Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef is the ultimate homemade comfort food tender, juicy beef in a rich, garlicky soy sauce that’s slow-cooked to perfection. I’m Samad, and cooking for my family is my love language. This recipe reflects everything I believe in: simplicity, flavor, and connection. It’s easy to prep, packed with flavor, and way better than takeout. Let’s make slow cooking deliciously effortless together.

What Is Slow Cooker Mongolian Beef?

What Is Mongolian Beef, and Where Did It Come From?

Mongolian beef didn’t actually originate in Mongolia it’s a Taiwanese creation inspired by Mongolian barbecue. It became a staple in American-Chinese restaurants for its bold soy-based sauce, tender beef, and addictive sweetness. Traditionally stir-fried, this slow cooker version takes all those great flavors and transforms it into a set-it-and-forget-it wonder.

Why Use a Slow Cooker for Mongolian Beef?

Using a slow cooker (or crock pot) gives this dish something stir-frying can’t: that fall-apart tenderness. Over low heat, the beef slowly simmers in a flavorful sauce made from soy sauce, brown sugar, garlic, ginger, and sesame oil. The result? A sticky, savory, sweet dish with melt-in-your-mouth beef.

It’s a lifesaver for:

• Busy weeknights when you don’t want to babysit dinner
• Family meals where everyone loves bold flavor but soft textures
• Meal prep this reheats like a dream!

Slow Cooker Mongolian Beef vs. Takeout

Here’s the truth: takeout is fast, but it’s rarely as healthy or affordable. This homemade version skips the excessive oil, lets you control the ingredients (hello, gluten-free and low-sodium options), and costs way less per serving. Plus, it’s kid-approved and freezer-friendly.

Ingredients You’ll Need & Smart Substitutions

Must-Have Ingredients for Slow Cooker Mongolian Beef

Here’s what you’ll need to create the perfect Slow Cooker Mongolian Beef at home. These pantry staples deliver bold flavor with minimal effort:

• Flank steak (or substitute: sirloin, skirt steak, or chuck roast) – cut into thin strips for quick cooking and tenderness.
• Soy sauce – regular or low-sodium soy sauce to control salt levels.
• Brown sugar – balances the savory sauce with a hint of caramelized sweetness.
• Garlic and ginger – fresh is best for bold, aromatic flavor.
• Sesame oil – adds depth and a nutty, toasty finish.
• Cornstarch – thickens the sauce into that iconic glossy glaze.
• Water – helps create the base of the sauce.
• Green onions – sliced, for a bright and fresh garnish.
• Sesame seeds – optional, for a light crunch and visual appeal.

Smart Substitutions for Every Pantry

You don’t have to stick to the basics this recipe is forgiving and customizable. Here’s how to adapt it to fit your pantry or dietary needs:

Optional Add-Ins for Extra Flavor and Nutrition

Want to make this recipe your own? Consider adding:

• Carrots (matchstick or shredded) for crunch and color
• Broccoli, asparagus, or green beans for a complete one-pot meal
• Sriracha, red pepper flakes, or chili oil for a spicy kick
• Crushed peanuts or cashews (if no nut allergies) for texture

These extras help you turn this slow cooker Mongolian beef recipe into a full, satisfying dish with minimal dishes.

How to Make Slow Cooker Mongolian Beef (Step-by-Step Guide)

Can You Slow Cook Mongolian Beef? Absolutely, Here’s Exactly How

Making Slow Cooker Mongolian Beef is a total game-changer. It takes a takeout favorite and turns it into a comforting, home-cooked classic with very little effort. The magic of the slow cooker transforms basic ingredients into tender, flavorful beef drenched in a sweet, savory glaze.

If you’ve ever wondered how to slow cook Mongolian beef right, this step-by-step method is foolproof.

Step-by-Step Instructions for Perfect Slow Cooker Mongolian Beef

1. Prep the beef:
Start by slicing 1.5 to 2 pounds of flank steak into thin strips. Make sure to cut against the grain this keeps the beef soft and easy to chew once slow-cooked.

2. Coat with cornstarch:
Toss the beef with 1/4 cup of cornstarch. This is a key part of making Slow Cooker Mongolian Beef because it thickens the sauce naturally as the dish cooks.

3. Make the Mongolian sauce:
In a mixing bowl, whisk together the following:

• 1/2 cup low sodium soy sauce (or tamari for gluten-free)
• 1/3 cup brown sugar (or substitute maple syrup or honey)
• 1 tablespoon sesame oil
• 3 cloves of fresh garlic, minced
• 1 teaspoon grated ginger
• 1/2 cup water

This sauce forms the flavorful base of your Slow Cooker Mongolian Beef, giving it that signature glossy finish.

4. Combine everything in your slow cooker:
Place the beef into your crock pot and pour the sauce over it. Stir gently to make sure the beef is fully coated. That’s it your Slow Cooker Mongolian Beef is ready to cook.

5. Cook low and slow:
Set your slow cooker to LOW for 4–5 hours or HIGH for 2–3 hours. The longer cooking time on low delivers ultra-tender beef and better flavor absorption.

6. Add finishing touches:
Right before serving, stir in a few sliced green onions for freshness and sprinkle on sesame seeds for texture. Your Slow Cooker Mongolian Beef is now ready to enjoy.

Can I Put Beef in the Slow Cooker Raw?

Yes, you can put beef in your slow cooker raw when making Slow Cooker Mongolian Beef. The low, slow heat does all the work, breaking down the fibers and creating incredibly tender results. There’s no need to brown the beef first unless you want an extra layer of flavor.

Still unsure? Here’s a quick look:

Either method results in mouthwatering Slow Cooker Mongolian Beef that’s better than most restaurants.

Troubleshooting: What If the Sauce Is Too Thin or Too Thick?

• Too thin? Remove the lid for the last 30 minutes to allow it to reduce.
• Still watery? Stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon water and cook for another 15 minutes.
• Too thick? Just add a splash of water or low-sodium beef broth to loosen it up.

Final Touches to Make Your Slow Cooker Mongolian Beef Amazing

To elevate your Slow Cooker Mongolian Beef, serve it with:

• Steamed broccoli or snap peas for a full plate
• Jasmine rice, noodles, or zoodles depending on your diet
• A sprinkle of red pepper flakes or a dash of sriracha if you like a kick

Slow Cooker Mongolian Beef vs. Other Cooking Methods

Instant Pot vs. Slow Cooker Mongolian Beef

Both methods can yield tender, flavorful Mongolian beef, but they cater to different needs. Let’s compare how the two stack up:

Slow Cooker Mongolian Beef wins in the hands-off category, especially for families who want dinner ready when they walk in the door. But if you’re tight on time, the Instant Pot version is a solid option that still packs big flavor.

Mongolian Beef Stir Fry: Is It Better?

Traditional Mongolian beef is made in a wok, stir-fried quickly over high heat. It’s delicious, fast, and perfect for those who love that crispy edge. But it comes with some trade-offs:

Why Stir Fry Might Work for You:

• Ready in 20 minutes
• Crispier texture (especially if the meat is flash-fried)
• Great for small batches

Why You Might Prefer Slow Cooker Mongolian Beef:

• No standing over a hot stove
• Better for feeding a crowd or meal prep
• Deeper, richer flavor from slow-cooked garlic, ginger, and brown sugar

Which Mongolian Beef Method Is Best for You?

Ask yourself:

• Need it fast? Use the Instant Pot.
• Want it crispy? Go with a stir fry.
• Looking for something effortless and family-friendly? Stick with Slow Cooker Mongolian Beef.

At the end of the day, they’re all tasty but only the slow cooker version gives you a meal that’s both hands-free and rich with layered flavor.

Deep Dive Into Slow Cooker Mongolian Beef Features

What Makes the Flavor of Slow Cooker Mongolian Beef So Addictive?

The bold, savory-sweet sauce in Slow Cooker Mongolian Beef is what truly sets it apart. As the beef slowly cooks, it absorbs every bit of the ginger, garlic, soy sauce, and brown sugar blend creating a glaze that’s rich, sticky, and completely irresistible.

Here’s what each ingredient does:

• Soy Sauce: The base umami flavor. Use low-sodium if you’re watching salt intake.
• Brown Sugar: Balances the salt and adds a subtle caramelized edge.
• Garlic & Ginger: Provide aromatic depth and warmth.
• Sesame Oil: Adds a nutty, toasty finish to the sauce.
• Cornstarch: Thickens everything into a glossy glaze that coats each bite of beef perfectly.

As it all simmers together in the crock pot, the sauce reduces and infuses every strand of beef with next-level flavor.

How to Make Slow Cooker Mongolian Beef Extra Tender

Tenderness is one of the defining qualities of a great Slow Cooker Mongolian Beef recipe. If you’re aiming for that melt-in-your-mouth texture, follow these expert tips:

• Use the right cut of beef: Flank steak is ideal, but sirloin, skirt steak, or even chuck roast work beautifully in the slow cooker.
• Slice thin and against the grain: This breaks up muscle fibers for a softer chew.
• Avoid overcooking: While slow cookers are forgiving, leaving beef in too long on high can lead to a mushy texture.
• Let it rest: Once done, let the beef sit for a few minutes in the sauce before serving this helps the flavor soak in even more.

Why This Recipe Works for Beginners and Busy Families

This isn’t just a flavorful recipe it’s a reliable, family-friendly meal that anyone can make. Here’s why it fits so easily into your routine:

• Dump-and-go simplicity: No complicated prep or cooking skills required.
• Make-ahead potential: Pre-chop your beef and mix the sauce the night before.
• Freezer-friendly: You can freeze the cooked beef and sauce for later perfect for batch cooking.
• Customizable spice level: Add red pepper flakes, sriracha, or chili oil to taste for more heat.

Make It a Full Meal with One Pot

Want to avoid extra dishes? Toss in some veggies during the last hour of cooking. Matchstick carrots, broccoli florets, or green beans hold up well in the sauce and make Slow Cooker Mongolian Beef a full one-pot dinner.

Nutrition Facts for Slow Cooker Mongolian Beef

Eating well starts with knowing what’s in your food. Here’s the full nutritional breakdown per serving of Slow Cooker Mongolian Beef perfect for meal planning, tracking macros, or simply making informed choices.

🧾 Per Serving (Approx. 1 Cup):

💡 Quick Notes:

• Nutrition values are estimates and may vary based on the cut of beef, soy sauce brand, and added ingredients.
• To reduce sodium, use low-sodium soy sauce or coconut aminos.
• For a lower-carb version, reduce or replace the brown sugar and serve with cauliflower rice.
• Want to cut calories? Trim visible fat from beef and reduce the sesame oil slightly.

Using Slow Cooker Mongolian Beef for Meal Prep, Leftovers, and Healthy Swaps

Why Slow Cooker Mongolian Beef Is Perfect for Meal Prep

When it comes to planning ahead, Slow Cooker Mongolian Beef is a weeknight hero. It holds up beautifully in the fridge or freezer and reheats like it was just made.

Here’s why it belongs in your rotation:

• Stays flavorful for 3–4 days in the fridge
• Freezes well for up to 3 months (store sauce and beef together in freezer bags or containers)
• Great for batch cooking – double the recipe and freeze half for later
• Pairs easily with a variety of sides, meaning less stress about planning complete meals

Creative Ways to Use Leftover Mongolian Beef

Leftovers don’t have to feel like reruns. Here are five easy, delicious ways to transform your extra Slow Cooker Mongolian Beef into brand-new meals:

1. Asian beef wraps – Wrap in lettuce leaves or flour tortillas with shredded carrots and cucumber
2. Mongolian beef rice bowls – Serve over jasmine or brown rice with roasted veggies
3. Stuffed bell peppers – Fill halved bell peppers and bake with a sprinkle of cheese
4. Noodle stir-fry – Toss with rice noodles or zoodles and quick-fry veggies
5. Mongolian beef salad – Serve chilled on mixed greens with sesame dressing

These ideas save time and help eliminate food waste, making your cooking even more efficient.

Healthy Swaps: Lighten Up Your Slow Cooker Mongolian Beef

Whether you’re counting calories or watching carbs, Slow Cooker Mongolian Beef is easy to adapt to your needs. Here’s how to lighten it up without losing flavor:

Lower Sugar Options

• Replace brown sugar with a keto sweetener like erythritol or monk fruit
• Use less sugar and add a splash of pineapple juice for natural sweetness

Low Carb/Keto Variations

• Serve with cauliflower rice or zoodles instead of traditional rice
• Skip or reduce the cornstarch; use xanthan gum or arrowroot powder sparingly

Gluten-Free Tips

• Swap soy sauce with coconut aminos or gluten-free tamari
• Double-check that your cornstarch and other sauces are labeled gluten-free

Kid-Friendly and Allergy-Friendly Adaptations

This meal is a family favorite, and with a few tweaks, you can make sure it works for everyone at the table.

• Mild version: Skip the chili oil or sriracha for kids; add spice to your own bowl later
• Nut-free: Don’t add optional toppings like crushed peanuts or nut-based sauces
• Dairy-free: Naturally dairy-free and perfect for lactose-sensitive eaters

Tip: Let the kids sprinkle their own sesame seeds or arrange toppings an easy way to get them involved in dinner prep!

Advanced Tips for Perfecting Sauce, Texture & Cooking Technique

How to Get the Sauce Just Right

One of the most important parts of Slow Cooker Mongolian Beef is the sauce. It’s what gives the dish its signature sweet-savory balance and glossy finish. Here’s how to master it every time:

Thickening Secrets

• Cornstarch coating: Tossing the beef in cornstarch before slow cooking is key it thickens the sauce naturally.
• Too runny after cooking? Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in. Cook uncovered on high for 15–20 minutes.
• Too thick? Add a splash of water or beef broth to loosen it up.

Flavor Balance Fixes

• Too salty? Add a dash of honey or brown sugar and a splash of water.
• Too sweet? Add a splash of soy sauce or a small amount of rice vinegar for acidity.
• Flat flavor? Try a squeeze of lime or a drizzle of sesame oil just before serving.

Pro Tip: Taste your sauce before serving and adjust the balance to suit your preferences it’s your dinner, after all!

Tender Meat Every Time: Avoiding Overcooked or Rubbery Beef

Beef in a slow cooker can go from tender to mushy if you’re not careful. Here’s how to get the texture just right:

• Choose the right cut: Flank steak is ideal, but chuck roast and sirloin also work well.
• Cut thin and even: Thinner slices cook evenly and absorb more sauce.
• Cook on LOW when possible: Low and slow wins the race for tender beef.
• Don’t overcook: 4–5 hours on low is usually perfect. Too much longer and the beef can lose structure.

Troubleshooting Common Mongolian Beef Issues

Searing: Should You Do It?

Searing is totally optional in Slow Cooker Mongolian Beef, but it can add flavor. Here’s when and why you might consider it:

• Sear for a richer taste: Browning the beef briefly in a hot pan before slow cooking creates caramelization (aka flavor bomb).
• Skip to save time: The sauce still develops beautifully without this step ideal for busy nights.

Bottom line: If you have time, sear it. If not, dump it and let the slow cooker do the work. It’s delicious either way.

Common Mistakes to Avoid With Slow Cooker Mongolian Beef

Mistake #1: Using the Wrong Cut of Beef

One of the biggest issues people face with Slow Cooker Mongolian Beef is ending up with meat that’s either too tough or falls apart into shreds. The cut of beef you choose matters a lot.

Avoid this by choosing:

• Flank steak for the best balance of flavor and tenderness
• Sirloin or skirt steak for similar results if flank steak isn’t available
• Chuck roast only if thinly sliced (it can break down more)

What to avoid:
Stew meat or pre-cut chunks from the store often overcook and shred instead of holding their shape.

Mistake #2: Skipping the Cornstarch Coating

Some skip the cornstarch step thinking it’s unnecessary, but it’s essential for:

• Thickening the sauce naturally during cooking
• Creating that signature glossy glaze you expect in Mongolian beef

Fix: Always toss your sliced beef in cornstarch before it goes in the slow cooker.

Mistake #3: Cooking Too Long

Yes, Slow Cooker Mongolian Beef is forgiving, but overcooking it can turn the meat stringy and the sauce overly reduced.

Ideal cooking time:

• LOW for 4–5 hours
• HIGH for 2.5–3 hours max

Don’t leave it all day unless you’re using a tougher cut like chuck roast and even then, monitor the texture.

Mistake #4: Using Too Much Liquid

This isn’t a soup it’s a thick, glossy sauce that should coat the beef. Many recipes overdo the liquid, especially if vegetables are added.

Fix:

• Stick to 1/2 cup of water or broth in the sauce
• If adding watery vegetables (like zucchini), reduce other liquids slightly
• Thicken at the end with a cornstarch slurry if needed

Mistake #5: Not Adjusting for Salt and Sugar

Too sweet? Too salty? It happens.

Solutions:

• For excess salt, add more water or a pinch of sugar
• For too sweet, balance with a splash of rice vinegar or low-sodium soy sauce

Always taste and adjust before serving Slow Cooker Mongolian Beef is incredibly forgiving.

Mistake #6: Adding Veggies Too Early

Some people throw all the veggies in with the meat, but tender vegetables like broccoli or bell peppers will turn to mush.

Fix:

• Add veggies like carrots, broccoli, green beans in the last 30–60 minutes
• For crisp-tender results, steam separately and stir in right before serving

Mistake #7: Not Letting the Sauce Set

After you turn off the heat, give the sauce and beef about 5–10 minutes to rest. This lets the flavors deepen and the sauce thicken naturally.

Want more expert slow cooker guidance? Learn more about layering flavor in our Soups & Stews guide.

Best Practices and Pro Tips for Making Slow Cooker Mongolian Beef a Go-To Favorite

Pro Tips for Slow Cooker Mongolian Beef Success

Want your Slow Cooker Mongolian Beef to taste like something from your favorite Asian bistro but made right at home? These expert strategies will help you nail it every time.

✅ Use Fresh Garlic and Ginger

Powdered versions work in a pinch, but fresh cloves and grated ginger root give the sauce a depth and warmth that bottled versions can’t touch.

✅ Thin Is In

Slice the beef thin and evenly about 1/4-inch thick or less. This ensures it cooks quickly and absorbs maximum flavor without turning tough.

✅ Don’t Overcrowd the Pot

Double batching? Cook in two slow cookers or in stages. Too much meat at once can steam instead of slow-cook, watering down the sauce.

✅ Toast Your Sesame Seeds

A quick toast in a dry skillet before sprinkling them on top takes your flavor and texture up a notch.

Serving Suggestions to Elevate Your Plate

Slow Cooker Mongolian Beef plays well with almost anything! Try these combos to complete the meal:

Mix and match for different moods and dietary needs!

Get Creative: Flavor Variations Worth Trying

Add new flair without losing the soul of the dish:

• Spicy Mongolian Beef: Add a teaspoon of sriracha or chili garlic sauce to the soy mixture
• Mongolian Chicken or Pork: Use boneless, skinless chicken thighs or pork loin sliced thin
• Pineapple Twist: Add 1/2 cup of pineapple chunks and use pineapple juice in the sauce for a tangy spin
• Peanut Butter Glaze: Stir in 1 tablespoon of peanut butter for a nutty, creamy depth

Family-Friendly Tips: Get the Kids Involved

This recipe is perfect for little helpers:

• Let kids mix the sauce ingredients
• Have them sprinkle green onions or sesame seeds before serving
• Serve in small bowls with their favorite toppings for a make-your-own meal feel

Slow Cooker Mongolian Beef isn’t just easy it’s a way to connect over food, from prep to plate.

Conclusion

Slow Cooker Mongolian Beef is the perfect answer to busy weeknights, offering bold flavor with minimal effort. With tender beef, a rich soy-garlic glaze, and endless customization options, it’s a dish your whole family will crave. Whether you’re meal prepping, feeding a crowd, or just want something better than takeout, this recipe delivers. You don’t need fancy ingredients just a slow cooker and a little time. Make it once, and it’ll become a go-to in your home kitchen.

FAQs About Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

This slow cooker Mongolian beef is flank steak cooked with garlic, ginger, brown sugar and soy sauce. This crock pot recipe tastes just like a meal you would get at a Chinese restaurant!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Main

Cuisine Asian

Servings 5

Calories 308 kcal

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds flank steak thinly sliced against the grain
• 0.25 cup cornstarch
• 1 tbsp toasted sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 0.5 cup low sodium soy sauce
• 0.33 cup brown sugar
• 0.5 cup water
• 0.5 cup green onions cut into 1/2 inch pieces

Instructions

 

• Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
• Add the flank steak to the slow cooker.
• Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
• Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
• Stir in the green onions, then serve.

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