This Slow Cooker Mongolian Beef is easier, tastier, and healthier than takeout! Flank steak is slow cooked until tender in a sweet, sticky, perfectly spiced sauce.
This slow cooker Mongolian beef is so good, you’ll never order takeout again. Seriously. It’s sweet, salty, tender, slightly spicy, and ridiculously full of flavor.
If you love Asian inspired cooking, have these pantry staples — soy sauce, hoisin sauce, rice vinegar, and sesame oil — on hand!
- Flank Steak – halve the steak lengthwise then slice in 1/2 inch thick strips against the grain.
- Cornstarch – thickens the sauce as it cooks in the crockpot.
- Dark Brown Sugar – adds a delicious sticky sweetness to offset the spice from the red pepper flakes.
- Soy Sauce – adds the perfect amount of salty, umami flavor.
- Beef Broth – acts as a flavorful base for the sauce.
- Hoisin Sauce – adds a rich, salty and slightly sweet flavor to bring out both the brown sugar and the soy sauce.
- Seasoned Rice Vinegar – gives the sauce a slight tang and helps break down the meat for ultra-tender texture.
- Sesame Oil – provides a subtle nutty undertone.
- Red Pepper Flakes and Ground Ginger – adds just the right amount of heat and a slight earthy flavor.
- Garlic – adds a slight kick of nutty flavor.
- Cooked Rice – for serving!
- Chopped Green Onions – highly recommended for garnish, if desired.
How to make
I love making Mongolian beef in the slow cooker because there’s no marinating necessary. The long, slow cook time makes the beef tender and flavorful!
- Toss flank steak and cornstarch together in a bowl until the cornstarch fully coats the steak.
- Grease your crockpot with cooking spray then whisk in brown sugar, soy sauce, broth, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic. Mix in steak coated with cornstarch.
- Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours then serve over rice and enjoy!
What meat to use
Flank steak is the classic cut of meat for Mongolian beef. It’s tougher than other cuts of beef, but the slow cook time makes it perfectly tender!
You can also use skirt steak, round steak, sirloin steak, or even chicken!
What to serve with mongolian beef
Serve over rice and top off with green onions for garnish! Round out your meal with a couple of Asian-inspired side dishes!
How to store
Leftover Mongolian beef will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through.
Slow Cooker Mongolian Beef
Equipment for this recipe
- 1 1/2 pounds flank steak halved lengthwise, then sliced against the grain into 1/2 inch thick strips
- 1/4 cup cornstarch
- 1/2 cup dark brown sugar packed
- 1/2 cup soy sauce use a gluten free variety (tamari or coconut aminos), if necessary
- 1 cup beef broth
- 1 tablespoon hoisin sauce check label to ensure it's gluten free, if necessary
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes use less or omit if you don’t like spice - this has a kick!
- 1/2 teaspoon ground ginger
- 4 cloves garlic minced
- Cooked rice for serving
- Chopped green onions for garnish
- Toss flank steak and cornstarch together in a medium sized bowl until the cornstarch fully coats the steak. Set aside.
- Grease a 6 quart crockpot with cooking spray, then whisk in brown sugar, soy sauce, broth, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic.
- Stir in coated steak.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- Taste and re-season, if necessary.
- Serve with rice and garnish with green onions!
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*Note: Nutrition information is estimated and varies based on products used.