Picture this: juicy flank steak, simmering low and slow in a bomb sauce that’s sweet, savory, and totally next level. This Slow Cooker Mongolian Beef Recipe hits different – melt-in-your-mouth tender, loaded with crazy good flavor. And guess what? It’s a breeze to whip up. No hassle, just pure deliciousness.

If you’re all about that Mongolian beef from your favorite spot, trust me, this home-cooked version is gonna blow your mind. Want to make it a whole feast? Throw it on top of some easy fried rice. And if you really want to flex, toss in some egg rolls and a veggie stir-fry on the side. Game changer!

Slow Cooker Mongolian Beef Recipe

Get ready to have your mind blown: slow cooker Mongolian beef is total game-changing. Letting that beef chill in the cooker makes it super tender, juicy, and packed with flavor. This Slow Cooker Mongolian Beef Recipe is a straight-up flavor bomb. You’ve got garlic, soy sauce, and brown sugar all teaming up to make this caramelized sauce that hugs every juicy bite of steak.

Real talk: This might be the best dinner I ever made. My fam can’t get enough of it—it’s that good! And guess what? Restaurant-level meals a piece of cake to make at home! If this Mongolian beef knocked your socks off, you have to try our sweet and sour chicken, those killer lettuce wraps, or the legendary bang bang chicken. Total win!

Ingredients

Check it out, this slow cooker Mongolian beef comes together with just a handful of stuff, and you’ll be set in under 10 minutes! The ingredients? Crazy simple, but the end result? Pure fire.

• Flank Steak: Sirloin works too, but don’t go near stew meat, trust me.
• Cornstarch: The secret sauce for keeping that beef tender and juicy.
• Olive Oil: Canola’s cool if that’s your vibe.
• Garlic: Minced or chopped, it’s gonna bring the flavor heat.
• Soy Sauce: Low-sodium or coconut aminos, whatever floats your boat.
• Water: Keeps things saucy.
• Brown Sugar: Light or dark—both bring that sweet caramel goodness.
• Carrots: Shred ‘em fresh or grab pre-shredded for that shortcut.
• Green Onions & Sesame Seeds: Totally optional, but they’ll take the look and taste up a notch.

How to whip up Mongolian beef in your slow cooker.

This beef just melts in your mouth-no joke! Slow cooker got that fall-apart tender vibe. Sauce clings onto the coating of cornstarch on the steak like glue, and with every bite is a flavor bomb. Check the recipe card for the deets!.

Slice & Coat Slice your flank steak super thin against the grain for a tender chew. Place in a ziplock with cornstarch and give a good shake to coat all over.
Load everything in the slow cooker and mix this all together first: oil, garlic, soy sauce, water, brown sugar, and carrots.
Add the beef: Stir in the beef, ensuring that it gets covered with all that saucy goodness.
Cook It: Put it high for 2-3 hours or low for 4-6 hours.
Top It Off: Sprinkle a few chopped green onions and some sesame seeds for a little flavor and then serve it over rice. Dig in!

The Best Way To Stash Your Leftovers

Save those extra scoops of Mongolian beef-they just as well are on fire when reheated! Cookup extra rice while you’re doing this dinner so that you can hit the spot quickly and easily, no fuss, when you want it.

Leftovers
Store leftovers in an airtight container. They will keep for up to 4 days.
In the Freezer: Let it cool, then stash it in a freezer-safe container or a ziplock bag for up to 4 months. Just thaw it in the fridge before re-warming.
Leftovers to Reheat In a microwave-safe container place leftovers and heat on high 1-2 minutes. Good to go!

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