Easy Mongolian Beef Recipe: Sweet, Savory, and Sizzling Hot

Beef lovers rejoice with this mouthwatering Mongolian beef recipe that brings restaurant-quality flavors straight to your kitchen.

Tender strips of beef dance in a rich, savory sauce that captures the essence of authentic Asian cuisine.

Succulent meat sizzles with bold seasonings and creates a meal that will have everyone asking for seconds.

The combination of sweet and tangy notes promises a culinary adventure that satisfies even the most discerning palate.

Crisp vegetables add texture and freshness to this classic dish.

Simple ingredients and quick cooking techniques make this recipe accessible for home chefs of all skill levels.

Prepare to delight your taste buds with a restaurant-worthy meal that comes together in just minutes.

Allure of Slow Cooker Mongolian Beef

• Toss ingredients into the slow cooker and let it work its magic, creating a delicious meal with barely any hands-on cooking.
• Transforms affordable flank steak into a restaurant-quality dish that's packed with rich, savory flavors everyone will love.
• Perfect for busy households, this recipe offers a simple solution for satisfying dinner that requires minimal effort and delivers maximum taste.
• Enjoy over fluffy rice or slurp-worthy noodles, making it adaptable to different preferences and dietary needs.

Ingredient Rundown for Tender Mongolian Beef

• Flank Steak: A lean and flavorful cut of beef perfect for slow cooking and absorbing rich sauce flavors.

• Cornstarch: Helps to create a light coating on the beef and thickens the sauce during cooking.
• Toasted Sesame Oil: Adds a nutty and aromatic flavor to enhance the overall taste of the dish.

• Garlic, Ginger: Fresh ingredients that provide a deep, warm, and spicy base flavor to the Mongolian beef.

• Soy Sauce, Brown Sugar, Water: Combination creates a sweet and savory sauce that perfectly coats and tenderizes the beef.

• Green Onions: Fresh herb that adds a bright, mild onion flavor and provides a pop of color to the finished dish.

Kitchen Tools for Slow Cooking Beef

• Slow Cooker: Essential for cooking the beef, creating tender, flavorful meat.
• Cutting Board: Perfect for chopping garlic, ginger, and green onions.
• Sharp Knife: Needed to slice flank steak and prepare ingredients precisely.
• Mixing Bowl: Great for combining sauce ingredients smoothly.
• Measuring Cups and Spoons: Helps measure ingredients accurately for perfect flavor balance.
• Wooden Spoon or Spatula: Useful for stirring and coating beef with sauce.
• Serving Plate or Rice Bowl: For presenting the delicious Mongolian beef.

How to Make Mongolian Beef in a Slow Cooker

Step 1: Prepare Protein And Aromatics

Dust flank steak with cornstarch to help create a delicious coating.

Toss the meat into your slow cooker with fragrant sesame oil, freshly minced garlic, and grated ginger.

The cornstarch will help thicken the sauce and create a beautiful texture while the aromatics infuse rich flavors into the beef.

Step 2: Create Flavor-Packed Sauce

• Soy sauce
• Brown sugar
• Water

Stir until the sugar completely dissolves, creating a smooth and glossy sauce that will transform your beef into a mouthwatering meal.

Step 3: Marry The Protein And Sauce

Pour the silky sauce directly over the seasoned beef in the slow cooker.

Use a spatula or spoon to ensure every single piece of meat gets a luxurious coating.

This step guarantees maximum flavor penetration.

Step 4: Slow Cook To Perfection

Secure the lid on your slow cooker and let the magic happen.

Cook on low setting for 4 to 5 hours or on high setting for 2 to 3 hours.

The low and slow method ensures the beef becomes incredibly tender and absorbs all the delicious sauce.

Step 5: Final Touches And Serving

Sprinkle chopped green onions during the last 30 minutes of cooking for a fresh, zesty kick.

When ready, serve this delectable beef over fluffy white rice or chewy noodles.

Garnish with extra green onions for a pop of color and added freshness.

Pro Hints for Mongolian Beef Richness

• Coat flank steak thoroughly with cornstarch to create a protective layer that locks in moisture and ensures incredibly soft beef.
• Adjust brown sugar quantity based on preference, keeping the sauce balanced between sweet and savory for a more personalized flavor profile.
• Check beef tenderness at the minimum cooking time to avoid dry, tough meat, as slow cookers can vary in heat intensity.
• Toast sesame oil before adding to enhance its nutty, rich characteristics and elevate the overall taste of the Mongolian beef.
• Add fresh green onions in the final cooking stage and as a topping to provide a crisp, bright contrast to the rich, slow-cooked beef.

Mongolian Beef Variations for Every Palate

• Vegetarian Mongolian Jackfruit: Replace flank steak with young green jackfruit, using the same marinade and cooking method for a plant-based alternative that mimics meat texture.
• Gluten-Free Version: Swap traditional soy sauce with tamari or coconut aminos, and ensure cornstarch is certified gluten-free to accommodate dietary restrictions.
• Spicy Korean-Inspired Adaptation: Add gochujang or Korean red pepper flakes to the sauce for a fiery kick that transforms the original recipe's flavor profile.
• Low-Carb Cauliflower Base: Skip rice or noodles, and serve the beef over roasted cauliflower rice or zucchini noodles for a lower-carbohydrate meal option.

Mongolian Beef & Rice: Serving Ideas

• Hearty Rice Bowl Adventure: Serve the tender Mongolian beef over a steaming bed of fluffy white rice or brown rice for a classic, satisfying meal that soaks up all the delicious sauce.
• Noodle Lovers' Dream: Ladle the succulent beef and rich sauce over hot egg noodles or lo mein for a quick twist that brings restaurant-style comfort right to your dinner table.
• Asian-Inspired Plate Presentation: Arrange the beef beside stir-fried vegetables like broccoli or bell peppers to create a colorful, balanced plate that adds extra nutrition and visual appeal to your meal.
• Lettuce Wrap Delight: Transform the beef into fun, interactive lettuce wraps using crisp iceberg or butter lettuce leaves, perfect for a lighter, hands-on dining experience that kids and adults will enjoy.

Storing Slow Cooker Beef Meals

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the meat stays moist and fresh.
• Transfer cooled Mongolian beef to freezer-safe containers or heavy-duty freezer bags. Freeze for maximum 3 months, labeling with the date to track freshness.
• Place leftover beef in a microwave-safe dish, sprinkle a few tablespoons of water to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through.

FAQs

• Can I use a different cut of beef?

Yes, you can substitute flank steak with chuck roast or sirloin. These cuts work well in slow cookers and provide similar tenderness.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce to make the recipe gluten-free. Regular soy sauce contains wheat.

• How spicy is Mongolian beef?

This traditional recipe is mild with no significant heat. If you want spiciness, add red pepper flakes or sriracha sauce during cooking.

• Can I prepare this recipe ahead of time?

Absolutely! You can marinate the beef in the sauce overnight in the refrigerator before slow cooking. This helps enhance the flavor and tenderize the meat.

Mongolian Beef Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 40 reviews

• Total Time: 5 hours 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Hearty Mongolian Beef recipe combines savory soy-marinated strips of tender steak with crisp green onions and a glossy sauce. Robust flavors reflect traditional Chinese cooking techniques while delivering a restaurant-quality meal home cooks can easily master.

---

Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds thinly sliced flank steak

Sauce Ingredients:

• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/2 cup water
• 1 tablespoon toasted sesame oil

Seasoning and Thickening Ingredients:

• 1/4 cup cornstarch
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 1/2 cup sliced green onions (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Coat flank steak thoroughly with cornstarch, ensuring even coverage for optimal texture and flavor absorption.
2. Combine toasted sesame oil, minced garlic, and grated ginger in the slow cooker, creating an aromatic base for the meat.
3. Whisk soy sauce, brown sugar, and water until completely dissolved, forming a smooth, glossy sauce with balanced sweet and savory notes.
4. Pour sauce evenly over the meat in the slow cooker, gently stirring to ensure each piece is completely coated and seasoned.
5. Set slow cooker to low temperature and cook for 4-5 hours, or alternatively use high setting for 2-3 hours until beef becomes exceptionally tender and easily pulls apart.
6. During the final 30 minutes of cooking, sprinkle chopped green onions into the slow cooker to infuse additional freshness and mild onion flavor.
7. Once cooking is complete, carefully transfer the succulent beef to a serving platter, spooning remaining sauce over the top for extra moisture and richness.
8. Serve the Mongolian beef atop steamed rice or noodles, garnishing with additional fresh green onions for a vibrant, appealing presentation.

Notes

• Cut flank steak against the grain to ensure maximum tenderness and easier chewing.
• Customize heat levels by adding sriracha or red pepper flakes for those who enjoy spicier Mongolian beef.
• Use low-sodium soy sauce to control salt content and make the dish more diet-friendly for those watching sodium intake.
• Opt for gluten-free tamari instead of traditional soy sauce to accommodate gluten-sensitive individuals without compromising flavor profile.

• Prep Time: 15 minutes
• Cook Time: 5 hours (on High) or 8 hours (on Low)
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 14g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 70mg