Slow cooked in a sweet and spicy glaze, this Mongolian beef is better than take-out!
Feeding three teenage boys can get expensive! Especially when eating out. Which is why I love making take-out style food at home, and this Easy Slow Cooker Mongolian Beef is a new family favorite.
There are so many things I love about this recipe! The first being that it’s absolutely delicious, and everyone in my family cleans their plate when I serve it.
And it really is easy! Plus it doesn’t have a long ingredient list. So as long as I keep a flank steak in the freezer, I can whip this slow cooker recipe up any time.
The beef comes out perfectly tender, and the sweet and spicy glaze thickens up perfectly in the slow cooker.
The addition of grated carrots isn’t enough to turn off my picky eaters, but this dish would be wonderful with even more vegetables, if you ask me. Bell peppers, mushrooms and onions would all be fantastic!
And who doesn’t love a simple slow cooker recipe that can be prepped in the morning and ready to go when things get hectic at home. For me that’s always around dinner time.
Here’s a pro tip for you–if your flank steak is slightly frozen, it’s much easier to slice into thin strips, which is what you want for this recipe.
We like to serve this Mongolian beef with rice, but it would also be great over noodles. A sprinkling of sesame seeds is also a nice touch.
Best of all, this is just as good–if not better–than ordering from our favorite Chinese restaurant, and I can make plenty to feed my growing boys without breaking the bank.
If you’re looking to switch up your slow cooker routine with something tasty and new, give this Slow Cooker Mongolian Beef a try soon!
Be sure to save this Easy Slow Cooker Mongolian Beef recipe to your favorite Pinterest board for later.
Tips for Making Perfect Rice
How much water? You’ll often hear that you should use 2 cups of water per cup of rice. But I find my rice is fluffier when I use 1 3/4 cups water per cup of rice.
Different types of rice (brown, Basmati, short/long grain, etc.) may require different ratios of water. Don’t forget to add about a teaspoon of salt to the water before you add the rice.
Cooking time: Let your rice simmer on low for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes. Do not uncover (or stir) your rice during cooking.
Serving: When your rice is done, fluff it with a fork to separate the grains, rather than stirring it with a spoon.
Here’s what you’ll need to make Easy Slow Cooker Mongolian Beef
- Flank steak
- Cornstarch
- Sesame oil
- Produce: garlic, fresh ginger, carrots, green onions
- Soy sauce
- Chicken broth
- Brown sugar
- Salt and pepper
- Rice, for serving
Easy Slow Cooker Mongolian Beef
Ingredients
- 1 1/2 pounds flank steak
- 1/4 cup cornstarch
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 3/4 cup water
- 1/2 cup brown sugar
- 1 cup grated carrots
- 2-3 green onions chopped
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Slice flank steak into thin strips. Place in a zip-top bag. Add cornstarch and shake to coat well.
- Add sesame oil, garlic, ginger, red pepper flakes, soy sauce, chicken broth, water, brown sugar and carrots to slow cooker and stir to combine. Add coated flank steak and stir to coat in sauce.
- Cover and cook on low for 4-6 hours or until beef is cooked through and sauce has thickened. Season with salt and pepper, to taste. Just before serving, stir in green onions. Serve over hot cooked rice.
Video
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Nutrition
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter
If you love this recipe, you might also like:
More Delicious Slow Cooker Recipes
Slow Cooker Beef Ramen
Tender chunks of beef are slow cooked with mushrooms in a flavorful broth, then combined with snow peas and ramen noodles in this light yet hearty soup.
Slow Cooker Mississippi Pot Roast with Gravy
Just a few simple ingredients are all you need to make this flavorful, tender pot roast with gravy. The pepperoncini peppers add a unique, amazing flavor!
Slow Cooker Korean Pork BBQ Tacos
Pork is slow cooked until tender, then shredded and served in tortillas with a sweet and spicy sauce and simple cabbage slaw in these unique and delicious tacos.
Slow Cooker Sriracha Beef Street Fries
Spicy shredded beef is served over french fries and topped with a creamy cilantro lime dressing in this homemade take on food truck fare.
Slow Cooker Buffalo Chicken Rigatoni
Chicken is slow cooked in a creamy buffalo sauce, then paired with rigatoni pasta and topped with blue cheese crumbles and chopped green onion in this hearty dinner favorite.
Slow Cooker Korean Beef
Beef roast is slow cooked in a mixture of soy sauce, brown sugar, sriracha, ginger and spices, then served over rice and garnished with green onion.
Slow Cooker Tex Mex Cheesy Chicken and Rice
Chicken is slow cooked with beans, corn and southwest seasonings, then combined with cheese, rice and your favorite taco toppings for Tex Mex comfort food the whole family will love.
Slow Cooker Shredded Beef for Burritos
Slow cooked shredded beef with diced chilies, taco sauce and spices is perfect for burritos, tacos, enchiladas and more!
Who Dished It Up First: Adapted from The Recipe Critic
6 comments
Ann
I made this for dinner tonight and it was excellent! I used flank steak, cooked on low for 4 hours. The meat came out tender but shredded. I’m wondering if I cut the flank steak too thin. Also, should I have cut it against the bias like you do when you grill flank steak.
Danielle
Is there a way to do this ahead of time?
Amy Essex
When would you add in the bell peppers and mushrooms??
Lisa dee
Can you use something other then flank steak?
Ben Wallace
I use eye of round roast and have the butcher slice it for me.
Cooky Mom
I tried this and I’m not sure it’s better than take out… but what should I expect, it was my first time making it and I’m sure they have lots of practice :). It was still very good though!