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!
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?
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!
WHAT SPICES ARE USED IN MONGOLIAN BEEF
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.
WHAT KIND OF BEEF DO YOU USE IN 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.
TIPS AND TRICKS FOR MAKING THIS SLOW COOKER MONGOLIAN BEEF RECIPE:
- 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!
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.
HELPFUL TOOLS:
- 4 quart slow cooker – My absolute favorite slow cooker!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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
Instructions
- 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.
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Chef Tips
- 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.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Meg says
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
The Chunky Chef says
I haven’t tested the recipe, except as written, so I can’t say for certain, but I would have the ingredients prepped.
Tess says
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
Taylor says
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!
Mel says
Hi! I only have beef for stew on hand; would that work?
The Chunky Chef says
I’m not sure, as it may need longer to cook to become tender.
Amanda says
I used stewing beef, sliced. It was wonderful.
Phil says
Absolutely wonderful. Everyone loved it. Easy to make.
Janet says
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.
Chya says
If I let it cook for 4 hours on low, can i leave it on keep warm setting overnight?
The Chunky Chef says
I think it might dry out if left on warm that long.
Hunter says
Anyone ever marinated the meat overnight? Thinking of prepping it and refrigerating it for a day or two. First time making the recipe
Carly says
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!
Jessica says
Can I use a chuck roast?
The Chunky Chef says
I think the meat would be a little tough, since chuck roast normally takes longer to cook.
Chrys M. says
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.
Elizabeth says
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.
Sue says
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!
Frankii says
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!
Jamie says
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.
Marlene Lee Creel says
Hi! Can this be put together the day before ?
The Chunky Chef says
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!
Christina M Gonzalez says
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!
Sarah says
Can this be slow cooked in the oven as my slow cooker is not working?
The Chunky Chef says
I haven’t tested the recipe that way, but if your slow cooker isn’t working, I’d try this stovetop mongolian beef recipe I have: https://www.thechunkychef.com/mongolian-beef-with-sticky-coconut-rice-and-caramelized-smoky-cauliflower/
Sofie says
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
Alicia says
Very cool that you added tips and tricks to the recipe instructions! Very helpful to low skill cooks like me!
stacey Corona says
OMG SOOOOOOOO good thank you for sharing.
Ruth says
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?
The Chunky Chef says
Hi Ruth 🙂 I’ve tried it both ways, and I like the texture of the meat better when it’s been coated. It allows the sauce to “cling” to the meat a little better.
Mary Henderson says
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?
The Chunky Chef says
Hi Mary, yes the Americanized version of Mongolian beef is sweet.