Who needs take-out? This Slow Cooker Mongolian Beef is a hearty, flavorful dish packed with yummy veggies and spices. It’s easy to make at home – perfect for busy weeknights and fancy weekend dinners alike!
When we were younger, my husband and I used to rely on delicious, fast Chinese food takeout meals for busy weeknight dinners. It was so easy… almost too easy.
Now with two older kids and the general cost of everything going up, eating out has become much more expensive. So, I’ve learned to make some of the most popular Chinese American dishes at home, like shrimp and chicken fried rice, kung pao chicken, and homemade wonton soup.
And I’ve added this easy slow cooker Mongolian beef recipe to that list. It’s so simple!
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🌟 Why this recipe works
Who needs take-out, when we can stay in and whip up restaurant-style meals with little effort, and in no make-up and sweats? Here are more reasons why you’ll want to add this dish to your regular rotation!
Much cheaper than ordering take-out: Take-out is expensive these days! And often, by the time you get it home or it’s delivered, it’s just not as good. This recipe is budget-friendly and delicious!
Easy-to-find ingredients: You can get all the ingredients at your local supermarket. No need to run around to specialty stores or search online.
Simple to make: This recipe uses the slow cooker. So once you assemble all the ingredients, you simply pop them in and let the slow cooker do its work!
Packed with vegetables: Made with fresh carrots and bell peppers, this dish provides a generous helping of colorful and tasty veggies.
🛒 Ingredient notes
- Flank steak – This cut is typically used to make Mongolian beef, and it’s usually more affordable than many others. But you could also skirt or sirloin if you prefer.
- Cornstarch – This helps thicken the sauce.
- Olive oil: To help brown the ingredients in the slow cooker and help prevent them from sticking.
- Soy sauce: This gives the dish deep umami flavor.
- Brown sugar: For a touch of sweetness and richness to the sauce.
- Garlic: For deeper aromatic flavor.
- Ginger: This provides some mild spiciness.
- Shredded carrot: For texture and a bit of added sweetness.
- Red bell pepper: Also for texture and color.
- Sliced green onion: As garnish.
- Sesame seeds: Also as garnish.
✅ Step-by-step instructions
Here’s how to make this dish with some step-by-step photos. You’ll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- In a large ziplock bag, toss sliced flank steak with cornstarch until the beef is coated.
- Then add the beef to the slow cooker.
- Add the olive oil, soy sauce, brown sugar, garlic, ginger, carrots, and red bell pepper.
- Also pour in a half cup of water.
- Cook on high for 2-3 hours, or on low for 4-5 hours, until beef is tender and done.
- Top with green onions and sesame seeds and serve on a bed of rice.
👩🏻🍳 Recipe FAQs
The most common cut is flank steak. It’s often less expensive than other cuts. And cooking it in the slow cooker helps ensure tenderness instead of it being tough. However, other cuts like sirloin steak, skirt, and even New York strip also work well.
One of the biggest differences is the level of spice. Szechuan beef has more spiciness and heat due to the use of Szechuan peppercorns, whereas Mongolian beef tends to be milder and sweeter.
Mongolian beef has a slightly sweeter, more garlicky flavor profile than Hunan beef. Plus, Hunan beef also tends to be spicier, as it uses chili peppers in the preparation. But in general, it’s milder than Szechuan beef.
🍽 Serving ideas
The most common way to serve Mongolian beef is on a bed of warm rice. It would go great with this instant pot Basmati rice or garlic rice.
You can also serve it alongside other Chinese food dishes for a family-style meal. Try it with pork and shrimp wontons, air fryer crab rangoon, or tasty cashew chicken.
🍷 🥂 What wine pairs with Mongolian beef?
Chinese food is traditionally paired with Riesling and other bright, lively white wines, as the natural acidity can help cut through some of the richness of the sauce.
With non-spicy Chinese food dishes, I also like to go for fruity red wines like a slightly fuller-bodied Pinot Noir.
Many aged Oregon Pinot Noirs are full of bold bright berries that blend beautifully with the richness of the flank steak. The mild acidity in the wine is also just bright enough to help bring out the Asian sauce and spices.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Slow cooker – This large 6-quart stockpot is great for making pasta.
More Asian-inspired recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Slow Cooker Mongolian Beef
Ingredients
- 1 pound flank steak, sliced into thin strips
- 2 Tablespoons tapioca starch or corn starch
- 2 Tablespoons olive oil
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup water
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup julienned carrots
- 1/2 cup julienned red bell pepper
- 2 Tablespoons sliced green onion
- 1 Tablespoon sesame seeds
Instructions
- In a large ziplock bag, combine sliced flank steak with tapioca or cornstarch and mix it all around until the beef is well covered.
- Add steak to slow cooker.
- Add olive oil, soy sauce, brown sugar, water, minced garlic, minced ginger, carrots, and red bell pepper to the slow cooker. Stir ingredients.
- Cook on high for 2-3 hours, or on low for 4-5 hours, until beef is cooked through.
- Serve with rice, and top with green onions and sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Once a Month Meals and Recipe Critic.
Delicious. Modded for a pressure cooker and it was a hit with the entire family.
So happy to hear the whole family loved it and that it turned out well in the pressure cooker. Thanks, LB!
I have given up on crockpot recipes because they are tasteless. A Facebook friend of mine posted this and for some crazy reason I decided to try it. Absolutely delicious! The only thing I did off the recipe is to thicken it a bit with 1 T cornstarch/1 T water. I am thrilled to have an easy peasy tasty recipe to add to the meal rotation! Thank you!
Oh Cindy that makes me SO happy to hear! I am glad you loved it, and thank you so much for commenting and letting me know!
That is really delicious bowl of rice. your mongolian beef recipe sounds really easy as it is cooked in slow cooker and also with lot of flavors going on.
This is a great recipe for me, as I’m always pressed for time, but what to make really tasty Asian dishes.
This looks SO delicious! Love that it’s made in the slow cooker. Perfect for these cooler temps and fall! Would love to make this for dinner soon :)
Thanks, Christine! :)
I think I will have to look into buying a slow cooker! This Mongolian Beef Dish looks delicious ☺
You should! Such a handy thing to have around the kitchen!