If you are craving a comforting, mouthwatering dish that combines tender beef with a delectably sweet and savory sauce, this Slow Cooker Mongolian Beef Recipe is an absolute must-try. Imagine slices of succulent flank steak or beef chuck roast slow-cooked until perfectly tender, bathed in a luscious sauce made from soy sauce, brown sugar, fresh garlic, and ginger, with just a hint of red pepper flakes to keep things interesting. This recipe not only simplifies a classic takeout favorite but makes it easily achievable in the slow cooker, so you can come home to incredible flavors without the fuss. Prepare to fall in love with every bite of this homey, irresistible dish that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering these simple yet powerful ingredients will set the stage for the incredible flavors ahead. Each component plays a vital role in delivering the perfect balance of sweet, salty, and aromatic notes while creating the signature silky sauce and tender texture that define this dish.
- 2 pounds of flank steak or beef chuck roast: Thinly sliced against the grain for maximum tenderness and ease of eating.
- 1/4 cup cornstarch: Coats the beef to help seal in juices and gives the sauce a silky texture.
- 1/2 cup low-sodium soy sauce: Provides that essential umami depth without overwhelming the sweetness.
- 1/2 cup brown sugar: Balances the savory notes with a rich caramel-like sweetness.
- 1/4 cup water: Lightens the sauce just enough to make it perfectly pourable and saucy.
- 2 cloves garlic, minced: Adds fragrant warmth and a subtle punch that elevates the entire dish.
- 1 tablespoon fresh ginger, grated: Brings a bright, zesty flavor to balance the richness.
- 1/4 teaspoon red pepper flakes (optional): For those who like a gentle hint of heat to make things exciting.
- 2 green onions, sliced (for garnish): A fresh, colorful finish that adds a mild onion crunch.
How to Make Slow Cooker Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by slicing your beef thinly against the grain—this ensures each piece remains tender and easy to chew after the slow cooking process. Toss the sliced beef with the cornstarch in a large bowl until every slice is evenly coated. This step seals in flavors and helps thicken the sauce later on, turning the beef into melt-in-your-mouth perfection.
Step 2: Mix the Sauce
In a separate bowl, whisk together the soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if you want a kick. This simple yet incredible sauce balances sweet and savory with fresh aromatic notes, creating the signature flavor of this dish. Taking the time to mix these ingredients well ensures every bite will be full of flavor.
Step 3: Layer in the Slow Cooker
Place your cornstarch-coated beef in the slow cooker’s base, spreading it evenly. Then pour the prepared sauce all over the top, making sure each piece gets covered in that delicious mix. This layering is key for the beef to absorb every bit of flavor during the long cooking time.
Step 4: Cook the Beef Low and Slow
Cover your slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours if you prefer a quicker route. Be sure to check doneness near the lower end of the cooking range—the beef should be incredibly tender and infused with the rich sauce, ready to melt in your mouth.
Step 5: Finish and Thicken the Sauce
Once the beef is tender, give everything a good stir. If the sauce feels too thin for your taste, mix a tablespoon of cornstarch with two tablespoons of cold water and stir this slurry into the slow cooker. Switch the cooker to high and let it thicken for about 15 minutes. This final step perfects the sauce’s glossy, clinging texture that makes this dish so satisfying.
How to Serve Slow Cooker Mongolian Beef Recipe
Garnishes
Sprinkle freshly sliced green onions over the beef right before serving. Not only do they add a vibrant splash of green, but their mild, fresh onion flavor provides a beautiful contrast to the rich sauce. For an extra pop, you can also add a handful of toasted sesame seeds or a drizzle of sesame oil.
Side Dishes
Slow Cooker Mongolian Beef Recipe pairs beautifully with steamed jasmine rice or fluffy white rice that soaks up every drop of that incredible sauce. For a healthier option, try serving it alongside quinoa or cauliflower rice. Steamed or stir-fried vegetables like broccoli, snap peas, or bok choy make refreshing and nutritious companions that balance the richness perfectly.
Creative Ways to Present
Want to get a little creative? Serve the beef over a bed of crispy noodles for a textural contrast, or spoon it into lettuce cups for a light, handheld meal. You can even toss the beef with cooked noodles and a sprinkle of chopped cilantro for a noodle bowl that’s just bursting with flavor and fun to eat.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Mongolian Beef Recipe, you can store leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes even better the next day as the flavors continue to meld, making it a perfect option for meal prepping or enjoying quick lunches.
Freezing
If you want to save some for later, Slow Cooker Mongolian Beef Recipe freezes wonderfully. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. It will keep well for up to 3 months, allowing you to enjoy this flavorful dish anytime without extra effort.
Reheating
To reheat, thaw frozen portions overnight in the refrigerator. Warm the beef gently in a skillet or microwave until heated through, stirring occasionally. If the sauce has thickened too much in storage, add a splash of water or broth to loosen it back up to that perfect consistency.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak or beef chuck roast are ideal for their tenderness and flavor, you can also try sirloin or skirt steak thinly sliced. Just make sure to slice thinly against the grain to keep the beef tender after slow cooking.
Is it necessary to coat the beef in cornstarch?
Yes, coating the beef in cornstarch helps to seal in juices and creates a smooth, glossy sauce by thickening it during cooking. It makes a big difference in texture and overall mouthfeel.
Can I prepare this recipe without a slow cooker?
You can make a similar version on the stovetop, but the slow cooker really enhances the tenderness and depth of flavor by cooking low and slow. If pressed for time, use a pressure cooker or Instant Pot and adjust cooking times accordingly.
How spicy is this recipe?
The recipe includes a small amount of red pepper flakes which you can omit or adjust based on your heat preference. Without them, the dish is sweet and savory without much spice, perfect for anyone sensitive to heat.
What can I serve instead of rice?
Besides rice, this dish pairs well with noodles, quinoa, or steamed vegetables. For a low-carb option, try it with cauliflower rice or wrapped in lettuce cups for a fresh and light meal.
Final Thoughts
This Slow Cooker Mongolian Beef Recipe is truly a game-changer, transforming a beloved takeout favorite into a simple, cozy, and soulful meal made right in your slow cooker. The tender beef, balanced sauce, and ease of preparation make it a recipe you’ll want to come back to time and again. So, gather your ingredients and give it a whirl—your taste buds will thank you for it.
Print
Slow Cooker Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Salt
Description
This Slow Cooker Mongolian Beef recipe features tender slices of beef cooked low and slow in a flavorful blend of soy sauce, brown sugar, garlic, and ginger. Perfectly coated with cornstarch and simmered until melt-in-your-mouth tender, this easy-to-make dish is ideal for a comforting weeknight dinner served over rice or noodles.
Ingredients
Beef
- 2 pounds flank steak or beef chuck roast, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the beef: Slice the beef thinly against the grain for maximum tenderness. Toss the sliced beef with cornstarch in a large bowl until all pieces are evenly coated, which will help thicken the sauce during cooking.
- Mix the sauce: In a separate bowl, whisk together soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if using, creating a well-balanced sweet and savory sauce.
- Layer in the slow cooker: Place the cornstarch-coated beef in the bottom of the slow cooker in an even layer. Pour the sauce mixture over the beef, ensuring every piece is covered to infuse flavor throughout the cooking process.
- Cook: Cover the slow cooker with its lid and set to low heat for 6-8 hours, or alternatively on high for 3-4 hours. Cooking times vary depending on your slow cooker model, so start checking for tenderness at the lower end of the time range.
- Finish and serve: Once the beef is tender and fully cooked, stir the mixture well. If the sauce appears too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high heat for an additional 15 minutes or until the sauce thickens to your desired consistency. Garnish with sliced green onions before serving.
Notes
- Slice the beef against the grain to ensure tenderness.
- Adjust red pepper flakes quantity based on your spice preference or omit for milder flavor.
- If the sauce thickens too much after cornstarch addition, add a splash of water to loosen it.
- This dish pairs well with steamed rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
