As I stood in my kitchen, the aroma of garlic and ginger wafted through the air, whisking me away to vibrant street markets in Asia. This Slow Cooker Mongolian Beef is my go-to recipe whenever I crave a comforting dish that’s just as delightful as my favorite takeout—but without the fuss. With its tender flank steak soaking in a rich, savory-sweet sauce, it’s perfect for those busy weeknights when you need a hassle-free meal that doesn’t compromise on flavor. One of the best parts? It’s incredibly meal prep-friendly, and with a simple swap, you can even make it gluten-free. Are you ready to bring some authentic Asian flair into your home cooking? Let’s dive in!

Why Is Mongolian Beef So Irresistible?

Tender, Flavorful Meat: The slow cooking transforms flank steak into a melt-in-your-mouth delight, infused with rich garlic and ginger notes.
Effortless Preparation: With simple steps, you can set it and forget it, making it ideal for busy cooks.
Versatile Ingredients: Easily substitute proteins or add veggies like bell peppers for a nutritious twist.
Meal Prep Heaven: Perfect for your weekly meal prep; store leftovers in the fridge or freeze for future dinners.
Crowd-Pleasing Dish: Impress your family or guests with this restaurant-quality meal that rivals takeout—but without the wait! Discover more delicious recipes like Chinese Beef Broccoli for your next cooking adventure!

Slow Cooker Mongolian Beef Ingredients

• Here’s what you’ll need for this mouthwatering dish:

For the Beef

Flank Steak – This is the star of the show; it’s best sliced thinly against the grain for tenderness.

For the Sauce

Soy Sauce – The base of the sauce that brings umami depth; opt for gluten-free soy sauce if you need a gluten-free version.
Brown Sugar – Adds a touch of sweetness that balances the soy sauce’s saltiness; coconut sugar works as a healthier substitute.
Garlic – Provides a robust savory flavor; fresh cloves are recommended for the best results.
Ginger – Infuses a bright, zesty kick; fresh ginger is ideal, but ground ginger can suffice in a pinch.
Cornstarch – Acts as a thickener for a luscious sauce; you can skip it for a thinner consistency or swap for arrowroot powder.
Water – Creates the cooking liquid that draws out flavors; consider using low-sodium broth for an additional flavor boost.

Optional Add-Ins

Vegetables (Bell Peppers, Broccoli) – Toss these in for extra nutrition and color during the last hour of cooking; they pair wonderfully with the beef.

This Slow Cooker Mongolian Beef is sure to elevate your dinner table with its incredible flavors and effortless preparation!

Step‑by‑Step Instructions for Slow Cooker Mongolian Beef

Step 1: Prep the Beef
Begin by slicing the flank steak thinly against the grain, which ensures tenderness in the final dish. Using a sharp knife, cut the meat into strips about 1/4 inch thick. Lightly season the beef with salt and pepper to enhance its natural flavors, and set it aside while you prepare the sauce.

Step 2: Mix the Sauce
In a medium bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, cornstarch, and water. Whisk the ingredients together until the sugar and cornstarch are thoroughly dissolved, creating a smooth sauce. This combination will provide the rich, savory-sweet flavor profile that defines your Slow Cooker Mongolian Beef.

Step 3: Combine & Cook
Add the sliced flank steak into the slow cooker, ensuring an even layer. Pour the sauce mixture over the meat, making sure every piece is well coated. Stir gently with a wooden spoon to ensure an even distribution of the sauce over the beef, and secure the lid on the slow cooker to start the cooking process.

Step 4: Cook
Set your slow cooker to low heat and let the Mongolian beef cook for about 3 hours. You’ll know it’s ready when the beef is tender and easily shreds apart with a fork. Throughout the cooking process, the delicious aromas will fill your kitchen, promising a mouthwatering meal to come.

Step 5: Thicken (Optional)
If you prefer a thicker sauce, carefully lift the lid during the last 30 minutes of cooking. This allows some steam to escape, concentrating the flavors and thickening the sauce. Continue cooking, and you’ll end up with a luscious glaze that beautifully coats the beef.

Step 6: Serve
Once your Slow Cooker Mongolian Beef is cooked to perfection, it’s time to serve! Ladle the tender beef and sauce over fluffy rice or noodles for a satisfying meal. For added freshness and texture, consider wrapping it in crisp lettuce leaves or garnishing with sesame seeds or green onions.

Slow Cooker Mongolian Beef Variations

Customize this delicious dish to suit your taste preferences, and watch those flavors come alive in a new way!

Gluten-Free: Use gluten-free soy sauce to ensure everyone can savor this dish without worries.
Protein Swap: Substitute flank steak with chicken or tofu for a different protein kick that still holds great flavor.
Spicy Twist: Add red pepper flakes or sliced fresh chili for an extra layer of heat that will excite the taste buds.
Veggie Boost: Toss in bell peppers, broccoli, or snap peas during the last hour of cooking to brighten up the dish with added nutrition.
Lower Sugar: Try coconut sugar instead of brown sugar for a healthier, lower-glycemic sweetness that is just as satisfying.
Flavor Infusion: Marinate the flank steak in the sauce for 30 minutes before cooking to deepen the flavors even further.
Thick Sauce Option: If you prefer a richer coat, reduce the sauce on the stovetop after cooking to intensify its richness before serving.
Serve Differently: For a fun twist, serve the beef wrapped in warm tortillas, creating a delicious Mongolian beef taco experience!

Looking for more inspiration? Check out our other delightful dishes like Chinese Beef Broccoli or Ground Beef Dumplings to keep the flavor going strong in your kitchen!

How to Store and Freeze Slow Cooker Mongolian Beef

Fridge: Store leftovers in an airtight container for up to 3-4 days. The flavors will continue to meld, making it even more delicious on reheating.

Freezer: For longer storage, freeze the Mongolian beef in a labeled, airtight container or freezer bag for up to 2-3 months.

Reheating: To reheat, thaw overnight in the fridge, then warm gently in a saucepan over low heat or in the microwave, stirring occasionally to maintain moisture.

Meal Prep: This dish is perfect for meal prep; consider portioning into single servings for easy access to a tasty lunch or dinner option anytime!

Make Ahead Options

Preparing Slow Cooker Mongolian Beef in advance is a game changer for busy weeknights! You can slice the flank steak and mix the sauce up to 24 hours ahead of time. Simply store the beef in an airtight container and refrigerate it, along with the sauce, to keep the flavors vibrant and the meat tender. When you’re ready to enjoy your meal, just combine the prepped beef and sauce in the slow cooker, and cook on low for about 3 hours until tender. This way, you’ll have a delicious and comforting dish waiting for you without the usual last-minute stress, ensuring your evening is peaceful and enjoyable!

What to Serve with Slow Cooker Mongolian Beef

When you’re ready to create a well-rounded meal, think of mouthwatering combinations that elevate your Slow Cooker Mongolian Beef experience.

Fluffy Jasmine Rice: This fragrant rice absorbs the savory sauce perfectly, creating a delightful balance of textures.
Steamed Broccoli: Fresh and vibrant, steamed broccoli adds a crunchy contrast, enhancing both flavor and nutrition on your plate.
Egg Noodles: Slippery and tender, egg noodles complement the tender beef, making for an undeniably comforting dish that’s kid-approved.
Crisp Asian Slaw: A refreshing slaw made with cabbage, carrots, and a tangy dressing provides a delightful crunch, balancing the rich flavors of the beef.
Sesame Green Beans: Sautéed green beans tossed with sesame seeds offer a flavorful, nutty component that rounds out the meal perfectly.
Wonton Soup: Starting your meal with a bowl of light wonton soup can set the tone for a cozy night, harmonizing beautifully with the Asian flavors of the main dish.
Mocha Brownies: To finish on a sweet note, serve these rich, fudgy brownies alongside a silky scoop of vanilla ice cream for dessert—an indulgent way to end your meal.

Pair these ideas with your Slow Cooker Mongolian Beef for a memorable feast that will bring joy to every bite!

Expert Tips for Slow Cooker Mongolian Beef

• Cut Against the Grain: Always slice flank steak against the grain to ensure maximum tenderness in your Slow Cooker Mongolian Beef.

• Mind the Timer: Avoid overcooking by sticking to the recommended 3 hours on low heat; overcooked beef can turn tough.

• Thickening Sauce: If you’d like a thicker consistency, lift the lid in the last 30 minutes to help reduce liquid and thicken the sauce.

• Storage Strategy: Store any leftovers in an airtight container for up to 3-4 days in the fridge; can freeze for up to 2-3 months for easy meals later.

• Add Some Veggies: Feel free to add bell peppers or broccoli during the last hour of cooking; this enhances nutrition and adds vibrant color to your dish.

Slow Cooker Mongolian Beef Recipe FAQs

How do I choose the best flank steak for this recipe?
Absolutely! When selecting flank steak, look for a piece with a bright red color and minimal dark spots. Ideally, it should be well-marbled, as the fat adds flavor and tenderness. If you find flank steak that’s slightly more expensive, it’s worth it for the tender texture you’ll get when slow-cooked.

What’s the best way to store leftovers?
Very! To store Slow Cooker Mongolian Beef, place it in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools down to room temperature before sealing it to avoid moisture buildup. If you plan on enjoying it beyond this timeframe, you can freeze it for up to 2-3 months. Just remember to label your container with the date!

Can I freeze Slow Cooker Mongolian Beef, and if so, how?
Absolutely! To freeze your Slow Cooker Mongolian Beef, allow it to cool completely. Portion it into freezer-safe bags or airtight containers, ensuring any air is pushed out to prevent freezer burn. Label each bag with the date so you can keep track of freshness. When you’re ready to enjoy, thaw in the fridge overnight and reheat on low in a saucepan or microwave, stirring occasionally to maintain moisture.

What should I do if my beef turns out tough?
Very! If your beef turns out tough, it could be due to overcooking or not slicing against the grain. Always keep an eye on the cooking time, as flank steak should cook on low for about 3 hours. For a tender finish, ensure you slice the meat thinly against the grain before cooking, which helps break down the muscle fibers for a more tender result.

Can this recipe be made gluten-free?
Definitely! You can easily make Slow Cooker Mongolian Beef gluten-free by substituting regular soy sauce with a gluten-free alternative. Additionally, check that any sauces or ingredients you use, like cornstarch, are labeled gluten-free to ensure the entire dish meets your dietary needs. Enjoy this flavorful meal without worry!

Is it safe for my pet to eat this dish?
Not recommended! While some ingredients in Slow Cooker Mongolian Beef, like plain cooked meat, might be safe for your pets, other components such as garlic and soy sauce can be harmful. Always check with your veterinarian before sharing any human food to ensure it’s suitable for your furry friend.