This Crockpot 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 that the whole family will love!
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Mongolian Beef Stew
We eat Asian recipes at least once a week, they are so good! Try my honey sesame chicken rice bowls, chicken lo mein, or drunken noodles next!
Ingredients
- 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.
Julia's Tip
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!
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 peppers.
Serving Suggestions
Serve individual servings over rice (basmati 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. You can 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.
Easy Asian Style Recipes
- Massaman Beef Curry
- Low Carb Lettuce Wraps
- Honey Sesame Chicken Rice Bowls
- Egg Roll In Bowl
- Sweet and Sour Chicken
For a full collection hop on to our Dinner recipe archives.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Crockpot Mongolian Beef (Crazy Good Sauce!)
Ingredients
Method
- 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!
Nutrition
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.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Mongolian Beef Step By Step Photos
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 ( I use slow cooker - 4.5 quart), add the cooking 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.
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.
If you use your slow cooker often, you can check out the slow cooker I personally use and recommend here.
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Nancy Boyle
This is a flavorful and excellent recipe. I have made it twice. I leave the beef in strips.
Julia | The Yummy Bowl
thank you, glad you liked it!
Justina
Followed instructions and it came out AMAZING !!!!!!
Julia | The Yummy Bowl
thank you so much, glad you liked it!
Julia | The Yummy Bowl
Chunky slices of tender beef cooked to perfection and coated in tangy sweet-savory sauce.