Tender strips of beef simmered low and slow in a rich, garlicky soy sauce that’s sweet, savory, and perfectly sticky this Slow Cooker Mongolian Beef is the kind of dinner that tastes like your favorite takeout, but even better.
Imagine fork-tender beef coated in a glossy brown sugar and soy glaze, infused with fresh garlic and ginger. The sauce thickens into a silky, slightly caramelized coating that clings to every bite. Serve it over fluffy white rice, and you’ve got a comforting, flavor packed meal that feels indulgent yet requires minimal effort.
This is one of those magical slow cooker recipes where you toss everything in, walk away, and come back to a house that smells absolutely incredible. It’s weeknight friendly, meal prep approved, and completely Pinterest worthy with its rich sauce and vibrant green onion garnish.
If you love bold Asian inspired flavors but want something easy and hands off, this slow cooker Mongolian beef will quickly become a family favorite.
Slow Cooked Mongolian Beef
What is Slow Cooker Mongolian Beef?
Mongolian Beef is a popular Chinese American dish known for its sweet and savory brown sauce, tender sliced beef, and simple flavor profile of soy sauce, garlic, and ginger. Despite its name, it doesn’t originate from Mongolia it became popular in Taiwanese and American Chinese restaurants.
Traditionally, Mongolian beef is stir fried quickly at high heat. This slow cooker version transforms the classic into a low effort comfort meal. Instead of standing at the stove, the beef gently simmers for hours, allowing the flavors to deepen while the meat becomes melt in your mouth tender.
The result? All the takeout flavor with less oil, less cost, and far more convenience.
Why You’ll Love This Recipe
- Better than takeout: Rich, sticky sauce and ultra-tender beef.
- Dump and go easy: Minimal prep, perfect for busy days.
- Budget friendly: Uses affordable flank steak or sirloin.
- Meal prep hero: Stores and reheats beautifully.
- Crowd pleasing: Kid-approved and perfect for family dinners.
How This Recipe Works
- Low and slow cooking: Breaks down connective tissue in flank steak, making it tender.
- Brown sugar caramelization: Creates that signature glossy, sticky sauce.
- Cornstarch coating: Helps thicken the sauce naturally while cooking.
- Balanced flavors: Soy sauce (salty), brown sugar (sweet), garlic and ginger (aromatic depth).
Ingredients (With Measurements & Substitutions)
For the Beef
- 1 ½ pounds flank steak or sirloin, thinly sliced against the grain
- ¼ cup cornstarch
For the Sauce
- 1 cup low-sodium soy sauce
- ¾ cup brown sugar
- 1 cup beef broth
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons hoisin sauce (optional, for depth)
- 1 teaspoon sesame oil
Garnish
- 4 green onions, sliced
- Sesame seeds (optional)
Substitutions & Notes
- Gluten-free: Use tamari or coconut aminos.
- Lower sugar: Reduce brown sugar to ½ cup.
- Spicy version: Add ½ teaspoon red pepper flakes or sriracha.
- Protein swap: Try chicken thighs or tofu.
Step-by-Step Instructions
Step 1: Prep the Beef
Slice beef thinly against the grain. Toss slices in cornstarch until evenly coated. This helps tenderize and thicken the sauce.
Step 2: Make the Sauce
In a bowl, whisk together soy sauce, brown sugar, beef broth, garlic, ginger, hoisin sauce, and sesame oil.
Step 3: Add to Slow Cooker
Place coated beef into the slow cooker. Pour sauce over the top and stir gently.
Step 4: Cook
Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until beef is tender.
Step 5: Thicken (Optional)
If sauce needs thickening, remove lid during last 20 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Step 6: Garnish & Serve
Top with sliced green onions and sesame seeds. Serve hot over rice.
Tips & Flavor Variations
- Add steamed broccoli during the last 30 minutes for a one-pot meal.
- Stir in sliced bell peppers for color and crunch.
- Make it spicy with chili garlic sauce.
- Swap white rice for jasmine, brown rice, or cauliflower rice.
- Use leftovers in lettuce wraps or Asian-inspired tacos.
Make-Ahead, Storage & Freezing
Make-Ahead
Slice beef and mix sauce up to 24 hours in advance. Store separately in fridge.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze cooled Mongolian beef for up to 2 months. Thaw overnight in fridge and reheat gently.
Serving Suggestions
Serve this Slow Cooker Mongolian Beef with:
- Steamed jasmine rice
- Brown rice for extra fiber
- Garlic noodles
- Stir fried vegetables
- Egg rolls or spring rolls
- Asian cucumber salad
It pairs beautifully with simple sides that balance the rich sauce.
Nutritional Notes (Approximate Per Serving)
- Calories: 380–420
- Protein: 28–32g
- Fat: 14–18g
- Carbohydrates: 30–35g
- Sugar: 18–22g
Values vary depending on portion size and substitutions.
Common Mistakes to Avoid
- Overcooking on HIGH: Can dry out beef.
- Skipping cornstarch coating: Sauce won’t thicken properly.
- Slicing with the grain: Results in tough meat.
- Using regular soy sauce without reducing salt: May be too salty.
- Adding vegetables too early: They can become mushy.
FAQs
Can I use stew meat instead of flank steak?
Yes, but texture may be slightly different. Flank steak gives best results.
Can I make this without a slow cooker?
Yes — simmer on stovetop for about 25–30 minutes until tender.
Is Mongolian beef spicy?
Traditional versions are mild and sweet-savory. You can add heat if desired.
Can I double the recipe?
Absolutely. Just ensure your slow cooker isn’t filled beyond ¾ capacity.
How do I make it less sweet?
Reduce brown sugar or add extra soy sauce and a splash of rice vinegar.
Conclusion
Slow Cooker Mongolian Beef is rich, tender, and packed with bold sweet-savory flavor. It’s the perfect solution for busy nights when you want something comforting but effortless. With its glossy sauce and melt-in-your-mouth beef, this dish delivers serious takeout vibes — without leaving your kitchen.
If you love easy dinners like Slow Cooker Crack Chicken Soup or Slow Cooker Venison Stew, this recipe belongs in your regular rotation.
Save this Slow Cooker Mongolian Beef for your next busy weeknight it’s better than takeout and practically cooks itself! 🥢🔥
Slow Cooker Mongolian Beef
Ingredients
For the Beef
- 1 ½ pounds flank steak or sirloin thinly sliced against the grain
- ¼ cup cornstarch
For the Sauce
- 1 cup low-sodium soy sauce
- ¾ cup brown sugar
- 1 cup beef broth
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons hoisin sauce optional, for depth
- 1 teaspoon sesame oil
Garnish
- 4 green onions sliced
- Sesame seeds optional
Instructions
Step 1: Prep the Beef
- Slice beef thinly against the grain. Toss slices in cornstarch until evenly coated. This helps tenderize and thicken the sauce.
Step 2: Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, beef broth, garlic, ginger, hoisin sauce, and sesame oil.
Step 3: Add to Slow Cooker
- Place coated beef into the slow cooker. Pour sauce over the top and stir gently.
Step 4: Cook
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until beef is tender.
Step 5: Thicken (Optional)
- If sauce needs thickening, remove lid during last 20 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Step 6: Garnish & Serve
- Top with sliced green onions and sesame seeds. Serve hot over rice.
Video
Notes
📝 Notes
- Use flank steak or sirloin sliced thinly against the grain for tender results.
- Coat beef lightly in cornstarch to help thicken the sauce while cooking.
- Low-sodium soy sauce helps control saltiness without losing flavor.
- Add fresh garlic and ginger for authentic depth and aroma.
- Cook on low for 4–5 hours for the most tender texture.
- Stir in green onions at the end for freshness and color.
- Serve over steamed rice or noodles to soak up the rich sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days.
