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If you’re craving a takeout favorite without leaving the house, this slow cooker Mongolian beef is about to be your new weeknight go-to. Tender strips of flank steak simmer in a rich garlic-ginger soy sauce until melt-in-your-mouth delicious. The best part? Your crockpot does all the work while your kitchen fills with that irresistible sweet-and-savory aroma.
This recipe takes everything you love about restaurant-style Mongolian beef—sticky sauce, bold flavor, and just the right touch of sweetness—and makes it effortless at home. A quick prep in the morning means dinner is ready when you are, no wok required. Serve it over a bed of rice with a sprinkle of sesame seeds, and you’ve got comfort food that beats takeout any day of the week.
Love Asian-style dinners? Try my flavorful Hunan beef, and Mongolian chicken. Craving more crockpot magic? You’ll also love my hearty slow cooker beef stew or amazing slow cooker chicken cacciatore.
You’ll love this recipe!
Why This Recipe Works
Tender, restaurant-style beef: Thin slices of flank steak cook low and slow until melt-in-your-mouth delicious.
Sticky, glossy sauce: Cornstarch creates that velvety texture Mongolian beef is famous for, with just the right balance of sweet and savory.
Hands-off cooking: A few minutes of prep and the slow cooker takes care of the rest—perfect for busy weeknights.
Family-approved flavor: The garlic, ginger, and soy sauce base delivers bold takeout taste that’s always a crowd pleaser.
Before You Begin
- Slice the beef thinly: For the most tender bite, cut the flank steak against the grain—freezing it for 20 minutes first makes slicing easier.
- Coat with cornstarch: This step thickens the sauce into that signature glossy, velvety texture Mongolian beef is known for.
- Add veggies at the right time: Stir in the carrots during the last 15 minutes so they stay crisp-tender instead of mushy.
- Choose your timing: Cook on high for 2–3 hours or low for 4–5 hours, depending on your schedule.
- Finish with flavor: Sesame oil and rice vinegar stirred in at the end brighten the sauce and give it that restaurant-style taste.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Flank steak is traditional, but skirt steak or thinly sliced sirloin also work well. Just be sure to slice against the grain for tenderness.
Do I have to use a slow cooker?
No. You can make this on the stovetop—simmer the beef in the sauce for 20–25 minutes until tender, then add carrots, sesame oil, and vinegar at the end.
Can I make this ahead of time?
Absolutely. Slice the beef and prep the sauce ingredients the night before. Store them separately in the fridge, then combine everything in the crockpot the next day.
Can I freeze Mongolian beef?
Yes, it freezes beautifully. Store cooled leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Is this recipe spicy?
Not as written. If you like heat, add ½–1 teaspoon red pepper flakes or a sliced chili during cooking.
💡 Pro Tip: Want a thicker sauce? Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 15 minutes of cooking for that glossy, takeout-style finish.
Ingredients for Slow Cooker Mongolian Beef
- Flank steak – Slice as thinly as possible against the grain for tenderness.
- Cornstarch – Coats the beef and gives the sauce its glossy, velvety texture.
- Soy sauce – Use regular for classic flavor or low-sodium if you prefer less salt.
- Brown sugar – Creates the sweet, sticky glaze Mongolian beef is known for.
- Garlic & fresh ginger – Essential aromatics that give depth and warmth.
- Carrots – Stirred in at the end for fresh crunch and color.
- Rice vinegar & toasted sesame oil – Added just before serving to brighten the sauce and boost flavor.
- Green onions – A fresh garnish that balances the richness.
- Sesame seeds – Optional, but add a pretty and tasty finishing touch.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, but it loosens again when warmed.
Reheating
- For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes.
- If using a glass or ceramic dish, allow it to come to room temperature before placing it in the oven to prevent shattering.
- For quick reheating, warm individual servings gently on the stovetop or in the microwave.
Freezing
- This dish freezes beautifully. Cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Slice the beef and prep the sauce the night before. Store them separately in the fridge, then combine in the slow cooker when you’re ready to cook. You can also cook the full recipe a day ahead—flavors deepen as it rests!
Food Safety:
- If you’d like more info on food safety check out this link.
What to Serve With Slow Cooker Mongolian Beef
This hearty, saucy beef is best paired with sides that balance its sweet-savory flavors. Here are some of my favorite GWS recipes to round out the meal:
Fresh & Crisp Sides
- Asian Coleslaw – Crunchy, colorful, and tossed in a tangy sesame dressing that pairs perfectly with sweet-savory Mongolian beef.
- Strawberry Spinach Salad – A bright, refreshing salad that adds a pop of color and a touch of sweetness to the plate.
- KFC Coleslaw (Copycat Recipe) – Creamy, tangy, and crunchy—perfect for cutting through the richness of the beef.
- Cucumber Tomato Salad – Light and crisp, this simple side brings fresh contrast to the sticky sauce.
Comfort Food Pairings
- Coconut Rice – Fluffy jasmine rice simmered in creamy coconut milk with just a hint of sweetness. It’s the perfect base for soaking up every drop of that glossy Mongolian beef sauce and adds a subtle tropical twist that keeps the meal feeling fresh and special.
- Dragon Noodles– A bit spicy, garlicky noodles tossed in a quick chili-soy sauce. They’re bold, flavorful, and the perfect kick to balance the sweet-savory Mongolian beef.
- Korean Cheese Corn – A creamy, cheesy corn side with a hint of sweetness that pairs beautifully with Asian-inspired mains. It’s so good you’ll likely want to double the recipe if you’re serving it alongside Mongolian beef.
- Thai Peanut Noodles – Creamy, nutty, and full of bold flavor.
Sweet Finishes
- Coconut Banana Pie – Creamy banana filling meets sweet coconut in a dreamy pie that’s rich, tropical, and downright irresistible.
- New Brownies – Fudgy and rich with a shiny crackle top, they’re the ultimate easy dessert after a savory dinner.
- Pineapple Fluff – Nostalgic, fruity, and creamy—lightens things up while still feeling indulgent.
- No Bake Pineapple Pie – A cool and creamy no-bake pie that’s quick, simple, and family-approved.
How To Make Slow Cooker Mongolian Beef
More Asian Dinner Recipes
Looking for more easy, flavor-packed Asian dinners? Try these reader favorites next:
- Sheet Pan Cashew Chicken
- Empress Chicken – Crispy, saucy, and better than takeout.
- Shrimp Lo Mein – Classic noodles tossed with tender shrimp and veggies.
- PF Changs Lettuce Wraps (Copycat) – A light, fresh favorite you can make at home.
- Spring Roll In A Bowl – Fresh, crunchy, and ready in under 30 minutes.
- Hibachi Chicken – is juicy, buttery, and full of flavor
TRIED THIS RECIPE?
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Slow Cooker Mongolian Beef
Ingredients
- 2 pounds flank steak or top sirloin thinly sliced against the grain
- 6 tablespoons cornstarch
- 3 tablespoons vegetable or avocado oil optional, helps with richness
- 3/4 cup low-sodium soy sauce
- 3/4 cup brown sugar packed
- 3/4 cup water
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons freshly grated ginger or ½ teaspoon ground ginger
- 1 tablespoon garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes optional
- 1 cup grated carrot, add in final 15 minutes
- 2 teaspoons sesame oil
- 1-2 teaspoons rice wine vinegar
- 2 green onions thinly sliced (for garnish)
- 1 tablespoon sesame seeds, toasted (for garnish)
Instructions
- Slice the steak (2 pounds) thinly against the grain. Toss in a mixing bowl with the cornstarch (6 tablespoons) until evenly coated.
- In a separate bowl or measuring cup, whisk together soy sauce (3/4 cup), brown sugar (3/4 cup), water (3/4 cup), rice vinegar (1 1/2 tablespoons), ginger (1 1/2 tablespoons), garlic (1 tablespoon), and red pepper flakes (1/2 teaspoon) (if using).
- Add the beef to the slow cooker. Pour the sauce over the beef and stir to coat. Drizzle in oil (3 tablespoons) if using.
- Cover and cook on Low for 4 hours or High for 2 hours, until the beef is tender and the sauce has thickened.
- Stir in grated carrot (1 cup), sesame oil (2 teaspoons), and rice vinegar (1-2 teaspoons) during the final 15–20 minutes of cooking.
- Serve hot over steamed rice or noodles. Garnish with sliced green onions and toasted sesame seeds (1 tablespoon). Add a side of steamed broccoli to round out your meal.
Notes
- Slice the beef thinly: For the most tender bite, cut the flank steak against the grain—freezing it for 20 minutes first makes slicing easier.
- Coat with cornstarch: This step thickens the sauce into that signature glossy, velvety texture Mongolian beef is known for.
- Add veggies at the right time: Stir in the carrots during the last 15 minutes so they stay crisp-tender instead of mushy.
- Choose your timing: Cook on high for 2–3 hours or low for 4–5 hours, depending on your schedule.
- Finish with flavor: Sesame oil and rice vinegar stirred in at the end brighten the sauce and give it that restaurant-style taste.
Nutrition
We gave this a try and it was fantastic. The meat was very tender and tasty. I used cauliflower rice to keep the carbs down. Thanks for another great recipe!
Hi, Kerry! We’re glad you like this! I agree, cauli rice is perfect for this 🙂 Thank you for the positive feedback and 5-star rating!
Your recipes are great because you give so much information-step by step instructions, pictures, ingredient suggestions and tips! Thanks so much!
Hey, Tara! We appreciate that so much 🙂 <3