Skip the takeout and let your slow cooker do the work with this easy Slow Cooker Mongolian Beef. Tender slices of flank steak simmer in a rich sauce made with soy sauce, brown sugar, fresh garlic, and ginger, creating a meal that’s full of bold, savory flavor.
By the time it’s ready, the beef is perfectly tender and coated in a glossy sauce that’s delicious spooned over a bowl of steamed rice.
Ingredients You’ll Need
- 1 lb flank steak
- 3 garlic cloves
- 1-inch piece ginger
- 1 green onion
- ½ cup reduced sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Salt to taste
- Black pepper to taste
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How to Make Slow Cooker Mongolian Beef
1. Slice the flank steak thinly against the grain, then cut the slices into bite-sized pieces. Transfer the steak to a large mixing bowl.
2. Season the steak with salt and black pepper, then sprinkle the cornstarch over the top. Toss until each piece is evenly coated.
3. Peel and finely mince the garlic and fresh ginger.
4. Drizzle the vegetable oil into the bottom of the slow cooker, then add the coated steak. Pour in the soy sauce, brown sugar, water, and sesame oil. Add the minced garlic and ginger, then stir everything together until the steak is evenly coated in the sauce.
5. Cover and cook on Low for 4 to 5 hours or High for 2½ hours, until the beef is tender. Give everything a good stir before serving.
6. Thinly slice the green onion. Serve the Mongolian beef over cooked rice and garnish with the sliced green onion and sesame seeds.
Slow Cooker Mongolian Beef
Equipment
Ingredients
- 1 lb flank steak
- 3 garlic cloves
- 1 inch piece ginger
- 1 green onion
- ½ cup reduced sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Salt to taste
- Black pepper to taste
Instructions
- Slice the flank steak thinly against the grain, then cut the slices into bite-sized pieces. Transfer the steak to a large mixing bowl.
- Season the steak with salt and black pepper, then sprinkle the cornstarch over the top. Toss until each piece is evenly coated.
- Peel and finely mince the garlic and fresh ginger.
- Drizzle the vegetable oil into the bottom of the slow cooker, then add the coated steak. Pour in the soy sauce, brown sugar, water, and sesame oil. Add the minced garlic and ginger, then stir everything together until the steak is evenly coated in the sauce.
- Cover and cook on Low for 4 to 5 hours or High for 2½ hours, until the beef is tender. Give everything a good stir before serving.
- Thinly slice the green onion.
- Serve the Mongolian beef over cooked rice and garnish with the sliced green onion and sesame seeds.
Notes
- Slice against the grain. Cutting the flank steak against the grain shortens the muscle fibers, resulting in more tender bites after slow cooking.
- Don’t skip the cornstarch. Coating the beef in cornstarch helps thicken the sauce as it cooks and gives the beef a silky texture.
- Use fresh ginger and garlic. Freshly minced ginger and garlic add the best flavor and are worth the extra few minutes of prep.
- Adjust the sweetness. If you prefer a less sweet sauce, reduce the brown sugar slightly. For a sweeter takeout-style flavor, add an extra tablespoon.
- Serving suggestions. This beef is delicious served over steamed white rice, jasmine rice, or brown rice. Add a side of steamed broccoli or snap peas for a complete meal.
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