Slow Cooker Mongolian Beef
Experience the rich, savory-sweet flavors of classic Mongolian Beef made effortlessly in your slow cooker. This beloved Asian-inspired dish features tender slices of flank steak bathed in a luscious, sticky sauce, transforming simple ingredients into a deeply satisfying meal. Perfect for busy weeknights, it delivers restaurant-quality taste with minimal hands-on effort.
Prep Time
15 minutes
Cook Time
2-3 hours on HIGH or 4-5 hours on LOW
Total Time
2 hours 15 minutes to 5 hours 15 minutes, depending on cooking setting
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieve unbelievably tender beef with minimal effort.
- Features a perfectly balanced sweet and savory sauce.
- An ideal meal for busy weeknights or relaxed weekends.
- Restaurant-quality flavor created in your own kitchen.
- Simple steps make it approachable for all cooking levels.
Ingredients
- 680 g (1 1/2 pounds) flank steak, thinly sliced against the grain
- 30 g (1/4 cup) cornstarch
- 15 ml (1 tablespoon) toasted sesame oil
- 5 g (1 teaspoon) minced garlic (about 1-2 cloves)
- 5 g (1 teaspoon) minced fresh ginger
- 120 ml (1/2 cup) low sodium soy sauce
- 70 g (1/3 cup) packed light brown sugar
- 120 ml (1/2 cup) water
- 60 g (1/2 cup) green onions (scallions), thinly sliced, for garnish
- Optional: Cooked rice or noodles, steamed broccoli, or stir-fried vegetables for serving
Instructions
- Prepare the steak by thinly slicing the 680 g (1 1/2 pounds) flank steak against the grain. Slicing against the grain ensures maximum tenderness, as it shortens the muscle fibers. In a large mixing bowl, thoroughly toss the sliced flank steak with the 30 g (1/4 cup) cornstarch until each piece is evenly coated. The cornstarch is crucial for tenderizing the beef and thickening the sauce later.
- Transfer the coated steak into the slow cooker. Add the 15 ml (1 tablespoon) toasted sesame oil, 5 g (1 teaspoon) minced garlic, 5 g (1 teaspoon) minced fresh ginger, 120 ml (1/2 cup) low sodium soy sauce, 70 g (1/3 cup) packed light brown sugar, and 120 ml (1/2 cup) water to the slow cooker with the beef. Gently stir all ingredients together to ensure the beef is well-coated by the sauce mixture. This careful mixing helps distribute the flavors evenly.
- Secure the lid on the slow cooker. Cook the Mongolian Beef on the HIGH setting for 2 to 3 hours, or on the LOW setting for 4 to 5 hours. The cooking time will vary slightly depending on your slow cooker and the thickness of your beef slices. The beef should be incredibly tender and easily shreddable with a fork when done. Avoid opening the lid frequently, as this releases heat and extends cooking time.
- Just before serving, remove the lid and give the sauce a final stir. The cornstarch should have worked its magic, thickening the sauce to a glossy, desirable consistency. Stir in the 60 g (1/2 cup) thinly sliced green onions (scallions). This adds a fresh, aromatic finish and a pop of color. Serve immediately over steamed rice, noodles, or with your favorite stir-fried vegetables.
Tools You’ll Need
- Slow cooker (5-6 quart capacity)
- Large mixing bowl
- Whisk or spoon for stirring
- Sharp knife and cutting board
- Measuring cups and spoons
Essential Success Tips
- Always slice flank steak against the grain for maximum tenderness. This makes a huge difference in the final texture of the beef.
- Don't skip the cornstarch coating. It not only tenderizes the beef but also helps to thicken the sauce to that signature glossy consistency.
- Resist the urge to lift the slow cooker lid during cooking. Each time the lid is opened, heat escapes, adding significant time to the cooking process.
- Adjust the sweetness and saltiness to your preference. If you prefer it less sweet, slightly reduce the brown sugar; for more savory, a touch more soy sauce can be added.
- For the best flavor, use fresh ginger and garlic. The aromatic difference compared to pre-minced jarred versions is significant.
Professional Cooking Secrets
- To ensure ultra-tender beef every time, you can briefly freeze the flank steak for 20-30 minutes before slicing. This firms up the meat, making it much easier to achieve very thin, uniform slices against the grain.
- Elevate the depth of flavor by lightly toasting the sesame seeds for garnish or adding a pinch of red pepper flakes to the sauce for a subtle kick that complements the sweetness without overpowering it.
- If the sauce seems too thin at the end of cooking, you can remove the beef, then whisk 1 tablespoon (15 ml) of cornstarch with 2 tablespoons (30 ml) of cold water and stir it into the hot sauce in the slow cooker. Cook on high for another 15-20 minutes, or until desired thickness is reached.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Variations: For added vegetables, stir in steamed broccoli florets, sliced bell peppers, or snow peas during the last 30 minutes of cooking.
- Serving Suggestion: This dish is fantastic served over fluffy steamed white or brown rice, lo mein noodles, or even quinoa. A side of quick-steamed green beans or asparagus complements the richness.
Frequently Asked Questions
Can I use a different cut of beef?
While flank steak is ideal for its texture when sliced thin, you can also use sirloin, skirt steak, or even stew beef. If using a tougher cut, ensure it's sliced thin and cooked until fork-tender.
How can I make this dish spicier?
To add a kick, include 1/2 teaspoon of red pepper flakes or a few dashes of sriracha to the sauce mixture before cooking. You can also garnish with fresh sliced chilies.
Is it possible to make this gluten-free?
Yes, absolutely! Simply substitute the regular soy sauce with a gluten-free tamari. Ensure all other ingredients, like cornstarch, are certified gluten-free.
Nutrition Facts (Per Serving)
Calories: Approximately 450-550 per serving (assuming 4 servings). Protein: 40-50g, Fat: 20-25g, Carbs: 35-45g. These values are estimates and can vary based on specific ingredients and portion sizes.
Allergy Information
Contains soy. For a gluten-free version, use tamari instead of soy sauce. Contains sesame. Ensure no cross-contamination if preparing for severe allergies.
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