Slow cooked in a sweet and spicy glaze, this Mongolian beef is better than take-out!
Why You’ll Love This Recipe
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 recipe to your favorite Pinterest board for later.
Ingredients
- 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.
9 comments
TS
My husband, 4 year old daughter and I loved this. I told my daughter it’s called “sugar beef” because of the brown sugar in the sauce. That piqued her interest enough to try it and she really liked it. I only put 1/8 tsp chili flakes so it wouldn’t be too spicy for her. We could taste a little spice but it wasn’t too much for her, which was great.
Dan Mason
I’m confused about caloriesnper serving.
If I follow 1x the recipe, how many servings does it yield? If only 1, is that 368 calories? That seems low.
Danelle
The recipe serves 6 (that’s in the top part of the recipe card). So its 368 per serving.
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.