Slow Cooker Mongolian Beef
Honestly, This Slow Cooker Mongolian Beef is My Lazy Day Hero
I have to tell you, Slow Cooker Mongolian Beef is one of those recipes I reach for when I want something that tastes like I worked way harder than I actually did. The first time I made it was a chilly Sunday—didn’t want to leave the house (I think my socks didn’t even match that day), but I was craving something that stuck to my ribs. Plus, my youngest son kept poking his head into the kitchen asking if dinner was ready yet. That’s how you know it’s a good one, right? Oh, and once, I accidentally doubled the garlic by mistake. No one complained; in fact, now they sort of expect it. If you ever need a dish that makes your kitchen smell amazing by 2pm, this is it.
Why You’ll Actually Love This (No, Seriously)
I make this when I know I’m going to be distracted or just want to spend the afternoon binge-watching old comedies (you know, the ones that still use laugh tracks). My family goes absolutely wild for this—especially when I serve it over sticky rice. I think part of the magic is how the beef turns fall-apart tender without me even checking on it more than once. Plus, on days when I can’t be bothered to measure precisely, it still works out. And, not gonna lie, the sweet soy sauce thing going on here soaks into everything. My only frustration? Sometimes the leftovers mysteriously vanish from the fridge. Still haven’t solved that one.
Here’s What You’ll Need (or Cheat With)
- 2 pounds flank steak, sliced thin against the grain (I’ve used sirloin when it’s on sale—works just fine. My friend swears skirt steak is even better, but I haven’t tried that yet.)
- 1/4 cup cornstarch (I ran out once and used flour, but it didn’t thicken quite the same. Eh, it was still tasty.)
- 1 cup low-sodium soy sauce (Honestly, any brand does the trick, but my gran always said Kikkoman or bust.)
- 3/4 cup brown sugar (Light or dark, doesn’t matter. I’ve subbed in coconut sugar. Nobody noticed.)
- 1/2 cup water (Sometimes I use beef broth if I have a carton open.)
- 4 cloves garlic, minced (Or just a big spoonful from the jar. We’re not made of time, right?)
- 1 tablespoon fresh ginger, grated (I’ve forgotten this before. Still yum—just not as zingy.)
- 2-3 green onions, sliced (Save some for sprinkling on top. Or don’t. I forget half the time.)
- 1 tablespoon sesame oil (optional—I’ve skipped it when I ran out; didn’t hear any complaints.)
- 1 pinch red pepper flakes (If you like a little heat. I don’t always bother.)
- Sesame seeds, for garnish (Honestly, they’re more for looks. Half the time I forget.)
How I Throw It Together—Directions, Sort of
- Slice up your beef. Against the grain is important—unless you like chewing (and chewing). Toss it in a big bowl with the cornstarch and mix it until every piece is a little powdery. It’ll look weird, but trust me, it’s right.
- Dump into the slow cooker. For real, just throw it all in. There’s no need to be precious about it.
- Bowl time! Whisk together soy sauce, brown sugar, water (or broth), garlic, ginger, sesame oil, and pepper flakes. Pour that over the beef. Stir it around a bit so everyone gets to know each other.
- Lid on, set it, forget it. I do low for 4-5 hours, or high for 2-3 if I’m impatient. I usually sneak a taste after two hours, just to see how it’s coming along (and because I’m nosy).
- Add green onions near the end. I throw in most of the green onions for the last 20 minutes, but if you forget, just sprinkle them after. No beef police here.
- Serve it up. Over rice, noodles, or whatever’s lurking in your pantry. Don’t forget the sauce at the bottom—that’s the good stuff.
Notes (Things I Figured Out the Hard Way)
- Once I tried doubling the sugar. Sweet tooth overload—don’t do that.
- If you don’t dry the beef before tossing with cornstarch, it clumps. Not tragic, just a bit gloopy.
- The sauce thickens more as it cools; so if it looks a bit thin, be patient.
Variations I Messed With (and One Fail)
- I swapped in honey for brown sugar once. It was okay, but almost too floral (might just be my honey, though).
- Broccoli added in for the last 30 minutes—actually really good! Cauliflower got mushy, not a fan.
- Used pork instead of beef. Um, won’t do that again; didn’t quite hit the spot.
Gear You Need (And What If You Don’t Have It?)
- Slow cooker. I mean, it’s in the name. But, okay, I did this once in a heavy Dutch oven in the oven at 150C/300F for about 3 hours. Not quite the same, but close enough.
- Sharp knife. Or, honestly, your kitchen scissors if you’re in a hurry; nobody’s judging.
- Mixing bowl. Or a clean pot. Or a salad spinner, in a pinch (don’t ask).
How to Store (If You Even Have Leftovers)
Pop any leftovers (ha!) in an airtight container. Should last up to 3 days in the fridge, though honestly in my house it never lasts more than a day. You can freeze it too, but the sauce can get a bit weirdly thick—nothing a splash of water can’t fix when you reheat.
How I Like to Serve It (And You Might Too)
My favorite is over fluffy jasmine rice, but my sister insists on egg noodles. Sometimes we even do lettuce wraps for a lighter dinner (a bit messy, but fun). Oh, and don’t forget a splash of sriracha if you like things spicy—that’s how my cousin does it. If you want a side, garlic sesame broccoli is a winner.
Lessons I Learned the Hard Way (Pro Tips, Sort Of)
- Don’t try to rush the cooking time on high; the beef gets tough. I did this once and regretted it. Low and slow actually makes a difference here.
- Actually, I find it works better if you stir after two hours, even though most recipes say not to peek.
- Don’t skip the cornstarch—unless you want sauce that’s runny as soup.
People Actually Ask These—FAQ Time
- Can I use chicken instead of beef? You can! It’ll be a totally different thing, but the sauce still works. Chicken breast cooks faster, so keep an eye on it.
- Is this very sweet? It’s got a nice balance, but if you prefer less sweet, just cut the sugar down a bit (I wouldn’t go lower than 1/2 cup, though—it needs some stickiness.)
- What if I don’t have fresh ginger? Ground ginger works in a pinch. Maybe go a bit lighter, since it’s stronger. I’ve even skipped it once and survived.
- Do I need to sear the beef first? Nope. Some folks do, but I skip it and honestly don’t miss it—less mess, too!
- Can I make this gluten free? Sure thing! Use tamari or coconut aminos instead of soy sauce. Cornstarch is already gluten free. Here’s a handy guide: Is Soy Sauce Gluten Free?
Oh—by the way, if you want to try another slow cooker gem, check out the Nagi’s pulled pork recipe. I make that for parties and always get recipe requests!
Anyway, hope you have fun with this Mongolian Beef—and if yours turns out looking a little different than mine, that’s all part of the adventure. Happy cooking, mate!
Ingredients
- 1 1/2 pounds flank steak, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3/4 cup low-sodium soy sauce
- 3/4 cup brown sugar, packed
- 1/2 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 green onions, sliced (for garnish)
Instructions
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1Toss the sliced flank steak with cornstarch in a large bowl until evenly coated.
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2Heat vegetable oil in a skillet over medium-high heat. Sear the beef slices for 1-2 minutes per side until browned, then transfer to the slow cooker.
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3In a medium bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and crushed red pepper flakes.
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4Pour the sauce mixture over the beef in the slow cooker. Stir to combine.
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5Cover and cook on low for 4 hours, or until the beef is tender and the sauce has thickened.
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6Serve hot over steamed rice, garnished with sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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