Crockpot Mongolian Beef

Mongolian beef usually needs a quick stir-fry, but the crockpot does the heavy lifting, delivering fork-tender strips in a glossy, sweet-savory sauce without any fuss. This slow-cooker version keeps the classic flavor while cutting the active cooking time in half.

Servings: 4 servings

Hands-Free Flavor

Just toss the beef, aromatics, and sauce into the slow cooker, let it simmer, and walk away. In under four hours the meat becomes melt-in-your-mouth tender, and the sauce thickens to a glossy coating that clings to every strip—no searing, no constant stirring, pure convenience.

The Secret to Perfectly Tender Beef

Cut the flank steak into thin, uniform strips and toss them with a little cornstarch before adding to the crockpot. The cornstarch creates a light coating that protects the meat from drying out and helps the sauce thicken as it reduces, giving you that signature silky Mongolian glaze.

Ingredients for Crockpot Mongolian Beef

• 2 pounds flank steak, sliced thin against the grain
• 1/4 cup cornstarch
• 1 medium onion, sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 1/2 cup beef broth
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 green onions, sliced for garnish
• 1 tablespoon toasted sesame seeds for garnish

How to Make It: Crockpot Mongolian Beef

1. In a bowl, toss the beef strips with cornstarch until lightly coated.
2. Place the coated beef, sliced onion, garlic, and ginger into the crockpot.
3. In a separate cup combine soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, and red pepper flakes; pour over the meat mixture.
4. Stir gently to distribute the sauce, then cover and cook on LOW for 4 hours, or on HIGH for 2½ hours, until the beef is fork-tender.
5. About 15 minutes before serving, uncover and stir; the sauce will thicken. If it’s too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir in.
6. Serve over steamed rice or noodles, and garnish with green onions and toasted sesame seeds.

Quick Tips for Success

Pat the beef dry before coating with cornstarch to avoid excess moisture. Use flank steak for the best texture, but sirloin works in a pinch. For extra depth, add a splash of hoisin sauce or a pinch of five-spice. Keep the lid on during cooking to maintain steady heat and prevent the sauce from drying out.

Serving Ideas

Mongolian beef pairs perfectly with fluffy white rice or buttered noodles, which soak up the glossy sauce. A simple side of steamed broccoli or snap peas adds a crisp contrast, and a drizzle of extra sesame oil brightens the dish just before serving.

Common Questions

Can I use frozen beef?

Yes, thaw the beef first for even cooking and to ensure the cornstarch coats properly.

What if I don’t have a crockpot?

A Dutch oven or a covered heavy-bottom pot on low heat will work similarly.

How do I keep the sauce from becoming too salty?

Use low-sodium soy sauce and taste before adding extra salt; the broth and sugar balance the flavor.