Slow Cooker Mongolian Beef
If you love Chinese takeout but want something easier, more affordable, and made right at home, this Slow Cooker Mongolian Beef is about to become a regular on your dinner rotation. Tender strips of beef simmer low and slow in a savory-sweet garlic ginger sauce, creating that glossy, restaurant-style finish without standing over the stove.
Instead of stir-frying in batches, this recipe lets your slow cooker do all the work. Just layer raw flank steak, pour over one simple sauce mixture, and come back hours later to melt-in-your-mouth beef coated in a rich, sticky sauce that tastes just like your favorite takeout maybe even better.
Perfect for busy weeknights, meal prep, or when you’re craving comfort food with bold flavor, this easy crockpot Mongolian beef pairs beautifully with rice and simple vegetables for a complete, satisfying meal.
Why You’ll Love This Slow Cooker Mongolian Beef:
Takeout flavor at home Sweet, savory, and garlicky just like the restaurant version
Hands-off cooking No browning, no babysitting
Tender beef every time Slow cooking breaks down the meat perfectly
Budget-friendly Cheaper than ordering out
Family-approved Mild, crowd-pleasing flavors
Great for leftovers Reheats beautifully for next-day meals
Servings: 4
Ingredients:
1½ pounds flank steak, thinly sliced against the grain
¼ cup low-sodium soy sauce
⅓ cup brown sugar, packed
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, grated (or 1 teaspoon ground ginger)
3 cloves garlic, minced
½ cup water
2 tablespoons cornstarch (optional, for thickening)
Cooked rice, for serving
Sliced green onions and sesame seeds, for garnish (optional)
Instructions:
Place the raw beef strips evenly in the bottom of your slow cooker, separating slightly so the sauce can coat each piece.
In a bowl, whisk together soy sauce, brown sugar, hoisin sauce, sesame oil, ginger, garlic, and water until smooth and glossy.
Spoon the sauce mixture over the beef. Gently stir inside the slow cooker to evenly coat all the meat.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the beef is fork-tender and the sauce has thickened slightly.
For a thicker, restaurant-style sauce, stir together cornstarch with 2 tablespoons cold water. Add to the slow cooker, cover, and cook on HIGH for 15–20 minutes.
Spoon the Mongolian beef over hot rice. Garnish with green onions and sesame seeds if desired.
Serving Ideas & Easy Variations:
Serve over jasmine rice, basmati rice, brown rice, or quinoa
Add broccoli, snap peas, or green beans during the last hour
Make it spicy with chili garlic sauce or red pepper flakes
Turn leftovers into lettuce wraps or rice bowls
Lighten it up by swapping some brown sugar for honey
