If you’re craving a rich, savory meal with a hint of sweetness, look no further than this foolproof Slow Cooker Mongolian Beef. The succulent beef strips take on an extra layer of flavor from garlic, ginger, and a just-right dash of sweet and salty sauce. Served over rice or noodles, it’s the ultimate comfort food made easier with the help of your slow cooker.
Ingredients
- 1½ pounds flank steak, sliced thinly against the grain
- ¼ cup cornstarch
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- ½ cup low-sodium soy sauce (or tamari for a gluten-free option)
- ½ cup water or beef broth
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- 2 green onions, sliced (plus extra for garnish)
- 1 teaspoon red chili flakes (optional, for heat)
Instructions
Begin by patting the thinly sliced beef dry with a paper towel. In a medium bowl, toss the beef strips with cornstarch, ensuring each piece is lightly coated. This extra step helps the sauce thicken to a luscious, glossy finish.
Next, in the bowl of the slow cooker, whisk together the grated ginger, minced garlic, soy sauce, water or beef broth, brown sugar, and sesame oil. If you’re partial to a bit of heat, sprinkle in the red chili flakes. Stir until everything is combined.
Carefully add the cornstarch-coated beef strips to the slow cooker, making sure they’re evenly distributed in the sauce. Place the lid on your slow cooker and cook on low for about 4 hours (or on high for about 2 hours), until the beef is tender and the flavors have melded to perfection.
About 10 minutes before serving, stir in the sliced green onions. Garnish with additional green onion if you’d like. Serve warm over rice or noodles, with steamed vegetables on the side for a well-rounded meal.
If you prefer a thicker sauce, simply remove the lid for the last 10–15 minutes of cooking to let the sauce reduce, or whisk in a little more cornstarch mixed with water. Adjust sweetness or saltiness by adding more brown sugar or soy sauce, to taste.
Enjoy every delicious bite of this mouthwatering, slow-cooked delight!
This Slow Cooker Mongolian Beef is a perfect fit for busy weeknights or laid-back weekends—no hovering over the stove required. It’s easily adaptable for different diets by swapping regular soy sauce for a gluten-free version or experimenting with a leaner protein. For an even lighter dish, load up on veggies like carrots, bell peppers, or bok choy, all of which can be added to the slow cooker in the final hour. Whether you’re cooking for the whole family or just treating yourself, this dish promises a hearty, warming meal with minimal fuss.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
