Easy Slow Cooker Mongolian Beef
Why You’ll Love This Recipe (Benefits)
This slow cooker Mongolian beef is the perfect mix of convenience and bold flavor. With just 5 simple ingredients, you get a restaurant-style dish made effortlessly at home.
- Ultra tender beef – slow cooking breaks down flank steak into melt-in-your-mouth strips
- Sweet & savory sauce – rich blend of soy, garlic, and brown sugar
- Minimal prep time – just dump, mix, and let the slow cooker do the work
- Perfect for busy weekends – no standing over the stove required
- Family-friendly dinner – everyone loves the sticky, flavorful sauce
- Better than takeout – homemade comfort with restaurant-style taste
Servings: 6
Prep Time: 10 minutes
Cook Time: 4–5 hours (Low)
Ingredients
- 2 pounds flank steak, thinly sliced against the grain
- 1 cup low-sodium soy sauce
- 3/4 cup brown sugar, packed
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 cup sliced green onions (plus extra for garnish)
Instructions
- Place the raw flank steak strips into the slow cooker, spreading them evenly.
- In a bowl, whisk together soy sauce, brown sugar, and garlic until smooth and glossy.
- Pour the sauce over the beef, making sure all pieces are well coated.
- Sprinkle green onions on top.
- Cover and cook on LOW for 4–5 hours, until beef is tender and easy to shred.
- Stir well before serving so the sauce fully coats the beef.
- Serve hot over rice, noodles, or steamed vegetables.
Serving Ideas
This Mongolian beef pairs perfectly with:
- Steamed white or brown rice
- Egg noodles or lo mein-style noodles
- Broccoli, carrots, or green beans
- Crisp green salad for balance
- Warm bread to soak up the sauce
Tips & Variations
- Add red pepper flakes for a spicy kick
- Add broccoli or snap peas in the last 30 minutes for extra veggies
- Want a thicker sauce? Remove the lid near the end of cooking
- Substitute flank steak with sirloin or round steak if needed
- Use low-sodium soy sauce for a lighter version
