Name: Slow Cooker Mongolian Beef: Effortless Flavor for Busy Nights
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 1 pound Flank Steak (Thinly sliced against the grain); 1/2 cup Soy Sauce (Swap for gluten-free soy sauce if needed); 1/3 cup Brown Sugar (Coconut sugar can be used as a healthier alternative); 4 cloves Garlic (Minced for best results); 1 tablespoon Fresh Ginger (Grated; ground ginger can be used if fresh isn't available); 2 tablespoons Cornstarch (Omit for a thinner sauce); 1/2 cup Water

Jump to Recipe Print Recipe

“Did you hear about the new slow cooker recipe that can make your weeknight dinners effortless?” is the question I’ve been asked more than once this week. The secret? It all revolves around this enticing dish: Slow Cooker Mongolian Beef. This easy and quick recipe not only delivers a taste that rivals your favorite Asian restaurant but also provides the joy of cooking from home. With tender flank steak infused with aromatic garlic and ginger, you can whip up a savory, sweet-savory sauce that brings comfort and satisfaction to your table. Plus, its simple setup makes it a go-to for busy evenings or when you want to impress guests without the fuss. Curious about how to elevate your dining experience with minimal effort? Let’s dive into this delicious recipe together!

Why is Slow Cooker Mongolian Beef a must-try?

Ease of preparation makes this dish a favorite! With just a few ingredients and minimal hands-on time, you’ll savor a delicious meal without the stress of elaborate cooking.

Bold, delicious flavors come from a perfect blend of garlic, ginger, and soy sauce, transforming simple flank steak into a culinary masterpiece.

Versatility shines through – customize it with your favorite veggies or spices for a personalized touch, making every dinner unique!

Crowd-pleasing appeal is guaranteed; serve this over rice or noodles, and watch everyone come back for seconds.

Whether you’re on a busy weeknight or hosting friends, this Slow Cooker Mongolian Beef is your ticket to effortless dining!

Slow Cooker Mongolian Beef Ingredients

For the Beef
Flank Steak – A tender cut that absorbs flavors beautifully; thin slicing is essential for maximum tenderness.
For the Sauce
Soy Sauce – Provides a salty depth; swap for gluten-free soy sauce to maintain that gluten-free option.
Brown Sugar – Balances the savory flavors with sweetness; coconut sugar is a great alternative for a healthier twist.
Garlic – Fresh garlic enhances aroma and flavor; use minced for the best results.
Ginger – Fresh ginger adds warmth and spice; ground ginger can be used if fresh isn’t available.
Cornstarch – Thickens the sauce for a lovely consistency; omit if you prefer a thinner sauce.
Water – Helps dissolve the brown sugar and form the sauce base.

With these simple ingredients, you’ll create a delightful Slow Cooker Mongolian Beef that’s perfect for busy nights!

Step‑by‑Step Instructions for Slow Cooker Mongolian Beef

Step 1: Prepare the Ingredients
Begin by thinly slicing the flank steak against the grain to ensure tenderness; aim for strips about 1/4 inch thick. Next, mince 4 cloves of fresh garlic and grate a tablespoon of fresh ginger. These aromatic ingredients will infuse your Slow Cooker Mongolian Beef with rich flavors, so set them aside for mixing with the sauce.

Step 2: Mix the Sauce
In a medium bowl, combine 1/2 cup of soy sauce, 1/3 cup of brown sugar, the minced garlic, and ginger. To thicken the sauce, add 2 tablespoons of cornstarch and whisk everything together until smooth and fully incorporated. This sweet-savory blend serves as the perfect base for the Slow Cooker Mongolian Beef, so ensure there are no lumps.

Step 3: Slow Cook the Beef
Now, place the sliced flank steak into your slow cooker, spreading it out evenly for consistent cooking. Pour the sauce mixture over the beef, then stir gently to thoroughly coat all the meat pieces. Set the slow cooker to low and let it cook for about 3 hours. You’ll know it’s ready when the beef is tender and has absorbed the sauce’s delightful flavor.

Step 4: Check for Doneness
After 3 hours, check the beef for tenderness; it should be fork-tender yet still hold its shape. If it feels tough, continue cooking for an additional 30 minutes to an hour. The Slow Cooker Mongolian Beef is done when every bite is melt-in-your-mouth tender and richly flavored with the sauce.

Step 5: Serve
Once cooked, spoon the Mongolian Beef over a bed of fluffy white rice, vegetable-fried rice, or egg noodles for a complete meal. For an added crunch and freshness, garnish with chopped green onions. Serve warm and enjoy the satisfying blend of flavors that your slow cooker has crafted with minimal effort.

What to Serve with Slow Cooker Mongolian Beef?

There’s nothing like creating a harmonious meal around rich, savory flavors that transport you to a delightful culinary experience.

Steamed Jasmine Rice: The fluffy, fragrant rice offers the perfect canvas to soak up the delicious Mongolian sauce, enhancing each bite.
Vegetable Fried Rice: Packed with colorful veggies, this dish adds a burst of flavor and texture, making it a vibrant accompaniment.
Garlic Bok Choy: Its tender greens and mild garlic taste provide a fresh, crunchy contrast, balancing the richness of the beef beautifully.
Asian Slaw: Crunchy and tangy, this slaw made from cabbage and carrots adds a refreshing crunch and an appealing color palette to your plate.
Egg Noodles: Silky and satisfying, egg noodles will embrace the sweet-savory sauce perfectly, offering a comforting carb-to-meat ratio.
Crispy Vegetable Spring Rolls: These bite-sized delights bring a satisfying crunch and a variety of fresh fillings, elevating the meal with delightful textures.
Chilled Sake: A smooth and warming drink, sake adds a touch of authenticity to your dining experience while complementing the meal’s flavors.
Mango Sticky Rice: For dessert, this sweet treat provides a contrast to the savory beef, completing the dining experience with a burst of tropical flavor.

How to Store and Freeze Slow Cooker Mongolian Beef

Fridge: Store leftovers in an airtight container for up to 3-4 days. Allow the dish to cool before sealing to maintain freshness.
Freezer: For longer storage, freeze the Slow Cooker Mongolian Beef in a sealable freezer bag or container for up to 2-3 months.
Reheating: Thaw in the refrigerator overnight before reheating. Warm in the microwave or on the stovetop until heated through, adding a splash of water if needed to moisten the sauce.
Portioning: Consider portioning into single servings before freezing to make reheating quick and convenient for those busy nights!

Make Ahead Options

Preparing your Slow Cooker Mongolian Beef ahead of time is a game-changer for busy home cooks! You can slice the flank steak and mix the sauce up to 24 hours in advance, storing both components separately in airtight containers in the refrigerator to maintain freshness. Just keep the sauce mix sealed to prevent it from thickening too much overnight. When you’re ready to enjoy this delightful dish, simply combine the beef and sauce in the slow cooker and cook on low for 3 hours. You’ll savor the same restaurant-quality flavors while saving valuable time during hectic weeknights!

Expert Tips for Slow Cooker Mongolian Beef

Slice Thinly: Ensure that your flank steak is sliced against the grain into thin strips for maximum tenderness in your Slow Cooker Mongolian Beef.
Don’t Overcook: Check the beef periodically; once it’s fork-tender, it’s ready. Overcooking can lead to dry, mushy meat.
Boost the Flavor: For extra flavor, consider adding fresh vegetables like bell peppers or snap peas, enhancing both nutrition and taste.
Storage Smartly: Keep leftovers in an airtight container; they last up to 3-4 days in the fridge. You can also freeze them for 2-3 months!
Adjust the Spice: Want some heat? Mix in red pepper flakes or a spoonful of sriracha into the sauce for a delightful kick.

Slow Cooker Mongolian Beef Variations

Feel free to get creative and customize your Slow Cooker Mongolian Beef to fit your taste buds and dietary needs!

Gluten-Free: Use gluten-free soy sauce to enjoy this delicious dish without worrying about gluten.
Vegetable Boost: Add bell peppers, snap peas, or broccoli to the slow cooker for a nutritious twist that enhances flavor and texture.
Heat It Up: Mix in sriracha or fresh chili peppers for a spicier version, bringing an exciting kick to your dinner.
Sweet Swap: Replace brown sugar with coconut sugar for a healthier alternative that still offers that sweet-salty balance.
Lean Option: Swap out flank steak for lean cuts like sirloin or chicken breast; remember to adjust cooking times.
Saucy Alternative: If you prefer a thinner sauce, you can omit cornstarch entirely—perfect for drenching your rice.
Easy Meal Prep: Make a double batch and freeze half for a quick, homemade dinner on busy nights. A time-saver for sure!
Asian Fusion: Try adding a splash of sesame oil for a nutty flavor or toss in some freshly chopped cilantro before serving for a fresh touch.

By making these simple variations, you can create a meal that perfectly suits your cravings or dietary preferences while keeping that delicious essence of your original Slow Cooker Mongolian Beef.

Slow Cooker Mongolian Beef Recipe FAQs

What type of flank steak should I use for Slow Cooker Mongolian Beef?
Absolutely! When selecting flank steak, look for a cut that is bright red with minimal dark spots. The fresher the meat, the better it will absorb the rich flavors of the sauce. You can also opt for sirloin or chuck roast if flank steak isn’t available, but make sure to slice these cuts thinly against the grain for the best tenderness.

How should I store leftovers of Slow Cooker Mongolian Beef?
Very! To keep leftovers fresh, transfer them to an airtight container within two hours of cooking. This dish can be refrigerated for up to 3-4 days. Make sure it’s completely cooled before sealing the container to prevent moisture buildup, which can lead to sogginess.

Can I freeze Slow Cooker Mongolian Beef, and how?
Of course! Freezing is a great option for meal prep. Allow the dish to cool fully, then portion it into sealable freezer bags or airtight containers. Make sure to remove as much air as possible, so it lasts for up to 2-3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight before reheating.

What should I do if the beef is tough after cooking?
No worries! If your beef isn’t tender after the initial cooking time of 3 hours, give it some more time! Continue to cook it on low and check every 30 minutes until it reaches that melt-in-your-mouth tenderness. If you’re often short on time, consider cutting the beef into smaller pieces to speed up cooking.

Are there any dietary considerations with this recipe?
Absolutely! For a gluten-free version of Slow Cooker Mongolian Beef, swap out regular soy sauce for gluten-free soy sauce. Additionally, always check ingredient labels, especially for sauces, as many may contain allergens or gluten traces. If this dish is being served to guests with allergies, consider discussing the ingredients beforehand to ensure everyone can enjoy it safely.