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Slow Cooker Mongolian Beef Recipe

4.4 from 56 reviews

This Slow Cooker Mongolian Beef recipe offers tender, flavorful flank steak simmered in a savory and slightly sweet sauce, perfect for a hands-off, comforting meal. Utilizing the slow cooker allows the beef to absorb the rich notes of garlic, ginger, soy sauce, and brown sugar while becoming irresistibly tender.

Ingredients

Scale

Main Ingredients

  • 1 1/2 pounds flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup water
  • 1/2 cup green onions, sliced (for garnish)

Instructions

  1. Coat the Steak: Toss the thinly sliced flank steak in cornstarch until each piece is lightly and evenly coated to help thicken the sauce during cooking.
  2. Combine Ingredients in Slow Cooker: Place the coated steak in the slow cooker, then add toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Stir gently to combine all elements without breaking the steak slices.
  3. Slow Cook the Beef: Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours until the beef is tender and flavorful.
  4. Finish with Green Onions: Just before serving, stir in the sliced green onions to add a fresh and crisp contrast to the rich beef.

Notes

  • For best results, slice the flank steak thinly against the grain to ensure tenderness.
  • Adjust the brown sugar to taste if you prefer a sweeter or less sweet sauce.
  • The sauce will thicken naturally due to the cornstarch coating and slow cooking process.
  • Serve with steamed rice or stir-fried vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to maintain tenderness.

Keywords: slow cooker mongolian beef, easy slow cooker beef recipe, Mongolian beef slow cooker, flank steak recipe, Asian beef recipe