Slow Cooker Mongolian Beef is a life saver for weeknight dinners! Fork tender steak cooked in it’s own sauce is perfect served over rice!
We love easy slow cooker recipes like this Mongolian beef! We also did a take on this recipe using chicken breast, or you can swap out chicken thighs. And for all you favorite Asian stir fry recipes, try our homemade 5 minute Stir Fry Sauce!
Easy Slow Cooker Beef Recipe
This Slow Cooker Mongolian Beef is top notch you guys, top notch. First of all, it only take about 5 minutes of prep time to get it going in your slow cooker so we’re not talking about any time consuming type of recipe here.
Second of all you can cook it on high for about 2 hours and it can be done. Of course you can also cook it on low for 4-5 hours too but the result is about the same. Fork tender steak that’s in the most addicting sweet and just mildly spicy sauce!
How To Make Mongolian Beef In Your Crock Pot
Grab either a flank steak or a sirloin, both will work fine in this crock pot recipe and slice it into fairly thin strips. It doesn’t have to be super thin, just about the size you see here.
Toss the steak in cornstarch and then add to your slow cooker. The cornstarch will thicken the sauce at the end, you can add a little more cornstarch if you like a really thick sauce but we’ve tested this Mongolian Beef recipe quite a few times and found that 3 tablespoons is the perfect amount.
Add chopped scallions, mix together the sauce ingredients and pour over the beef. Toss the beef and scallions together with the sauce and then set you slow cooker on high for 2 hours or on low for 4 hours.
If you’re available, I like to stir the beef halfway through cooking, but it’s totally optional. Once the beef is done, remove the lid and let it cool for about 10 minutes. The sauce will thicken up even more as it cools.
If the sauce gets too thick, add a splash of chicken broth to thin it out. If the sauce isn’t thick enough you can whisk in another teaspoon of cornstarch and cook the beef with the lid off for another 15 minutes.
Can You Make This Slow Cooker Recipe Ahead Of Time?
Definitely! Because this Slow Cooker Mongolian Beef is such an easy recipe, we often make it as we need it. BUT leftovers are also amazing. Our boys just love when this steak dinner is in the refrigerator waiting for them to devour.
Leftovers reheat easily in the microwave, then just add a side of steamed broccoli and rice and dinner is done!
Is Mongolian Beef Spicy?
It can be, but it doesn’t have to be! Our recipe has just the right amount (we think) if brown sugar for sweetness and sriracha for a little spice. You can adjust these measurements to your liking, but try it with what we have here and then you can adjust if needed.
We often serve this low cooker beef with a little hot sauce or sriracha on the side so that whoever likes it spicier can adjust their own serving. This Mongolian Beef sauce is really that perfect balance of sweet and spicy that everyone seems to love.
Looking For More Slow Cooker Dinner Recipes?
- Crock Pot Chicken & Gravy
- Slow Cooker Pulled Pork
- Crock Pot Smothered Pork Chops
- Chipotle Creamy Salsa Chicken
- Crock Pot Sausage & Peppers
Slow Cooker Mongolian Beef
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 6 Servings 1x
This Slow Cooker Mongolian Beef recipe only takes about 5 minutes of prep time! Fork tender beef cooked in the most addicting sweet and mildly spicy sauce!
- 2 – 2 1/2 pounds flank steak or sirloin steak
- 3 tablespoons cornstarch
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tablespoon ginger paste (or finely chopped or grated fresh ginger)
- 1 tablespoon garlic paste (or finely chopped garlic)
- 1 tablespoon sriracha
- 2 tablespoons sesame oil
- 4 scallions, sliced into large pieces
- Extra chopped scallions and sesame seeds for garnish
- Slice the steak into approximately 1/4″ thick slices. Add the cornstarch to a bowl and then add the steak slices. Toss the steak with the cornstarch until completely coated. Add the steak to a 6-8 quart slow cooker.
- Mix the soy sauce, water, brown sugar, ginger paste, garlic paste, sriracha and sesame oil together in a bowl and then pour over the beef. Add the scallion and toss together with the sauce.
- Cook on high for 2 hours or on low for 4 hours. Remove the lid, toss the beef and let sit for 10 minutes to let the sauce continue to thicken before serving.
- Serve with more scallions and sesame seeds for garnish.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Keywords: mantitlement, recipes with steak, asian recipes, take out at home, recipes with flank steak, recipes with sirloin, easy recipes