This Slow Cooker Mongolian beef recipe is a classic Chinese-American dish with bold flavors, tender sliced beef, and cooked in a savory sauce - perfect to curb those Chinese restaurant cravings which the whole family will love!
⭐ Looking for more Asian-style recipes? Try our Thai-style chicken fried rice, vegetarian tofu stir fry, and chicken lo mein next!
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Mongolian Beef Recipe
Mongolian beef has become a staple of Chinese-American cuisine and can be found in many Chinese restaurants throughout the United States and across the world.
Believe it or not, classic Mongolian beef has no true roots in Mongolian cuisine. Instead, this dish was given its name by Chinese-American restaurants in the 1970s as an attempt to make it sound exotic for marketing purposes.
Another theory is that the dish was named after a popular Mongolian-style barbecue restaurant in Taipei, Taiwan.
Regardless of its origin and history, we absolutely love to make this slow-cooker Mongolian Beef for our friends and family. It is always a winner, thanks yo its irresistibly tender beef chunks coated in tangy sweet-savory sauce.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Flank steak - This is the usual type of beef for Mongolian beef. Sirloin steak, ribeye steak, skirt steak, or flat iron steak can be used instead.
- Garlic - fresh as usual or use garlic paste if in a pinch. The garlic powder will not work.
- Ginger - freshly minced. Garlic and ginger are the key elements that make up the base of the Mongolian Sauce. Use fresh ingredients for the best results.
- Scallion - For garnish.
- Soy sauce - I prefer low-sodium soy sauce in this recipe, but regular soy sauce can also be used. Use certified gluten-free options or naturally GF Coconut Aminos. Hoisin sauce is another great choice but is slightly different in flavor.
- Brown sugar - light or dark, will work great.
- Cornstarch - To coat the flank steak, which creates a crust and thickens the sauce.
- Vegetable oil - Olive oil.
- Salt and black pepper - To taste. Red pepper flakes or chili flakes can be added to this Chinese food for a kick of heat.
📋 To make it healthier, use low-sodium soy sauce, and serve it with a bed of brown rice. Or try using leaner meat options such as boneless skinless chicken thighs or breasts instead of beef!
Instructions
Cut the flank steak into thin strips, always against the grain. Then into small cubes and transfer them to a bowl.
Season flank steak with salt and pepper to taste, and toss with cornstarch. Mix until well combined.
In the bottom of the slow cooker, add the vegetable oil and add the steak.
Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.
Cook for 2 ½ hours on HIGH or LOW for 4-5 hours. When done cooking, give the Mongolian beef mixture a good stir.
Garnish with sesame seeds, green onions and serve over a bed of rice.
Recommended Equipment
- Slow Cooker - 4.5 quart
- Measuring cups and spoons
- Airtight Food containers
- Kitchen Tongs
- Sharp knife
- Large cutting board for meat
Tips
- Always use a tender cut of beef for this delicious meal. Flank steak is my first choice, but you can also use sirloin or ribeye. Slice the beef thinly against the grain, ensuring it stays tender after cooking.
- Browning the beef first will lock in the juices in the meat and create extra flavor in this dish.
- Soy Sauce - use low sodium or regular and not dark as this will have too overpowering savory flavor. There are GF soy sauce varieties available or you can opt for Coconut Aminos (depending on the brand, some are sweeter than savory and may alert the taste).
- Ginger and garlic are important ingredients in this dish. Only use the powdered versions if in a pinch.
- I’ve used reduced salt soy sauce for the dark sauce in this recipe for health purposes, but regular soy sauce can be used.
- Garnish this Mongolian beef with sesame seeds, scallions, or green onions.
- Vegetables can be added to this slow cooker version, such as green peppers or bell pepper.
Serving Suggestions
Serve individual servings over rice (white rice, cauliflower rice or brown rice) or crispy fried rice or similar cellophane noodles (or other pasta) alongside steamed vegetables, such as broccoli or roasted veggies as side dishes.
📋 Beverage Pairings - This slow cooker Mongolian beef is a rich and saucy dish, perfect to pair with red wine and beer. Lighter non-alcoholic options include green tea and water (still or sparkling).
Freezing And Storing Instructions
- To Store. Let the beef cool completely. Store the Mongolian sauce separately from the rice (or whatever sides you'll be using), in an airtight container for up to 3-4 days in the fridge. The sauce will thicken as it sits. And when reheating, you'll need to add some water or broth to return the initial consistency.
- To Freeze. Follow the same steps and freeze leftovers for up to 2-3 months.
Why is Mongolian Beef so tender?
The flank steak is cut into very thin strips against the grain which makes the meat just melt-in-your-mouth tender tender. Youcan use other meat cuts however the flank steak is the most tender for this style of cooking.
I’ve also coated the steak in cornstarch before browning it in the slow cooker. The cornstarch keeps the meat moist by creating a crust around the pieces of steak.
FAQs
Absolutely! The slow cooker is ideal for cooking raw meat, creating an environment that kills bacteria while tenderizing the meat and locking in delicious flavor.
Mongolian beef is typically made with thinly sliced flank steak, although other tender cuts of beef can also be used, such as sirloin or ribeye.
No. Browning the beef strips isn’t absolutely necessary. Browning the beef with the cornstarch coating will caramelize the outer edges for a delicious crust and will lock in the juicy flavors. It’s definitely an extra step that’s well worth the time.
Spices that are typically found in Mongolian cooking include sage, basil, fennel, marjoram, and thyme. In addition to spices, great aromatics include fresh ginger and garlic.
Easy Asian Style Recipes
For a full collection hop on to our Dinner recipe archives.
💗I hope you'll enjoy this Mongolian Beef recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
Happy Cooking,
Love,
Julia
Slow Cooker Mongolian Beef Recipe
INGREDIENTS
- 1 pound flank steak
- 2-3 stalks green onion (or scallion)
- ¼ cup cornstarch
- salt (to taste)
- black pepper (to taste)
Mongolian Sauce
- 3 teaspoons minced garlic ((about 3 medium garlic cloves))
- ½ cup reduced salt soy sauce or coconut aminos (see notes)
- 1 inch ginger
- ⅓ cup light brown sugar
- ¼ cup water
- 2 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
INSTRUCTIONS
- Cut the flank steak into thin strips, always against the grain. Then into small cubes and transfer to a bowl.
- Season flank steak with salt and pepper to taste, and toss with cornstarch. Mix until well combined.
- In the bottom of the slow cooker, add the vegetable oil and add the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.
- Cook for 2 ½ hours on HIGH or LOW for 4-5 hours. When done cooking, give the Mongolian beef mixture a good stir. Garnish with sesame seeds, green onions and serve over a bed of rice. Enjoy!
Video
NOTES
- Flank steak - This is the usual type of beef for Mongolian beef. Sirloin steak, ribeye steak, skirt steak, or flat iron steak can be used instead.
- Ginger and garlic are important ingredients in this dish. Only use the powdered versions if in a pinch.
- Soy Sauce - use low sodium or regular and not dark as this will have too overpowering savory flavor. There are GF soy sauce varieties available or you can opt for Coconut Aminos (depending on the brand, some are sweeter than savory and may alert the taste).
- Serve individual servings over rice (white rice or brown rice) or pasta alongside steamed vegetables, such as broccoli or roasted veggies as side dishes. Cauliflower rice can also be served for keto Mongolian beef.
- Why is Mongolian Beef so tender? The flank steak is cut into very thin strips against the grain which keeps the meat mouth tender. I’ve also coated the steak in cornstarch before browning it in the slow cooker. The cornstarch keeps the meat moist by creating a crust around the pieces of steak.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Chunky slices of tender beef cooked to perfection and coated in tangy sweet-savory sauce.