We’ve discovered the perfect way to bring restaurant-quality Mongolian beef right to your dinner table without the fuss. This slow cooker version transforms tough cuts of beef into incredibly tender, flavorful strips that’ll have your family asking for seconds every time.
Traditional Mongolian beef requires careful timing and constant stirring over high heat, but our slow cooker method does all the work for you. We simply combine savory soy sauce, brown sugar, and aromatic garlic to create that signature sweet and salty glaze that makes this dish so irresistible.
What makes this recipe truly special is how the slow cooking process allows every piece of beef to absorb those bold flavors while becoming fork-tender. We’ll show you exactly how to achieve that perfect balance of sweet and savory that makes authentic Mongolian beef so addictive – all with minimal prep time and maximum flavor payoff.
Ingredients
We’ve organized these ingredients into three simple categories to make your shopping and prep work effortless. Each component plays a crucial role in creating the perfect balance of tender beef and rich Mongolian flavors.
For the Beef
- 2 pounds flank steak or beef chuck roast, sliced into thin strips against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup beef broth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
For Garnish
- 3 green onions, sliced diagonally
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro leaves (optional)
Equipment Needed
Creating this slow cooker Mongolian beef requires minimal equipment that most home kitchens already have. We’ve organized the essential tools to help you prepare this dish efficiently and achieve the best results.
The slow cooker serves as our primary cooking vessel for this recipe. A 4 to 6 quart capacity works perfectly for the 2 pounds of beef we’re using. This size allows adequate space for the beef to cook evenly while providing room for the sauce to circulate properly.
Several mixing bowls become essential for our preparation process. We need one large bowl for coating the beef with cornstarch and another medium bowl for whisking together our sauce ingredients. Having separate bowls prevents cross contamination and keeps our workflow organized.
Accurate measuring tools ensure our flavors balance perfectly. Standard measuring cups handle our liquid ingredients like soy sauce and beef broth. Measuring spoons give us precise amounts for our garlic, ginger, and red pepper flakes.
A sharp knife paired with a sturdy cutting board allows us to slice our flank steak into thin strips against the grain. This step proves crucial for achieving tender beef that shreds beautifully after slow cooking.
Our sauce preparation requires either a whisk or fork for combining ingredients smoothly. These tools help us eliminate lumps when mixing the cornstarch with water and ensure our brown sugar dissolves completely into the soy sauce mixture.
Basic cooking utensils complete our equipment list. A large spoon or spatula helps us stir the beef and sauce together in the slow cooker. Tongs become handy for serving the finished dish over rice while keeping the tender beef strips intact.
Instructions
Now that we have our ingredients ready and equipment prepared, let’s walk through the simple process of creating this tender and flavorful Mongolian beef in our slow cooker.
Prep the Beef
We begin by slicing our 1.5 to 2 pounds of flank steak thinly against the grain or cutting it into bite-sized pieces for optimal tenderness. This cutting technique ensures each piece breaks down properly during the slow cooking process.
Next, we coat the beef evenly with 1/4 cup cornstarch by tossing the pieces in a large bowl or shaking them in a resealable plastic bag. The cornstarch serves a dual purpose: it helps thicken our sauce during cooking and creates a slightly crispy texture on the beef.
For easier cleanup, we can line our slow cooker with a slow cooker liner before adding any ingredients.
Make the Sauce
We combine the key sauce ingredients starting with our liquid base: 1/2 to 3/4 cup low sodium soy sauce, 1/2 to 3/4 cup water, and 1/3 to 3/4 cup brown sugar. These three ingredients form the foundation of our sweet and savory glaze.
Our aromatics come next as we add 1 to 3 teaspoons minced garlic, 1 to 2 teaspoons minced fresh ginger, and 1 tablespoon toasted sesame oil or vegetable oil. We whisk these ingredients together until the brown sugar completely dissolves.
Optional flavor enhancers can include Sriracha or red pepper flakes for heat, sliced onions, shredded carrots, or beef broth for added richness. We adjust these additions based on our preferred flavor profile.
Slow Cooker Setup
We pour our prepared sauce mixture into the bottom of our slow cooker and stir it well to ensure all ingredients are fully combined.
The cornstarch-coated beef goes in next, along with any optional vegetables like green onions or carrots. We toss everything together until each piece of beef is evenly coated with the sauce mixture.
Finally, we cover our slow cooker with its lid, ensuring a tight seal for optimal cooking results.
Cook Time and Temperature
We cook our Mongolian beef on HIGH for 2 to 3 hours or LOW for 4 to 5 hours until the beef reaches fork-tender perfection and the sauce thickens to a glossy consistency.
| Temperature Setting | Cook Time | Result |
|---|---|---|
| HIGH | 2-3 hours | Tender beef, thickened sauce |
| LOW | 4-5 hours | Extra tender beef, rich sauce |
During the final 10 minutes of cooking, we stir in fresh green onions or sesame seeds for added freshness and visual appeal. The finished dish should be served hot over steamed white rice or noodles for the complete experience.
Directions for Serving
Once our slow cooker Mongolian beef has finished cooking we need to make a few final adjustments to achieve the perfect consistency and presentation. These serving directions will help us transform our tender beef into a restaurant-quality dish.
Thickening the Sauce
The cornstarch coating on our beef naturally thickens the sauce during the cooking process creating a rich glossy finish. We can check if additional thickening is needed by observing whether the sauce coats the back of a spoon properly.
If our sauce appears too thin after the cooking time is complete we have several options to achieve the ideal consistency. We can remove the beef temporarily and simmer the remaining sauce in the slow cooker on HIGH for 5 to 10 minutes allowing it to reduce naturally. Alternatively we can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. We stir this mixture into the sauce and continue cooking for another 5 minutes until the desired thickness is reached.
The sauce should coat the beef pieces evenly while maintaining a glossy appearance that clings beautifully to each strip of meat.
Final Assembly
We begin the final assembly by stirring in our chopped green onions during the last few minutes of cooking time. This timing preserves their bright color and crisp texture while allowing their mild onion flavor to infuse throughout the dish.
Next we can garnish our finished Mongolian beef with additional sliced green onions and toasted sesame seeds for enhanced visual appeal and added texture. These garnishes provide a fresh contrast to the rich savory sauce.
We serve our Mongolian beef immediately while hot over steamed white rice or your preferred noodles. The starch base helps absorb the flavorful sauce and creates a complete satisfying meal. For added nutrition and color we can include cooked vegetables such as roasted broccoli or green beans alongside our beef before serving.
The finished dish should present beautifully with glossy sauce-coated beef strips garnished with bright green onions and golden sesame seeds over a bed of fluffy rice.
Make-Ahead Instructions
We can easily prepare this slow cooker Mongolian beef recipe ahead of time to save precious minutes during busy weekdays. The make-ahead process involves three simple components that can be prepped up to 24 hours in advance.
Preparing the Beef in Advance
Slice the flank steak thinly against the grain and coat thoroughly with cornstarch up to one day before cooking. Store the coated beef strips in an airtight container in the refrigerator. This advance preparation allows the cornstarch to adhere better to the meat and actually improves the final texture of our dish.
Making the Sauce Ahead
Mix all sauce ingredients together in a separate container and refrigerate until ready to use. We combine the soy sauce, brown sugar, water, minced garlic, and grated ginger in a bowl or jar with a tight-fitting lid. The flavors meld beautifully during storage and create an even more cohesive taste profile.
Assembly and Cooking Options
On cooking day, simply combine the prepared beef and sauce directly in the slow cooker. No additional prep work is required at this point. The dish maintains its full flavor and texture quality when prepared using this make-ahead method.
Freezer Meal Preparation
We can also create a complete freezer meal by combining the coated beef and sauce mixture in a freezer-safe bag or container. Label the package with cooking instructions and freeze for up to three months. Thaw the mixture overnight in the refrigerator before transferring to the slow cooker and cooking according to our standard recipe timing.
Fresh green onions should always be added during the final minutes of cooking for optimal color and crunch. We never add these garnish ingredients to our make-ahead preparations since they lose their vibrant appearance and texture during storage.
Storage and Reheating Tips
Proper storage extends the life of our slow cooker Mongolian beef while maintaining its rich flavors and tender texture. We recommend transferring leftover beef to airtight containers within two hours of cooking to preserve food safety and quality.
Refrigerator Storage
Fresh Mongolian beef stays delicious in the refrigerator for up to 3-4 days when stored correctly. We suggest dividing large batches into smaller portions for easier reheating and better temperature control. Glass containers work exceptionally well as they don’t absorb flavors and allow us to see the contents clearly.
Freezer Storage Options
Freezing extends storage time significantly with our Mongolian beef maintaining quality for up to 2-3 months. We prefer freezer-safe containers or heavy-duty freezer bags for optimal protection against freezer burn. Label containers with the date and contents to track freshness effectively.
| Storage Method | Duration | Container Type |
|---|---|---|
| Refrigerator | 3-4 days | Airtight containers |
| Freezer | 2-3 months | Freezer-safe containers or bags |
Reheating Techniques
Stovetop reheating gives us the best control over temperature and texture. We heat the beef gently over medium-low heat while stirring occasionally to ensure even warming. Adding a splash of water or beef broth prevents the sauce from becoming too thick during reheating.
Microwave reheating offers convenience for single servings. We use 50% power settings and heat in 30-second intervals while stirring between each cycle. This gradual approach prevents overcooking and maintains the beef’s tender texture.
Avoiding Common Mistakes
High heat during reheating can toughen the beef and create an unappetizing texture. We always use gentle heat settings whether using stovetop or microwave methods. Overcooking during the reheating process dries out the meat and concentrates the sauce excessively.
Adding fresh garnishes after reheating brightens the dish significantly. We sprinkle newly chopped green onions and toasted sesame seeds over the warmed beef to restore the fresh flavors and appealing presentation that made the original dish so satisfying.
Serving Suggestions
We recommend serving our slow cooker Mongolian beef over steamed jasmine or basmati rice for the most authentic experience. The fluffy grains perfectly absorb the rich caramelized sauce while providing a neutral base that lets the beef’s sweet-savory flavors shine.
Steamed vegetables make excellent accompaniments to this dish. We love adding broccoli, green beans, bell peppers, or snap peas either on the side or stirred directly into the slow cooker during the final 30 minutes of cooking. These vegetables contribute vibrant colors, satisfying crunch, and essential nutrients that balance the rich meat perfectly.
Fresh garnishes elevate both the presentation and flavor profile of our Mongolian beef. We always finish each serving with extra sliced green onions and toasted sesame seeds for visual appeal and enhanced taste. The green onions add a mild onion bite that cuts through the sweetness, while sesame seeds provide a nutty crunch.
Spice enthusiasts can customize the heat level to their preference. We suggest adding Sriracha sauce or red pepper flakes either during the cooking process or as individual table condiments. This allows each person to adjust the spiciness without overwhelming those who prefer milder flavors.
Alternative serving options include spooning the beef over lo mein noodles, rice noodles, or even cauliflower rice for a lower-carb alternative. We find that egg noodles work particularly well because their slightly chewy texture complements the tender beef strips beautifully.
The glossy, thickened sauce clings perfectly to whatever base you choose, ensuring every bite delivers maximum flavor impact. Fresh cilantro leaves can replace or complement the green onions for those who enjoy their bright, herbaceous notes with Asian-inspired dishes.
Recipe Variations
We can easily customize this slow cooker Mongolian beef recipe to match our personal preferences and dietary needs. These simple modifications allow us to create countless delicious variations while maintaining the dish’s signature sweet and savory flavors.
Spice Level Adjustments
We recommend starting with our base recipe and adjusting the heat level to our family’s preferences. For a mild version, we simply omit any spicy ingredients and rely on the natural warmth from fresh ginger and garlic. Those who enjoy moderate heat can add 1-2 teaspoons of sriracha sauce directly to the slow cooker along with the other sauce ingredients.
| Spice Level | Adjustments |
|---|---|
| Mild | Omit all spicy ingredients |
| Medium | Add 1-2 tsp sriracha sauce |
| Hot | Add 1-2 tsp chili garlic sauce + red pepper flakes |
| Extra Hot | Increase sriracha to 1 tbsp + add jalapeños |
For those who crave serious heat, we can incorporate 1-2 teaspoons of chili garlic sauce along with a pinch of red pepper flakes. Adding fresh sliced jalapeños during the last hour of cooking provides both heat and texture. We find that tasting the sauce before serving allows us to make final adjustments with additional sriracha or hot sauce as needed.
Vegetable Additions
Adding vegetables transforms our Mongolian beef into a complete one-pot meal while boosting nutrition and color. We recommend timing vegetable additions carefully to prevent overcooking and maintain optimal texture.
Broccoli florets work exceptionally well when added during the last hour of cooking time. This timing ensures they remain crisp-tender and bright green. We cut the broccoli into bite-sized pieces and stir them directly into the slow cooker with the beef and sauce.
Mushrooms pair beautifully with the savory flavors and should be added during the last 2 hours of cooking. We slice button or cremini mushrooms thick enough to hold their shape throughout the cooking process. Bell peppers in various colors add sweetness and crunch when incorporated during the final 90 minutes.
Shredded carrots can be added at the beginning of cooking for a softer texture that melds seamlessly with the sauce. We use about 1 cup of shredded carrots, which adds natural sweetness and creates a more complex flavor profile. Green beans work well when added during the last 45 minutes, maintaining their snap while absorbing the rich sauce flavors.
Troubleshooting Tips
Even with our straightforward slow cooker method, we sometimes encounter challenges that can affect the final result. Understanding how to identify and fix these common issues ensures we achieve perfectly tender Mongolian beef every time.
Beef Turns Out Tough or Chewy
We need to focus on proper preparation when our beef lacks the desired tenderness. Slicing the flank steak thinly against the grain remains crucial for breaking down tough muscle fibers. Our knife should cut perpendicular to the visible grain lines in the meat. Cooking time also impacts tenderness significantly. If our beef still feels tough after the recommended cooking period, we should continue cooking on LOW heat for an additional 30 to 60 minutes until it reaches the proper texture.
Sauce Consistency Problems
Our sauce might turn out too thin or too thick depending on various factors. When the sauce appears watery, we can create a thickening solution by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. We stir this mixture into the slow cooker during the last 30 minutes of cooking time. Conversely, if our sauce becomes too thick, we add water one tablespoon at a time until we reach the desired consistency.
Overcooked and Mushy Beef
Cooking our Mongolian beef for excessive periods can cause the meat to fall apart or become mushy. We should stick to the recommended cooking times and check our beef periodically during the final hour. Once the beef reaches fork-tender consistency, we avoid additional cooking time to maintain proper texture.
Flavor Balance Issues
Our dish might taste too salty or too sweet depending on ingredient variations. When the flavor seems too salty, we add 2 to 3 tablespoons of water to dilute the sauce. For overly sweet results, we balance the flavor by adding an extra tablespoon of soy sauce or a pinch of salt. We taste and adjust seasonings gradually to avoid overcorrecting.
Vegetable Texture Problems
Adding vegetables at the wrong time can result in mushy or undercooked additions to our dish. We add delicate vegetables like bell peppers and carrots during the final 30 to 45 minutes of cooking. Hardier vegetables like broccoli should go in during the last 20 minutes to maintain their crisp texture and vibrant color.
| Common Issue | Solution | Timing |
|---|---|---|
| Tough beef | Slice against grain, cook longer on LOW | Check every 30 minutes |
| Thin sauce | Add cornstarch slurry | Last 30 minutes |
| Thick sauce | Add water gradually | As needed |
| Overcooked beef | Monitor closely, reduce cooking time | Final hour |
| Poor flavor balance | Adjust soy sauce or water | Throughout cooking |
| Mushy vegetables | Add vegetables near end | Last 20-45 minutes |
Conclusion
We’ve shown you how this slow cooker Mongolian beef recipe transforms your kitchen routine while delivering restaurant-quality results. The hands-off cooking method lets you prepare a delicious meal without spending hours in the kitchen.
This recipe’s versatility makes it perfect for meal planning and family dinners. Whether you’re cooking for busy weeknights or preparing make-ahead meals we’ve covered all the tips you need for success.
Your slow cooker will become your best friend for creating tender flavorful beef that rivals any takeout order. Try this recipe today and discover how easy it is to bring authentic Mongolian flavors to your dinner table.
Frequently Asked Questions
What cut of beef works best for slow cooker Mongolian beef?
Flank steak and beef chuck roast are the best cuts for this recipe. These tougher cuts become incredibly tender during the slow cooking process. Flank steak provides a leaner option, while chuck roast offers more marbling and richness. Both should be sliced thinly against the grain for optimal texture.
How long does it take to cook Mongolian beef in a slow cooker?
Cook on HIGH for 2-3 hours or LOW for 4-5 hours. The beef is ready when it’s fork-tender and the sauce has thickened to coat the meat. Low and slow cooking produces the most tender results, while high heat works well when you’re short on time.
Can I make slow cooker Mongolian beef ahead of time?
Yes! You can prep the beef and sauce up to 24 hours in advance and refrigerate separately. For freezer meals, combine the coated beef and sauce in freezer-safe containers for up to 3 months. Add fresh green onions during the final cooking minutes for best results.
What should I serve with Mongolian beef?
Serve over steamed jasmine or basmati rice to absorb the rich sauce. Steamed vegetables like broccoli, green beans, or bell peppers make excellent sides. For lower-carb options, try cauliflower rice or lo mein noodles. Garnish with green onions and toasted sesame seeds for extra flavor.
How do I store and reheat leftover Mongolian beef?
Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat gently on the stovetop or in the microwave at reduced power to prevent toughening the beef. Add fresh garnishes after reheating to restore presentation and flavor.
Why is my Mongolian beef sauce too thin or too thick?
For thin sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes. For thick sauce, add beef broth or water gradually until desired consistency is reached. The cornstarch coating on the beef naturally thickens the sauce during cooking.
Can I add vegetables to my slow cooker Mongolian beef?
Absolutely! Add hardy vegetables like carrots and potatoes during the last 2 hours of cooking. Quick-cooking vegetables like broccoli, bell peppers, and mushrooms should be added during the final 30-45 minutes to maintain their texture and prevent overcooking.
How do I prevent the beef from becoming tough and chewy?
Slice the beef thinly against the grain and coat with cornstarch before cooking. Don’t overcook – stick to the recommended cooking times. Use the proper beef cuts (flank steak or chuck roast) and avoid lifting the lid frequently, which releases steam and extends cooking time.
