Slow Cooker Mongolian Beef Recipe
Slow cooker Mongolian beef recipe featuring tender beef in a rich, savory-sweet sauce. An effortless takeout-style favorite made right at home.
Ingredients
- 2 pounds flank steak, thinly sliced against the grain (skirt steak or sirloin also work)
- ½ cup low-sodium soy sauce
- ½ cup beef broth (or water)
- ¾ cup brown sugar (light or dark)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons cornstarch (for the beef)
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 2 tablespoons sesame oil (to add richness)
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2–3 green onions, sliced (for garnish)
- 1–2 teaspoons toasted sesame seeds (optional garnish)
- Cooked rice or noodles, for serving
Instructions
- Slice the beef thin. Cut the flank steak into thin strips against the grain. This keeps it tender after slow cooking.
- Toss with cornstarch. Add 2 tablespoons cornstarch to the sliced beef and coat evenly. This step helps the sauce cling and thicken later.
- Mix the sauce. In a bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and red pepper flakes if using.
- Load the slow cooker. Place the coated beef in the slow cooker. Pour the sauce over and stir to distribute.
- Cook low and slow. Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until the beef is tender but not falling apart.
- Thicken the sauce. Stir together 2 tablespoons cornstarch and 2 tablespoons water. Pour into the slow cooker, stir, and cook for 15–20 minutes more on High until the sauce is glossy and coats the beef.
- Finish and serve. Taste and adjust with a splash of soy for salt or a pinch of sugar for sweetness. Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.
