With just a hint of spice and a hint of sweetness, this Easy Slow Cooker Mongolian Beef brings the comforting essence of homemade takeout right to your kitchen. The tender strips of flank steak simmer away with savory soy sauce and aromatic garlic, creating an inviting aroma that will have everyone asking when dinner will be served. What I love most about this recipe is how effortlessly it eases my busiest weeknights—simply toss the ingredients into your slow cooker, and let the magic happen while you unwind after a long day. Plus, it’s a crowd-pleaser that’s sure to impress both family and friends. Ready to indulge in a hearty meal without the hassle of takeout menus? Let’s dive into creating this flavorful dish together!

Why Is This Mongolian Beef Recipe Amazing?

Effortless Preparation: This Easy Slow Cooker Mongolian Beef is a dream come true for those who love homemade meals but lack time. Simply toss the ingredients in the slow cooker and let it work its magic!

Flavor Explosion: The blend of sweet soy sauce, aromatic garlic, and a hint of heat creates a deeply satisfying flavor profile that rivals your favorite takeout.

Versatile Dish: Whether served over Greek Lemon Rice or paired with steamed veggies, this dish adapts easily to your taste and dietary needs.

Tender and Juicy: Flank steak is transformed into a melt-in-your-mouth delight, making each bite a comforting experience.

Crowd-Pleaser: With its universally loved flavors, this dish is perfect for family dinners or gatherings with friends—everyone will be asking for seconds!

Easy Slow Cooker Mongolian Beef Ingredients

Dive into the delightful array of Easy Slow Cooker Mongolian Beef ingredients below to bring this dish to life!

For the Beef

Flank Steak – Cut into strips for tenderness; it’s the heart of this dish. Substitute sirloin for a similar texture; avoid tougher cuts like stew meat.

For the Sauce

Cornstarch – Coats the meat for a thicker sauce and helps tenderize. Arrowroot powder or tapioca flour can be used if cornstarch is unavailable.
Water – Essential in the sauce to distribute flavor. No substitutes needed.
Low-Sodium Soy Sauce – Serves as the flavorful base of the dish. Use regular soy sauce for a bolder taste.
Avocado Oil – A neutral oil choice for cooking, adding a mild flavor. Can be replaced with canola or vegetable oil.
Garlic – Freshly minced for aromatic flavor; truly elevates the dish. Garlic powder can work in a pinch, but fresh is best.
Brown Sugar – Balances the saltiness with its sweetness. Maple syrup or honey can be nice alternatives but omit powdered sugar.
Red Pepper Flakes – Adds a delightful kick; adjust to taste. Omit for a milder dish or substitute with sriracha.

For the Vegetables

Carrots – Bring sweetness and color, plus nutrition. Feel free to substitute with bell peppers for a different texture.
Onion – Adds depth of flavor; it’s a key aromatic in this recipe. Shallots can serve as a gentle substitute.

For the Garnish

Sesame Seeds – Provide crunch and visual appeal. Omit if unavailable; consider crushed peanuts for a fun texture.
Green Onions – Brighten the dish and add freshness. Chives can serve as a lovely alternative.

Step‑by‑Step Instructions for Easy Slow Cooker Mongolian Beef

Step 1: Prepare the Sauce
In a medium bowl, whisk together 1 cup of water, ½ cup of low-sodium soy sauce, ½ cup of brown sugar, 2 tablespoons of avocado oil, 1 teaspoon of red pepper flakes, and 4 cloves of minced garlic. Combine these ingredients until all the sugar dissolves, and the mixture is smooth. This sauce will be the flavorful base for your Easy Slow Cooker Mongolian Beef, so ensure it’s well-mixed.

Step 2: Coat the Meat
In a large zipper bag, add 1 pound of flank steak cut into strips, then sprinkle in ¼ cup of cornstarch. Seal the bag tightly and shake vigorously until the meat is evenly coated. This step not only enhances the beef’s tenderness but also thickens the sauce during cooking. Once coated, set the beef aside before moving on to the next task.

Step 3: Arrange in Cooker
Open your slow cooker and place the coated flank steak at the bottom. Next, add 1 medium onion, diced, and 2 medium carrots, shredded, over the beef. The vegetables will add sweetness and texture to your dish, making your Easy Slow Cooker Mongolian Beef even more delicious.

Step 4: Combine and Cook
Pour the prepared sauce evenly over the meat and vegetables in the slow cooker. Stir gently to ensure everything is coated well. Set your slow cooker to high and let it cook for 2 to 3 hours, or on low for 4 to 5 hours. The meat is done when it reaches an internal temperature of 145°F and is tender enough to pull apart with a fork.

Step 5: Serve
When the cooking time is up, give the mixture a stir and taste for seasoning adjustments. Serve the Easy Slow Cooker Mongolian Beef over fluffy rice, and garnish with a sprinkle of sesame seeds and sliced green onions for an extra crunch and freshness. Enjoy your homemade takeout feel!

Make Ahead Options

These Easy Slow Cooker Mongolian Beef recipes are ideal for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the sauce (combine water, soy sauce, brown sugar, avocado oil, red pepper flakes, and garlic) up to 24 hours in advance and store it in the refrigerator to maintain freshness. The beef can also be coated in cornstarch and stored in a separate bag for up to 3 days. When you’re ready to cook, simply add the beef and vegetables to the slow cooker, pour in the sauce, and let it work its magic. This preparation method ensures that your dish is just as delicious when you finish it, giving you that homemade takeout experience without the last-minute scramble!

Expert Tips for Easy Slow Cooker Mongolian Beef

Meat Matters: Choose flank steak for tender results. Avoid tougher cuts as they won’t achieve the melt-in-your-mouth texture desired in this Easy Slow Cooker Mongolian Beef.
Proper Coating: Ensure the beef is evenly coated with cornstarch. This step is crucial for a thicker sauce and for enhancing tenderness during cooking.
Skipping Browning: While browning the steak adds flavor, it’s optional. If short on time, simply follow the slow cooking process for delicious results.
Cooking Time Check: Use a meat thermometer to confirm that the beef reaches 145°F. This guarantees not only safety but also the tenderness you crave.
Flavor Adjustments: Always taste your sauce before serving. If it’s too salty or sweet, adjust seasoning with water or an additional pinch of sugar gradually.

Easy Slow Cooker Mongolian Beef Variations

Feel free to get creative with this recipe—there are countless ways to personalize your dinner just the way you like it!

Vegetable Additions: Toss in broccoli, green beans, or bell peppers for a colorful, nutritious boost. Experimenting with different vegetables can create a fun new twist on texture.
Meat Swap: Use chicken or pork instead of beef for a lighter alternative. Both proteins absorb the sauce beautifully and keep the dish flavorful.
Flavor Twist: Add fresh ginger or soy sauce marinated mushrooms for an extra depth of flavor. A sprinkle of sesame oil right before serving can elevate the dish to new heights!
Heat Level: Adjust your spice by adding more red pepper flakes or incorporating sliced jalapeños. If you prefer it milder, skip the red pepper altogether.
Sweetness Change: Swap out brown sugar for honey or agave syrup for a different sweet note that still pairs well with soy sauce.
Sodium Reduction: Use low-sodium soy sauce or coconut aminos for a healthier spin if you’re watching your salt intake. Both options keep flavors rich without the excess sodium.
To Thicken the Sauce: Mix a cornstarch slurry (cornstarch with cold water) and stir it back into the slow cooker for the last 15-20 minutes. This will create a creamy texture that envelops the meat perfectly.
For a Complete Meal: Serve this over Greek Lemon Rice or alongside a side of steamed broccoli for a nutritive pairing that complements the sweetness of the beef.

The possibilities are endless, so let your culinary creativity shine! Enjoy every moment of making this mouth-watering dish that’s about more than just good food—it’s about bringing everyone to the table.

What to Serve with Easy Slow Cooker Mongolian Beef

Nothing pairs better with this tender and flavorful dish than side options that enhance its delightful taste and texture.

Fluffy Jasmine Rice: The light, aromatic rice serves as the perfect base, soaking up the luscious sauce for an added flavor dimension.
Steamed Broccoli: Bright green and crunchy, broccoli adds a fresh, nutritious contrast that complements the richness of the beef beautifully.
Garlic Sesame Noodles: Tossed with soy sauce and garlic, these noodles bring a savory element to your plate, echoing the Mongolian beef’s flavor profile.

Creating a well-rounded meal is easy when all these elements harmonize on the table.

Crunchy Asian Slaw: A mix of cabbage, carrots, and a tangy dressing brings brightness and added crunch, making each bite more dynamic.
Sweet and Sour Cucumber Salad: The refreshing, crisp cucumbers in a sweet and tangy dressing perfectly balance the sweet and savory flavors of the beef.

To round out your meal, consider serving a light beverage or a dessert to finish on a sweet note.

Green Tea: This warm, soothing drink cleanses the palate, enhancing the overall dining experience with its subtle earthiness.
Mango Sticky Rice: For dessert, this popular Thai dish offers a delightful sweetness, pairing beautifully with the savory notes of Mongolian beef while showcasing tropical flavors.

How to Store and Freeze Easy Slow Cooker Mongolian Beef

Fridge: Store leftovers in an airtight container for up to 3 days. Be sure to let it cool completely before sealing to prevent condensation.

Freezer: For longer storage, freeze the cooked Mongolian beef in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Airtight: Always use airtight containers or heavy-duty freezer bags to keep flavors intact and prevent freezer burn.

Reheating: To reheat, warm it in a saucepan over low heat or microwave it with a splash of water to restore sauce consistency. Enjoy your homemade takeout experience!

Easy Slow Cooker Mongolian Beef Recipe FAQs

What is the best way to choose flank steak?
When selecting flank steak, look for cuts that are bright red with minimal visible fat. The texture should be firm to the touch. Avoid any pieces with dark spots or excessive marbling, as these can indicate poor quality. If flank steak isn’t available, sirloin is a great alternative that offers similar tenderness.

How do I store leftovers of Easy Slow Cooker Mongolian Beef?
Leftovers should be cooled completely before transferring them to an airtight container. Store them in the refrigerator, where they will stay fresh for up to 3 days. Make sure to reheat gently, adding a splash of water if necessary to maintain the sauce’s consistency.

Can I freeze Easy Slow Cooker Mongolian Beef?
Absolutely! To freeze, allow the cooked Mongolian beef to cool down, then transfer it to an airtight container or a heavy-duty freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, then reheat it gently on the stovetop or in the microwave.

What should I do if my sauce turns out too thick when reheating?
If the sauce thickens too much during storage or reheating, just add a little water, broth, or a splash of soy sauce while gently stirring it on the stovetop. Start with 1 tablespoon and increase gradually until you reach your desired consistency. This will help restore that delicious, silky texture!

Can I make this dish safe for my pet?
It’s important to keep this dish away from pets, especially the soy sauce, which can be harmful. If you would like to make a pet-friendly version, substitute the soy sauce with a low-sodium broth, skip the garlic and onions, and use plain, cooked beef without any additives. Always consult with your veterinarian for specific dietary needs.

What if I want to use different vegetables in my Mongolian Beef?
The great thing about this dish is its versatility! Feel free to add in other vegetables such as bell peppers, broccoli, or snap peas. If you’re adding harder vegetables, do so in the last hour of cooking to ensure they don’t get too soft. For a colorful dish with varied textures, the more the merrier!