Slow Cooker Mongolian Beef Recipe

Introduction

If you’re looking for an easy and delicious meal, Slow Cooker Mongolian Beef is a fantastic choice. Tender beef simmers slowly in a savory, sweet sauce, making it perfect for busy weeknights or casual dinners. This hands-off recipe requires minimal prep and delivers big flavor.

Ingredients

• 1 ½ pounds beef chuck, thinly sliced (or flank steak)
• ½ cup soy sauce (low-sodium preferred)
• ½ cup brown sugar (packed)
• ¼ cup water
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• ½ teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• Cooked rice (for serving)

Instructions

1. Step 1: Slice the beef chuck or flank steak into thin strips. Thin slices will absorb the sauce flavors better and become tender during slow cooking.
2. Step 2: In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, cornstarch, and sesame oil until smooth.
3. Step 3: Place the sliced beef into the slow cooker. Pour the sauce over the beef and stir to coat evenly. Add red pepper flakes if you want some heat.
4. Step 4: Set the slow cooker to low and cook for 4 to 6 hours until the beef is tender and the sauce has thickened.
5. Step 5: Before serving, stir the beef to mix any settled sauce. Serve hot over steamed rice and garnish with sliced green onions.

Tips & Variations

• Use beef chuck for the best tenderness or flank steak for a leaner option, but adjust cooking time accordingly.
• Add vegetables like sliced bell peppers, carrots, or broccoli to boost nutrition and texture.
• Adjust brown sugar to make the sauce sweeter or less sweet, or try using a natural sweetener as an alternative.
• If the sauce is too thin, mix extra cornstarch with water and stir it in after cooking to thicken further.
• Choose low-sodium soy sauce to control the salt content.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the sauce thickens too much after refrigeration, add a splash of water when reheating to restore consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or sirloin can be used, but they may require a shorter cooking time than beef chuck to avoid becoming tough.

Can I prepare this recipe without a slow cooker?

You can cook the beef and sauce on the stovetop over low heat, simmering gently until the beef is tender and the sauce thickens, but the slow cooker provides the best hands-off, tender results.

Slow Cooker Mongolian Beef Recipe

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★★★★★

4.8 from 94 reviews

Slow Cooker Mongolian Beef is a flavorful and easy family dinner featuring tender beef simmered in a savory soy-ginger sauce, slow-cooked to perfection. This recipe is perfect for busy weeknights or casual gatherings, requiring minimal prep and delivering a comforting, hearty meal with a deliciously thickened sauce. Serve over steamed rice and garnish with fresh green onions for a vibrant finish.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 4-6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

For the Beef:

• 1 ½ pounds beef chuck, thinly sliced (or flank steak)

For the Sauce:

• ½ cup soy sauce (low-sodium preferred)
• ½ cup brown sugar (packed)
• ¼ cup water
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• ½ teaspoon red pepper flakes (optional)

For Garnish:

• 2 green onions, sliced

For Serving:

• Cooked rice

Instructions

1. Prepare the Beef: Slice the beef chuck or flank steak into thin strips to ensure the meat absorbs the sauce flavor and becomes tender during slow cooking.
2. Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, minced garlic, grated ginger, cornstarch, and sesame oil until well combined.
3. Combine the Ingredients in the Slow Cooker: Place the sliced beef into the slow cooker, pour the prepared sauce over the meat, stir to evenly coat, and optionally add red pepper flakes for a bit of heat.
4. Cook on Low: Cover and cook on the low setting for 4 to 6 hours, or until the beef is tender and the sauce has thickened to a rich consistency.
5. Garnish and Serve: Stir the Mongolian beef once done, serve it hot over steamed rice, and garnish with sliced green onions to add freshness and color.

Notes

• Choose the Right Cut of Beef: Beef chuck is ideal for slow cooking due to its tenderness and flavor development; flank steak may cook faster but can be less tender.
• Add More Veggies: Enhance texture and nutrition by including vegetables like bell peppers, carrots, or broccoli during cooking.
• Control the Sweetness: Adjust brown sugar quantity to suit your preference or substitute with a healthier sweetener.
• Thicken the Sauce: For a thicker sauce, mix an additional cornstarch slurry after cooking and simmer on high for a few minutes.
• Use Low-Sodium Soy Sauce: To make a healthier version, opt for low-sodium soy sauce to reduce salt content.

Keywords: Mongolian beef, slow cooker recipes, easy family dinner, crock pot beef, Chinese-American cuisine, beef recipe, weeknight dinner