Slow Cooker Mongolian Beef is a lifesaver for busy weeknights. Tender steak cooked in its own glossy, flavorful sauce is ideal spooned over steamed rice for a quick, satisfying meal.
We love simple slow cooker dinners like this Mongolian beef. You can easily swap the beef for chicken breast or thighs, or pair this with our quick homemade stir-fry sauce for other favorite Asian-style recipes.
Easy Slow Cooker Beef Recipe
This Slow Cooker Mongolian Beef is quick and dependable. Prep takes about five minutes, so you can get dinner started with minimal fuss. The slow cooker does the rest, turning the steak tender while the sauce develops a sweet, slightly spicy flavor.
You can cook on high for roughly 2 hours or on low for 4 to 5 hours—either method yields fork-tender beef and a rich sauce. The balance of sweet and mild heat makes it a family favorite.
How To Make Mongolian Beef In Your Crock Pot
Start with flank steak or sirloin and slice it into strips roughly 1/4″ thick. Coat the slices in cornstarch before adding them to the slow cooker; the cornstarch helps the sauce thicken as the beef cooks. We find 3 tablespoons produces a desirable, slightly glossy sauce, but you can adjust for thicker or thinner results.
Add sliced scallions, then whisk together the sauce ingredients and pour over the beef. Toss to coat, then set the slow cooker to high for 2 hours or low for 4 hours. If you’re around, stir the beef once halfway through cooking, though it isn’t required.
When the beef is finished, remove the lid and let the dish rest for about 10 minutes. The sauce will thicken further as it cools. If it becomes too thick, thin with a splash of chicken or beef broth; if it’s too thin, whisk a small amount of cornstarch with water and simmer with the lid off for 10–15 minutes to reach the desired consistency.
Can You Make This Slow Cooker Recipe Ahead Of Time?
Yes. This recipe is great for making ahead or preparing on the day you need it. Leftovers keep well in the refrigerator and reheat easily in the microwave or on the stovetop. Serve with freshly steamed broccoli and rice for a complete meal that the whole family will enjoy.
Is Mongolian Beef Spicy?
It can be, but it doesn’t have to be. This version uses brown sugar for sweetness and sriracha for a gentle kick. Adjust the sriracha to suit your heat preference, or serve extra hot sauce on the side so each person can season their own plate.
The result is a well-balanced sauce—sweet with a little heat—that appeals to many palates.
Looking For More Slow Cooker Dinner Recipes?
- Crock Pot Chicken & Gravy
- Slow Cooker Pulled Pork
- Crock Pot Smothered Pork Chops
- Chipotle Creamy Salsa Chicken
- Crock Pot Sausage & Peppers
Slow Cooker Mongolian Beef
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 6 Servings
This Slow Cooker Mongolian Beef needs only about five minutes of prep. Tender beef cooked in a sweet, mildly spicy sauce is perfect for an easy weeknight dinner.
Ingredients
- 2–2 1/2 pounds flank steak or sirloin steak
- 3 tablespoons cornstarch
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tablespoon ginger paste (or grated fresh ginger)
- 1 tablespoon garlic paste (or minced garlic)
- 1 tablespoon sriracha (adjust to taste)
- 2 tablespoons sesame oil
- 4 scallions, sliced into large pieces
- Extra scallions and sesame seeds for garnish
Instructions
- Slice the steak into roughly 1/4″ thick strips. Place the cornstarch in a bowl, add the steak, and toss to coat. Transfer the coated steak to a 6–8 quart slow cooker.
- Whisk together the soy sauce, water, brown sugar, ginger, garlic, sriracha, and sesame oil. Pour the sauce over the beef, add the scallions, and toss to combine.
- Cook on high for 2 hours or low for 4 hours. When finished, remove the lid and let the beef rest for about 10 minutes so the sauce can thicken further.
- Serve over rice with extra scallions and sesame seeds for garnish.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American