Slow Cooker Mongolian Beef: 4 Hour Flavor

Name: Slow Cooker Mongolian Beef: 4 Hour Flavor
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 pounds flank steak, thinly sliced; 1/4 cup cornstarch; 2 tablespoons vegetable oil; 3/4 cup low-sodium soy sauce; 3/4 cup brown sugar, packed; 1/2 cup water; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon crushed red pepper flakes (optional); 4 green onions, sliced (for garnish)

by Fenna Saul

August 14, 2025

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Slow Cooker Mongolian Beef has been my go-to for those evenings when I crave something delicious but have zero energy. I remember the first time I made it; the aroma of soy sauce, ginger, and garlic simmering filled my entire house, promising a truly comforting meal. It’s so simple to prepare, making it the perfect easy Mongolian beef slow cooker dish for busy weeknights. This recipe proves you can have restaurant-quality, homemade slow cooker Mongolian beef without all the fuss. Let’s get cooking!

Why You’ll Love This Slow Cooker Mongolian Beef

This recipe is a true winner for so many reasons. You’ll adore the incredibly tender beef coated in a rich, savory, and slightly sweet sauce that tastes like it came straight from your favorite Asian restaurant. It’s a fantastic crock pot Mongolian beef option because the prep time is so minimal – just about 15 minutes! Plus, it’s surprisingly budget-friendly, using simple ingredients to create a meal that feels gourmet. This dish is a family favorite, perfect for picky eaters, and a true lifesaver on busy weeknights. Honestly, it’s one of the easiest and most flavorful crock pot beef recipes out there.

Ingredients for Slow Cooker Mongolian Beef

Gathering the ingredients for this amazing slow cooker beef with Asian sauce is the first step towards a truly delicious meal. You’ll need 1 1/2 pounds flank steak, thinly sliced – slicing it against the grain is key for tenderness. For that signature sweetness, grab 3/4 cup brown sugar, packed. Don’t forget 3/4 cup low-sodium soy sauce for that umami depth, and 1/2 cup water to balance the sauce. The aromatics are crucial: 3 cloves garlic, minced and 1 tablespoon fresh ginger, grated bring incredible fragrance. A little 1/4 cup cornstarch helps thicken the sauce beautifully, and 2 tablespoons vegetable oil is perfect for searing. For a touch of heat, add 1/2 teaspoon crushed red pepper flakes if you like. Finally, garnish with 4 green onions, sliced for a fresh finish.

Slow Cooker Mongolian Beef: 4 Hour Flavor - Slow Cooker Mongolian Beef - additional detail

How to Make Slow Cooker Mongolian Beef

Making this delicious, homemade slow cooker Mongolian beef is surprisingly straightforward, even if you’re new to slow cooking. The process is designed to be simple, allowing the slow cooker to do most of the work while developing incredible flavor. You’ll be amazed at how easily you can create this savory dish right in your own kitchen. Get ready to fill your home with that irresistible aroma!

Step 1: Prepare the Beef. First, take your thinly sliced flank steak and toss it with the 1/4 cup cornstarch in a large bowl until every piece is lightly coated. This helps tenderize the beef and thicken the sauce later. Next, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear the cornstarch-coated beef slices for just 1-2 minutes per side until they’re nicely browned. Don’t overcrowd the pan; do this in batches if needed. Transfer the seared beef to your slow cooker insert.
Step 2: Combine Ingredients in Slow Cooker. While the beef is searing, grab a medium bowl. Whisk together the 3/4 cup low-sodium soy sauce, 3/4 cup packed brown sugar, 1/2 cup water, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, and the 1/2 teaspoon crushed red pepper flakes (if you’re using them). Make sure the brown sugar is fully dissolved. Pour this savory sauce mixture evenly over the beef in the slow cooker. Give it a gentle stir to ensure all the beef is coated.
Step 3: Cook and Thicken. Place the lid securely on your slow cooker. Set it to cook on the LOW setting for 4 hours. As it cooks, the beef will become incredibly tender, and the sauce will magically thicken into a rich, glossy coating. The smell wafting from your kitchen will be absolutely divine! Once the cooking time is up, the beef should be fork-tender and the sauce should have a beautiful consistency, ready to be served over rice. This homemade slow cooker Mongolian beef is truly worth the wait.

Pro Tips for the Best Slow Cooker Mongolian Beef

Want to elevate your slow cooker beef with Asian sauce? Here are a few tricks I’ve picked up that make all the difference:

Always slice your flank steak thinly against the grain for maximum tenderness.
Don’t skip searing the beef! It adds a crucial depth of flavor and texture that you just can’t get from just slow cooking.
Taste and adjust the sauce before serving. You might want a little more sweetness or a touch more heat depending on your preference.
For an even richer flavor, consider adding a splash of sesame oil in the last 30 minutes of cooking.

What’s the secret to perfect Slow Cooker Mongolian Beef?

The secret to truly perfect slow cooker Mongolian beef lies in two key steps: searing the beef first to build flavor and using cornstarch effectively. This combination ensures tender meat and a beautifully thickened, glossy sauce. For more tips on achieving perfect results, check out these cooking tips.

Can I make Slow Cooker Mongolian Beef ahead of time?

Yes, absolutely! You can prepare the beef and sauce mixture and store it in the slow cooker insert in the refrigerator for up to 24 hours before cooking. Just add a few extra minutes to the cook time if it’s going in cold.

How do I avoid common mistakes with Slow Cooker Mongolian Beef?

A common pitfall is overcooking the beef, which can make it tough. Stick to the recommended cooking time. Also, ensure you’re using packed brown sugar for the right sweetness and thickness. Finally, don’t forget to sear the beef – it’s a game-changer!

Slow Cooker Mongolian Beef: 4 Hour Flavor - Slow Cooker Mongolian Beef - additional detail

Best Ways to Serve Flavorful Slow Cooker Mongolian Beef

This amazing slow cooker Mongolian beef is incredibly versatile and pairs beautifully with a variety of sides. The most classic way to serve it is over fluffy steamed white rice, which perfectly soaks up that rich, savory sauce. I also love topping it with the fresh, sliced green onions that are part of the recipe – they add a lovely pop of freshness and color. For a more complete meal, consider serving it alongside some steamed broccoli or a simple Asian-inspired slaw. It truly makes for a satisfying and delicious dinner that feels both comforting and exciting.

Nutrition Facts for Slow Cooker Mongolian Beef

Here are the estimated nutritional values per serving for this delicious slow cooker beef with Asian sauce:

Calories: 420
Fat: 15g
Saturated Fat: 4g
Protein: 36g
Carbohydrates: 38g
Fiber: 1g
Sugar: 38g
Sodium: 1400mg

Nutritional values are estimates and may vary based on specific ingredients used for your slow cooker Mongolian beef.

How to Store and Reheat Quick Slow Cooker Mongolian Beef

Once your delicious slow cooker Mongolian beef is made, you’ll want to store any leftovers properly to enjoy them later. Let the beef cool completely at room temperature for about an hour before transferring it to airtight containers. For the best quality, store it in the refrigerator for up to 3-4 days. If you plan to keep it longer, freezing is a great option. Portion the beef into freezer-safe bags or containers, removing as much air as possible, and it will keep well for up to 3 months. This makes having a tasty meal ready in a flash super convenient! For other quick meal ideas, check out these meatloaf recipes.

Reheating this slow cooker beef with Asian sauce is just as easy. From the refrigerator, you can gently reheat it on the stovetop over low heat, stirring occasionally until heated through. Alternatively, the microwave works too; just heat in 30-second intervals, stirring in between, until it’s warmed to your liking. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. You might also enjoy these Korean BBQ meatballs.

Frequently Asked Questions About Slow Cooker Mongolian Beef

What makes this the best Slow Cooker Mongolian Beef?

The best slow cooker Mongolian beef combines tender, melt-in-your-mouth beef with a perfectly balanced sweet and savory sauce. My recipe focuses on searing the beef first for depth of flavor and using simple, accessible ingredients to create that authentic taste you love, all with minimal effort. For more information on slow cooking, you can refer to this guide.

Can I use a different cut of beef for this recipe?

While flank steak is ideal for its tenderness and ability to be sliced thinly, you can also use sirloin steak. Just be sure to slice it against the grain for the best texture. For an even more budget-friendly option, though it might be a bit less tender, you could try top round steak.

How can I make this Slow Cooker Mongolian Beef healthier?

To make this a healthy slow cooker Mongolian beef, you can reduce the amount of brown sugar or substitute it with a natural sweetener like maple syrup. Opting for low-sodium soy sauce or tamari is also a great move. Serving it over cauliflower rice instead of white rice cuts down on carbs and calories. You might also find these weight loss recipes helpful.

My sauce isn’t thick enough. What did I do wrong?

The cornstarch coating on the beef and the brown sugar in the sauce usually create a beautiful thickness. If your sauce is still too thin, you can make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir this into the slow cooker during the last 30 minutes of cooking on high, or until it reaches your desired consistency.

Variations of Slow Cooker Mongolian Beef You Can Try

Once you’ve mastered the classic, there are so many fun ways to adapt this dish! For a healthy slow cooker Mongolian beef, try swapping the brown sugar for a natural sweetener like honey or maple syrup, and use coconut aminos or tamari instead of soy sauce for a gluten-free option. If you’re short on time, you can skip the searing step and just add the raw, cornstarch-coated beef directly to the slow cooker with the sauce – it’s a great shortcut for a quick slow cooker Mongolian beef meal. For a different flavor profile, consider adding a teaspoon of toasted sesame oil to the sauce for a nuttier taste, making it an even more flavorful slow cooker Mongolian beef. You might also enjoy this keto cottage cheese bread recipe.