Easy Slow Cooker Mongolian Beef
This Easy Slow Cooker Mongolian Beef recipe delivers restaurant-quality flavor with minimal effort. Tender beef is simmered in a rich, savory-sweet sauce, creating a delicious and satisfying meal. Serve over rice and garnish with green onions and sesame seeds for a complete dish.
Equipment
- Slow cooker
- Large skillet
- Medium bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula
- Serving spoon
Ingredients
- 2 lbs Flank steak, thinly sliced against the grain
- ¼ cup Cornstarch
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil
- ½ cup Soy sauce low sodium preferred
- ½ cup Water
- ½ cup Brown sugar, packed
- ¼ cup Rice vinegar
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 1 tbsp Ginger, freshly grated
- 1 tsp Sesame oil
- ¼ tsp Red pepper flakes optional, for heat
- Cooked rice, for serving
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Working in batches, sear the beef slices for about 1-2 minutes per side, until browned. Do not overcrowd the pan.
- Transfer the seared beef to your slow cooker.
- In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
- Pour the sauce over the beef in the slow cooker.
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the beef is very tender.
- If you prefer a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
- Serve the Mongolian Beef over cooked rice.
- Garnish with sliced green onions and sesame seeds.
- Enjoy!
Notes
For a healthier version, use lean flank steak or sirloin, low-sodium soy sauce, and a natural sweetener like honey or maple syrup. Serve with brown rice or quinoa and steamed broccoli or stir-fried vegetables. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding water or broth if the sauce has thickened too much. Flank steak can be substituted with skirt steak or sirloin steak.