I tossed everything into the slow cooker, and by the time dinner rolled around, I had the most tender, flavorful Mongolian Beef waiting for me. The beef soaked up that rich, savory-sweet sauce, making every bite just as good, better than takeout. With barely any prep, the slow cooker did all the work, and felt like eating a five-star dish at home.

Slow cooker Mongolian Beef

Slow Cooker Mongolian Beef is one of those dishes that feels almost too easy to be this good. I start with thinly sliced beef, let it soak up a rich, savory-sweet sauce, and then let the slow cooker take over. Hours later, the beef is unbelievably tender, and the sauce turns thick and glossy, coating every bite perfectly. It’s the kind of meal that tastes like I spent all day in the kitchen, but really, the slow cooker did all the work.

If you’ve ever wished for restaurant-quality takeout without leaving your kitchen, this is it.

A bowl of rice topped with tender slow cooker Mongolian beef, garnished with chopped green onions and sesame seeds. Chopsticks rest invitingly on the bowl's edge, while a second bowl is partially visible in the background.

Ingredients

flank steak
garlic cloves
ginger
scallion
reduced salt soy sauce
brown sugar
cornstarch
water
vegetable oil
sesame oil
sesame seeds
Salt
Black pepper

Variations

Want something switching up? Here are a few fun variations to make:

Protein Swap. Instead of flank steak, try thinly sliced chicken breast or boneless pork for a different take. I even tried shrimp for my pescatarian friend, just reduce the cooking time!
Low-Carb Option. Skip the rice and serve it over cauliflower rice or steamed greens for a lighter meal. My personal favorite!
Spicy Lovers. To my fellow spice lovers out there, this twist is for you. Add red pepper flakes, sriracha, or a spoonful of chili garlic sauce for some spice. You can never go wrong with this kick.

A bowl of slow cooker Mongolian beef, topped with green onions and sesame seeds, sits invitingly with chopsticks resting on the edge. Nearby, a small dish of sesame seeds awaits on a gray surface. — Slow Cooker Mongolian Beef. Photo credit: From Ice Cream To Steak.

How to make Slow Cooker Mongolian Beef

Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
Mince your ginger and garlic.
At the bottom of the slow cooker, add the vegetable oil and then add the steak.
Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
Slice the scallion.
Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.

Thinly cut the flank steak against the grain, and then dice

Learn From Us

Slice the beef right! I rushed through slicing once and ended up with tough, chewy bites. Always cut thinly against the grain for that melt-in-your-mouth tenderness.
Fix a thin sauce. The first time I made this, my sauce was too watery. A quick cornstarch slurry in 20-30 minutes before it’s done thickens it up perfectly.
I used to just cook it untouched, but stirring halfway through helps the beef soak up all that flavor. Stir it!

Two bowls of rice topped with slow cooker Mongolian beef and sliced green onions, with chopsticks resting on one bowl. White cloth and a small dish in the background.

What to serve with Slow cooker Mongolian Beef

Slow cooker Mongolian beef pairs well with steamed or fried rice, which soak up the flavorful sauce.

Instant pot Pork Lo mein or stir-fried noodles add satisfying texture, while steamed or stir-fried vegetables like broccoli or bok choy provide a fresh contrast.

For crunch, an Asian slaw or spring rolls are excellent choices, and dumplings make for a hearty side.

A refreshing Festive Harvest Salad with sesame dressing balances the richness of the dish, creating a well-rounded meal.

A hand uses chopsticks to pick up tender slow cooker Mongolian beef from a bowl of rice adorned with green onions and sesame seeds. Another similar dish sits partially visible in the background, inviting a flavorful feast.

Have you tried making this Slow Cooker Mongolian Beef? I’d love to hear how it turned out! Did it hit the spot, or did you try any tweaks to make it even better? Let me know in the comments—I’m always up for new ideas!

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