There’s something deeply comforting about a slow cooker meal gently simmering away while the day unfolds. This Mouthwatering Slow Cooker Mongolian Beef is the kind of dish that feels tailor-made for cozy evenings, busy weekdays, or relaxed weekends when you want big flavor without standing over the stove. Rich, savory, and lightly sweet, it fills the kitchen with an irresistible aroma that signals dinner is going to be special.
This recipe was inspired by the takeout-style Mongolian beef many of us crave, but reimagined for the home cook who values simplicity and warmth. By using the slow cooker, the beef becomes exceptionally tender, soaking up a glossy sauce that clings perfectly to every bite. Served over fluffy rice or alongside crisp vegetables, this dish brings comfort, familiarity, and a sense of homemade care to the table.
Why You’ll Love This Slow Cooker Mongolian Beef
This recipe stands out because it balances bold flavor with minimal effort. Everything comes together in one slow cooker, making cleanup easy and stress-free. The sauce is deeply savory with hints of sweetness and garlic, coating the beef in a way that feels indulgent yet approachable. It’s also incredibly versatile, fitting seamlessly into family dinners, meal prep routines, or casual gatherings with friends.
Another reason this dish shines is consistency. The slow cooker gently breaks down the beef over several hours, ensuring every slice is tender and flavorful. Even beginner cooks can achieve impressive results with this method, making it a reliable go-to comfort meal.
Ingredients You’ll Need
To make this Slow Cooker Mongolian Beef, you’ll need simple, pantry-friendly ingredients that come together beautifully.
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Beef flank steak – 2 pounds, thinly sliced against the grain
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Cornstarch – 1/4 cup
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Low-sodium soy sauce – 3/4 cup
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Brown sugar – 3/4 cup, packed
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Garlic – 6 cloves, minced
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Fresh ginger – 1 tablespoon, grated
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Water – 1/2 cup
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Hoisin sauce – 2 tablespoons
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Sesame oil – 1 teaspoon
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Green onions – 4 stalks, sliced (for garnish)
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Sesame seeds – 1 tablespoon (optional garnish)
Step-by-Step Instructions
1. Coat the Beef with Cornstarch
Place the 2 pounds of thinly sliced flank steak into a large mixing bowl. Sprinkle 1/4 cup of cornstarch evenly over the beef. Using clean hands or kitchen tongs, gently toss the slices until each piece is lightly and evenly coated. This step is essential because the cornstarch not only helps tenderize the meat during slow cooking but also plays a major role in thickening the sauce later. Make sure there are no large clumps of cornstarch remaining at the bottom of the bowl. Every slice should have a thin, even coating to ensure the final sauce turns glossy and perfectly textured.
2. Transfer the Beef to the Slow Cooker
Once the beef is coated, transfer it directly into your slow cooker. Spread the slices out evenly across the bottom so they cook uniformly. Avoid piling the meat into a tight mound, as even distribution allows the heat and sauce to circulate properly. If needed, gently separate any pieces that are sticking together. Proper placement at this stage ensures that each slice absorbs maximum flavor from the sauce while cooking low and slow.
3. Prepare the Flavorful Sauce
In a separate medium-sized mixing bowl, combine 3/4 cup low-sodium soy sauce, 3/4 cup packed brown sugar, 6 cloves minced garlic, 1 tablespoon freshly grated ginger, 1/2 cup water, 2 tablespoons hoisin sauce, and 1 teaspoon sesame oil. Whisk thoroughly until the brown sugar dissolves and the mixture is smooth and well blended. The sauce should appear rich and slightly thick, with a deep brown color. Taking a moment to fully dissolve the sugar ensures a balanced sweetness throughout the dish rather than uneven pockets of flavor.
4. Pour and Coat Evenly
Slowly pour the prepared sauce mixture over the beef in the slow cooker. Use a spoon or tongs to gently stir the meat, ensuring every slice is coated in the savory-sweet mixture. The goal is to submerge as much of the beef as possible so it cooks evenly and absorbs the sauce fully. This coating process allows the flavors of garlic, ginger, and soy sauce to penetrate the meat while it cooks, resulting in tender slices infused with bold taste.
5. Slow Cook to Tender Perfection
Place the lid securely on the slow cooker. Cook on low for 4–5 hours for the most tender, melt-in-your-mouth texture. If you are short on time, you can cook on high for 2–3 hours instead. During cooking, resist the temptation to lift the lid frequently, as this releases heat and can extend cooking time. The slow, steady heat allows the beef fibers to break down gradually, transforming flank steak into incredibly tender pieces while the sauce thickens naturally.
6. Allow the Sauce to Thicken
Once the cooking time is complete and the beef is fork-tender, gently stir the mixture. If you prefer a slightly thicker sauce, you can leave the lid off for the final 15–20 minutes of cooking to allow excess moisture to evaporate. The cornstarch coating will help create that signature glossy, cling-to-the-meat finish. Stir carefully to avoid breaking apart the tender slices.
7. Garnish and Serve
Just before serving, sprinkle 4 sliced green onions and 1 tablespoon sesame seeds over the top for added freshness and texture. Serve the Mongolian beef warm over steamed jasmine rice, brown rice, or noodles. The rich sauce will soak beautifully into the base, creating a comforting and satisfying meal ready to enjoy.
Serving Suggestions
This Mongolian Beef pairs beautifully with steamed jasmine rice, brown rice, or even quinoa. For added texture, consider serving it with sautéed vegetables such as broccoli, snap peas, or bell peppers. The rich sauce also works wonderfully spooned over noodles, making it a flexible centerpiece for a complete, satisfying meal.
Tips for the Best Results
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Slice the beef thinly and against the grain to ensure tenderness.
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Avoid lifting the slow cooker lid too often, as this releases heat and extends cooking time.
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If you prefer a thicker sauce, remove the lid during the last 20 minutes of cooking.
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Taste and adjust seasoning at the end, adding a splash of water if the sauce is too concentrated.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute flank steak with skirt steak or sirloin if needed. The key is choosing a cut that benefits from slow cooking and slicing it thinly against the grain. Tougher cuts can become beautifully tender when cooked low and slow, while leaner cuts may cook faster and should be monitored to avoid dryness.
How do I store leftovers, and how long do they last?
Leftover Slow Cooker Mongolian Beef should be cooled completely and stored in an airtight container in the refrigerator. It will keep well for up to four days. When reheating, use a saucepan over low heat or a microwave, adding a tablespoon or two of water to loosen the sauce if needed.
Can this recipe be made ahead for meal prep?
Absolutely. This dish is excellent for meal prep because the flavors deepen over time. Prepare it as directed, then divide into individual containers with rice or vegetables. It reheats well and maintains its texture, making it a dependable option for lunches or quick dinners throughout the week.
What can I do if my sauce turns out too thick or too thin?
If the sauce is too thick, simply stir in a small amount of warm water until it reaches your desired consistency. If it’s too thin, remove the lid and let it cook uncovered for an additional 15–20 minutes, allowing excess moisture to evaporate and the sauce to thicken naturally.
Final Thoughts
Mouthwatering Slow Cooker Mongolian Beef is more than just an easy dinner recipe; it’s a reminder of how comforting and rewarding home cooking can be. With minimal prep and a handful of familiar ingredients, you can create a dish that feels both indulgent and nourishing. The slow cooker does the heavy lifting, transforming simple components into a meal that tastes like it took far more effort than it actually did.
This recipe also invites creativity. You can adjust sweetness, add vegetables, or experiment with different serving bases to make it your own. Whether you’re cooking for family, preparing meals ahead of time, or simply craving something warm and satisfying, this Mongolian Beef delivers every time.
Most importantly, it brings people together. Served at the table, it encourages shared moments, relaxed conversation, and that unmistakable feeling of comfort that only a homemade meal can provide. Once you try it, this Slow Cooker Mongolian Beef is likely to earn a permanent place in your recipe rotation.
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Mouthwatering Slow Cooker Mongolian Beef: Easy Comfort
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
Description
A comforting, slow-cooked beef dish with a rich, savory-sweet sauce that’s perfect for easy family dinners or meal prep.
Ingredients
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Beef flank steak – 2 pounds, thinly sliced
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Cornstarch – 1/4 cup
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Low-sodium soy sauce – 3/4 cup
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Brown sugar – 3/4 cup, packed
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Garlic – 6 cloves, minced
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Fresh ginger – 1 tablespoon, grated
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Water – 1/2 cup
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Hoisin sauce – 2 tablespoons
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Sesame oil – 1 teaspoon
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Green onions – 4 stalks, sliced
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Sesame seeds – 1 tablespoon
Instructions
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Toss sliced beef with cornstarch until evenly coated.
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Place beef in the slow cooker.
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Mix soy sauce, brown sugar, garlic, ginger, water, hoisin sauce, and sesame oil.
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Pour sauce over beef and stir gently.
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Cook on low for 4–5 hours or high for 2–3 hours.
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Stir before serving and garnish with green onions and sesame seeds.
Notes
Slice beef against the grain for best texture. Serve with rice or vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
