Slow Cooker Mongolian Beef Recipe

Mongolian Beef served over rice on a plate.

5 from 1 vote

Slow Cooker Mongolian Beef Recipe

This delicious Slow Cooker Mongolian Beef is an easy meal with tender beef, a rich sauce, and minimal prep work that's sure to become a family favorite.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American, Asian

Servings:

Calories: 412kcal

Author: Judy Wilson

Ingredients

2 pounds flat round, flank, or skirt steak (thinly sliced against the grain (¼” thick)
⅓ cup cornstarch
1 cup beef broth (low sodium)
¾ cup soy sauce (low sodium)
¾ cup brown sugar
2 Tablespoons sesame oil
½ teaspoon ground ginger
3 garlic cloves, minced
¼ teaspoon chili powder
1 cup shredded carrots
chopped green onion, sesame seeds (optional garnishes)

Instructions

In a sealable bag or medium bowl, combine the steak and cornstarch. Toss to coat and then set aside for later.
Add the beef broth, soy sauce, brown sugar, sesame oil, ground ginger, garlic, and chili powder to the slow cooker. Whisk the ingredients together until combined.
Add the carrots and steak to the slow cooker. Coat the steak in sauce and cook on low for 4-5 hours or until the steak is cooked through and tender.
Optional: garnish with green onions and sesame seeds before serving.

Notes

I recommend using low-sodium ingredients to control the salt level.

The steak options listed in the ingredients (round flat, flank, or skirt) work best in this recipe. However, you can use other cuts. They just need to be cut thin and cooked until they are tender

Store leftovers in the fridge in an airtight container for up to 3 days.

Nutrition