Slow Cooker Mongolian Beef

When you’re in the mood for a delicious homemade version of your favorite Chinese takeout, this Slow Cooker Mongolian Beef is the answer! Super tender flank steak is bathed in a sweet and savory sauce that will really hit the spot!

What if I told you you could feed your entire family an incredibly delicious Asian meal for less than $20…including leftovers? It’s time to dig in to this Slow Cooker Mongolian Beef!

Slow Cooker Mongolian Beef

Who loves delicious Asian takeout?!

My hubby and I do some sort of takeout every couple of weeks. He gets on these kicks where he just can’t continue life without some egg rolls and boneless spare ribs. Personally, I’m more of the lo mein and General Tso chicken type. Every time, we spend at least $50 on the meal since hubby also needs at least 2 days worth of leftovers (which is arguably the best part of takeout anyway).

Slow Cooker Mongolian Beef on a wooden spoon.

SLOW COOKER MONGOLIAN BEEF RECIPE

If you’ve ever been to P.F. Chang’s, you might have ordered this hearty, super saucy beef dish. If you didn’t, you should next time you visit, just for comparison’s sake.

Or just make it at home and take heart knowing that this version is even better!

The slow cooker breaks down the tough fibers in the sliced flank steak, making it extra tender instead of keeping it tough like flash cooking sometimes can.

Slow Cooker Mongolian Beef in a bowl on a bed of rice

This sweet & savory & slightly spicy sauce is quite possibly the best ever, too! It’s full of all the traditional Asian flavors you love, and yet it’s somehow oh so different.

Your family is going to love this dinner so much! Fire up that slow cooker and get this going tonight!

Serve it over some hot white rice, noodles, or lots of steamed broccoli if you’re watching your carbs.

Slow Cooker Mongolian Beef held up with chopsticks

WHAT IS IN MONGOLIAN BEEF?

This Mongolian Beef is a pretty straightforward recipe that uses very basic pantry ingredients (if you love Asian food like we do). No need to worry about additives from your favorite takeout place – and this homemade version will taste even better!

  • Flank steak
  • Shredded carrots
  • Green onion
  • Garlic
  • Cornstarch
  • Beef broth
  • Brown sugar
  • Soy sauce, rice vinegar, sesame oil, chili paste, ground ginger

Close up of Slow Cooker Mongolian Beef on a bed of rice

HOW TO MAKE SLOW COOKER MONGOLIAN BEEF

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag. Zip closed and shake to coat the beef well.
  2. Add sesame oil, garlic, ginger, broth, soy sauce, brown sugar and red pepper flakes to the slow cooker and whisk to combine.
  3. Add the flank steak and shredded carrots to the slow cooker. Stir to coat.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4-5 hours, until the steak is cooked and tender.
  5. Stir in the green onions. Serve over white rice, and garnish with sesame seeds.

Slow Cooker Mongolian Beef in the crock pot

Eat More Beef!

More Delicious Asian Dinners:

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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

When you're in the mood for a delicious homemade version of your favorite Chinese takeout, this Slow Cooker Mongolian Beef is the answer! Super tender flank steak is bathed in a sweet and savory sauce that will really hit the spot!
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Main
Cuisine Asian
Servings 4
Calories 450kcal

Ingredients
  

  • 1 1/2 pounds flank steak thinly sliced
  • 1/4 cup cornstarch
  • 3/4 cup low sodium soy sauce
  • 1/2 cup low sodium beef broth or water
  • 1/2 cup brown sugar packed
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic chili paste
  • 1 teaspoon ground ginger
  • 4 cloves garlic minced
  • 1 cup shredded carrots
  • ½ cup green onions cut into 1-inch pieces
  • Sesame seeds for garnish

Instructions
 

  • Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.
  • To the bottom of slow cooker, add sesame oil, garlic, ginger, broth, soy sauce, brown sugar and red pepper flakes. Stir to combine.
  • Add the flank steak and carrots and stir to coat.
  • Cover and cook on HIGH for 2-3 hours or on LOW for about 4-5 hours, until steak is cooked and tender.
  • Stir in the green onions, then serve over white rice. Garnish with sesame seeds, if desired.

Nutrition

Calories: 450kcalCarbohydrates: 44gProtein: 40gFat: 12gSaturated Fat: 4gCholesterol: 102mgSodium: 1772mgPotassium: 911mgFiber: 1gSugar: 29gVitamin A: 5470IUVitamin C: 5.2mgCalcium: 92mgIron: 4.2mg
Keyword slow cooker mongolian beef

Erica

Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. She discovered her love of food at a young age and launched The Crumby Kitchen in 2014, where she shares her kitchen triumphs with a bit of sass and panache.

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