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Slow Cooker Mongolian Beef Recipe

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4 from 135 reviews

This Slow Cooker Mongolian Beef recipe offers a tender, flavorful dish that’s easy to prepare and perfect for a comforting meal. Featuring thinly sliced flank steak simmered in a rich sauce of soy, brown sugar, garlic, and ginger, finished with fresh carrots, sesame oil, and garnished with green onions and toasted sesame seeds, it’s an effortless way to enjoy an Asian-inspired favorite with minimal hands-on time.

Ingredients

Main Ingredients

  • 2 pounds flank steak or top sirloin, thinly sliced against the grain
  • 6 tablespoons cornstarch
  • 3 tablespoons vegetable or avocado oil (optional, helps with richness)

Sauce Ingredients

  • 3/4 cup low-sodium soy sauce
  • 3/4 cup brown sugar (packed)
  • 3/4 cup water
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons freshly grated ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)

Final Additions and Garnishes

  • 1 cup grated carrot (added in the final 15 minutes)
  • 2 teaspoons sesame oil
  • 1-2 teaspoons rice wine vinegar
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds, toasted (for garnish)

Instructions

  1. Prepare the Beef: Slice the flank steak thinly against the grain. Toss the slices in cornstarch until evenly coated, ensuring a velvety texture when cooked.
  2. Make the Sauce: In a separate bowl or measuring cup, whisk together the low-sodium soy sauce, brown sugar, water, rice vinegar, grated ginger, minced garlic, and optional crushed red pepper flakes to create the flavorful sauce base.
  3. Combine in Slow Cooker: Place the cornstarch-coated beef into the slow cooker. Pour the prepared sauce over the beef and stir gently to coat all pieces. Drizzle in the vegetable or avocado oil if using to add richness.
  4. Slow Cook the Beef: Cover the slow cooker and cook on Low for 4 hours, or on High for 2 hours, until the beef is tender and the sauce thickens to a glossy glaze.
  5. Add Final Ingredients: About 15–20 minutes before the cooking time finishes, stir in the grated carrot, sesame oil, and rice wine vinegar. This step adds freshness and depth to the dish.
  6. Serve and Garnish: Serve the Mongolian Beef hot over steamed rice or noodles. Garnish with thinly sliced green onions and toasted sesame seeds. Consider adding a side of steamed broccoli to complete the meal.

Notes

  • For best texture, slice the beef very thinly against the grain.
  • Using low-sodium soy sauce keeps the dish from becoming overly salty.
  • Vegetable or avocado oil is optional but adds a richer mouthfeel.
  • Grated carrot added at the end ensures crisp freshness without overcooking.
  • Adjust crushed red pepper flakes according to preferred spice level.
  • This recipe pairs excellently with steamed rice, noodles, or steamed vegetables like broccoli or bok choy.

Find it online: https://recipethrive.com/slow-cooker-mongolian-beef-recipe/