Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef combines strips of beef with a rich, savory sauce that’s perfectly sweet and salty. You can have this takeout favorite as an incredible home-cooked meal with just 15 minutes of prep work!

The sauce in this Mongolian beef recipe is absolutely delicious – just the right mix of soy sauce, brown sugar, and Asian-inspired seasonings that coat every piece of meat. And since your slow cooker does most of the work, you can spend your time doing other things!

I serve this slow cooker Mongolian beef recipe over a big bowl of rice and watch the delicious sauce soak right in. 

For an extra special dinner, I add steamed broccoli or snap peas on the side – they’re perfect for catching every drop of that amazing sauce. Sometimes I even toss some extra vegetables like bell peppers into the slow cooker during the last hour of cooking.

The best part about making this at home is controlling exactly what goes into it. I always use low-sodium soy sauce and beef broth so the dish doesn’t end up too salty. And while the recipe works best with flat round, flank, or skirt steak, any cut works fine as long as you slice it nice and thin.

This recipe makes plenty for leftovers, and honestly, the flavors get even better the next day. We love turning the leftovers into quick lunches – they reheat beautifully and taste amazing over chow mein noodles for a different twist!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Beef: Flat round, flank, or skirt steak works perfectly here. Just make sure to slice it thin (about ¼ inch) against the grain for the most tender results.
• Cornstarch: Coating the beef in cornstarch helps create a nice coating that the sauce will cling to.
• Beef broth and soy sauce: Using low-sodium versions lets you control the salt level better. Regular versions work too, but your dish might end up salty.
• Brown sugar: Balances out the salty soy sauce and creates that classic Mongolian beef flavor.
• Sesame oil: Adds a wonderful nutty flavor that really makes this dish taste authentic.
• Ginger and garlic: These aromatics are key for that classic Asian-inspired taste.
• Chili powder: Adds just a touch of heat without making the dish spicy.
• Shredded carrots: They add color, nutrition, and a slight sweetness to the dish.
• Green onions and sesame seeds: These optional garnishes add fresh flavor and a nice crunch on top.

How To Make Slow Cooker Mongolian Beef

Start by preparing your beef. Add the sliced steak and cornstarch to a large sealable bag or bowl, then toss everything around until each piece is coated nicely. Set this aside while you get the sauce ready.

Making the sauce is super simple. Add your beef broth, soy sauce, and brown sugar to the slow cooker. Pour in the sesame oil, then add your ginger, minced garlic, and chili powder. Give everything a good whisk until it’s well combined and the brown sugar starts to dissolve.

Now it’s time to add your carrots and the cornstarch-coated beef to the slow cooker. Stir everything around so the beef gets a nice coating of sauce. Don’t worry if it looks like there’s not enough liquid – more will release as it cooks.

Cover your slow cooker and let it work its magic on low for 4-5 hours. You’ll know it’s ready when the beef is tender and cooked through. Take a piece out and test it – it should be so tender it almost falls apart.

Before serving, give everything a good stir to make sure all the meat is coated in that delicious sauce. Scoop it over some hot rice and sprinkle green onions and sesame seeds on top if you like.

Substitutions and Variations

• Add vegetables. Mix in snap peas, broccoli, or sliced bell peppers during the last hour of cooking.
• Change the protein. Try this recipe with thinly sliced chicken breast instead of beef for a lighter option.
• Spice it up. Double the chili powder or add red pepper flakes for extra heat.
• Try different noodles. Serve over lo mein noodles or rice noodles instead of rice.
• Make it gluten–free. Use tamari instead of soy sauce and serve with rice or gluten-free noodles.

Storing and Freezing

Store: Keep your leftover Mongolian beef in an airtight container in the fridge for 3-4 days. The sauce might thicken up a bit in the fridge, but it’ll thin out when you warm it up in the microwave or on the stovetop. If needed, add a splash of beef broth while reheating.

Freeze: This dish freezes really well! Let it cool completely, then transfer it to a freezer-safe container. It’ll keep in the freezer for 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge. You can warm up thawed portions in the microwave for quick single servings or heat larger portions in a pan on low heat, stirring occasionally.

Recipe Tips

• Make sure to slice your beef against the grain and keep the pieces thin (about ¼ inch). This makes a big difference in how tender your meat turns out.
• Using low-sodium soy sauce and beef broth gives you better control over the saltiness. If you use regular versions, you will probably want to skip adding any extra salt.
• For extra veggies, add bell peppers or broccoli to your slow cooker during the last hour of cooking. They’ll stay crisp-tender and soak up all that delicious sauce.
• While flat round, flank, or skirt steak work best, you can use other cuts of beef. Just remember to slice them thin and cook until tender.
• The sauce might look thin at first, but it thickens up nicely as it cooks. If you want it thicker, you can remove the lid for the last 30 minutes of cooking.
• This recipe is amazing over rice, but it also tastes great with steamed vegetables or chow mein noodles for a different twist.

My beef came out a bit tough. What went wrong?

This usually happens if the beef slices are too thick or if they weren’t cut against the grain. Make sure your beef is sliced about ¼ inch thick, and look for the lines in the meat (the grain) – then slice across them, not parallel to them.

This delicious Slow Cooker Mongolian Beef brings amazing restaurant flavor right to your dinner table. With tender beef, a rich sauce, and minimal prep work, it’s an easy meal that’s sure to become a family favorite. Serve it over rice and watch it disappear!