot over rice or noodles, garnished with sesame seeds if desired.

Notes

For easy slicing, freeze the steak for 20–30 minutes before cutting.
Flank steak can be substituted with skirt steak or sirloin.
Add broccoli, bell peppers, or snap peas during the last hour for extra veggies.
To thicken sauce further, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) 30 minutes before it’s done.
Use tamari to make the recipe gluten-free.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 390
• Sugar: 17g
• Sodium: 680mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 75mg

Keywords: slow cooker Mongolian beef, crockpot Mongolian beef, garlic soy beef, Asian beef recipe, takeout at home