If you’re craving a dish that effortlessly combines rich, savory flavors with a touch of sweetness and melt-in-your-mouth beef, then this Slow Cooker Mongolian Beef Recipe is about to become your new best friend. It’s the perfect blend of tender flank steak, a luscious sauce, and aromatic seasonings that all come together in the slow cooker for a hands-off dinner that tastes like it took hours of work. Whether you’re feeding the family or just want an impressive meal without the fuss, this recipe delivers big on flavor and ease.
Ingredients You’ll Need
The beauty of this Slow Cooker Mongolian Beef Recipe is in its simplicity. Each ingredient plays a crucial role, from building layers of flavor to creating the perfect texture and color in the dish.
- 1 1/2 pounds flank steak: Thinly sliced against the grain for tenderness and ease of cooking.
- 1/4 cup cornstarch: Helps create that signature silky, thickened sauce coating every piece of beef.
- 1 tablespoon toasted sesame oil: Adds a deep, nutty aroma that elevates the dish.
- 1 teaspoon minced garlic: Brings a pleasant pungency that’s key to Mongolian flavor profiles.
- 1 teaspoon minced ginger: Provides a subtle warmth and zing that brightens up the sauce.
- 1/2 cup low sodium soy sauce: The salty-sweet backbone of the sauce, keeping flavors well balanced.
- 1/3 cup brown sugar: Offers caramel sweetness that complements the savory elements perfectly.
- 1/2 cup water: Thins the sauce just enough to coat without overwhelming.
- 1/2 cup green onions (for garnish): Fresh, crisp, and colorful, they add the perfect finishing touch.
How to Make Slow Cooker Mongolian Beef Recipe
Step 1: Coat the Flank Steak
Begin by tossing your thinly sliced flank steak with the cornstarch in a mixing bowl. This step is essential to get that glorious, velvety texture in the final dish and to help lock in moisture so your beef stays juicy and tender throughout the slow cooking process.
Step 2: Combine Ingredients in the Slow Cooker
Place the cornstarch-coated beef into your slow cooker, then add the toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Give everything a gentle stir to marry these flavors without breaking up the coated beef pieces.
Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to HIGH for 2 to 3 hours or LOW for 4 to 5 hours. The beef will slowly become tender and soak up all the delicious sauce, resulting in that signature melt-in-your-mouth effect we all crave. Patience here will truly pay off!
Step 4: Add Freshness Before Serving
Just before serving, stir in the green onions. Their bright flavor and crisp texture create a wonderfully fresh contrast to the richly sauced beef and make the dish come alive visually and taste-wise.
How to Serve Slow Cooker Mongolian Beef Recipe
Garnishes
Besides the essential green onions, consider sprinkling toasted sesame seeds on top for a delightful crunch and nutty extra flavor. A hint of freshly cracked black pepper or a drizzle of chili oil can also add a subtle spicy kick if you like it a bit bolder.
Side Dishes
To round out your meal, serve this Mongolian beef over steamed jasmine or basmati rice to soak up the irresistible sauce. Alternatively, fluffy quinoa or even a bed of stir-fried vegetables like broccoli, bell peppers, or snap peas makes for an equally delicious and nutritious pairing.
Creative Ways to Present
For a fun twist, try serving the beef in lettuce cups for a hand-held delight that offers a fresh crunch and lighter bite. Another option is layering it over a warm noodle bowl with rice noodles or egg noodles and garnishing with cucumbers and carrots for added texture and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your next meal just as delicious.
Freezing
This recipe freezes beautifully. Portion the cooled beef and sauce into freezer-safe containers or bags, removing as much air as possible, and freeze for up to 3 months. When you are ready to enjoy, thaw overnight in the refrigerator.
Reheating
To reheat, gently warm the Mongolian beef in a skillet over medium-low heat, stirring occasionally until heated through. Avoid high heat to prevent toughening the beef. Alternatively, reheating in the microwave with a splash of water can help maintain moisture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute with skirt steak or sirloin tips. Just make sure to slice thinly against the grain for the best texture.
Is it possible to make this dish spicy?
Definitely! You can add red pepper flakes or a few teaspoons of chili garlic sauce when combining the ingredients for a nice spicy heat that complements the sweetness perfectly.
Can I prepare this recipe in advance for a dinner party?
Yes, this Slow Cooker Mongolian Beef Recipe is fantastic for entertaining because it requires minimal hands-on time and can be kept warm in the slow cooker until you’re ready to serve.
What can I substitute for brown sugar if I am out?
Light or dark brown sugar gives a nice molasses flavor, but you can substitute with coconut sugar or even honey, though that will slightly change the texture and sweetness.
How do I get the beef tender without overcooking it?
Slow cooking on low for 4 to 5 hours is generally the best way to ensure tenderness. Check the beef at the earlier end of that time range if you prefer slightly more bite, but longer slow cooking really helps break down the fibers without drying out the steak.
Final Thoughts
This Slow Cooker Mongolian Beef Recipe is one of those incredible dishes that brings big, comforting flavors without demanding all your time and attention. It’s a reliable crowd-pleaser perfect for busy weeknights or special occasions alike. I promise, once you try it, you’ll keep coming back for that perfect balance of sweet, savory, and tender beef magic. Give it a go and enjoy every delicious bite!
Print
Slow Cooker Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 2-3 hours on HIGH or 4-5 hours on LOW
- Total Time: 3 hours to 5 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Mongolian Beef recipe features tender flank steak cooked slowly in a savory and sweet sauce made with soy sauce, brown sugar, garlic, and ginger. It’s an easy, hands-off meal perfect for busy days, delivering rich flavors with minimal effort. Garnished with fresh green onions, this dish is a delightful way to enjoy a classic Asian-inspired dinner at home.
Ingredients
Beef and Coating
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce and Flavorings
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
Garnish
- 1/2 cup green onions, chopped
Instructions
- Coat the Steak: In a mixing bowl, toss the thinly sliced flank steak with cornstarch until each piece is evenly coated. This helps thicken the sauce as it cooks and gives the beef a nice texture.
- Combine Ingredients in Slow Cooker: Transfer the coated steak to the slow cooker. Add toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Gently stir to mix all the ingredients without dislodging the cornstarch from the beef.
- Cook the Beef: Cover the slow cooker and cook the beef on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. The beef should become tender and soak up the flavorful sauce during this time.
- Add Green Onions and Serve: Just before serving, stir in the chopped green onions for a fresh, bright finish to the dish. Serve the Mongolian beef hot, ideally over steamed rice or noodles.
Notes
- For best results, slice the flank steak as thinly as possible against the grain to ensure tenderness.
- Adjust brown sugar to taste depending on your preferred sweetness level.
- If you prefer a thicker sauce, you can remove the lid of the slow cooker and cook on HIGH for an additional 15-20 minutes to reduce the sauce before serving.
- This dish pairs well with steamed rice, noodles, or stir-fried vegetables.
