Slow Cooker Mongolian Beef
There is something about walking into your house after a long day and being greeted by the smell of dinner already cooking that just hits different. I do not care how rough the day was or how many emails are waiting on my phone. When I smell garlic and ginger simmering away in the slow cooker, my shoulders drop about two inches and I finally remember to breathe.
This Slow Cooker Mongolian Beef became one of those recipes I leaned on hard when the kids were younger and our evenings felt like organized chaos. Homework at the kitchen table. Sports bags piled by the door. Someone always asking what is for dinner while I am trying to finish one last thing for work. I learned pretty quickly that if dinner was already figured out, the whole night felt calmer. Not perfect. Just calmer.
This one is special because it feels like a treat without being a production. Thin slices of beef soak up a sweet savory sauce that tastes like something you would order from your favorite takeout spot. But you made it. In your own kitchen. In sweatpants if that is your vibe today. The sauce turns glossy and rich as it cooks low and slow, and by the time you lift the lid, it feels like you pulled off something impressive even though you barely broke a sweat.
This is the kind of meal I make when I want everyone to gather around the table without complaint. It is cozy. It is comforting. It stretches nicely for leftovers. And it makes the house smell like something good is happening. Those are my favorite kind of dinners.
What Is Slow Cooker Mongolian Beef?
Slow Cooker Mongolian Beef is a tender beef dish cooked low and slow in a sweet savory sauce made with soy sauce, brown sugar, garlic, ginger, and beef broth. The beef becomes melt in your mouth tender, and the sauce thickens into that glossy, restaurant style coating that clings to every bite. It is a cozy, hands off version of a classic takeout favorite that is perfect for busy days.
Why You’ll Love This Recipe
- Set it and forget it: Once everything is in the slow cooker, dinner takes care of itself while you handle the rest of your day.
- Takeout flavor at home: You get that sweet savory Mongolian beef taste without ordering out or spending extra money.
- Family friendly: The flavors are bold but not spicy, making it an easy win for kids and adults.
- Perfect for leftovers: The sauce thickens even more overnight, making leftovers honestly better the next day.
- Great for busy nights: This recipe saves your evening when time and energy are in short supply.
When to Serve This Recipe
- Busy weeknights: When the day runs long and you need dinner ready without stress.
- Sunday meal prep: This reheats beautifully for easy lunches during the week.
- Casual family dinners: It feels special without being fancy or fussy.
- When you crave comfort food: Sweet savory beef over rice is pure cozy food.
- Low effort entertaining: Serve this when friends come over and you want to enjoy their company instead of babysitting the stove.
Ingredients
- 1½ pounds flank steak, thinly sliced – Slice against the grain for the most tender bites.
- ¼ cup cornstarch – This helps the sauce thicken and gives the beef that glossy coating.
- 2 tablespoons oil – Used for a quick sear to lock in flavor.
- ¾ cup soy sauce – Brings the salty savory backbone to the sauce.
- ¾ cup brown sugar – Balances the soy sauce with that classic Mongolian beef sweetness.
- 1 cup beef broth – Adds depth and keeps the sauce from getting too thick too fast.
- 3 cloves garlic, minced – Fresh garlic brings warmth and richness to the dish.
- 1 teaspoon ground ginger – Adds that cozy, slightly spicy background flavor.
- ½ cup shredded carrots – A little sweetness and color without overpowering the beef.
- Green onions and scallions for garnish – Adds freshness and a pop of color right before serving.
How to Make Slow Cooker Mongolian Beef
Step 1: Coat the beef
Add the thinly sliced flank steak to a large bowl and sprinkle the cornstarch over the top. Toss everything together until the beef is lightly coated. This step helps thicken the sauce later and gives the beef that glossy finish everyone loves.
Step 2: Sear the beef
Heat the oil in a skillet over medium high heat. Add the beef in batches and sear briefly on both sides. You are not cooking it through, just giving it a little color and flavor. This step is optional if you are short on time, but it adds a nice depth to the final dish.
Step 3: Add beef to the slow cooker
Transfer the seared beef into the slow cooker. Spread it out a bit so it cooks evenly.
Step 4: Mix the sauce
In a bowl, whisk together the soy sauce, brown sugar, beef broth, garlic, and ground ginger. Pour this mixture over the beef in the slow cooker. Sprinkle the shredded carrots on top.
Step 5: Cook low and slow
Cover and cook on low for 4 to 5 hours. The beef will become tender and the sauce will slowly thicken as it cooks.
Step 6: Garnish and serve
Once the beef is tender and the sauce is glossy, give everything a gentle stir. Garnish with green onions and scallions before serving. If you like sesame seeds, this is a good moment to sprinkle those on too.
Substitutions
- Sirloin steak: A leaner cut that still becomes tender when cooked low and slow.
- Coconut aminos: A great option if you want a slightly less salty and slightly sweeter sauce.
- Honey: Can replace brown sugar for a lighter sweetness with a hint of floral flavor.
Variations
- Add broccoli: Toss in fresh or frozen broccoli during the last hour for a classic pairing.
- Make it spicy: Stir in red pepper flakes or a splash of chili sauce if you like heat.
- Serve over noodles: Swap the rice for noodles to change things up and make it feel like takeout night.
Tips and Tricks
- Slice against the grain: This keeps the beef tender instead of chewy.
- Do not skip the cornstarch: This is what gives the sauce that thick glossy texture.
- Let it rest before serving: The sauce thickens slightly as it cools for a few minutes.
- Double the sauce if needed: If your family loves extra sauce for rice, make a little more.
- Taste before serving: Adjust sweetness or saltiness at the end if needed.
FAQs
Can I cook this on high instead of low?
Yes, you can cook this on high for about 2 to 3 hours, but low heat gives the beef the best texture.
Do I need to sear the beef first?
You do not have to, but it adds a richer flavor. On extra busy days, I skip it and it still turns out great.
Will the sauce thicken enough in the slow cooker?
Yes, the cornstarch and slow cooking time work together to thicken the sauce naturally.
Can I add vegetables?
Absolutely. Broccoli, bell peppers, or snow peas are great additions.
Is this freezer friendly?
Yes, this freezes well and reheats nicely for quick meals later.
Serving Ideas
- Steamed white rice: The classic choice that soaks up every drop of sauce.
- Brown rice: A heartier option with a little extra texture.
- Fried rice: Turn leftovers into a whole new meal.
- Stir fried veggies: Add a simple veggie side to round things out.
- Asian style slaw: Something fresh and crunchy on the side balances the richness.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for 3 to 4 days.
- Freeze for later: Freeze for up to 2 months for easy future dinners.
- Reheat gently: Warm on the stove or microwave with a splash of broth if needed.
- Make ahead for busy weeks: This dish tastes even better the next day.
- Portion before freezing: Makes grabbing single servings easier on busy nights.
Slow Cooker Mongolian Beef
Ingredients
- 1½ pounds flank steak thinly sliced
- ¼ cup cornstarch
- 2 tablespoons oil
- ¾ cup soy sauce
- ¾ cup brown sugar
- 1 cup beef broth
- 3 cloves garlic minced
- 1 teaspoon ground ginger
- ½ cup shredded carrots
- Green onions and scallions for garnish
Instructions
- Step 1: Coat the beef – Add the thinly sliced flank steak to a large bowl and sprinkle the cornstarch over the top. Toss everything together until the beef is lightly coated. This step helps thicken the sauce later and gives the beef that glossy finish everyone loves.
- Step 2: Sear the beef – Heat the oil in a skillet over medium high heat. Add the beef in batches and sear briefly on both sides. You are not cooking it through, just giving it a little color and flavor. This step is optional if you are short on time, but it adds a nice depth to the final dish.
- Step 3: Add beef to the slow cooker – Transfer the seared beef into the slow cooker. Spread it out a bit so it cooks evenly.
- Step 4: Mix the sauce – In a bowl, whisk together the soy sauce, brown sugar, beef broth, garlic, and ground ginger. Pour this mixture over the beef in the slow cooker. Sprinkle the shredded carrots on top.
- Step 5: Cook low and slow – Cover and cook on low for 4 to 5 hours. The beef will become tender and the sauce will slowly thicken as it cooks.
- Step 6: Garnish and serve – Once the beef is tender and the sauce is glossy, give everything a gentle stir. Garnish with green onions and scallions before serving. If you like sesame seeds, this is a good moment to sprinkle those on too.
Notes
Substitutions
- Sirloin steak: A leaner cut that still becomes tender when cooked low and slow.
- Coconut aminos: A great option if you want a slightly less salty and slightly sweeter sauce.
- Honey: Can replace brown sugar for a lighter sweetness with a hint of floral flavor.
Variations
- Add broccoli: Toss in fresh or frozen broccoli during the last hour for a classic pairing.
- Make it spicy: Stir in red pepper flakes or a splash of chili sauce if you like heat.
- Serve over noodles: Swap the rice for noodles to change things up and make it feel like takeout night.
Tips and Tricks
- Slice against the grain: This keeps the beef tender instead of chewy.
- Do not skip the cornstarch: This is what gives the sauce that thick glossy texture.
- Let it rest before serving: The sauce thickens slightly as it cools for a few minutes.
- Double the sauce if needed: If your family loves extra sauce for rice, make a little more.
- Taste before serving: Adjust sweetness or saltiness at the end if needed.
Serving Ideas
- Steamed white rice: The classic choice that soaks up every drop of sauce.
- Brown rice: A heartier option with a little extra texture.
- Fried rice: Turn leftovers into a whole new meal.
- Stir fried veggies: Add a simple veggie side to round things out.
- Asian style slaw: Something fresh and crunchy on the side balances the richness.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for 3 to 4 days.
- Freeze for later: Freeze for up to 2 months for easy future dinners.
- Reheat gently: Warm on the stove or microwave with a splash of broth if needed.
- Make ahead for busy weeks: This dish tastes even better the next day.
- Portion before freezing: Makes grabbing single servings easier on busy nights.
Private Notes
Final Thoughts
This Slow Cooker Mongolian Beef is one of those recipes that quietly becomes part of your regular dinner rotation. It does not ask much from you, but it gives a lot back. Warm plates. Happy bellies. A kitchen that smells like you knew what you were doing all along.
If you are in a season of life where energy is limited and schedules are packed, this one has your back. Toss it together, let the slow cooker do the heavy lifting, and enjoy sitting down to something that feels comforting and familiar.
If you make this, I hope it brings a little calm to your evening and maybe even a few quiet moments around the table. Those small moments matter more than we realize.
