If you have a passion for easy yet flavor-packed meals, you are going to absolutely adore this Slow Cooker Mongolian Beef Recipe. It transforms simple ingredients into tender, melt-in-your-mouth beef coated in a rich, sweet-savory sauce that tastes like it’s come straight from your favorite Asian eatery. The long, slow cooking process not only makes the beef incredibly soft but lets all the flavors meld beautifully together, giving you a dish that’s both comforting and impressive. Whether you’re cooking for a family dinner or prepping ahead for a crowd, this recipe will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Slow Cooker Mongolian Beef Recipe lies in its simplicity. Each ingredient plays an essential role in building layers of flavor, texture, and color that make this dish truly unforgettable.
- 2 pounds flank steak or beef chuck roast (thinly sliced against the grain): Choosing the right cut and slicing against the grain ensures tender bites every time.
- 1/4 cup cornstarch: This helps create a silky coating on the beef and thickens the sauce later on.
- 1/2 cup low-sodium soy sauce: Provides that classic umami depth without overpowering the dish with saltiness.
- 1/2 cup brown sugar: Adds sweetness that perfectly balances the soy sauce and intensifies caramelization.
- 1/4 cup water: Acts as the base for the sauce, helping to meld all flavors together during cooking.
- 2 cloves garlic (minced): Fresh garlic gives the sauce a vibrant and aromatic punch.
- 1 tablespoon fresh ginger (grated): Adds a zingy warmth that enhances the complexity of the sauce.
- 1/4 teaspoon red pepper flakes (optional): For those who enjoy a touch of heat, this tiny kick elevates the dish without overwhelming it.
- 2 green onions (sliced for garnish): Fresh and crisp, they add a pop of color and a mild onion flavor as a finishing touch.
How to Make Slow Cooker Mongolian Beef Recipe
Step 1: Prepare the Beef
Start by thinly slicing your choice of beef against the grain; this step is crucial for getting tender, easy-to-chew pieces. Toss the beef slices with the cornstarch in a large bowl until every piece is nicely coated. The cornstarch will help lock in moisture during cooking and give the final sauce a luscious texture.
Step 2: Mix the Sauce
In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if you’re using them. This combination creates the signature sweet and savory base that makes this recipe so addictive.
Step 3: Layer in the Slow Cooker
Place your coated beef in the bottom of the slow cooker. Pour the sauce mixture evenly over the top, making sure every piece of beef is bathed in those rich flavors. This layering is what allows the beef to soak up the sauce during the hours of gentle cooking ahead.
Step 4: Cook
Put the lid on your slow cooker and set it to low for 6 to 8 hours, or on high for 3 to 4 hours depending on your time. The longer, slower cook time tenderizes the meat beautifully, while the high setting is a great shortcut if you’re pressed for time. Just be sure to check for tenderness near the lower end of cooking times so the beef stays juicy and soft.
Step 5: Finish and Serve
Once your beef is tender and the kitchen smells heavenly, give everything a good stir. If the sauce feels a bit thin, stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water and mix this slurry into the slow cooker. Then cook on high for an additional 15 minutes or until thickened, turning your sauce into a glossy, irresistible glaze.
How to Serve Slow Cooker Mongolian Beef Recipe
Garnishes
Sliced green onions are the classic garnish here. They bring a fresh crunch and vibrant green color that beautifully contrasts the dark, sticky glaze. Feel free to sprinkle some toasted sesame seeds on top as an extra layer of nuttiness and texture.
Side Dishes
This dish pairs perfectly with steamed jasmine rice or even garlic fried rice, which soak up the savory sauce effortlessly. For a bit of green, toss together a simple stir-fried vegetable medley or serve alongside steamed broccoli to balance out the richness of the beef.
Creative Ways to Present
If you’re looking to impress, serve your Slow Cooker Mongolian Beef Recipe over a bed of fluffy cauliflower rice for a low-carb twist. You could also stuff it inside soft bao buns with a little pickled cucumber for a fun appetizer or party snack that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Mongolian Beef Recipe tastes just as good the next day, making it an ideal meal prep option. Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a quick reheat on the stove or microwave before serving for the best texture.
Freezing
If you want to keep some on hand for longer, this beef freezes beautifully. Place cooled portions into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently to preserve tenderness.
Reheating
Slowly reheat your leftovers on the stovetop over medium-low heat, stirring occasionally. Adding a splash of water or broth can help loosen the sauce if it’s thickened too much. Avoid high heat which can toughen the beef; gentle warming keeps it juicy and tender.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak and chuck roast are preferred for tenderness and flavor, you can substitute sirloin or skirt steak as long as you slice thinly against the grain.
Is the red pepper flakes addition necessary?
Not at all. The red pepper flakes add a gentle kick, but if you prefer a milder dish or are serving children, simply leave them out without impacting the overall flavor.
Can I make this dish in an Instant Pot instead of a slow cooker?
Yes! Use the pressure cooker function for about 30-35 minutes on high, then use a cornstarch slurry to thicken the sauce afterward. Just be sure to sauté the beef briefly beforehand for best results.
What can I serve with this for a low-carb meal?
Try serving the Mongolian beef over cauliflower rice or sautéed zucchini noodles. Both options absorb the sauce well while keeping it light and healthy.
How do I prevent the beef from becoming tough?
Make sure to slice the beef thinly against the grain and avoid overcooking. Slow cooking on low gives tender results, but always check for tenderness near the end of your cooking time to avoid drying out the meat.
Final Thoughts
This Slow Cooker Mongolian Beef Recipe is such a gratifying dish to make and enjoy. It brings together simple ingredients, long, slow cooking, and a touch of kitchen magic to create unforgettable flavors you’ll want to revisit again and again. Give it a try for your next meal and watch it become a beloved staple in your home!
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Slow Cooker Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Salt
Description
This Slow Cooker Mongolian Beef recipe delivers tender, flavorful beef soaked in a rich, sweet, and savory sauce. Perfect for a hands-off dinner, the beef is slowly cooked to perfection with a blend of soy sauce, brown sugar, garlic, and ginger, finished with a thickened glaze and garnished with fresh green onions.
Ingredients
Beef
- 2 pounds flank steak or beef chuck roast, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the beef: Slice your beef thinly against the grain to ensure tender and easy-to-eat pieces. Toss the sliced beef with cornstarch in a large bowl until all pieces are evenly coated, which helps thicken the sauce later and improves texture.
- Mix the sauce: In a separate bowl, whisk together the low-sodium soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if using. This mixture will provide the signature sweet and savory Mongolian flavor.
- Layer in the slow cooker: Place the cornstarch-coated beef in the bottom of your slow cooker. Pour the prepared sauce evenly over the beef, ensuring all pieces are covered for even cooking and flavor absorption.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking times may vary depending on your slow cooker model; check for doneness starting at the lower end of the time range to avoid overcooking.
- Finish and serve: When the beef is tender, stir the mixture well. If the sauce is too thin, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the slow cooker. Cook on high for an additional 15 minutes or until the sauce thickens to a glaze consistency. Garnish with sliced green onions before serving.
Notes
- For best results, slice the beef against the grain and as thinly as possible to ensure tenderness.
- Adjust the amount of red pepper flakes according to your spice preference or omit for a milder flavor.
- If you prefer a thicker sauce, don’t skip the cornstarch slurry at the end to achieve the perfect glaze.
- This dish pairs wonderfully with steamed white rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
