Crockpot Mongolian Beef combines a popular dish with a hands-off cooking method. Enjoy sweet and spicy flavors for an easy weeknight meal!
When you’re craving something comforting with bold, delicious flavors, nothing compares to Chinese takeout.
Not only can you create a feast, but there always seems to be plenty for leftovers too.
However, those entrees can quickly add up. Learn to create your favorites at home, like this Mongolian Beef slow cooker recipe — it’s easier than you think, and your wallet with thank you!
Crockpot Mongolian Beef
Tender strips of meat coated in a sticky glaze with crunchy strips of carrot make for the most incredible meal.
Add a sprinkle of sesame seeds and sliced green onion, and no one will guess it isn’t takeout!
The best part about this slow cooker Mongolian beef recipe is that there’s very little prep!
No searing or simmering is required in advance — just measure out the ingredients, coat the meat in cornstarch, and shred a carrot or two.
Toss it all in together and let your crock pot do the rest!
If you are looking for a different flavor, we also have a ginger beef stir fry that is out of this world!
Or, make more of your favorite takeout dishes at home with my collection of copycat recipes.
Ingredients Needed For Slow Cooker Mongolian Beef
- Flank Steak – Skirt or hangar steak are good substitutes if this isn’t available. Make slicing easier by freezing the meat for 20 to 30 minutes first.
- Cornstarch – This is used as a coating for meat in many Asian recipes, especially stir fry.
It prevents the outer layer from becoming tough, resulting in tender, velvety bites of meat.
- Sauce – Create a sweet and spicy blend with vegetable oil, minced garlic, fresh ginger, soy sauce, brown sugar, and Sriracha.
You could also substitute red pepper flakes or cayenne for the Sriracha, or reduce the amount to make it less spicy.
- Carrots – These are optional, but they add a great texture to crock pot Mongolian beef!
Look for pre-shredded carrots in the produce section of your store or grate a few by hand.
With your Mongolian beef in the slow cooker, you’ll have plenty of time to prepare a few sides!
It would also be delicious with Asian noodles to soak up all of that delicious sauce.
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more!
I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Use a Box Grater or grater attachment on your Food Processor to shred whole, peeled carrots.
- Sharp Knife – A must in any kitchen, this will allow you to create perfectly thin slices of steak for making Mongolian beef in the crock pot.
Mongolian Beef Crock Pot FAQ
Notice the lines that run parallel through the beef similar to the grain on a piece of wood. Slice across those lines, cutting the fibers into shorter pieces and ensuring perfectly tender bites.
It’s also important to keep your slices thin, especially when making crockpot Mongolian beef. This allows each piece to really soak up the flavor while cooking in the sauce.
Yes! As long as the meat is fresh or thawed, not frozen solid, it will reach a safe temperature in plenty of time.
With recipes like this slow cooker Mongolian beef, the extra-thin slices cook through quickly. Much of the cooking time is spent soaking up those incredible flavors.
Typically, the sauce for this dish is made with soy sauce, brown sugar, garlic, and ginger. Spicy versions will include red chili peppers or red pepper flakes.
My crockpot Mongolian beef recipe includes all the usual ingredients, plus Sriracha for heat and beef broth to help cook the meat. A little sesame oil really rounds out the flavor of the dish.
With love, from our simple kitchen to yours.
Other Beef Crockpot Recipes
Crockpot Mongolian Beef
- 1 1/2 pounds flank steak, sliced into thin strips against the grain
- 1/4 cup cornstarch
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic or garlic paste
- 1 tablespoons ginger paste
- 1 teaspoon Sriracha
- 1/4 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 1/2 cup beef broth
- 2-3 green onions, sliced diagonally
- Slice flank steak against the grain into thin slices. (If you prefer thicker slices, they will work in the slow cooker, as the slow and low heat will still make them nice and tender.)
- Place the steak slices in a bowl and toss with cornstarch to coat most of the pieces.
- Spread steak pieces evenly across the bottom of a slow cooker.
- Whisk together sesame oil, garlic, ginger, Sriracha, soy sauce, brown sugar, and beef broth until combined. Pour sauce over the steak and stir gently.
- Cover with a lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours.
- The dish is done cooking when the sauce starts to caramelize around the edges of the slow cooker. The meat should be tender. If you overcook, the meat becomes SO tender that it starts to break apart into smaller pieces. Exact cook time will vary depending on your slow cooker and the thickness of the sliced meat.
- Garnish with green onions and/or toasted sesame seeds.
- Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.
- Flank steak works well for this recipe – you can also use a skirt steak.
- I like using ginger and garlic pastes in sauces like this one – they dissolve and distribute evenly and easily into the sauce. You can substitute fresh ginger and/or fresh minced garlic if you prefer.
- This is a very mild Mongolian beef – the Sriracha adds just a small amount of spice. Add more Sriracha or add red pepper flakes and/or chile peppers for additional spice.
- Typically, we would sear the cornstarch-coated steak, but this is not necessary for the slow cooker. This makes prep really fast. Simply toss the meat in cornstarch – this keeps the pieces separated from one another and helps to thicken the sauce as it cooks in the slow cooker. Then put the raw meat straight into the slow cooker.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2018, updated and republished March 2023
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