Slow Cooker Mongolian Beef includes succulent strips of beef infused with a savory marinade. Tender and hearty, this recipe requires minimal prep time.
Busy cooks can still savor the taste of homemade, gourmet cuisine without all the fuss! Pair with some steamed rice and stir-fried veggies for the perfect meal.
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💚 About This Recipe
Tender, savory steak in a delicious homemade sauce slow cooks all day for a mouth watering and impressive dinner any night of the week! Serve over a bowl of steaming rice for a filling meal the whole family will love.
This recipe uses common, simple ingredients that are easy to find and won't break the budget. It's great for meal prep, a hearty Sunday dinner, or a quick bite that's table ready right when it's time to eat!
Similar to classic Slow Cooker Beef Teriyaki or a homemade Beef and Broccoli, this is a great substitute when you're craving takeout.
🧂 Ingredients Needed
- flank steak - this affordable cut of steak is great to slow cook for a nice tender result.
- cornstarch - helps thicken the sauce for a nice rich and hearty result.
- ginger - balances the sweetness of the brown sugar.
- garlic - a key ingredient in many Asian cuisines, adding an authentic touch to the dish.
- oil - I used both vegetable oil and sesame oil for this slow cooker steak recipe.
- brown sugar - balances out the savory flavors with some complex sweetness.
- soy sauce - for a nice deep umami flavor. I like to use low sodium soy sauce for a slightly healthier result.
- scallion - provides a flavor that's fresher and less pungent than regular onions.
- sesame seeds - add a hint of richness and contribute a subtle, nutty taste.
🔪 Instructions
- Start by cutting the steak against the grain, then dice into bite sized pieces.
- Season with salt and black pepper, then toss with cornstarch.
- Mince the ginger and garlic.
- Heat vegetable oil in the bottom of the slow cooker and add the steak. Mix in the garlic, ginger, sesame oil, soy sauce, and water. Mix well, then cook on low for 4 to 5 hours.
❔ FAQs
Flank steak is one of the most affordable cuts of steak you can purchase. Skirt steak is another particularly cheap cut if you're looking for an alternative.
Yes, the act of slow cooking beef is a great way to tenderize it by gradually breaking down the muscle fibers! This is why using a more affordable cut of steak is great for slow cooker recipes, since they tend to be less naturally tender but can be tenderized in the slow cooker.
Yes, this is a good option if you're watching your sodium intake.
💭 Expert Tips and Tricks
- Be sure to cut the steak against the grain of the muscle fibers before you cube it. The shorter the fibers, the less chewy and tough the steak will be.
- Garnish with fresh chopped green onions or scallion and sesame seeds.
- Substitute ginger paste and jarred minced garlic to streamline prep.
- If the sauce is still too thin by the end of cooking time, make an additional cornstarch slurry by mixing equal parts water and cornstarch and stirring into the sauce. Cook another 15 to 30 minutes or until thickened.
📌 This slow cooker flank steak recipe is perfect when you're craving takeout but want a healthier and more affordable alternative!
💡 Substitutions and Variations
- For some added nutrition, mix in other veggies like green beans, broccoli, mushrooms, snap peas, carrots, pepper and onions, or corn. Add these veggies in the last hour or so of cooking so they don't get too mushy.
- Add some heat with a sprinkle of red pepper flakes.
- Feel free to use your favorite cut of steak for this recipe. Flank steak and skirt steak are great because they're affordable and get nice and tender in the slow cooker. You could also use sirloin.
- Serve over white rice, jasmine rice, brown rice, or egg noodles.
🥫 Storage and Reheating
Allow leftovers to cool to room temperature and store in an airtight container in the fridge for 3 to 4 days. This slow cooker Mongolian beef also freezes well and can be kept in the freezer for several months. Let frozen beef thaw before reheating.
You can pop your leftovers in the microwave for a minute or two to reheat, or heat a bit of oil in a pan over medium high heat and cook the beef until heated through.
🍴 What To Serve With This Dish
Serve your slow cooker steak over top of Brown Rice with Asparagus, or with a side of healthy Zucchini Walnut Fried Rice, Oven Baked Green Bean Fries, or a healthy veggie like Air Fryer Broccoli or Air Fryer Cauliflower.
✔️ More Beef Recipes You'll Love
- One Skillet Ground Beef with Orzo - This is an entire dinner in one dish which features ground beef, spinach, and more!
- Crockpot Beef Stroganoff - You'll love the creamy sauce paired with tender beef and noodles.
- Beef and Mushrooms with Red Wine Sauce - This rich and elegant beef dish has a nice hearty and earthy flavor thanks to tender mushrooms.
- Hot Taco Dip - This recipe from Cocktails and Appetizers is a fun new take on the classic dish!
Slow Cooker Flank Steak
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📋 Recipe Card
Slow Cooker Mongolian Beef
Equipment
- 1 Slow cooker
Ingredients
- 1 pound flank steak
- salt (to taste)
- black pepper (to taste)
- ¼ cup cornstarch
- 1 inch ginger
- 3 garlic cloves
- 2 tablespoons vegetable oil
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- ½ cup lower sodium soy sauce
- ¼ cup water
- 1 scallion
- 1 tablespoon sesame seeds
Instructions
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.1 pound flank steak
- Season flank steak with salt and pepper to taste, and coat with the cornstarch. Mix until well combined.salt, black pepper, ¼ cup cornstarch
- Mince the ginger and garlic.3 garlic cloves, 1 inch ginger
- Add the vegetable oil to the bottom of the slow cooker, and then add the steak.2 tablespoons vegetable oil
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.½ cup lower sodium soy sauce, ⅓ cup brown sugar, 1 tablespoon sesame oil, ¼ cup water
- Cook on low for 4-5 hours or on high for 2.5 hours. Stir when done cooking.
- Slice the scallion. Garnish the Mongolian beef with the diced scallion and sesame seeds and serve over rice.1 scallion, 1 tablespoon sesame seeds
Notes
- Sirloin is another good cut of beef to use in this recipe, if desired.
- To streamline prep, instead of mincing fresh ginger and garlic, substitute about 1 tablespoon of ginger paste and 1 ½ teaspoons jarred minced garlic.
- This dish is even better with some vegetables added in, such as onions, bell peppers, or green onions. Add them in the last hour of cooking to prevent them from becoming too mushy.
- If the sauce is too thin at the end of the cooking time, you can thicken it by making a cornstarch slurry (cornstarch mixed with water) and adding it to the slow cooker. Cook for an additional 15-30 minutes until the sauce has thickened.
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Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Dianne says
This was absolutely delicious. My ONLY change was making the rice "herbed" with garlic powder, butter and parsley to taste.
My husband was very happy....
Kristin King says
So glad to hear it! That's a great idea to upgrade your rice a bit. Thanks for stopping by to let me know! 🙂
Jisel says
Absolutely loved this! Minimal prep time, It's a lifesaver for busy days. The beef turned out tender and flavorful. Paired it with rice and veggies!