Easy Slow Cooker Mongolian Beef Recipe

The easiest way you can make a Mongolian beef recipe! The beef gets meltingly tender in the slow cooker and the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep.  This is the Mongolian beef recipe for the busiest of people!

Easy Slow Cooker Mongolian Beef | Amazingly tender Mongolian beef, made incredibly easy in the slow cooker!  Just 10 minutes of prep! | The Chunky Chef | #mongolianbeef #slowcooker #crockpot #easyrecipe #chinesefood #beefrecipes

Who here loves Chinese take-out style meals?  *raises hand frantically*  I love all the bold flavors, great sauces, and how quickly things cook!  One thing I don’t like though, is how hectic it can be to cook take-out style meals at home.  The nature of a stir fry is that things cook really quickly, which means you have to have every component in the recipe ready to go… and things can STILL get stressful right?

Slow Cooker Mongolian Beef Recipe

The main thing I love so much about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely in the slow cooker, with no extra steps to take.  No browning the meat, no broiling… just adding all the ingredients, turning on the slow cooker and walking away.  Simply amazing.

And this meal is certainly not short on flavor!  The garlic and ginger bring plenty of classic Mongolian beef flavor, and combined with sweet/heat combination of brown sugar and Sriracha sauce… it’s a powerhouse of amazing flavors!


Typically Mongolian beef is made with soy sauce, brown sugar, ginger, and garlic.  I like mine to be a little sweet and spicy, so I add some Sriracha to it as well.

Bowl of slow cooker Mongolian beef


Most recipes, including both this slow cooker version and my classic recipe, use flank steak.  I’ve also heard of people using sirloin steak as well.


  • Slice your flank steak against the grain.  As you’re looking at the beef, you’ll see lines, like the grain on a piece of wood.  You want to slice it across those lines, not alongside them.  Doing this ensures an incredibly tender piece of beef.
  • The carrots are optional, but add a great texture!
  • Add the Sriracha to your tastes.  I like this recipe to have a little heat to balance out the sweetness.
  • To make this a complete meal, add some steamed broccoli and rice!

Chopsticks grabbing a piece of Mongolian beef

My original classic Mongolian beef recipe has done so well, with so many of you emailing with rave reviews, so I knew I didn’t want to deviate from those flavors.  To adapt the sauce to work well in a slow cooker I added some extra soy sauce and water.  Also, since there’s no marinating with this recipe, I added some extra ginger and Sriracha to boost the flavors.


Easy Slow Cooker Mongolian Beef | Amazingly tender Mongolian beef, made incredibly easy in the slow cooker!  Just 10 minutes of prep! | The Chunky Chef | #mongolianbeef #slowcooker #crockpot #easyrecipe #chinesefood #beefrecipes

Easy Slow Cooker Mongolian Beef Recipe

The easiest way you can make a Mongolian beef recipe! The beef gets meltingly tender in the slow cooker and the sauce becomes incredibly silky, with great spicy/sweet flavors!
4.5 from 129 votes
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Servings 6 servings
Calories 330


  • 1 1/2 lbs thinly sliced flank steak - (1/4 inch thick)
  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 - 2 tsp Sriracha sauce - (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish


  • Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  • To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  • Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  • Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  • Serve over white rice and garnished with green onions and sesame seeds if desired.



Recipe originally seen on The Slow Roasted Italian 
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Easy Slow Cooker Mongolian Beef | Amazingly tender Mongolian beef, made incredibly easy in the slow cooker!  Just 10 minutes of prep! | The Chunky Chef | #mongolianbeef #slowcooker #crockpot #easyrecipe #chinesefood #beefrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

144 comments on “Easy Slow Cooker Mongolian Beef Recipe”

  1. Made this for dinner tonight.  My family loved it.  Will definitely add this to the favorites rotation.  Thank you for sharing

  2. This was so good. I just made it. But 3/4 a cup of soy sauce? Even the low sodium is thousands of milligrams of sodium in one serving. That was too much salt for me. I will definitely cut back on the soy sauce next time and try some other flavorings. 

  3. I was looking for a slow cooker beef recipe that isn’t stew. Glad I found this one! On the suggestion of another reviewer, I used about half the amount of sugar called for and very glad I did. It was definitely sweet enough for us. You can always add sugar if needed but you can’t subtract it if it’s too sweet. I just used inexpensive stewing beef, sliced the chunks a bit smaller and cooked on low all day. Served over brown rice with steamed broccoli. Scrumptious!! 

  4. FAMILY HIT!  One of the few recipes on earth that all four of us love!  

    You have to use low-sodium soy sauce or it will be way too salty.  Also, I followed the other reviewers’ advice and used less sugar (1/2 cup) and it was still a little too sweet.  Next time, I’ll use 1/3 cup of sugar.  

    THANK YOU for this amazing, easy, pantry-ready recipe that we all love!!!

  5. Smells and taste great but my colour is more a light brown. I added dark soy sauce but cannot get your colour. Thank you for sharing your recipe.

  6. This is JUST delicious, and SO easy, thank you so much! <3

  7. This was yum and easy to make! Was a bit sweet for our liking but will definitely make it again just with less sugar and more siracha sauce..thanks for the recipe ☺️

  8. Made this today and it was delicious! I’m slowly learning different recipes since we aren’t eating out as much due to COVID. This tasted just like restaurant style beef. I used boneless short ribs since I couldn’t find flank steak. One teaspoon of Sriracha. I also grated the carrots, which made them kind of disappear but still tasted great! I cooked a bag of “steamable” broccoli florets and some minute rice to make a meal. My hubby and super picky kids loved it. Will definitely make again. Thank you!

  9. Currently on isolation & adapted this recipe today with store cupboard ingredients,sliced  chicken fillet thinly sliced red onion & carrots & Cooked in a casserole dish in the oven as I don’t have a slow cooker.  It was delicious. Thank you. 

  10. My Daughter made your recipe for dinner last night, and I thought it was a absolutely delicious. I wanted to know if your recipe could be made in a Instant Pot? Or does it need the time to thicken? Daughter used Ginger Paste, she did not have Sirachi so she substituted Red Pepper Flakes. She used Steamed Cauliflower rice which I had never tried before and went really well together. But, my husband is a Southern Louisiana Man and that with rice would not go over very well with him. Thank you for sharing your recipes.

  11. Made this last night for guests.   It turned out absolutely perfect.  Tender, juicy and the flavours were wonderful. I added more hot sauce cause we like it spicy
      I will be adding this into my personal cookbook diary marked as a 10/10.    Thx for sharing.   Anne Marie 

  12. Wow. Added broccoli last 20 mins. This caneour great. Thank you for sharing.

  13. Can I use London broil meat instead? That’s all
    meijers has available. Would I cook it any differently? Looks delicious! 

  14. Super simple, Family loved it, It’s going in the recipe file as a staple! I made it with Bok Choy & Fried Rice.

  15. Loved it! Do you have any variations of it with chicken, ground turkey or beef instead of steak?

    • I don’t currently (some are in the works), but I’ve had several readers reach out to me and tell me they used thinly sliced chicken in this recipe and it turned out well 🙂

      • Using thin sliced chicken breast also interests me, as my home health aide has gout & has to stay away from too much beef. So have you tried chicken. I’m so hungry now looking at these pictures. I love your site name. I usually prefer not to eat at restaurants that have thin waitresses even worse a skinny chef.

        Thank you,

  16. This recipe was soooo EASY and DELICIOUS! My finiky sister and my 90 year old mom LOVED it! I have shared your site to friends and look forward to trying more recipes! Keep up the good cooking! You’re the best!

  17. Great recipe (awesome flavor) which I’m making for the 2nd time. Am going to add some sliced water chestnuts and broccoli about an hour before serving to add a bit more “crunch” to the recipe.

  18. Made a double batch of this for a work-place pot luck for Lunar New Year and it sold out! Fabulous recipe, great taste. One suggestion, forget the srirachia, went with dried chili peppers (8 for a double batch [and good luck☺]).

  19. Great recipe! Making it for the second time. I used a chuck steak because flank steak is hard to find and expensive in my area. Still turned out fantastic! Thanks for sharing!

  20. Can venison be substituted for the meat?

  21. what is the calorie count for that delicious looking dish?

  22. Try it, it won’t disappoint 

  23. Awesome They loved it

  24. Quick question… followed recipe exactly, but my sauce isn’t as dark.. any ideas how to get that beautiful dark brown color? Its delicious though and i love the idea of adding broccoli to it at some point in the cook time… when would you suggest to add to cook it ak the way through?

    • Hmm, I’m not sure why your sauce wouldn’t be as dark. Maybe a different brand of soy sauce, or you could try using dark brown sugar? I’m glad you love the taste! I would add the fresh broccoli 30 minutes to one hour before serving, depending on how tender you like it 🙂

  25. We have friends coming for dinner soon and one of them doesn’t eat beef, lamb or pork, so I am going to do it with chicken thighs!

  26. If I double the ingredients do I need to change the cooking time at all?

  27. Forgot the most important part. I used Beef Stir Fry meat instead of Flank because it wasn’t available at my supermarket.

  28. This recipe is perfect! Thank you so much. The only change I made to the recipe was omitted the Sricha sauce. I replaced it with a little cumin and basil and voila it was sweet and tangy with just enough kick to it. The beef was nice and tender as well as flavorful after I cooked it for 3 hours on high in my crock pot. Perfection.

  29. Made this last night!  It was excellent!  Served it over white rice. 

  30. This is always a hit at potlucks I use brisket instead of flank as that is what is available at my market. 

  31. Ridiculously easy! I’m a vegetarian and my meat-eating husband went NUTS for this. He said this would even be good over BROWN rice! Will definitely be making this again – SOON!

  32. This is so good. We make get it going before church and ready when we get home. Serve with fried rice and dumplings usually. A favorite for entertaining since many folks in the south never cook Asian cuisine at home.

  33. Hello i dont have some ingredients avaialble but can i use flour instead of cornstarch? And ginger powder instead of the fresh ones? If yes are they just going yo be the same measurements?

    • I haven’t tested it using flour, so I can’t say for certain that it would work the same. Flour can clump instead of thickening. If you’re going to use dried ginger, you’d need about 1/3 of the amount, since dried spices are much more potent than fresh.

  34. Delicious and simple, my boyfriend said this is the best slow cooker meal he’s ever had! I think next time I’ll add less sugar and chilli weather than srichaha, but this will definitely be a keeper in our recipe book 🙂

  35. Love your recipes but it would be so helpful if ful nutritional info was included…..not just calories.

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  36. Adding to the multitudes of comments praising this recipe–so easy and delicious! Also wanted to share my revisions. I used 2 lbs of shaved beef, available at my grocery store and a bit cheaper/easier than flank steak. I added 1.5 onions, cut in half then sliced. Added a full (small) bag of “matchstick” carrots, and a small bag of shredded white cabbage. This seems like a lot at first, but it really cooked down. Given the extra bulk, I increased both the water and soy sauce to a full cup. I only used about 1/2 cup of brown sugar, and I still thought it came out plenty sweet.

    The end result was super tasty, and had a great mix of meat and veggies–almost like moo shu–and I served it over rice. My crew loved it, and I have plenty of leftovers for another meal!

  37. Made this dish tonight! Omg it was amazing and I will definitely make it again 🥰

  38. The results was delicious. I only used 1/2 cup of brown sugar. My son doesn’t like really sweet Mongolian beef. Other than that I would share this recipe with my family and friends. Thank you very much for sharing.

  39. Absolutely delish! Followed the recipe but added a couple of small onions chopped big and didn’t have any fresh ginger so substituted some stem ginger in a jar and ground ginger. Added a sprinkle of cayenne and Cajun spice for extra spice. And less sugar because of the stem ginger syrup. Served with rice…total winner! 

  40. I found this months ago and have made it least every other week since. It’s almost fool-proof as written and everyone loves it.

  41. Outstanding! Pairs nice with Jasmine rice. Will save this recipe.

  42. Thank you, great recipe. Easy and simple to make!!!
    Everyone enjoyed and said it was delicious.
    I added yellow onion & mushrooms.
    Definitely a keeper and will make it again.

  43. Thank you for this recipe! It is so delicious and easy to make. Definitely a keeper for my recipe collection 

  44. great recipe! thank you! simple and tasty, and something different <3

  45. Sounds and looks amazing. My family does not consume any added refined sugars. Wondering if making it without the sugar would still produce amazingness! Has anyone tried it without the sugar? 😁

    • Without sugar wouldn’t be very good… As you mentioned refined sugar specifically, organic molasses might substitute alright?

  46. I wanted my very first slow cooker recipe to be something fantastic…..and this Mongolian Beef recipe was EXACTLY that! Wow! Deeeeelish beyond belief….my husband loved it! The combination of ingredients..perfection. Even tastier the next day.

  47. How could this be converted to Instant Pot?

  48. Taste great. 

    Could I add green beans in the crock pot next time?
    Should I add them in the begging or towards the end?

  49. This turned out PERFECT! I can’t say enough good things about this recipe, it tasted just like Panda Express or Leanne Chin! My whole family devoured it I’ll definitely need to make a double batch next time! Best part, it was so east to make I almost felt bad for taking all the praise I got from making this! DINNER WIN!!!


  51. Excellent recipe. I ran short of 1/4 cup of soy sauce so I substituted with 1/4 cup of Heinz 57 Sauce to complete. It came out fantastic. The kids all went for a second serving.



  52. Super easy to make and incredibly tasty!!!

  53. I have made this 3 times, once for my in laws. They loved it. The only thing extra I had to do was add a little beef broth towards the end because it cooked down too much. One of my favorite dishes!

  54. I love it! I was delicious and easy. My only criticism though is you should add more ginger. I also added a small yellow onion and subbed Taco Bell Diablo sauce for the sriracha. 🙂

  55. If I am going to put it in the slow cooker early in the morning and leave it all day, would it be better to not preslice it?

    • I haven’t tested it that way, but I think if you’re going to cook it longer than the 4 hours on low, I’d leave the meat whole. It probably won’t slice after cooking though, it’ll be easier to shred it.

  56. I cooked it for my family today and my husband loved it. It was very delicious the only thing I would do the next time is using more beef it was not enough. I was thinking to add more meat and cook again with the sauce I’m not sure if that would work. 

  57. Just the most tasty slow cooker meal ever! Have made this loads when friends are coming over & its been a hit with everyone. You do literally just throw all the ingredients in & let the slow cooker do its magic.

    • I don’t usually take the time to write a review but I have made this so many times that I feel obligated to return the favor. Not too many recipes that I find online become a staple on my menu but this one does. My family is difficult to feed… I have a 16 year old son and a 13 year old daughter and a slightly picky 45 year old husband. This recipe is one of the few that everyone can agree on. I typically have my husband stop to pick up plain lo mein from the Chianese place on his way home instead of white rice. This satisfies everyone’s itch for chianese food for awhile too. Which can get expensive.. I love that it’s a crockpot meal too. I have my kids add the prepared meat to the crockpot which I have already added the sauce mixture to and turn it on at 1pm so that dinner is ready for 5 o’clock!

  58. This sounds delicious. Can I halve the recipe?  

  59. This is delicious. A big hit with the WHOLE family. Second time making it tonight, first time put it over saffron rice, gonna try it over buttery cauliflower rice tonight. I also add extra carrots and add snow peas. But the recipe is just fine as is. Highly recommended.

  60. Could this be a freezer meal? Would you cook it all ahead of time or just have ingredients prepped? I would brown the beef before freezing

    • I haven’t tested the recipe, except as written, so I can’t say for certain, but I would have the ingredients prepped.

      • I’ve made it and frozen remaining portions…..was the same taste as if it just came out of crock pot. As a side added steamed broccoli

    • Unfortunately for me, when I froze it for freezer meals the sauce separated and was extremely watery when I defrosted. So I wouldn’t recommend freezing, however, I could have done something wrong for this to happen! This recipe tastes amazing with this said!

  61. Hi!  I only have beef for stew on hand; would that work? 

  62. Absolutely wonderful. Everyone loved it. Easy to make.

  63. I made it the first time for a dinner with friends, absolutely delicious. Everyone had seconds, because it is so sweet/spicy in perfect proportions. Tomorrow, doubling the recipe for big family potluck and with basmati rice and a green side dish, i know it will be a hit.

  64. If I let it cook for 4 hours on low, can i leave it on keep warm setting overnight?

  65. Anyone ever marinated the meat overnight? Thinking of prepping it and refrigerating it for a day or two. First time making the recipe 

  66. This recipe is fabulous! I normally hate using the slow cooker because everything comes out so bland but you nailed it with this one! 4 hours on low is perfect and the meat was so good! I’m putting this into my regular recipe rotation for busy nights!

  67. Can I use a chuck roast?

  68. My husband and 4 kids loved this tonight! Do you have any idea how hard it is to find a recipe that my entire family enjoys?! It was magical… thank you so much for a whine free evening. 😀 This will absolutely be in my rotation from now on.

  69. Thx for sharing this – so easy 😀😀 I got tired of waiting around 1 hour into slow cook. Thank goodness for instant pot!! Switched over to pressure cook setting high for 30 min and it came out perfectly. Prob would lessen sugar next time and add more heat. Also not sure if the cornstarch is necessary for the instant pot version so will try without it next time. 

  70. AWESOME!!
    I added leeks and red pepper slices and reduced sugar to 1/2 cup!!! Used simple stir fry steak already sliced!!!
    This will be made over and over!!! Yeah!!! Thanks!

  71. Thanks Amanda, I used a lower grade of supermarket “chopped steak”, substituted cut green beans instead of carrots, and used dried red pepper flakes as you suggested. Otherwise the same preparation process and other ingredients. Green beans were added at the 3-hour point on your Slow Cooker (low heat) 4-hour cook time. Served with steamed Broccoli over properly prepared (twice rinsed Nishiki brand) white rice. Excellent rendition!

  72. Loved it. Made for large family so doubled it up. Came out great just doubling everything. I did add one thinly sliced onion and some broccoli as well in the end for about an hour. Probably reduce sugar a bit next time for me, but everyone else loved the sweetness level.

  73. Hi! Can this be put together the day before ?

    • Hi Marlene 🙂 I wouldn’t recommend putting the whole thing together, since the cornstarch will start “working” as soon as it’s combined. But you could absolutely slice the beef and make the sauce ahead of time and just keep them separately refrigerated. It would cut down on prep time considerably!

    • Made this recipe, it was FANTASTIC! I halved the recipe since I only had 12 oz of steak and we were disappointed there wasn’t more to eat. This is the 3rd recipe I have made from the Chunky Chef and we are HOOKED! EVERY single recipe we’ve made has been ridiculously delicious. Before we finished this meal my husband said we needed to make this again…in a larger quantity! Love! Love! Love!

  74. Can this be slow cooked in the oven as my slow cooker is not working?

  75. I just want to say how incredible this is!! In all my life I’ve never been able to replicate a dish from the Chinese down the road… until now! Amazing! Thanks

  76. Very cool that you added tips and tricks to the recipe instructions! Very helpful to low skill cooks like me! 

  77. OMG SOOOOOOOO good thank you for sharing.

  78. Is there any reason not to just mix the cornstarch with the sauce ingredients, rather than coating the meat with it, since it all gets stirred together?

  79. Followed receipe…too sweet! Next time I will cut the sugar😁 I will try it again but will tweek the receipe. Is this suppose to be sweet?

  80. Hi,
    If I double, or even triple this recipe, will the cooking time be more or less the same? And it would just be yummier re-heated wouldn’t it….. 🙂

    • Hi Hege 🙂 I’ve never doubled or tripled the recipe, but I would assume the cooking time would be about the same, maybe a little bit longer. And yes, reheated leftovers taste great!

  81. Can you add broccoli to the Mongolian beef made in slow cooker

  82. Thanks for specifics on how to slice the beef, its’ like youre right there in my kitchen!

  83. Delicious and so easy to prepare!

  84. Have you tried to add frozen broccoli or tried this with chicken?

  85. How many calories are in this recipe? And or calories per cup?

    • Hi there 🙂 I don’t provide full nutritional information for my recipes, as I’m not a nutritionist and don’t want to inadvertently pass out incorrect information. My advice would be to plus the ingredients into whichever online nutrition calculator tool you typically use. myfitnesspal.com is a popular one.

  86. Can you use skirt steak instead of flank steak?

  87. Can you please tell me what the small black things are in the picture. I cannot see anything of the ingredients that would have that in it

  88. Made this for the family tonight and it was voted a KEEPER! I served it in a large pasta bowl – layer of rice, layer of steamed broccoli and the Mongolian Beef. OMG! We will be making this again soon.

  89. We had this tonight and it was delicious! We added some steamed broccoli in about 10 minutes before we ate it. Perfect amount of spicy and sweet and so easy to make!

  90. REALLY GOOD and really easy! (I used powdered ginger- just as delicious!)

  91. This looks really good! Looks like a new family favorite!

  92. I’m totally trying this. Thanks for another amazing recipe!!

  93. I love a slow cooker beef recipe that doesn’t have to be seared before hand! This looks amazing – I know my boys will love it!

  94. This slow cooker dish is the best! I have got to make it soon!

  95. I love this! looks so good! Must make it!

  96. This is making me hungry! Looks perfect for dinner any night!

  97. Slow cooker recipes that literally require nothing else than putting things in a slow cooker are my favorite! Saving this one!

  98. I love the no-stress approach to this recipe and it sounds so delicious! and so much better than take-out, It just doesn´t get any easier than this…superb

  99. mmm…I am loving this! Such an amazing dish!!