Easy Slow Cooker Mongolian Beef Recipe

Slow Cooker Mongolian Beef stir-fry with green onions, chilies, and sesame seeds.

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Easy Slow Cooker Mongolian Beef Recipe

This slow cooker Mongolian beef transforms simple ingredients into an incredibly flavorful dish with minimal effort.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Dishes

Cuisine: Asian inspired

Servings:

Calories: 349kcal

Author: Kim Schob

Equipment

Ingredients

2 pounds flank steak sliced into thin strips
¼ cup cornstarch
1 large onion sliced
3-5 garlic cloves minced
1 teaspoon fresh ginger minced
2 tablespoons toasted sesame oil
¾ cup low sodium soy sauce
⅓ cup brown sugar
½ cup water or broth
½ teaspoon black pepper
6 green onions cut into 2-inch pieces
6 dried red chili peppers optional, for spice
Sesame seeds optional, for garnish

Cups - Metric

Instructions

Begin by slicing your flank steak against the grain into thin strips, about ¼ inch thick. Cutting against the grain is crucial for tender beef.
2 pounds flank steak
Place the sliced flank steak into your slow cooker and sprinkle the cornstarch over it. Gently toss the meat until all pieces are evenly coated with cornstarch. This helps thicken the sauce and gives the beef a light coating.
¼ cup cornstarch
Add the sliced onions on top of the beef. They'll release moisture as they cook, which helps prevent the meat from drying out.
1 large onion
In a medium bowl, combine minced garlic, fresh ginger, toasted sesame oil, low-sodium soy sauce, brown sugar, water (or broth), and black pepper. Whisk until the sugar is completely dissolved.
3-5 garlic cloves, 1 teaspoon fresh ginger, 2 tablespoons toasted sesame oil, ¾ cup low sodium soy sauce, ⅓ cup brown sugar, ½ cup water, ½ teaspoon black pepper
Pour this sauce mixture over the beef and onions in the slow cooker, making sure everything is well coated.
Cover with the lid and cook on LOW for 6-8 hours (recommended for the most tender meat) or on HIGH for 3-4 hours if you're short on time.
About 30 minutes before serving, stir in the green onion pieces and dried red chili peppers if using. This allows their flavors to incorporate without overcooking.
6 green onions, 6 dried red chili peppers
Once done, the beef should be very tender and the sauce thickened to a glossy consistency. If the sauce is too thin, see the recipe tips section for thickening options.
Garnish with sesame seeds and additional sliced green onions before serving over freshly cooked white rice.
Sesame seeds

Notes

Slice against the grain: Always cut your flank steak against (perpendicular to) the grain for the most tender results. This shortens the muscle fibers and makes the meat easier to chew.
Don't skip the cornstarch: The cornstarch coating on the beef is essential for developing that characteristic texture and thickening the sauce properly.
Check for sauce consistency: If your sauce is too thin at the end of cooking, remove about ½ cup of the liquid, mix in 1 tablespoon of cornstarch until smooth, then stir this slurry back into the slow cooker and cook on HIGH for 15-20 minutes with the lid off.
Add vegetables strategically: If adding vegetables like broccoli or bell peppers, put them in during the last 30 minutes of cooking so they don't become mushy.
Low is best: While you can cook this dish on HIGH to save time, cooking on LOW provides the most tender, melt-in-your-mouth beef texture.

Nutrition