The moment I first set that beautiful flank steak in my slow cooker, a wave of excitement washed over me. The thought of transforming simple ingredients into a rich, flavorful dish felt almost magical. Slow Cooker Mongolian Beef has a way of whisking you away to your favorite takeout spot, but without the hassle of fighting for a parking space or waiting for delivery. As the tender slices of beef mingle with sweet brown sugar and the warm notes of sesame oil, the aroma fills your kitchen, inviting everyone to gather around the table.
What I love most about this recipe is its effortless charm—just toss everything into the slow cooker and let it work its magic. In just hours, you’ll serve a dish that could rival any restaurant’s, making it perfect for busy weeknights or special occasions. Whether you keep it traditional or add your twist, this sweet and savory dinner delivers comfort and satisfaction, reminding us that homemade food can be just as delightful as takeout. Get ready to savor every bite!
Why love Slow Cooker Mongolian Beef?
Effortless Preparation: This recipe is so simple; just toss your ingredients into the slow cooker and forget about it while the flavors meld beautifully.
Satisfying Flavor Profile: The combination of sweet brown sugar, umami-packed soy sauce, and aromatic garlic makes each bite a delightful experience.
Crowd-Pleaser: Perfect for family dinners or gatherings, this dish is sure to impress.
Versatile Ingredients: Feel free to customize with your favorite vegetables or protein options, from flank steak to lamb.
Gluten-Free Option: With a simple swap to tamari, those with dietary restrictions can enjoy this dish too.
Upgrade your weeknight meal routine with this takeout-inspired delight that proves homemade can be just as convenient and tasty as eating out!
Slow Cooker Mongolian Beef Ingredients
For the Beef
- Flank Steak – A tender cut that melts in your mouth; ensure you slice against the grain for the best texture.
For the Sauce
- Cornstarch – Coats the beef for a slight crispiness; can be swapped with arrowroot powder if desired.
- Sesame Oil – Imparts a rich, nutty flavor; feel free to substitute with vegetable oil if needed.
- Fresh Garlic – Adds aromatic depth to the dish; for convenience, use powdered garlic but reduce the amount by ⅓.
- Fresh Ginger – Complements the garlic with warmth; powdered ginger can also work in a pinch, just decrease the quantity.
- Water – Helps to create a luscious sauce; essential for cooking down the flavors.
- Brown Sugar – Balances the salty soy sauce with sweetness; swap for coconut sugar for a healthier choice.
- Soy Sauce – The heart of the sauce; it’s salty and rich—gluten-free folks can switch to tamari.
- Red Pepper Flakes – A sprinkle adds a delightful kick; adjust to your heat preference.
For the Veggies
- Green Onions – For a fresh garnish and added flavor; slice them thinly to showcase their vibrancy.
- Shredded Carrots – Adds sweetness and color; other veggies like broccoli or bell peppers can be substituted for variety.
For Garnish
- Sesame Seeds – Optional but greatly enhance the texture and flavor; a sprinkle on top makes it feel special.
Gather these ingredients for your Slow Cooker Mongolian Beef and experience a takeout-inspired meal that’s easy to whip up and impossible to resist!
How to Make Slow Cooker Mongolian Beef
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Combine Ingredients: In your slow cooker, pour in the sesame oil, minced garlic, grated ginger, water, brown sugar, soy sauce, and red pepper flakes. Give it a good stir until everything is well mixed.
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Prepare the Beef: In a resealable bag, add the flank steak and sprinkle the cornstarch over it. Seal and shake the bag until the beef is evenly coated.
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Mix Together: Add the coated flank steak along with the shredded carrots to the slow cooker. Gently stir to ensure everything is combined and coated in the delicious sauce.
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Cook Low and Slow: Cover and set your slow cooker to high for 2½ to 3 hours, or if you prefer, cook on low for 4 to 5 hours. The beef should be tender and the sauce thickened.
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Finish With Freshness: Once cooking time is up, fold in the sliced green onions and give everything a gentle stir right before serving to add freshness.
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Serve and Garnish: Serve your Slow Cooker Mongolian Beef over a bed of rice, optionally sprinkling sesame seeds on top for that extra touch of texture and flavor.
Optional: Pair with steamed vegetables for a wholesome meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Slow Cooker Mongolian Beef ingredients are perfect for meal prep enthusiasts! You can prepare the marinade (sesame oil, garlic, ginger, water, brown sugar, soy sauce, and red pepper flakes) up to 24 hours in advance and store it in the refrigerator. Additionally, the flank steak can be coated with cornstarch and kept in an airtight container for up to 3 days to maintain that crispiness. When you’re ready to enjoy, simply combine the prepped marinade with the steak and carrots in the slow cooker, then cook as instructed. This way, you’ll have a restaurant-quality dish ready with minimal effort, leaving you more quality time with family!
How to Store and Freeze Slow Cooker Mongolian Beef
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: Freeze Slow Cooker Mongolian Beef in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave or on the stove over low heat, adding a splash of water if needed to revitalize the sauce.
Airtight Guidance: Always seal tightly to prevent freezer burn and preserve the dish’s delightful taste.
Expert Tips for Slow Cooker Mongolian Beef
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Slice Against the Grain: Always slice the flank steak against the grain to ensure tenderness and prevent chewiness in your Slow Cooker Mongolian Beef.
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Monitor Cooking Time: Keep an eye on the cooking time to avoid mushy beef; depending on thickness, adjust cooking time as needed.
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Use Fresh Aromatics: For best flavor, opt for fresh garlic and ginger. If using powdered versions, reduce the amount by one-third for balance.
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Customize Veggies: Don’t hesitate to swap out the carrots for your favorite vegetables, like bell peppers or broccoli, to make the dish your own.
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Storage Savvy: Store leftovers in airtight containers for up to 3 days, or freeze for up to 2 months—perfect for easy meal prep!
What to Serve with Slow Cooker Mongolian Beef?
Transform your meal into a feast with delightful sides that enhance the rich flavors of your main dish.
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Fluffy Jasmine Rice: Perfectly absorbs the flavorful sauce and adds a nice texture contrast to the tender beef.
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Steamed Broccoli: Adds bright color and a fresh crunch, balancing the savory richness of the Mongolian Beef while contributing valuable nutrients.
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Sweet and Tangy Asian Slaw: A crunchy, refreshing accompaniment that brings a zesty contrast to the warm, savory beef, making every bite exciting.
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Garlic Noodles: These buttery, garlicky noodles are ideal for soaking up the sauce, offering a comforting, rich flavor pairing that feels indulgent.
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Crispy Egg Rolls: Add a crispy texture to your meal; filled with vegetables and protein, they provide a fun, finger-food element to your dining experience.
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Sesame Green Beans: Quick to prepare and packed with flavor, these sautéed green beans carry a hint of nuttiness that complements the sesame notes in the beef.
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Mango Chutney: A sweet and spicy condiment that contrasts beautifully with the savory notes of the beef, elevating each bite to new heights.
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Chilled Cucumber Salad: A refreshing crunch that acts as a palate cleanser, cooling your mouth between bites of the rich, flavorful beef.
And don’t forget to enjoy a chilled glass of Shao Hsing Rice Wine or sparkling water with a twist of lime for a delightful finish!
Slow Cooker Mongolian Beef Variations
Feel free to make this dish your own with these exciting twists that will elevate your meal and delight your taste buds.
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Lamb Substitute: Swap out flank steak for lamb for a rich, earthy flavor that pairs beautifully with the sweet sauce.
The succulent nature of lamb will infuse the dish with a unique twist that meat lovers will adore. -
Vegetarian Option: Replace beef with tofu or tempeh for a hearty vegetarian version.
Marinating the tofu beforehand enhances its flavor and adds a delightful texture to the dish. -
Extra Veggies: Mix in bell peppers, broccoli, or sugar snap peas for added crunch and nutrition.
The vibrant colors and textures keep each bite interesting and nutritious. -
Spicy Kick: Add sliced jalapeños or a dash of sriracha for a spicy flavor boost.
Adjust the heat to suit your preference for a personalized touch that elevates each bite. -
Coconut Sugar: Substitute brown sugar with coconut sugar for a lower glycemic alternative.
It adds a subtle caramel flavor while helping maintain sweetness without the refined sugar. -
Garlic Enhancer: Use roasted garlic instead of fresh for a deeper, more mellow flavor.
The sweet, buttery notes of roasted garlic can truly transform your dish for an impressive twist. -
Upper Heat Level: Increase red pepper flakes or opt for chili garlic sauce to amp up the heat.
This adds not just spice but also a rich depth of flavor that complements the sweet sauce beautifully. -
Nutty Variation: Toss in some chopped peanuts or cashews for a delightful crunch.
This gives your dish a lovely layer of texture that pairs wonderfully with the sauce’s sweetness.
Slow Cooker Mongolian Beef Recipe FAQs
How do I choose the right flank steak?
When selecting flank steak, look for a piece that is bright red with minimal fat marbling. Avoid any cuts that have dark spots, as these indicate the meat may be past its prime. Fresh flank steak should feel firm to the touch and not sticky.
How should I store leftovers of Slow Cooker Mongolian Beef?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool the beef down to room temperature before sealing to prevent condensation, which can lead to spoilage.
Can I freeze Slow Cooker Mongolian Beef?
Absolutely! Pour the cooled beef into a freezer-safe container and freeze it for up to 2 months. To reheat, simply take it out the night before and let it thaw in the fridge. When you’re ready to eat, reheat on the stovetop or microwave, adding a splash of water if needed to maintain the sauce’s consistency.
What should I do if the beef is tough after cooking?
If your Slow Cooker Mongolian Beef turns out tough, it might be due to undercooking or slicing against the grain. Be sure to slice the meat thinly and always against the grain, as this helps break down the fibers and ensures tenderness. If possible, you can also allow it to cook for a bit longer, checking every 30 minutes until it reaches a desirable texture.
Are there any dietary considerations for pets or allergies with this recipe?
This dish features several common allergens, such as soy sauce, which contains gluten, and sesame oil. If you’re sharing (or considering dietary restrictions), use tamari for a gluten-free option and be cautious of substituting ingredients that may cause allergic reactions. Remember, never give your pets foods high in sodium or those containing ingredients like garlic and onions, which can be harmful.
Can I modify the heat level in Slow Cooker Mongolian Beef?
Yes, you can absolutely adjust the heat level to your liking! If you prefer a milder dish, simply reduce the amount of red pepper flakes or omit them altogether. For an extra kick, consider adding fresh sliced chilies or a dash of hot sauce right at the end of cooking for added spice without overwhelming the dish.
Irresistible Slow Cooker Mongolian Beef for Easy Dinner Joy
Ingredients
Equipment
Method
- In your slow cooker, pour in the sesame oil, minced garlic, grated ginger, water, brown sugar, soy sauce, and red pepper flakes. Give it a good stir until everything is well mixed.
- In a resealable bag, add the flank steak and sprinkle the cornstarch over it. Seal and shake the bag until the beef is evenly coated.
- Add the coated flank steak along with the shredded carrots to the slow cooker. Gently stir to ensure everything is combined and coated in the delicious sauce.
- Cover and set your slow cooker to high for 2½ to 3 hours, or on low for 4 to 5 hours. The beef should be tender and the sauce thickened.
- Once cooking time is up, fold in the sliced green onions and give everything a gentle stir right before serving to add freshness.
- Serve your Slow Cooker Mongolian Beef over a bed of rice, optionally sprinkling sesame seeds on top for extra texture and flavor.