Slow Cooker Mongolian Beef
This Slow Cooker Mongolian Beef is tender, juicy, and coated in a rich sweet-and-savory garlic soy sauce. Made effortlessly in the slow cooker, it’s a flavorful takeout-style dinner that’s perfect for busy weeknights.
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.