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slow cooker Mongolian beef with rice on the side
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Slow Cooker Mongolian Beef

The sweet-savory sauce cooks up in a slow cooker with tender flank steak in a better than takeout twist on your restaurant fave: Slow Cooker Mongolian Beef!
Course Main Course
Cuisine Asian
Keyword asian beef recipes, crockpot beef recipes, slow cooker beef recipes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 -6 servings
Calories 684kcal
Author Kathleen

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)
US Customary - Metric

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

  1. 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.
  2. Coat with cornstarch: This step thickens the sauce into that signature glossy, velvety texture Mongolian beef is known for.
  3. Add veggies at the right time: Stir in the carrots during the last 15 minutes so they stay crisp-tender instead of mushy.
  4. Choose your timing: Cook on high for 2–3 hours or low for 4–5 hours, depending on your schedule.
  5. Finish with flavor: Sesame oil and rice vinegar stirred in at the end brighten the sauce and give it that restaurant-style taste.

Nutrition

Serving: 1serving | Calories: 684kcal | Carbohydrates: 59g | Protein: 54g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 136mg | Sodium: 1886mg | Potassium: 1138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 5480IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 5mg