Slow Cooker Mongolian Beef Recipe for Tender, Flavorful Meat

Craving takeout but not the hassle of going out? Slow Cooker Mongolian Beef delivers tender steak, bold ginger and garlic, and a rich sticky sauce—an easy, budget-friendly alternative to ordering in.

What is Mongolian beef?

Mongolian beef is a popular Chinese-American dish that pairs thin or shredded beef with a sweet-savory glaze. Aromatics like ginger and garlic combine with soy sauce and brown sugar to create a sticky, glossy sauce that coats the meat. Traditionally made quickly in a wok, this slow cooker version yields a similar flavor profile with minimal hands-on time.

Lean cuts such as flank or skirt steak are commonly used. These cuts benefit from careful cooking—slow, moist heat breaks down connective tissue and produces tender, shreddable meat rather than tough, chewy slices.

What’s to Love About This Recipe

• A healthier, homemade take on restaurant-style Mongolian beef—no MSG, artificial preservatives, or excess sodium unless you add them.
• Simple to customize: control sugar, spice, and salt to suit your family’s taste.
• Cost-effective: making this at home saves money compared to ordering takeout and provides plenty of leftovers.
• Freezes and reheats well, making it ideal for meal prep and easy weeknight dinners.
• Kid-friendly flavors—salty-sweet and tender meat—serve with rice and watch it disappear.

Ingredients Needed

• Flank steak (1½ pounds) or skirt steak—lean cuts that become tender when cooked slowly.
• Soy sauce (¼ cup) for umami depth.
• Beef broth (¼ cup) to keep the meat moist and to form the sauce base.
• Dark brown sugar (¼ cup) for sweetness and a caramelized finish.
• Minced garlic (1 tsp jarred or fresh) for the signature flavor.
• Powdered ginger (¼ tsp) to balance the garlic.
• Sriracha (1 tsp) or another hot sauce, optional for heat.
• Cornstarch (2 tbsp) to thicken the sauce.
• Green onions (½ bunch), added near the end for freshness and mild bite.

How To Make Slow Cooker Mongolian Beef

1. Place the whole flank steak in the slow cooker.
2. Whisk together soy sauce, beef broth, dark brown sugar, minced garlic, powdered ginger, and Sriracha in a bowl.
3. In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth to make a slurry.
4. Stir the cornstarch slurry into the sauce mixture so it’s well combined.
5. Pour the sauce over the steak in the slow cooker, coating it evenly.
6. Cover and cook on low for 6–8 hours, until the beef is fork-tender.
7. Remove the meat and shred with two forks, or slice thinly against the grain if using skirt steak.
8. Return the shredded or sliced beef to the slow cooker. Add roughly chopped green onions and cook an additional 15–20 minutes so they soften slightly and the flavors meld.
9. Serve hot with steamed rice or your preferred side.

Pro Tips

• No need to sear the steak first—slow cooking in the sauce yields tender results and keeps the method hands-off.
• If you prefer a thicker sauce, ladle the liquid into a saucepan, simmer 5–7 minutes until reduced, then return it to the meat and stir to coat.
• To slice instead of shred, rest the cooked steak briefly, then slice thinly against the grain with a sharp knife for best texture.

Substitutions and Variations

• Skirt steak or flank steak both work well; a lean roast can be used but will yield a different texture.
• Adjust Sriracha to make the dish milder or spicier to taste.
• Add vegetables such as chopped bell peppers or broccoli to the slow cooker, or prepare them separately and serve on the side.
• Use tamari instead of soy sauce for a gluten-free version.

Instant Pot Option

If you prefer a quicker method, this recipe adapts easily to an electric pressure cooker:

1. Cut the beef into bite-sized pieces and add to the Instant Pot.
2. Combine all sauce ingredients except cornstarch and pour over the beef.
3. Seal and cook on high pressure for 14 minutes, then allow 5–10 minutes natural release before quick-releasing remaining pressure.
4. Whisk cornstarch with an equal amount of water, stir into the pot along with green onions, let the sauce thicken for about 5 minutes, then serve.

How To Serve Mongolian Beef

Serve generous portions over sticky white or brown rice. For added texture, offer steamed or sautéed vegetables on the side—garlic green beans or honey-glazed carrots work nicely. For a family-style meal, pair this with other dishes and plenty of rice so everyone can sample a few favorites.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

Recipe Details

More Slow Cooker Beef Recipes

• Slow Cooker BBQ Meatballs
• Slow Cooker Birria Tacos
• Slow Cooker Pepper Steak
• Beer-Glazed Brisket in the Slow Cooker
• Slow Cooker Bottom Round Roast
• Slow Cooker French Dip Sandwiches