This savory and sweet Slow Cooker Mongolian Beef feature bites of tender steak in a sticky glaze with just a little spicy kick. Make your own takeout at home!
Slow Cooker Mongolian Beef
Make your own takeout at home with this simple Slow Cooker Mongolian Beef recipe that tastes just like your favorite restaurant. It's made with thin slices of tender steak in a sticky, sweet and savory sauce, with just a hint of a spicy kick.
Mongolian beef is one of my FAVORITES to order at any Chinese restaurant, so you better believe I made sure the flavors here are top-notch. Not too sweet, not too oily. Just perfectly savory with a touch of sweetness.
It's easy to quickly throw together in the crockpot, and is a delicious, filling meal served with rice.
What Cut of Beef Should I Use for Slow Cooker Mongolian Beef?
This recipe calls for flank steak because it's tender and will cook up quickly.
The best substitute for flank steak in this recipe are skirt steak or sirloin.
How to Serve Slow Cooker Mongolian Beef
Slow Cooker Mongolian Beef is delicious served over white rice. You can also serve with some homemade fried rice.
To round out the meal, you can serve with steamed broccoli or stir cooked broccoli right into the sticky sweet sauce. At restaurants, they often serve with green and sauteed white onions in the sauce, so I will sometimes throw some of those in as well.
For dessert, I think a pineapple is just the right amount of fresh and sweet to finish off the meal.
Tips and Variations
- This recipe is naturally dairy free.
- Gluten free: To make it gluten free, simply use coconut aminos or gluten free tamari instead of soy sauce.
- Tender Beef: Slice your steak against the grain for the most tender bite of Mongolian beef. You will see lines on your beef that look kind of like wood grain. Cut in the opposite direction of these lines for the most optimally tender beef.
- Carrots: Shredded carrots can be a lovely add-in that add a hint of sweetness and crunch.
- Spice: To add more spice, add some red pepper flakes or Sriracha to taste.
More Asian Inspired Recipes You'll Love
- CrockPot Bourbon Chicken - this equal parts savory and sweet chicken is ridiculously simple to make in the slow cooker, and is a delicious, filling meal served over rice.
- Easy Crab Rangoon Dip - creamy, savory crab dip that tastes just like crab rangoon filling from your favorite restaurant.
- Spicy Tuna Roll Bowl - an easy dinner or meal prep lunch recipe with rice, tuna, and fresh veggies topped with the best spicy mayo sauce.
- Easy Fried Rice - fried rice is super simple to make at home and this recipe will turn out better than your favorite restaurant!
- Ginger Pork Stir Fry - a simple, quick, and easy dinner that can be cooked all in one pan. Amazing served over rice.
Slow Cooker Mongolian Beef Video
Slow Cooker Mongolian Beef
Ingredients
- 1½ pound flank steak thinly sliced against the grain
- ¼ cup cornstarch
- ½ cup low sodium soy sauce
- ½ cup beef broth
- ¼ cup brown sugar
- 1 teaspoon freshly grated ginger
- 4 cloves garlic minced
- 2 tablespoons cornstarch plus 2 tablespoons water for cornstarch slurry
- 5 dried red chili peppers optional (see notes)
- Green onions sliced, for serving
Instructions
- Place steak in a bowl or zip baggy with ¼ cup cornstarch. Toss (or shake baggy) to fully coat. Set aside.
- Place soy sauce, beef broth, brown sugar, ginger, and garlic. Stir to combine.
- Add meat and stir again.
- Cover and cook on Low for about 3 hours.
- About 30 minutes before serving, stir in dried red peppers and cornstarch slurry if necessary.
- When sauce is thickened and meat is cooked through, remove peppers. Serve warm with sliced green onions.
Notes
- This recipe is naturally dairy free.
- To make this recipe gluten free, use gluten free tamari sauce or coconut aminos instead of traditional soy sauce.
- Dried Red Chili Peppers: These are to add spice. You can omit if you don't want any spice. You can find them in the ethnic aisle at most grocery stores, or add ½ to 1 teaspoon red pepper flakes to add spice instead, if desired.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezer Directions: Slow Cooker Mongolian Beef can be frozen before or after cooking.
- Before Cooking: Add all ingredients, including sliced beef, except cornstarch, red chili pepper, and green onions, to a freezer container. Freeze for up to 3 to 6 months. To use, thaw overnight in the refrigerator. Transfer to the slow cooker to cook, and finish the remaining cook instructions for the remaining ingredients.
- After Cooking: Allow beef to cool to room temperature. Transfer to a freezer container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator. Finish reheating in a hot skillet before serving.
Nutrition
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