If you’ve ever craved that tender, flavorful Mongolian beef from your favorite takeout spot, this recipe is about to become your new obsession. Made right in your slow cooker, it delivers all the rich, savory, and slightly sweet flavors you love — but with almost no effort. The beef turns melt-in-your-mouth tender as it simmers in a soy-based sauce with garlic, ginger, and a touch of brown sugar. Perfect for busy days or cozy nights in, this dish brings a taste of restaurant-quality comfort straight to your kitchen.
Slow Cooker Mongolian Beef
Ingredients
| Ingredient | Quantity |
|---|---|
| Flank steak, thinly sliced against the grain and coated with cornstarch | 1.5 pounds + 1/4 cup cornstarch |
| Toasted sesame oil | 1 tablespoon |
| Garlic, finely chopped | 1 teaspoon |
| Ginger, finely chopped | 1 teaspoon |
| Brown sugar | 1/3 cup |
| Soy sauce | 1/2 cup |
| Water | 1/2 cup |
| Green onions, sliced (optional or for garnish) | 1/2 cup |
Instructions
- Place the cornstarch-coated flank steak in your slow cooker, then add the toasted sesame oil, minced garlic, and minced ginger.
- In a separate bowl, whisk together the soy sauce, brown sugar, and water until well blended.
- Pour the soy sauce mixture over the beef in the slow cooker, ensuring the meat is evenly coated.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the beef becomes tender and full of flavor.
- If you’re adding green onions, stir them in during the final 30 minutes of cooking for a fresh, aromatic finish.
- Serve your slow cooker Mongolian beef over steamed rice or noodles, and garnish with extra green onions for that perfect finishing touch.
So, don’t let a busy day stop you from enjoying a comforting homemade meal. Save this slow cooker Mongolian beef recipe — it’s the kind of dish that brings warmth, flavor, and satisfaction to every bite. One taste, and you’ll never need takeout again!
