Savory Slow Cooker Mongolian Beef Recipe for Cozy Dinners

Tender, melt-in-your-mouth beef simmering in a rich slow cooker Mongolian beef recipe creates culinary magic that transports your taste buds straight to flavor paradise.

Savory aromas will fill your kitchen with warmth and anticipation.

The secret lies in letting robust ingredients blend together slowly, developing deep, complex flavors that dance on your palate.

Every bite promises a perfect balance of sweet and tangy notes that complement the succulent meat.

Weeknight dinners just got an upgrade with this restaurant-quality dish you can easily make at home.

Minimal effort yields maximum deliciousness, making this recipe a true kitchen champion.

Let’s find out this irresistible meal that guarantees smiles around the dinner table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Calories: 468 kcal

Servings: 5

Ingredients for Slow Cooker Mongolian Beef

• Flank Steak: Tender cut that absorbs flavors quickly and creates melt-in-your-mouth texture when slow-cooked.
• Cornstarch: Helps create a crispy exterior and thickens sauce, ensuring perfect meat coating.

• Soy Sauce, Water: Provides deep umami base and helps create balanced liquid for slow cooking.
• Brown Sugar: Adds rich caramel sweetness and helps create glossy sauce coating.
• Vegetable Oil: Ensures smooth cooking process and prevents ingredients from sticking.
• Garlic, Ginger: Classic Asian aromatics that bring bold, zesty punch and authentic flavor profile.
• Sriracha Sauce: Introduces subtle heat and tangy complexity to the dish.

• Carrots, Green Onions: Add vibrant color, crisp texture, and fresh garden-like brightness.
• Sesame Seeds: Provides nutty crunch and traditional Asian-inspired visual appeal.

Equipment for Mongolian Beef in a Slow Cooker

• Slow Cooker: Essential for this recipe, provides slow, even cooking for tender beef.
• Large Resealable Plastic Bag: Perfect for coating steak with cornstarch evenly.
• Cutting Board: Needed for slicing flank steak and chopping green onions.
• Sharp Knife: Used for precise slicing of steak and green onions.
• Measuring Spoons and Cups: Help accurately measure ingredients like soy sauce and sugar.
• Wooden Spoon or Spatula: Great for stirring ingredients in the slow cooker.
• Grater: Useful for grating fresh ginger and shredding carrots.

How to Cook Mongolian Beef in a Crockpot

• Meat Preparation

Grab your flank steak and dust it with a light cornstarch coating, ensuring each slice gets an even, delicate layer that will help create a rich, silky texture.

• Flavor Foundation

Mix together a vibrant sauce combining garlic, ginger, soy sauce, brown sugar, and a splash of Sriracha in the slow cooker, creating a complex and tangy base that will infuse the meat with deep, mouthwatering flavors.

• Cooking Process

Drop the cornstarch-coated steak into the sauce, tucking in some shredded carrots for added sweetness and color, then let the slow cooker work its magic on high heat for 2-3 hours or low heat for 4 hours until the meat becomes wonderfully tender.

• Serving Style

Plate the succulent Mongolian beef over a bed of fluffy white rice, then sprinkle fresh green onions and a handful of sesame seeds on top to add a burst of freshness and a delightful crunch that will make each bite absolutely irresistible.

Flavor Tips for Mongolian Beef Recipe

• Marinate the flank steak overnight in the sauce mixture for deeper, more intense taste that penetrates every fiber of the meat.
• Adjust Sriracha sauce quantity to match your personal heat preference – less for mild, more for fiery flavors that dance on your tongue.
• Experiment by adding bell peppers, broccoli, or snap peas during the last hour of cooking to introduce extra nutrition and crisp texture to the dish.
• Try substituting flank steak with chicken thighs or pork shoulder for a delightful twist that keeps the classic Mongolian sauce profile intact, giving you versatile meal options throughout the week.
• Store remaining Mongolian beef in an airtight container for up to three days, allowing flavors to meld and intensify – some home cooks argue the taste actually improves after a day in the refrigerator.

Serving Mongolian Beef the Delicious Way

• Tasty Rice Partner: Pair this Mongolian beef with steamed jasmine or basmati rice to soak up the delicious savory sauce, creating a perfect flavor balance that elevates the entire meal.
• Veggie Boost Companion: Serve alongside stir-fried broccoli, snap peas, or bok choy to add a fresh, crunchy texture that complements the tender beef and provides a nutritious green element to your plate.
• Spice Level Customization: Set out small bowls of extra Sriracha, chili oil, or red pepper flakes so everyone can adjust the heat to their personal preference, making the meal interactive and enjoyable for all taste buds.
• Weekend Meal Upgrade: Transform this slow cooker recipe into a fun family dinner night by preparing the beef early and letting everyone build their own rice bowls with optional toppings like crispy wontons or pickled vegetables.

Storing Mongolian Beef Leftovers Properly

• Smart Meal Prep: Slice extra steak and vegetables in advance, storing them separately in airtight containers for quick weeknight cooking sessions.
• Refrigerator Storage Strategy: Keep leftover Mongolian beef in sealed containers for up to 3-4 days, ensuring maximum flavor and food safety by keeping refrigerator temperature consistently below 40°F.
• Freezer-Friendly Option: Portion cooked beef into individual freezer-safe containers, which can be stored for 2-3 months. Thaw overnight in the refrigerator before reheating gently to maintain meat's tenderness.
• Reheating Magic: Warm refrigerated leftovers in a skillet over medium heat, adding a splash of water to prevent drying out. Microwave works too, but stir halfway through cooking to distribute heat evenly and maintain sauce consistency.

Succulent Slow Cooker Mongolian Beef Recipe

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4.8 from 16 reviews

• Total Time: 4 hours 15 minutes
• Yield: 5 1x

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Description

Mongolian beef simmers to perfection in this hearty slow cooker masterpiece. Tender meat glazed with rich sauce invites home cooks to savor complex Asian-inspired flavors with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) flank steak, thinly sliced
• 0.75 cup (180 ml) reduced sodium soy sauce
• 0.75 cup (150 g) light brown sugar, packed
• 0.75 cup (180 ml) water
• 0.25 cup (30 g) cornstarch
• 1 tbsp (15 ml) vegetable oil
• 3 to 4 cloves garlic, minced
• 2 tsps fresh ginger, minced
• 1 to 2 tsps Sriracha sauce
• 1 cup (100 g) shredded carrots
• 4 to 6 green onions, thinly sliced
• Sesame seeds, for garnish

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Instructions

1. Prep Meat: Coat flank steak with cornstarch in a resealable bag, ensuring an even, light powdery layer covers each slice.
2. Create Sauce Base: Combine vegetable oil, garlic, ginger, water, soy sauce, brown sugar, and Sriracha sauce in the slow cooker, whisking until ingredients meld into a harmonious, glossy liquid.
3. Combine and Cook: Introduce cornstarch-coated meat and carrots into the sauce, gently stirring to fully immerse ingredients; cover and cook on HIGH for 2-3 hours or LOW for 4 hours until beef becomes meltingly tender.
4. Serve and Garnish: Plate the aromatic Mongolian beef over steamed white rice, crowning the dish with a delicate sprinkle of green onions and toasted sesame seeds for a vibrant, textural presentation.

Notes

• Coat Meat Thoroughly: Ensure every inch of flank steak is evenly dusted with cornstarch to create a perfect crispy exterior and help thicken the sauce.
• Balance Sauce Flavors: Whisk ingredients vigorously to blend brown sugar, soy sauce, and Sriracha, creating a harmonious sweet-savory-spicy profile that penetrates the meat.
• Prevent Overcooking: Monitor cooking time carefully; flank steak becomes tough if cooked too long, so stick to the recommended 2-3 hours on HIGH or 4 hours on LOW.
• Enhance Final Presentation: Garnish with fresh green onions and toasted sesame seeds just before serving to add brightness, crunch, and visual appeal to the dish.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 5
• Calories: 468
• Sugar: 23 g
• Sodium: 770 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 2 g
• Protein: 34 g
• Cholesterol: 80 mg