This Slow Cooker Mongolian Beef is a tasty mixture of tender flank steak, flavorful garlic, and ginger, tangy soy sauce, and sweet brown sugar, cooked in a Crock Pot with zesty green onions and carrots for a dinner that no one in your family will be able to resist.
This Mongolian Beef recipe has become one of my favorite slow cooker meals, especially for busy weeknights. It has a sweet and spicy combination of flavors that rivals any takeout dish that you’ve ever had! An added bonus? All of the work is done in advance. Then your slow cooker does the rest of the work for you! Your whole family will love this tasty Crock-Pot dinner.
This slow cooker Asian beef is very simple to make. You will start by mixing your spices with the oil, water, and soy sauce in the Crock-Pot to make your sauce. Then you will coat your steak with corn starch and add it and the carrots to the slow cooker with the sauce mixture. That is pretty much all that there is to do! Right before you are ready to enjoy, just add in the green onions, then serve over rice with sesame seeds. The hardest part will be waiting for it to be ready while your kitchen is full of delicious smells.
Why You’ll Love This Recipe
- This slow cooker Mongolian beef is a delicious combination of flavors.
- This dinner is a one-dish meal that your family will enjoy.
- It is a very filling dinner and is a great way to sneak in a veggie.
- Easily made in the slow cooker, so most of the work is done in advance.
- It tastes even better than take-out!
How To Make Slow Cooker Mongolian Beef
- Add sesame oil, garlic, ginger, water, brown sugar, soy sauce, and red pepper flakes to the slow cooker. Stir to combine.
- In a large resealable bag add sliced flank steak and corn starch. Seal the bag and shake until well coated.
- Add coated flank steak and carrots to the slow cooker and stir to combine.
- Cover and cook on high for 2½-3 hours or on low for 4-5 hours.
- When cook time is through add in green onions and stir to combine.
- Serve over rice and garnish with sesame seeds.
What to Serve With
If you want to bring out the sweet flavors in this dish, pair it with ham fried rice If you want to add in a green veggie, pair this steak with this vegetable stir fry.
Just about any dessert will pair well with this slow cooker meal, but some of my favorites are these Monster Cookies and these Easy Strawberry Shortcake Donuts.
Popular Substitutions & Additions
- Low sodium soy sauce can be used in place of regular soy sauce.
- For some extra veggies, add some broccoli into the slow cooker with the carrots.
How To Reheat & Store
If you have any leftover Slow Cooker Mongolian Beef, you can store it in the fridge for up to 2 days. Make sure that it is in a sealed, air-tight container. To reheat individual portions, microwave them on high for 2 minutes, or until warm. You can also put the leftovers back into the slow cooker and heat them on low for 6-8 hours, or until they are warm.
You can also freeze this Mongolian Beef. Once it is completely cool, transfer it to a freezer-safe, air-tight container. It will last in the freezer for up to 6 weeks. When you are ready to enjoy this meal, thaw it completely in the fridge overnight, then heat as directed above.
FAQs
I always recommend either lining or spraying your slow cooker before cooking to make cleanup much easier.
As long as you have followed the cooking time in the recipe, your steak should be fully cooked. If you want to double-check, feel free to cut into a piece to see if it is done.
Sesame oil can be found with the other oils in most grocery stores. If you can’t find it there, check by the oriental foods.
You can, but I recommend flank steak. It stays very tender when cooked in the slow cooker, unlike some other steaks, like sirloin.
Other Crock Pot Recipes You’ll Love
- Shredded Slow Cooker Honey Teriyaki Chicken
- Easy, Cheesy Slow Cooker Scalloped Potatoes
- Slow Cooker Ham with Pineapple & Brown Sugar
- Creamy Slow Cooker Spinach Tomato Sausage Tortellini Soup
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Slow Cooker Mongolian Beef
Ingredients
- 1½ lbs flank steak (thinly sliced against the grain into ¼" pieces
- ¼ cup cornstarch
- 1 tbsp sesame oil
- 3 tsp fresh garlic (minced)
- 1 tsp fresh ginger (minced)
- ¾ cup water
- ¾ cup brown sugar
- ½ cup soy sauce
- ¼ tsp red pepper flakes
- 5 green onions thinly sliced
- 1 cup shredded carrots
- sesame seeds, for garnish
Instructions
- Add sesame oil, garlic, ginger, water, brown sugar, soy sauce, and red pepper flakes to the slow cooker. Stir to combine.
- In a large resealable bag add sliced flank steak and corn starch. Seal the bag and shake until well coated.
- Add coated flank steak and carrots to the slow cooker and stir to combine.
- Cover and cook on high for 2½-3 hours or on low for 4-5 hours.
- When cook time is through add in green onions and stir to combine.
- Serve over rice and garnish with sesame seeds.
Tina
I used golden swerve instead of brown sugar since I’m on keto and used broccoli instead of carrots. Fantastic recipe!! Tasted amazing!
Ryan Allen
Thank you so much and I am so glad you liked it. I like the changes you made as well.