Crock Pot Mongolian Beef

This Crock Pot Mongolian Beef is a tender and flavorful Asian-style dish, which uses flank steak and a savory-sweet soy sauce. It’s a great choice for easy weeknight dinners, ready in about 5 hours and 10 minutes.

Crock Pot Mongolian Beef Ingredients

• 1½ pounds flank steak, thinly sliced against the grain
• ¼ cup cornstarch
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar
• ½ cup water
• ½ cup green onions, cut into 1/2 inch pieces

How To Make Crock Pot Mongolian Beef

1. Coat the beef: Place the sliced flank steak in a bowl with cornstarch. Toss to coat evenly.
2. Add to slow cooker: Transfer the coated beef into the crock pot.
3. Make the sauce: In the slow cooker, add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir to coat the beef thoroughly.
4. Cook the beef: Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the beef is tender and flavorful.
5. Finish and serve: Stir in the green onions just before serving. Serve hot over rice or noodles.

Recipe Tips

• Can I use a different cut of beef? Yes, sirloin or skirt steak are good substitutes for flank steak.
• How to make it spicier: Add red pepper flakes or a tablespoon of chili garlic sauce.
• Can I thicken the sauce? Yes, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) near the end if needed.
• Can I prep this the night before? Yes, combine everything in the crock pot insert and refrigerate overnight. Start cooking the next day.
• How to keep beef tender: Slice thinly against the grain and avoid overcooking.

What To Serve With Mongolian Beef

This dish pairs well with a variety of Asian-inspired sides:

• Steamed jasmine or white rice
• Stir-fried vegetables
• Garlic noodles
• Steamed broccoli
• Cucumber salad

How To Store Mongolian Beef

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
Reheat: Reheat gently in a skillet or microwave until hot.

Mongolian Beef Nutrition Facts

• Calories: 308 kcal
• Carbohydrates: 23g
• Protein: 30g
• Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 81mg
• Sodium: 629mg
• Potassium: 557mg
• Sugar: 14g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I double the recipe?
Yes, as long as your slow cooker can accommodate the volume.

Can I add vegetables to this?
Yes, add bell peppers, snap peas, or broccoli during the last 30 minutes of cooking.

Is this recipe gluten-free?
Use a gluten-free soy sauce like tamari to make it gluten-free.

Can I make this in the Instant Pot?
Yes, use the sauté function for a few minutes, then pressure cook for 10 minutes and quick release.

How to prevent overcooking?
Stick to the suggested times and slice the beef thinly for best texture.

Try More Recipes:

• Crock Pot Beef Cocktail Meatballs
• Crock Pot Beef Bulgogi
• Crock Pot Beef Drip Sandwiches

Crock Pot Mongolian Beef

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

5

hours 

Calories

308

kcal

Tender slices of flank steak slow-cooked in a rich, savory-sweet sauce with garlic, ginger, and soy—perfect over rice.

Ingredients

• 1½ lbs flank steak, thinly sliced
  

• ¼ cup cornstarch
  

• 1 tbsp sesame oil
  

• 1 tsp garlic, minced
  

• 1 tsp ginger, minced
  

• ½ cup soy sauce
  

• ⅓ cup brown sugar
  

• ½ cup water
  

• ½ cup green onions, sliced

Directions

• Toss sliced beef with cornstarch.
  
• Place beef in slow cooker.
  
• Add sesame oil, garlic, ginger, soy sauce, sugar, and water. Stir.
  
• Cook on HIGH for 2–3 hours or LOW for 4–5 hours.
  
• Stir in green onions and serve hot.