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Home / Cuisines / Asian

Easy Slow Cooker Mongolian Beef Recipe

4.55
/5
2 hours hours 10 minutes minutes
246 Comments
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By: The Chunky Chefpublished: 03/25/2018

This post may contain affiliate links. Please read my disclosure policy.

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!

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.

Bowl of slow cooker Mongolian beef

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!

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.

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!

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

4.55 from 169 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Calories: 330
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
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!

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. 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.
Recipe originally seen on The Slow Roasted Italian 

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.

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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

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.55 from 169 votes (67 ratings without comment)

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Recipe Rating




  1. Paige says

    Posted on 9/5 at 4:49 pm

    Made this many times! I like to cut the water by 1/4 cup and replace it with sherry. Tastes great and gives it another layer of flavor.

    Reply
  2. Melissa says

    Posted on 8/8 at 1:16 am

    Hello!
    I made this dish for my family tonight and we all loved it! I added in some green capsicum and some sweet onions as well, it was so good and helped to thicken it a bit as well. Would definitely 10/10 recommend this recipe to anyone who is looking for a simple, cost effective and delicious rendition of Mongolian! Thank you so much.

    Reply
  3. Kathy Jameson says

    Posted on 8/2 at 5:27 pm

    One of the best tasting dishes ever! Always a big hit with guests.. but 1.5lbs of beef too little for 6 ..
    super tasting! And so easy!

    Reply
  4. Deni Jones says

    Posted on 7/17 at 12:32 am

    the best ever
    lovely thank you

    Reply
  5. Meals 365 says

    Posted on 7/5 at 3:26 pm

    Amazing dish! Used bison sirloin steak in place of flank steak. Used cut carrots and sliced sweet onions. Easy, tasty sauce. Second time making this. Highly recommend!

    Reply
  6. Juanita says

    Posted on 7/4 at 5:21 am

    Yum! I couldnt get any flank steak so i used chuck steak and just cooked a bit longer. Put quartered onions in at start, and sliced red capsicum and celery about an hour before serving just for some extra veg. Highly recommend!!

    Reply
  7. Nicole E Rodberg says

    Posted on 6/30 at 2:34 pm

    This recipe is TOP NOTCH…LOVED the taste of the sauce…DELISH! This will be in my regular recipe rotation.

    Reply
  8. Christie says

    Posted on 6/29 at 10:53 am

    This was a terrific meal to cook. The instructions were easy to follow.

    Reply
  9. Jeansandco says

    Posted on 6/29 at 7:59 am

    Delicious and easy.

    Reply
  10. Jane Roberts says

    Posted on 6/11 at 10:14 am

    Hi
    I’m trying to make your slow cooker Mongolian beef.
    Does your receipe come in other measurements other than cups?
    Thanks

    Reply
    • Amanda says

      Posted on 6/11 at 10:05 pm

      Since over 92% of my audience is United States based, and that’s where I’m located, I write my recipes in cups. With tools like Google, my readers are able to easily convert to whichever measurement they need to 🙂

      Reply
  11. Melissa Psaila says

    Posted on 5/18 at 6:09 am

    Very good indeed plus it is super easy to prepare. The meat became very tender and the meal was full of taste. Thanks for the lovely recipe.

    Reply
  12. Judy says

    Posted on 5/10 at 6:12 am

    Very good! I was bartering with my neighbor that she would mow my grass and I would cook dinner. Well, to say the least, this was a huge hit. I made sticky rice to go with it. Thank you for this easy and delicious recipe!!

    Reply
  13. Patricias says

    Posted on 5/10 at 5:35 am

    I only have ginger in powder cab this be used instead of the fresh ginger?

    Reply
    • Amanda says

      Posted on 5/10 at 11:51 am

      Yes, you can use dried ginger. I would use about 1/2 – 3/4 of a tsp, since dried herbs and spices are more potent than the fresh versions.

      Reply
  14. Shelley Gibson says

    Posted on 5/3 at 5:22 am

    One of my favourite meals and everyone in the family likes it too

    Reply
  15. ET Correale says

    Posted on 4/24 at 7:22 pm

    This came out quite soupy. I used siracha hot chili sauce and added broccolini to the crockpot. It was very tasty. I scooped the mixture over rice and it absorbed quite a bit of the liquid. I will make this again and use less liquid.

    Reply
    • Lori T Muir says

      Posted on 5/5 at 10:56 am

      I would not add the broccoli or any other veggie (except the ginger and garlic) and I’d also wait to add the listed carrots until the end.

      I steam, or even boil in a small amount of water, in a covered pot, just until the broccoli turns bright green and the carrots are still firm, with a little crunch, and not too soft. then add them in, that way if you need to crock it longer, it will still be perfect, ready to serve when your rice is done, and not be a gummy or runny mush.

      Just start your water to boil for the rice and veggies at the same time for the last step. Immediately transfer veggies to crockpot, and turn it off to keep it full of flavor and texture as you wait for your rice to finish. You can also let them cool in a strainer, just don’t let them sit in the hot pot, even turned off.

      I even make my crockpot beef stew this way, adding in the celery, potatoes, and carrots after steaming them….so much better, you actually taste the individual veggies, otherwise, they absorb the broth and all taste the same.

      You can thicken your sauce at the end if needed with a tablespoon of cornstarch mixed in 1/8cup water, dissolve it, and then mix it in.

      Reply
      • Heather Johnson says

        Posted on 6/6 at 1:46 pm

        Today will be my 3rd time making this recipe! We love it!!! I also sent it to my neighbor and their whole family raves about it. Thanks for sharing 😃

        Reply
  16. Lynn Schuver says

    Posted on 4/24 at 10:01 am

    This is one of our favorite dishes. Great flavor and easy to make.

    Reply
  17. Carol Atkins says

    Posted on 4/10 at 7:40 pm

    Do you know what the calorie count is on this recipe ?

    Reply
    • Amanda says

      Posted on 4/10 at 9:35 pm

      The estimated calories per serving are listed in the navy blue part of the recipe card 🙂

      Reply
  18. MaryKay says

    Posted on 3/2 at 10:29 pm

    It was pretty good. It had more gravy than I expected….which was great! I had vegetables on the side that I could put the extra gravy on. It was a little spicier than my husband prefers (even though I omitted the sriracha).

    Reply
  19. Jennifer says

    Posted on 2/16 at 12:29 am

    Can this recipe be cooked a day ahead 🤗

    Jennifer

    Reply
    • Amanda says

      Posted on 2/16 at 3:37 pm

      I think it would just fine that way 🙂

      Reply
  20. Marci says

    Posted on 2/14 at 11:40 am

    One of our favorite meals! Thank you!

    Reply
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