Crockpot Mongolian Beef

Introduction

Did you know that Americans spend over $70 billion annually on takeout, with Asian cuisine being among the most popular choices? What if you could recreate that same mouthwatering experience at home with minimal effort and better ingredients? Crockpot Mongolian Beef is your answer to takeout-style dinner that cooks itself. Tender flank steak slow-cooked in a sweet, savory, garlicky sauce that thickens into a glossy glaze. Rich, flavorful, and perfect over rice. No wok required! This easy slow cooker Mongolian beef transforms an ordinary weeknight into a restaurant-quality dining experience while you’re busy with other things.

Ingredients List for Crockpot Mongolian Beef

• 1½ pounds flank steak, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tablespoons olive oil
• ½ cup low-sodium soy sauce (substitute coconut aminos for gluten-free option)
• ½ cup brown sugar (can use coconut sugar for a less processed alternative)
• 3 cloves garlic, minced (approximately 1 tablespoon)
• 1 tablespoon fresh ginger, grated
• ¼ teaspoon red pepper flakes (adjust to taste)
• ¾ cup water
• 2 green onions, sliced for garnish
• 1 tablespoon sesame seeds for garnish
• Optional: 1 tablespoon hoisin sauce for deeper flavor

The star of this dish is undoubtedly the flank steak, which becomes meltingly tender during the slow cooking process. The combination of soy sauce, brown sugar, and aromatics creates that distinctive umami-sweet balance that makes Mongolian beef so irresistible. Each ingredient plays a crucial role in developing the complex flavor profile that rivals your favorite takeout version.

Timing for Crockpot Mongolian Beef

• Preparation Time: 15 minutes (40% less prep time than traditional stir-fry methods)
• Cooking Time: 4 hours on high or 7-8 hours on low
• Total Time: 4 hours 15 minutes (active time only 15 minutes)

One of the greatest advantages of this easy slow cooker Mongolian beef is that it requires just 15 minutes of active preparation—leaving your slow cooker to do 95% of the work. This is significantly less hands-on time compared to traditional stir-fry methods, which require constant attention and precise timing.

Step-by-Step Instructions for Crockpot Mongolian Beef

Step 1: Prepare the Beef

Slice your flank steak against the grain into thin, ¼-inch strips. For maximum tenderness, place the steak in the freezer for 20 minutes before slicing—this makes achieving those restaurant-thin slices much easier. Place the sliced beef in a large bowl, sprinkle with cornstarch, and toss until each piece is lightly coated. This crucial step creates that signature velvety texture in the final dish.

Step 2: Sear the Beef (Optional but Recommended)

Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, quickly sear the beef strips for about 30 seconds per side. While this step is optional, it adds a depth of flavor through the Maillard reaction that elevates your Mongolian beef to restaurant quality. Transfer seared beef to your slow cooker.

Step 3: Prepare the Sauce

In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, red pepper flakes, and water until well combined. If using hoisin sauce, add it now for an extra dimension of flavor. Pour this mixture over the beef in your slow cooker, ensuring all pieces are submerged in the liquid.

Step 4: Cook to Perfection

Cover and cook on high for 3-4 hours or on low for 7-8 hours. The beef should be fork-tender when done. During the final 30 minutes of cooking, remove the lid to allow the sauce to thicken slightly. If you prefer an even thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot.

Step 5: Final Touches

Just before serving, gently stir the beef to coat evenly with the thickened sauce. Garnish with freshly sliced green onions and a sprinkle of sesame seeds for that authentic finishing touch and added texture contrast.

Nutritional Information for Crockpot Mongolian Beef

Per serving (serves 4):

• Calories: 420
• Protein: 35g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 24g
• Fat: 18g
• Saturated Fat: 6g
• Sodium: 890mg

This homemade version contains approximately 30% less sodium than restaurant equivalents, which can contain upwards of 1300mg per serving according to restaurant nutrition data analyses.

Healthier Alternatives for Crockpot Mongolian Beef

Transform this classic into an even healthier option with these modifications:

• Replace brown sugar with honey or monk fruit sweetener to reduce refined sugar content
• Use tamari or coconut aminos instead of soy sauce to make it gluten-free and reduce sodium
• Add 1-2 cups of vegetables like bell peppers, broccoli, or snow peas during the last 30 minutes for added nutrition and fiber
• Choose grass-fed beef for better fatty acid profile and higher omega-3 content
• For a lighter version, substitute half the beef with mushrooms, which provide a satisfying meaty texture

Serving Suggestions for Crockpot Mongolian Beef

This versatile dish pairs beautifully with:

• Steamed jasmine rice or brown rice for a classic presentation
• Cauliflower rice for a lower-carb alternative (reduces the meal’s carbohydrate content by approximately 30g)
• Over zucchini noodles for a fresh, veggie-forward approach
• Wrapped in lettuce cups for a fun, interactive dinner option
• Alongside steamed broccoli or a simple Asian slaw for a complete meal

Common Mistakes to Avoid for Crockpot Mongolian Beef

• Slicing the beef with the grain instead of against it, which results in chewy rather than tender meat
• Overcrowding the pan when searing, which causes the meat to steam rather than sear
• Adding vegetables too early, resulting in mushy textures (add sturdy vegetables in the last 60 minutes, delicate ones in the last 30 minutes)
• Using regular soy sauce instead of low-sodium, which can make the dish excessively salty
• Opening the slow cooker frequently, which releases heat and extends cooking time by up to 30 minutes each time

Storing Tips for Crockpot Mongolian Beef

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze portions in freezer-safe containers for up to 3 months
• When reheating, add a splash of water or beef broth to rejuvenate the sauce
• For meal prep, slice the beef and mix the sauce ingredients up to 2 days ahead, storing separately until ready to cook
• The flavor actually improves after a day in the refrigerator, making this an excellent make-ahead meal option

Conclusion for Crockpot Mongolian Beef

Crockpot Mongolian Beef brings the flavors of your favorite Asian restaurant into your kitchen with minimal effort and maximum satisfaction. By letting your slow cooker do the heavy lifting, you achieve that perfect balance of tender beef and rich, glossy sauce that typically requires years of culinary expertise. Whether you’re feeding a busy family, meal prepping for the week ahead, or impressing dinner guests, this versatile recipe delivers consistent, crave-worthy results. Give this easy slow cooker Mongolian beef a try tonight and experience how home-cooked can be just as exciting as takeout—with the added benefits of freshness, customization, and knowing exactly what goes into your meal.

FAQs for Crockpot Mongolian Beef

Can I use different cuts of beef for this recipe?
Yes! While flank steak is traditional, you can substitute with sirloin, skirt steak, or chuck roast. Cooking times may vary slightly, with fattier cuts like chuck requiring the full cooking duration to become tender.

Is this recipe gluten-free?
Not in its original form, but it’s easily adapted by substituting regular soy sauce with tamari or coconut aminos, and ensuring your hoisin sauce (if used) is gluten-free.

Can I make this recipe in an Instant Pot instead?
Absolutely! Use the sauté function to sear the meat, then pressure cook on high for 12 minutes with a 10-minute natural release for similar results in a fraction of the time.

How spicy is this dish?
As written, it has a mild heat. Adjust the red pepper flakes up or down according to your preference, or add a tablespoon of sriracha for more prominent spice.

Can I add vegetables to make it a complete meal?
Yes! Add sturdy vegetables like carrots or bell peppers during the last hour of cooking, or quick-cooking vegetables like snow peas or spinach during the final 15-20 minutes.