We love quick and easy dinners around here. We also love quick and easy dinners that taste just like take-out that we can make at home. With 4 kids and all of them in some sort of activity, we need all the help we can get. This Mongolian beef checks all the boxes and leaves everyone happy after dinner. We love this slow cooker Mongolian beef because:

• Fast prep time
• Deliciously tender beef
• Everyone in the house loves it

What is Mongolian beef?

Mongolian beef is a Asian inspired dish that consists of thinly sliced beef, typically flank steak, made with vegetables and covered in a flavorful sauce. It is a common menu item in most Chinese restaurants and is often paired with steamed rice. This version takes some of the elements of classic Mongolian beef and uses the slow cooker to give you a super tender and flavorful dinner.

Ingredients for Slow Cooker Mongolian Beef

Another thing that I love about this quick and easy dinner recipe, is that you only need a handful of common ingredients. Even the ones that aren’t as common are great additions to your kitchen for future Asian inspired dishes. To make Mongolian beef in the slow cooker you will need:

• flank steak
• garlic
• ginger
• scallions
• soy sauce
• brown sugar
• cornstarch
• water
• avocado oil
• sesame oil
• sesame seeds
• salt and pepper

Flank steak – This is my personal favorite cut of beef. It is so tender when cooked correctly and flavorful on it’s own. It comes from the ab muscle on the cow. I love it for fajitas too!

Garlic and Ginger – Fresh garlic and ginger bring the most flavor to this dish. You can find both in the produce section of a grocery store. Minced or even powder garlic or ginger will work here too.

Soy sauce – We use coconut aminos whenever a recipe requires soy sauce. It is a soy-free alternative and tastes better if you ask me! You can find it in the Asian food aisle at the grocery store or buy our favorite coconut aminos here.

Brown sugar – Any brown sugar will work in this recipe. It helps create a caramelized taste and add a bit of sweetness.

Cornstarch – This helps thicken the sauce. Looking for a corn-free substitute? Try arrowroot powder! It works the same way.

Sesame oil – Sesame oil helps add a more authentic Asian flavor to this beef dinner. Once you buy sesame oil, you’ll be amazed at how often you use it! Buy it online here or at any grocery store.

How to make Mongolian Beef in a Crock Pot

Once you’ve gathered all your ingredients you’ve done most of the leg work! You will also need to grab your Crock Pot, measuring cups and spoons and mixing bowls.

Step 1: Cut the beef. Slice the flank steak against the grain in strips. Then dice the beef into cubes. Place the steak in a bowl and toss with the cornstarch.

Step 2: Add spices. Mince the garlic and ginger. Add it to the beef/cornstarch mixture. Also add the brown sugar, sesame oil, salt, pepper, soy sauce and water. Stir to combine.

Step 3: Cook. Pour the oil into the slow cooker pot. Place the seasoned beef in and give it one more stir. Cook for 2.5 hours on high or 4-5 hours on low.

Step 4: Serve. Slice the scallions and serve the Mongolian beef over rice. Use your Instant Pot to make steamed rice!

How to make in an Instant Pot

Forget to thaw the meat or just want to make it faster? Try this Instant Pot Mongolian Beef version!

Side dish recommendations

While this slow cooker Mongolian beef is an amazing entree, it does need some sides to round it out. The best side dishes that I can recommend are:

• Rice
• Fried rice
• Egg rolls
• Steamed broccoli
• Sesame cauliflower

Recipe Tips and FAQs

Slow cooker Mongolian beef is a beginner friendly recipe that I know everyone in your family will love! To make the recipe even easier, here are some tips and frequently asked questions about this dish.

What cut of beef do you need for Mongolian beef? The best cut of beef for Mongolian beef is flank steak. It is cut from the underside abdomen of the cow and is tender and juicy. You can use other cuts of beef, but be sure to slice them thin.

Do I need to brown the beef before adding it to the slow cooker? No, you do not need to brown the beef before adding it to the slow cooker. You can brown it to help lock in juices before adding it to the slow cooker.

Can I make this in the Instant Pot? Yes! You sure can! Use THIS RECIPE to make Mongolian beef in the Instant Pot.

How to store leftovers

Place any leftover Mongolian beef in a Tupperware or Ziplock bag and place in the fridge. Make sure the seal is tight and this beef will stay fresh for up to 5 days in the fridge. Microwave or heat in a skillet to enjoy again.

Can I freeze Mongolian beef?

Yes, you can! Make the recipe as written and allow to cool completely. Place the beef in a Ziplock bag and remove all the air to ensure it lays flat. Put in the freezer for up to 3 months. Only freeze the beef, not the rice or other sides.

Other Asian Inspired Recipes to Try

Looking for more Asian inspired recipes to try? My family and I suggest:

• Beef and broccoli
• Honey garlic chicken – slow cooker recipe!
• Korean beef lettuce wraps
• Egg roll in a bowl – keto friendly!

Slow Cooker Mongolian Beef

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

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Ingredients

• 1 lbs. flank steak
• 3 garlic cloves
• 1 inch ginger
• 1 scallion
• ½ cup reduced salt soy sauce or coconut aminos
• 1/3 cup brown sugar
• ¼ cup cornstarch
• ¼ cup water
• 2 tbsp avocado oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt, to taste
• Black pepper, to taste

Instructions

1. Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
2. Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
3. Mince your ginger and garlic.
4. At the bottom of the slow cooker, add the avocado oil and then add the steak.
5. Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
6. Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
7. Slice the scallion.
8. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.

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