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A bowl of white rice topped with sliced beef, julienned carrots, cucumber salad, and green onions sits next to a Crockpot, with a fork resting in the bowl.
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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef is an easy and delicious fake out-take out meal you can make at home with just a few minutes of prep work! It's the perfect slow cooker meal that hits all the sweet and savory cravings.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 1 ½ pounds flank steak
  • 2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • ½ cup soy sauce
  • ½ cup beef broth
  • ¾ cup water
  • ½ cup brown sugar packed
  • ¼ cup cornstarch
  • 5 green onions chopped, green and white parts separated
  • Cooked rice for serving

Instructions

  • Thinly slice the flank steak against the grain. You don't want them too thin here though or they'll fall apart in the slow cooker. Shoot for about ½-inch slices. Place in the bottom of the slow cooker.
  • In a small bowl, combine the sesame oil, garlic, ginger, soy sauce beef broth, water, brown sugar, and corn starch. Use a fork to combine the ingredients well and then pour them over the meat in the slow cooker.
  • Chop the green onions and divide the green parts from the white parts. Put all of the chopped white parts in the slow cooker. Reserve the greens for serving.
  • Cover and cook on low for 4–6 hours, until the beef is tender and the sauce has thickened.
  • Serve hot over cooked rice. Garnish with green parts of onions.

Notes

Slow Cooker Size: 6-quart
Recipe Variations & Substitutions:
  • The brown sugar balances the salty soy sauce. For a less sweet version, reduce to ⅓ cup; for a richer flavor, try dark brown sugar.
  • Add red pepper flakes or add a drizzle of sriracha before serving for more heat.
  • Use low-sodium soy sauce to better control the saltiness.
  • Serve over rice, but it’s also great with noodles or even inside lettuce wraps for a lighter option.
  • You can swap out the beef broth for chicken if that's what you have on hand. 
Slicing Trick: Cutting against the grain into thin strips is key to tender bites. For easier slicing, pop the flank steak in the freezer for 20–30 minutes before cutting.
Storing Leftovers: This dish reheats really well! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Serving: 1 of 6 servings | Calories: 275kcal | Carbohydrates: 25g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1223mg | Potassium: 496mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg

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