Better Than Takeout: Slow Cooker Mongolian Beef Recipe
If you love the rich, savory flavors of takeout Mongolian beef but want a homemade version that’s just as delicious (and even better!), this Slow Cooker Mongolian Beef recipe is for you. Tender, flavorful beef cooked low and slow in a sweet and savory sauce—it’s a foolproof way to satisfy your cravings without the hassle.
Slow Cooker Mongolian Beef
The best part? This recipe requires minimal prep and simple ingredients that come together effortlessly in your slow cooker. Just toss everything in, let it simmer to perfection, and come back to an incredibly tasty dinner that pairs perfectly with rice or noodles. It’s a game-changer for busy weeknights!
Healthier & Budget-Friendly Alternative
Skip the takeout bill and excess sodium—this homemade version is healthier, customizable, and budget-friendly. By using reduced-sodium soy sauce, fresh ingredients, and lean flank steak, you get all the amazing flavors you love without unnecessary additives. Plus, making it at home means plenty of leftovers to enjoy the next day!
What You Will Love About This Recipe
Super Easy – Just dump the ingredients into the slow cooker and let it do the work!
Incredibly Tender Beef – Slow cooking ensures the beef is melt-in-your-mouth delicious.
Better Than Takeout – You control the ingredients, making it a healthier, fresher version of your favorite restaurant dish.
Perfect for Meal Prep – Make a big batch and enjoy it throughout the week.
Ingredients:
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt, to taste
- Black pepper, to taste
How to Make Slow Cooker Mongolian Beef
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
- Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
- Mince your ginger and garlic.
- At the bottom of the slow cooker, add the vegetable oil and then add the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
- Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
- Slice the scallion.
- Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
Tips & Tricks
- ✅ Slice Against the Grain – This ensures tender beef, rather than chewy bites.
- ✅ Use Cornstarch for a Velvety Sauce – It helps thicken the sauce and gives the beef a perfect texture.
- ✅ Customize the Sweetness – If you prefer a less sweet sauce, reduce the brown sugar slightly.
- ✅ Add a Kick – Want a little heat? Toss in some red pepper flakes or a splash of Sriracha.
- ✅ Best Served Fresh – While leftovers are tasty, Mongolian beef is best enjoyed right after cooking for the best texture.
FAQs
Slow cooker Mongolian Beef
Slow cooker Mongolian beef tastes just like your favorite takeout restaurant, perhaps even better as it combines flank steak, garlic, ginger, brown sugar, and soy sauce to create the most tender Mongolian beef that you will ever eat. With just 10 minutes of prep, you will have a delicious Chinese dish ready to enjoy at the end of the day.
Ingredients
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
- Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
- Mince your ginger and garlic.
- At the bottom of the slow cooker, add the vegetable oil and then add the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
- Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
- Slice the scallion.
- Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 431Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 90mgSodium: 1363mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 35g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
One Comment