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!
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 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.
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.
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
- Beef broth
- Brown sugar
- Soy sauce, rice vinegar, sesame oil, chili paste, ground ginger
HOW TO MAKE SLOW COOKER MONGOLIAN BEEF
- Add sliced flank steak and cornstarch to a large resealable plastic bag. Zip closed and shake to coat the beef well.
- Add sesame oil, garlic, ginger, broth, soy sauce, brown sugar and red pepper flakes to the slow cooker and whisk to combine.
- Add the flank steak and shredded carrots to the slow cooker. Stir to coat.
- Cover and cook on HIGH for 2-3 hours or on LOW for about 4-5 hours, until the steak is cooked and tender.
- Stir in the green onions. Serve over white rice, and garnish with sesame seeds.
Eat More Beef!
More Delicious Asian Dinners:
Slow Cooker Mongolian Beef
- 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
- 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.
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.