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.
I don’t think I’ve ever had Mongolian beef but it looks delicious. I checked out the ingredients and we have all of them! I definitely would like to make it — it would be a great dinner this fall.
You should definitely try it if you haven’t!
Mongolian Beef is one of my favorite Asian dishes. I have never tried making it in the slow cooker so this recipe makes me so excited! A must try for sure!!!
If you make it, let me know how it turns out! :)
I live in LA and totally agree, it’s pretty easy to get whatever type of food you want from basically anywhere. But I love that you managed to make a dish that is just as good as what can be found in a restaurant. It looks so good and noooooow I’m getting hungry!
Danielle | FollowMyGut.com <3
Thank you! It’s definitely nice to be able to make easy meals at home rather than going out all the time :)
This looks totally delicious. I love it’s dark colour. Slow cooked meals also taste so rich and flavoursome. This dish certainly will fit that bill.
Thanks so much, Elinor!
Chinese food is something that I never think to make at home, but this would be a great start! Looks DELICIOUS!
It’s always nice to change it up! :)
Where to start— well, this looks fabulous. My husband has been trying to find a great recipe for this. I think I found it. And, this is my SIL’s favorite Chinese dish. Ha! Two family members will be very impressed!
What a nice comment! Thank you, Debi :)
I love Mongolian beef especially for the color. Flak steak always works great for such dishes and the crockpot is the perfect way to make this. Yum. I can almost smell the flavors.
Thank you, Veena! I agree. Flank steak is a favorite of mine :)
Flank steak is such a great protein to work with. I LOVE using my crockpot. This is an awesome dinner for any night of the week, and leftovers would be great as well.
I agree! Slow cookers are the best! :) Thank you, Gloria!
Looks great, I have so many good memories of Mongolian Beef growing up but can’t remember the last time I have eaten it, could it have been years!??
If it’s been that long, you definitely need to make some! ;)
This is so gorgeous!! I love take out made at home.
Thank you, Karen! I love it, too! :)
Making take away favorites at home is the best thing and I love slow cooked meals as they bring out the best in the flavors of the dish. Love the color of the dish.
I agree! The slow cooker is the way to go. Thanks!
I can’t even remember the last time I had Mongolian beef but this looks so good! Now I’m craving this for the weekend…how delicious!
Thanks so much, Catherine!
This looks amazing! We love Asian food, and I love finding recipes to make our favorites at home. I will have to give this recipe a go, because this is one of my favorites!
Thank you so much for the nice comment!
I love that you made this in the slow cooker. I always make such a mess of my stove when I stir fry! This is great!
Thank you! It’s definitely much easier in the slow cooker! :)
We love Mongolian beef at our house. I need to dig my slow cooker out!
Do it! :)
This looks so delicious! Would love this for dinner any night of the week! Can’t wait to make this slow cooker mongolian beef!
Thank you, Taylor! Let me know how you like it! :)