This Slow Cooker Mongolian Beef is a flavorful, tender, and savory dish that’s perfect for an easy weeknight meal. By using the slow cooker, you get melt-in-your-mouth beef with minimal effort. This recipe features a rich sauce made with soy sauce, brown sugar, and garlic, creating a perfect balance of sweet and savory flavors. It’s ideal for serving over a bed of rice or alongside steamed vegetables, making it a complete meal your whole family will enjoy.

Why You’ll Love This Recipe:

Easy to Prepare: Just toss the ingredients into the slow cooker and let it do all the work for you.
Tender Beef: Slow cooking makes the beef incredibly tender, so it practically melts in your mouth.
Deliciously Balanced Flavors: The combination of soy sauce, brown sugar, and garlic creates a flavorful sauce that’s both sweet and savory.
Versatile: Serve it over rice, noodles, or alongside vegetables for a well-rounded meal.
Kid-Friendly: The sweetness from the sauce makes it a hit with the kids while still being flavorful enough for adults.

Ingredients You’ll Need:

Beef: 1 ½ pounds of flank steak, sliced thinly against the grain. This cut is perfect for slow cooking as it becomes tender and juicy.
Cornstarch: ¼ cup to coat the beef slices, which helps thicken the sauce as it cooks.
Soy Sauce: ¾ cup of low-sodium soy sauce to provide a rich, salty base for the sauce.
Brown Sugar: ⅔ cup of light brown sugar, which balances the saltiness with a touch of sweetness.
Garlic: 4 cloves of minced garlic for aromatic flavor.
Ginger: 1 tablespoon of fresh ginger, minced, for warmth and depth.
Water: 1/4 cup to add moisture to the sauce without diluting the flavors.
Carrots: 2 large carrots, thinly sliced, for added texture and sweetness.
Green Onions: 3 stalks, sliced for garnish, providing a fresh pop of flavor and color.
Sesame Oil: 2 teaspoons to give a nutty undertone to the sauce.
Fish Gelatin Sheets: 1 sheet, softened in water, used as a natural thickening agent for the sauce.
Red Pepper Flakes: Optional, for a hint of spice if you prefer a little heat.

How to Make Slow Cooker Mongolian Beef:

Step-by-Step Instructions:

Prepare the Beef: Start by slicing the flank steak thinly across the grain. This ensures the beef stays tender during the slow cooking process. Once sliced, place the beef in a large bowl and toss with the cornstarch until evenly coated.
Assemble the Slow Cooker: In your slow cooker, combine the soy sauce, brown sugar, garlic, ginger, water, and sesame oil. Whisk these ingredients together until the brown sugar dissolves.
Add the Beef and Carrots: Place the cornstarch-coated beef slices into the slow cooker, along with the sliced carrots. Stir gently to coat the beef and carrots in the sauce mixture.
Slow Cook: Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the beef is tender and the sauce has thickened.
Thicken the Sauce: In the last 30 minutes of cooking, dissolve the fish gelatin sheet in warm water, then stir it into the slow cooker. This will help thicken the sauce without altering its flavor.
Garnish and Serve: Once the cooking time is complete, give everything a good stir, then sprinkle the sliced green onions over the top. Serve the Mongolian beef over steamed rice or noodles and enjoy!

Helpful Tips:

Slicing the Beef: Make sure to slice the beef thinly against the grain. This shortens the muscle fibers, resulting in a more tender bite.
Vegetable Variations: Feel free to add other vegetables like bell peppers, broccoli, or snap peas to the slow cooker for extra nutrition and color.
Slow Cooker Times: Every slow cooker is different, so check your beef for tenderness as it nears the end of the cooking time.
Thicker Sauce: If you’d like an even thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Details:

Prep Time: 15 minutes
Cook Time: 4 hours (on low)
Total Time: 4 hours 15 minutes
Yield: Serves 4
Category: Main Course
Method: Slow Cooker
Cuisine: Asian
Diet: Gluten-Free

Notes:

Serving Suggestions: Mongolian beef pairs wonderfully with steamed jasmine rice or even brown rice for a healthier option. For added freshness, serve with a side of steamed broccoli or bok choy.
Adjusting Sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar slightly.
Storage: Leftover Mongolian beef can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a saucepan over low heat or in the microwave.

Frequently Asked Questions:

Can I make this dish in advance? Yes, you can prepare all the ingredients the night before, store them in the fridge, and place everything in the slow cooker in the morning.
Can I freeze Mongolian Beef? Absolutely. Once cooked and cooled, transfer the beef and sauce to a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
What cuts of beef can I use instead of flank steak? You can substitute flank steak with skirt steak, sirloin, or even beef chuck if you prefer.

Storage Instructions:

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Warm in a skillet over medium heat or in the microwave until fully heated through.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Slow Cooker Honey Garlic Chicken: A sweet and savory chicken dish that’s just as easy and delicious.
Beef and Broccoli Stir Fry: Another take on Asian-inspired beef dishes with the perfect balance of protein and vegetables.
Teriyaki Chicken Rice Bowls: A quick and tasty meal that’s great for meal prep and busy weeknights.

Conclusion:

This Slow Cooker Mongolian Beef is the perfect recipe for when you want something comforting and flavorful without spending hours in the kitchen. It’s a simple, fuss-free meal that delivers restaurant-quality flavor at home. Whether you’re feeding the family or meal prepping for the week, this recipe is sure to become a staple in your meal rotation. Enjoy the tender beef and rich sauce over a bed of rice for a satisfying and delicious dinner!

Slow Cooker Mongolian Beef

Author: Martha

Print Recipe

Description

Ingredients

Beef: 1 ½ pounds of flank steak, sliced thinly against the grain. This cut is perfect for slow cooking as it becomes tender and juicy.
Cornstarch: ¼ cup to coat the beef slices, which helps thicken the sauce as it cooks.
Soy Sauce: ¾ cup of low-sodium soy sauce to provide a rich, salty base for the sauce.
Brown Sugar: ⅔ cup of light brown sugar, which balances the saltiness with a touch of sweetness.
Garlic: 4 cloves of minced garlic for aromatic flavor.
Ginger: 1 tablespoon of fresh ginger, minced, for warmth and depth.
Water: 1/4 cup to add moisture to the sauce without diluting the flavors.
Carrots: 2 large carrots, thinly sliced, for added texture and sweetness.
Green Onions: 3 stalks, sliced for garnish, providing a fresh pop of flavor and color.
Sesame Oil: 2 teaspoons to give a nutty undertone to the sauce.
Fish Gelatin Sheets: 1 sheet, softened in water, used as a natural thickening agent for the sauce.
Red Pepper Flakes: Optional, for a hint of spice if you prefer a little heat.

Instructions

Prepare the Beef: Start by slicing the flank steak thinly across the grain. This ensures the beef stays tender during the slow cooking process. Once sliced, place the beef in a large bowl and toss with the cornstarch until evenly coated.
Assemble the Slow Cooker: In your slow cooker, combine the soy sauce, brown sugar, garlic, ginger, water, and sesame oil. Whisk these ingredients together until the brown sugar dissolves.
Add the Beef and Carrots: Place the cornstarch-coated beef slices into the slow cooker, along with the sliced carrots. Stir gently to coat the beef and carrots in the sauce mixture.
Slow Cook: Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the beef is tender and the sauce has thickened.
Thicken the Sauce: In the last 30 minutes of cooking, dissolve the fish gelatin sheet in warm water, then stir it into the slow cooker. This will help thicken the sauce without altering its flavor.
Garnish and Serve: Once the cooking time is complete, give everything a good stir, then sprinkle the sliced green onions over the top. Serve the Mongolian beef over steamed rice or noodles and enjoy!

Notes

Serving Suggestions: Mongolian beef pairs wonderfully with steamed jasmine rice or even brown rice for a healthier option. For added freshness, serve with a side of steamed broccoli or bok choy.
Adjusting Sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar slightly.
Storage: Leftover Mongolian beef can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a saucepan over low heat or in the microwave.