Slow Cooker Mongolian Beef
Craving takeout but not the hassle of going out? Slow Cooker Mongolian Beef is a perfect substitute. Tender steak, bold ginger and garlic flavors, and a rich sauce will convince you to stay in – and save the money ordering out!
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What is Mongolian beef?
Mongolian beef is a widely popular Chinese-American dish that fuses sweet and savory flavors and aromatics with lean strips of beef.
The beef is typically cooked in a wok or skillet with soy sauce, ginger, and garlic combined with wilted scallions or green onions. Flour or cornstarch is often added to the meat and sauce, creating a sticky, glazed finish. The completed dish is served with fluffy white rice and can be ordered to a custom spice level.
Because Mongolian beef uses lean steak – usually flank steak or skirt steak – it’s important that it is cooked properly to reach just the right level of tenderness. Otherwise, it can turn out tough or overly chewy.
Since Mongolian beef is our family go-to for Chinese takeout, I knew I had to try a slow cooker version for the next time the craving hits!
What’s To Love About This Recipe
- This homemade version is bound to be healthier than your local takeout or buffet but just as delicious.
- You know that sluggish feeling that can come with greasy to-go food? Leave the preservatives, MSG, and excess sodium behind, and control the ingredients at home. It’s so easy to make this recipe and customize spices, sugar, and sodium level as desired.
- Ordering takeout makes a bigger dent in the family budget than it used to! If you’re looking for ways to save, keep the chunk of money it takes to order a beef dish and make this replica at home with plenty for seconds and leftovers!
- Speaking of leftovers, do yourself a favor and make extra! This recipe freezes and reheats very well and would be a great option for portioned meals throughout the week.
- It’s not every day that the whole family can agree on a single dish. The salty-sweet flavors and thin strips of meat make this a kid-pleasing meal, too. To add even more fun, grab some chopsticks and enjoy with rice!
Ingredients Needed
- Flank steak – Flank steak is an underside cut, which makes it lean and tough. When it is cooked slowly, it becomes super tender. Skirt steak is also an alternate option that cooks well in the slow cooker.
- Soy sauce – Soy sauce adds the rich umami element that flavors the whole dish.
- Beef broth – Broth keeps the beef juicy and tender during cooking and creates the sauce base.
- Dark brown sugar – Brown sugar creates a caramelized effect that adds sweetness and gaze to the final results.
- Jarred minced garlic – Minced garlic is a seamless addition to achieve the bold, signature flavor of Mongolian beef.
- Powdered ginger – A hint of ginger balances the garlic and deepens the complexity.
- Sriracha sauce – Sriracha adds just the right amount of heat to the dish.
- Cornstarch – Use cornstarch to thicken the sauce just enough to coat the beef.
- Green onions – Green onions are a staple! Cut them into larger pieces and add them near the end of cooking so they are just slightly wilted.
How To Make Slow Cooker Mongolian Beef
- Add the whole flank steak to the slow cooker.
- Whisk together soy sauce, beef broth, sugar, garlic, ginger, and Sriracha.
- In a separate small bowl, whisk the cornstarch with 2 tablespoons of water.
- Whisk the cornstarch slurry into the soy sauce mixture.
- Pour the mix over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours until beef is fork tender.
- Remove the meat and shred it with a fork, or if you are using skirt steak, slice it thinly.
- Add roughly chopped green onions to the slow cooker and let it cook for about 15-20 more minutes.
- Serve with steamed rice or as desired.
pro Tips
- No need to sear the steak first—it will cook perfectly in the sauce, and in this case, searing won’t add any extra benefits. This is truly an “add everything to the slow cooker and go” meal, which is super easy for busy families!
- Thicken the sauce even more if desired. Pour it into a small saucepan and bring to a simmer for 5-7 minutes. Return the sauce to the slow cooker and stir to coat the meat thoroughly.
- To slice the steak, remove it from the slow cooker and place it on a cutting board. Use a very sharp knife and slice into thin strips against the grain.
Recipe Substitutions and Variations
- You can use skirt steak or flank steak for this recipe. Both are lean cuts that tenderize well in the slow cooker. Usually, both are very easy to find at your local grocery store and are not super expensive.
- A lean roast could also work, but the end results and texture will be different.
- I made my sauce a tad bit spicy with more Sriracha sauce because that’s how my family prefers it. You could certainly leave out some of the Sriracha if you want it milder.
- While it doesn’t traditionally include veggies beyond the green onions, you could add some raw, chopped peppers or broccoli to the slow cooker. Or, simply steam or sauté the veggies to serve on the side.
- Use tamari sauce instead of regular soy sauce to make this recipe gluten-free.
Instant Pot
If you need your meal almost as fast as takeout, this recipe also works well in the Instant Pot!
- Cut beef into bite-sized pieces and add to the pressure cooker.
- Stir together all sauce ingredients, except for cornstarch, and pour over the beef.
- Seal and set to high pressure for 14 minutes.
- Allow 5-10 minutes for a natural pressure release, then quick-release any remaining pressure.
- Whisk cornstarch until smooth with an equal amount of water and stir into the beef along with the green onions.
- Allow to sit for 5 minutes for the sauce to thicken, and then stir before serving.
Get the full recipe and tips for Instant Pot Mongolian Beef.
How To Serve Mongolian Beef
To thoroughly enjoy Mongolian beef, you need a heaping serving of sticky white or brown rice! Spring rolls or a veggie on the side would be a nice added texture – try these easy options for the stovetop:
For a true family-style experience, pair with other popular Asian takeout dishes and serve with plenty of rice! Everyone can get a scoop of their favorite entrees and go back for more. We love:
Storing and Reheating
Store leftover beef in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or a skillet.
Slow Cooker Mongolian Beef
Equipment
- Slow Cooker
- whisk
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1/4 cup dark brown sugar
- 1 teaspoon jarred minced garlic
- 1/4 teaspoon powdered ginger
- 1 teaspoon Sriracha sauce
- 2 tablespoons cornstarch
- 1/2 bunch green onions
Instructions
- Add whole flank steak to slow cooker
- Whisk together soy sauce, beef broth, sugar, garlic, ginger, and Sriracha
- In separate small bowl, whisk cornstarch with 2 tablespoons of water
- Whisk cornstarch slurry into soy sauce mixture
- Pour mix over beef in slow cooker
- Cover and cook on low for 6-8 hours until beef is fork tender
- Remove meat and shred it with a fork, or if you are using skirt steak, slice it thinly
- Add roughly chopped green onions to slow cooker and let it cook for about 15-20 more minutes
- Serve with steamed rice or as desired
Notes
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or a skillet. Use flank steak or skirt steak.
- To thicken the sauce even more, pour into a small saucepan and bring to a simmer for 5-7 minutes.
- Garnish with sesame seeds as desired.
- Use tamari instead of soy sauce for a gluten-free version.
- Try Mongolian Beef in the Instant Pot to make your meal in less time!
