Easy Slow Cooker Mongolian Beef – Easy, Tender & Saucy! 4 Hours

The Ultimate Set-It-And-Forget-It Takeout Fakeout

Is there anything better than walking into a house that smells like your favorite restaurant? This Slow Cooker Mongolian Beef is your ticket to that experience, without any of the fuss or expense of ordering in. Imagine tender, melt-in-your-mouth strips of flank steak, slow-cooked in a rich, glossy sauce that’s the perfect balance of sweet, savory, and garlicky. The best part? You achieve this flavor explosion with about 10 minutes of hands-on prep. Simply toss everything in your crockpot and let the magic happen. It’s the ultimate solution for busy weeknights, effortless entertaining, or whenever a craving for savory, saucy beef strikes.

Why This Recipe Beats Takeout Every Single Time

• Unbeatable Tenderness: The slow cooker gently breaks down the flank steak, guaranteeing a juicy, fork-tender result that’s often even better than stir-fried versions.
• Effortless Process: A true “dump-and-go” recipe. No browning required—just coat the beef, mix the sauce, and let the appliance do all the work.
• Family-Friendly Flavor: The sweet and savory sauce is a universal crowd-pleaser, approved by both adults and picky eaters alike.
• Cost-Effective: Making this at home is significantly cheaper than ordering Mongolian beef for the whole family from a restaurant.
• Perfect for Meal Prep: This recipe makes fantastic leftovers that taste even better the next day, reheating beautifully for lunches.

Your Simple Ingredient List (With Smart Swaps)

• 1 ½ pounds flank steak: Sliced thinly against the grain. (Swap: sirloin steak works, but avoid tougher stew meat).
• ¼ cup cornstarch: The secret for tenderizing the beef and helping the sauce thicken beautifully.
• Sauce Base: 2 tablespoons olive oil (or sesame oil for more flavor), 1 teaspoon minced garlic, ¾ cup soy sauce (use low-sodium if preferred), ¾ cup water, ¾ cup brown sugar (light or dark).
• 1 cup grated carrots: Adds sweetness, color, and a hint of texture.
• For Garnish: Sliced green onions and sesame seeds.

Budget & Dietary Tips: To reduce sugar, you can decrease the brown sugar to ½ cup—many readers love it this way. For a gluten-free version, use tamari or a certified gluten-free soy sauce. For added depth, a splash of rice vinegar or a teaspoon of minced ginger is a fantastic addition.

Foolproof Step-by-Step Instructions

1. Prep the Beef: Slice your flank steak into thin, ¼-inch strips, always cutting against the grain. This is the #1 tip for ensuring tender meat. Place the strips in a large zip-top bag with the cornstarch, seal, and shake vigorously until evenly coated.
2. Make the Sauce: In a medium bowl, whisk together the olive oil, minced garlic, soy sauce, water, and brown sugar until the sugar is mostly dissolved.
3. Combine & Cook: Pour the sauce into your slow cooker. Add the grated carrots and the cornstarch-coated beef strips. Gently stir to ensure every piece is coated in the sauce. Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours. The beef should be very tender.
4. Serve & Garnish: Once cooked, give the beef and sauce a gentle stir. Serve immediately over a bed of fluffy white rice or fried rice. Garnish generously with sliced green onions and a sprinkle of sesame seeds for the perfect finish.

Pro Tips & Flavor Variations

• Slice Against the Grain: Seriously, don’t skip this step! It makes all the difference in texture.
• Add Vegetables: Stir in fresh or frozen broccoli florets, snap peas, or sliced bell peppers during the last 30-60 minutes of cooking.
• Instant Pot Method: Use the “Sauté” function to brown the coated beef in oil. Add sauce ingredients, secure lid, and cook on High Pressure for 10 minutes. Quick release.
• Thicken the Sauce: If you prefer a thicker glaze, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the hot sauce in the slow cooker and let it cook on HIGH for an additional 10-15 minutes.
• Spice It Up: Add ½ to 1 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce for a gentle heat.

Serving Suggestions for a Complete Feast

This saucy beef is destined to be served over a starch to soak up all the delicious glaze. Steamed jasmine rice is the classic choice, but it’s also fantastic over cauliflower rice for a low-carb option or with crispy chow mein noodles. For sides, keep the Asian-inspired theme going with simple store-bought or homemade egg rolls, a quick cucumber salad, or some steamed edamame. It’s a complete, satisfying meal that feels special.

Nutrition & Storage Information

• Approximate Nutrition (Per Serving): Calories: ~348, Protein: 28g, Carbohydrates: 36g, Fat: 10g. Note: Using low-sodium soy sauce and reducing brown sugar can lower sodium and sugar content.
• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This dish freezes exceptionally well for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in the microwave or in a saucepan on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

Answers to Your Mongolian Beef Questions

Can I use a different cut of beef?
Flank steak is ideal for its flavor and how well it tenderizes. Sirloin steak is a good substitute. Avoid pre-cut “stew meat” as it can become tough.

My sauce is too thin. How can I thicken it?
If your sauce is thinner than you’d like after cooking, see the “Pro Tips” section above for the cornstarch slurry method. This will create a glossy, thick coating.

Can I cook this on low all day while I’m at work?
For the most tender result, it’s best to stick to the recommended 4-5 hours on LOW. Cooking for 8+ hours can sometimes make the beef a bit mushy and overcooked.

Is this recipe spicy?
As written, it is not spicy. To add heat, include red pepper flakes, a dash of chili oil, or some sriracha to the sauce before cooking.

Can I add other vegetables?
Absolutely! Broccoli, bell peppers, snap peas, or water chestnuts are excellent additions. Add sturdier veggies like broccoli in the last hour of cooking.

More Easy Dinners You’ll Love

If you love the hands-off ease of this Slow Cooker Mongolian Beef, you’ll be thrilled to know we have a whole collection of “set-it-and-forget-it” meals. For another family-friendly favorite with a rich, creamy sauce, our Slow Cooker Honey Garlic Chicken is a guaranteed hit. If you’re craving more savory Asian-inspired flavors, our Sweet Hawaiian Crockpot Chicken offers a tangy, tropical twist. And for the ultimate in cozy, no-fuss comfort food, you simply must try our hearty Slow Cooker Cowboy Casserole—it’s packed with protein and flavor. Each of these recipes follows the same simple principle: minimal effort for maximum delicious results.

Inspired by a Love for Accessible Global Flavors

This recipe is inspired by the popular American-Chinese takeout dish, reimagined for the home cook by talented bloggers like Alyssa Rivers of The Recipe Critic. Her focus is on demystifying beloved restaurant dishes and making them achievable for any home cook, using simple tools like the slow cooker to build incredible flavor with confidence and ease.

Pin, Cook, and Share the Love!

Now that you have the key to effortless, flavorful dinners, don’t let this recipe slip away! Click that Pinterest “Save” button to keep this Slow Cooker Mongolian Beef on your must-make board. When you try it, share your masterpiece with us by tagging @theseasonrecipe on Instagram—we love seeing your creations. For more easy wins that free up your time, browse our entire collection of slow cooker and weeknight dinner recipes and subscribe so you never miss a new delicious idea!