Name: Slow Cooker Mongolian Beef
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 1½ - 2 pounds flank steak, skirt steak, or top sirloin steak ((thinly sliced against the grain, see notes)); 1 cup shredded carrots; 1/4 cup cornstarch; 3/4 cup water; 1/2 cup packed light brown sugar; 1/2 cup soy sauce ((I use full salted, not low-sodium)); 1 tablespoon sesame oil; 4 garlic cloves (minced or pressed); 1 tablespoon grated ginger or ginger paste; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon red pepper flakes ((see notes, I don't use this)); cooked white rice, green onions, white sesame seeds (for serving)

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Slow Cooker Mongolian Beef is sweet, savory, and incredibly easy to make in a crock pot. Tender slices of steak cook low and slow in a rich and savory sauce, that tastes so much better than any takeout! Perfect for busy days when you want dinner ready without standing over the stove. Serve it over rice and let the slow cooker do all the work.

Flavorful Slow Cooker Mongolian Beef Recipe

This recipe for sow cooker Mongolian beef is the kind of recipe that transforms simple ingredients into melt-in-your-mouth, flavor packed comfort food with almost no effort at all. It’s the perfect meal and the whole family is going to love this one!

Tender slices of beef simmer low and slow in a sweet, garlic-ginger sauce that strikes the perfect balance between sweet and savory flavors. As the sauce thickens in the slow cooker and coats every bite – the beef becomes irresistibly tender. This easy recipe is perfect for spooning over a bed of fluffy rice or tucking into crisp lettuce wraps.

Inside of the slow cooker with the cooked beef in a wooden serving spoon.

Let the slow cooker do all the heavy-lifting for this easy Mongolian beef recipe, and you end up with bold, restaurant-style flavor without standing over the stove and lots of prep work.

Whether you’re planning an easy weeknight dinner, or craving a cozy homemade alternative to takeout from your favorite Chinese restaurant, this slow Cooker Mongolian Beef delivers big flavors with minimal fuss ❤︎

A serving of Mongolian beef with carrots over white rice on a plate.

Ingredients Needed

Flank Steak or Skirt Steak : There are other options if you can’t find these specific cuts of beef. The steak will need be thinly sliced, into thin strips, before adding it into the slow cooker.
Shredded Carrots : Use the thicker, longer shredded carrots you can buy in the produce area of the store. They hold up better to the longer cooking time.
Cornstarch
Water
Light Brown Sugar
Sesame Oil
Garlic Cloves
Grated Ginger : You can also use ginger paste.
Red Pepper Flakes : Adjust the amount to your preference for heat. Or omit entirely for no spice.
Black Pepper
Garlic Powder
Cooked White Rice, Green Onions, White Sesame Seeds : These are the ingredients needed for serving.

How To Make Easy Slow Cooker Mongolian Beef

In a large mixing bowl, add the thinly sliced steak, shredded carrots, and cornstarch. Mix until well combined and all the beef and carrots are coated in cornstarch.

Inside the slow cooker, whisk together the light brown sugar, water, soy sauce, sesame oil, garlic, ginger, red pepper flakes, pepper, and garlic powder until combined.

Stir the cornstarch coated beef and carrots into the sauce inside the slow cooker until combined.

Cover and cook on LOW heat for 5-6 hours.

Serve over cooked white rice, garnished with green onions and sesame seeds, and some extra sauce from the slow cooker. Enjoy!

How To Store & Reheat Leftovers

Leftovers should be stored in an airtight container, in the refrigerator, for up to 3-4 days.

To reheat, microwave individual portions for 60-90 second intervals, stirring between each, until heated through. If needed, add a splash of water or beef broth when reheating to loosen things back up.

To freeze, place the Mongolian beef inside a freezer-safe airtight container, or Ziplock freezer-safe bag, and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating in the microwave or on the stove top if it’s a larger portion.

Substitutions & Ingredient Notes

Flank Steak or Skirt Steak : An alternative for the flank or skirt steak, with marbling and that same grainy structure, is a hanger steak or flat iron steak. These cuts of meat have more marbling in them so if you prefer a more tender cut of meat, with less fat marbling and one that is more budget-friendly, then other options would include top sirloin steak, tri-tip steak, or thin-cut top round steak. I prefer using the top sirloin steak that I thinly slice myself.
Shredded Carrots : There is the option to buy them already shredded, or you can shred carrots yourself. Make sure you are using the larger side of the grater when shredding carrots, because you don’t want to end up with fine shreds of carrots as they won’t hold up to the longer cook time.
Water : Another option would be beef broth, beef stock, or beef bone broth. If you are using low-sodium soy sauce then I would recommend using a beef broth instead of water (either low-sodium or regular), it just really depends on your salt preference or dietary restrictions. I use full salt soy sauce and water when I make this recipe.
Light Brown Sugar : Dark brown sugar can be used if preferred, or equal parts honey can replace the brown sugar.
Soy Sauce : For a gluten-free option, use coconut aminos or tamari. Use regular soy sauce or reduced-sodium soy sauce, depending on preference. I use full salted regular soy sauce when I make this recipe; as there is no added salt and water is called for instead of broth.
Red Pepper Flakes : Sriracha is an alternative choice. Use more or less as wanted for your spice preferences. Or omit it entirely for no spice.
White Serving Alternatives : Serve over brown rice, fried rice, or lo main noodles. Or serve the beef inside lettuce cups, as lettuce wraps, for a low-carb serving option.

Recipe FAQs

What Is The Best Way To Thinly Slice Steak?

The best way to thinly slice steak is to partially freeze it, for about 15 minutes in the freezer, and then use a serrated knife to cut it into thin slices against the grain. It’s much easier to slice a partially frozen steak the it is a room temperature or chilled one.

Do I Need To Sear The Steak First?

No, for this recipe you do not need to sear the steak first. Normally in slow cooker recipes, you do sear the steak, as it locks in the flavors. This recipe is designed for no searing, but you will still end up with tender and juicy steak that is bursting with flavor.

Can I Make It Spicier?

If you want to increase the spice level you can add more red pepper flakes than what is called for, add sriracha or another favorite hot sauce.

Is This Recipe Spicy With The Red Pepper Flakes?

Red pepper flakes have a hot and sharp flavor, and according to Scoville heat units – they’re about 5 times hotter than jalapeños. They do add flavor so if you want the flavor, but not the spice, only use about 1/4 teaspoon red pepper flakes (this is what I do). Or omit them entirely from the recipe and just don’t add them in. 1 teaspoon of red pepper flakes will give some spice to the dish for sure; so adjust accordingly to your heat preference.

hero image for the Mongolian beef recipe

Pro Tips From The Test Kitchen

Pop the steak into the freezer for 15-20 minutes to make it much easier to cut into thin slices. Use a serrated knife when thinly slicing steak.
To cut meat against the grain, you first need to identify the long, parallel muscle fibers (which are the grain). Then slice perpendicular, so opposite the position and direction of the grain, across it. This technique shortens the fibers which prevents tough, chewy meat. If you are using a more grainy piece of steak (such as flank or skirt steak, then you will need to do this. Leaner more tender cuts, such as top sirloin, don’t have a huge marbling grain on them (possibly just a small one).
You can use fresh ginger that has been peeled and then grated on the fine side of a grater, or you can use the prepared, ready-to-use ginger paste that you can find in the refrigerated section of produce.
I use full salt soy sauce in this recipe + the water called for. If you are using lower-sodium soy sauce you may want to add additional salt to the recipe (as there is no additional salt called for) or you could substitute beef broth or stock in place of the water.
I don’t use the red pepper flakes as my family find them too spicy. I did use 1/4 teaspoon one time and my kids wouldn’t touch it! So only use them if you want spice in the dish.

Slow Cooker Mongolian Beef (Easy and Better Than Takeout)