The aroma of tender flank steak simmering away in a slow cooker brings me back to cozy evenings filled with delicious family meals. Today, I’m thrilled to share my recipe for Slow Cooker Mongolian Beef, a sweet and savory dish that turns your kitchen into a comforting Asian bistro. What I love most about this recipe is how easy it is—throw everything into the crock pot and let it do the hard work for you! Plus, it boasts the bonus of being adaptable for a gluten-free diet, so everyone at the table can enjoy this mouthwatering dish. Ready to fill your home with irresistible scents and treat your loved ones to a restaurant-quality meal? Let’s dive into the steps of creating this delectable Slow Cooker Mongolian Beef!

Why Choose Slow Cooker Mongolian Beef?

Effortless Cooking: This recipe is perfect for busy individuals; just set it and forget it! Simply place the ingredients in your slow cooker, and let it work its magic while you attend to other tasks.

Mouthwatering Flavors: The sweet-savory blend of soy sauce, brown sugar, and fragrant ginger transforms simple flank steak into an unforgettable dish.

Customizable: Feel free to add your favorite veggies or protein swaps like chicken or tofu, making it versatile for all dietary preferences.

Crowd-Pleaser: Whether for family dinners or gatherings with friends, this dish is sure to impress! Pair it with rice or warm noodles for a complete meal, just like in my Ground Beef Lettuce recipe!

Healthy Homemade Alternative: Skip the takeout and enjoy a homemade dinner that’s not only better for you but also adaptable for gluten-free diets.

With such simplicity and depth of flavor, you’ll be reaching for this recipe time and time again!

Slow Cooker Mongolian Beef Ingredients

Discover the essential ingredients you need to create this delicious dish.

For the Beef

Flank Steak – This is the primary protein, giving you a tender and juicy base; you can substitute it with sirloin or chuck roast if needed.

For the Sauce

Soy Sauce – Adds the crucial umami flavor; use gluten-free soy sauce for a gluten-free option.
Brown Sugar – Brings sweetness to balance the savory elements; both light and dark brown sugar work well.
Garlic – Fresh minced garlic enhances the dish with a wonderful aroma and depth of flavor.
Ginger – Fresh grated ginger infuses warmth and spice for that authentic taste.
Beef Broth – Provides a rich depth to the sauce; vegetable broth can be used for a lighter sauce.

For Thickening

Cornstarch – Necessary for thickening the sauce; can be swapped with arrowroot powder if preferred.

For Garnish

Green Onions – Adds a fresh touch and color to your finished dish.

Each ingredient in this Slow Cooker Mongolian Beef recipe plays an important role in crafting a dish that’s bursting with flavor and comfort. Enjoy cooking!

Step‑by‑Step Instructions for Slow Cooker Mongolian Beef

Step 1: Prep Flank Steak
Begin by slicing the flank steak thinly against the grain. Aim for strips about ¼ inch thick to ensure tender bites. Once sliced, season the meat lightly with salt and pepper, then set it aside. A sharp knife and a cutting board make this task simple and efficient, prepping you for the delicious Slow Cooker Mongolian Beef that lies ahead.

Step 2: Mix Sauce
In a medium bowl, whisk together ½ cup of soy sauce, ½ cup of brown sugar, 4 minced garlic cloves, and 2 tablespoons of freshly grated ginger. Pour in 1 cup of beef broth, mixing until the sugar dissolves completely. The sweet-savory blend should smell amazing! This flavorful sauce is crucial to elevate your Slow Cooker Mongolian Beef as it simmers.

Step 3: Slow Cook
Place the sliced flank steak into your slow cooker, ensuring it’s evenly distributed across the bottom. Pour the sauce mixture over the beef, stirring gently to coat every piece. Set your slow cooker to low heat and cover. Let the beef cook for about 3 hours, or until it becomes tender and easily shreds with a fork, filling your kitchen with incredible aromas.

Step 4: Cook Time
As the Slow Cooker Mongolian Beef goes to work, take this time to prepare your sides. The dish will benefit from gentle cooking, so resist the urge to lift the lid too often. After 3 hours, check the beef for tenderness; it should be juicy and almost falling apart. If needed, you can cook for an additional 30-60 minutes for perfect results.

Step 5: Thicken Sauce (Optional)
To thicken the sauce, combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Add this mixture to the slow cooker during the last 30 minutes of cooking, stirring gently. This step transforms your sauce into a luscious, coating consistency, ensuring the flavors of the Slow Cooker Mongolian Beef are beautifully tied together.

Step 6: Serve
Once fully cooked, ladle your Slow Cooker Mongolian Beef over a bed of fluffy rice or serve it with warm noodles. Garnish with sliced green onions for a welcome crunch and burst of color. Enjoy the combination of tender beef and a rich, sticky sauce, turning your dinner into a delightful family feast that everyone will rave about.

Slow Cooker Mongolian Beef Variations

Feel free to get creative with this delightful recipe and make it your own!

Gluten-Free: Use gluten-free soy sauce instead of regular to cater to dietary needs without sacrificing flavor.
Extra Veggies: Toss in bell peppers or broccoli during the last hour of cooking for added nutrition and color. They’ll soak up that delicious sauce, enhancing the dish beautifully!
Spicy Kick: Add red pepper flakes or sriracha to give your meal an extra layer of heat. Just a pinch can transform the entire flavor profile!
Different Protein: Swap the flank steak for chicken thighs or tofu; they’ll absorb the savory sauce just as well, offering a fantastic alternative.
Dark Sweetener: Try using molasses or dark brown sugar instead of regular brown sugar for a deeper sweetness and a touch of complexity in flavor.
Asian Twist: Incorporate sesame oil or rice vinegar to give your sauce a unique tangy flavor. Just a teaspoon can add wonderful depth!
Creamy Sauce: Stir in a splash of coconut milk during the last 30 minutes for a richer, creamier sauce. This touch will add a delightful tropical flavor.
Noodle Variety: Replace rice with soba or udon noodles for a delightful twist that pairs perfectly with the flavors of your Slow Cooker Mongolian Beef.

With these variations, you can tailor your Slow Cooker Mongolian Beef to satisfy everyone at your table! Enjoy finding your family’s favorite, and don’t forget to check out my other beloved dishes like Sticky Beef Noodles for more inspiration!

What to Serve with Easy Slow Cooker Mongolian Beef?

The enticing aroma of sweet-savory beef warms the heart and invites you to create a delightful meal experience.

Fluffy Rice: A classic pairing that soaks up the rich sauce, making every bite satisfying and complete.
Warm Noodles: Perfect for slurping, they add an Asian twist, allowing the sauce to cling beautifully with each strand.
Steamed Broccoli: Bright, vibrant, and full of nutrients, the crunch of broccoli balances the tender beef perfectly.
Crispy Egg Rolls: These crunchy bites with a savory filling complement the dish’s flavors and add a delightful texture contrast.
Asian Cucumber Salad: A refreshing coolness from cucumbers and ginger balances the dish’s heat, making for a bright, tangy side.
Sweet and Sour Sauce: For those who enjoy a little extra kick, offering a dipping sauce adds tanginess and an explosion of flavor.
Chilled Sake: This smooth, rice-based drink echoes the flavors of the dish and creates an authentic dining experience.
Green Tea: A warm cup of this earthy, soothing beverage is the perfect way to cleanse the palate after each delicious bite.

With these flavorful accompaniments, your Easy Slow Cooker Mongolian Beef meal transforms into a memorable feast that will leave everyone satisfied and asking for seconds!

Expert Tips for Slow Cooker Mongolian Beef

Slice Against the Grain: Ensure you slice the flank steak against the grain for the most tender results in your Slow Cooker Mongolian Beef.
Check for Tenderness: Avoid overcooking. Begin checking for tenderness at the 3-hour mark; the beef should shred easily.
Customize the Sauce: Feel free to adjust sweetness by varying brown sugar amounts or adding a dash of soy sauce if you prefer a bolder flavor.
Thickening Option: If you desire a thicker sauce, remember to add the cornstarch slurry during the last 30 minutes of cooking for the best results.
Add Veggies: For a nutritious boost, consider adding bell peppers or broccoli during the last hour of cooking to enhance your dish.
Perfect Pairing: Serve with steamed vegetables or a side of rice to create a balanced meal that complements the flavors of your Slow Cooker Mongolian Beef.

Storage Tips for Slow Cooker Mongolian Beef

Fridge: Store leftovers in an airtight container for up to 3-4 days to maintain freshness and flavor.

Freezer: For longer-term storage, freeze your Slow Cooker Mongolian Beef in freezer-safe bags or containers for up to 2-3 months.

Reheating: When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth if needed to revive the sauce’s consistency.

Serving Suggestions: Consider reheating and serving over freshly steamed rice or tossing it with noodles for a quick meal, ensuring every bite is just as delicious as the first!

Make Ahead Options

Slow Cooker Mongolian Beef is an excellent dish for meal prep enthusiasts! You can slice the flank steak and mix the sauce up to 24 hours in advance; simply store them separately in the refrigerator to maintain the meat’s tenderness and the sauce’s flavor. For optimal quality, avoid mixing the beef with the sauce until you’re ready to cook. When you’re ready to enjoy your dish, add the prepared steak to the slow cooker, pour the sauce over it, and let it cook on low for about 3 hours. With these make-ahead options, you’ll have a delicious home-cooked meal waiting for you with minimal effort on busy weeknights!

Slow Cooker Mongolian Beef Recipe FAQs

How should I choose the flank steak for this recipe?
Absolutely! When selecting flank steak, look for a piece with a nice red color and minimal dark spots or discoloration. The meat should be firm to the touch; if you see any dark spots all over or it feels slimy, it’s best to choose another cut. I often recommend asking your butcher for help if you’re unsure, as they can guide you to the freshest cuts.

How can I store leftovers of Slow Cooker Mongolian Beef?
Very easy! Store your Slow Cooker Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled to room temperature before sealing it, so it retains its flavors. You can enjoy the leftovers as is, or incorporate them into a new dish like fried rice for lunch the next day!

Can I freeze Slow Cooker Mongolian Beef?
Of course! For longer storage, you can freeze your Slow Cooker Mongolian Beef. Simply transfer it into freezer-safe bags or airtight containers, removing as much air as possible to prevent freezer burn. Label and date the bags, and store them in the freezer for up to 2-3 months. To reheat, thaw in the fridge overnight and gently warm it up before serving.

What should I do if the sauce isn’t thickening as expected?
No problem at all! If your sauce isn’t thickening as you’d like, you can easily fix it. Mix 2 tablespoons of cornstarch with an equal amount of cold water to make a slurry, then stir it into the slow cooker during the last 30 minutes of cooking. Make sure to stir gently; it should help create that luscious, coating consistency that makes your Slow Cooker Mongolian Beef so tasty!

Are there any dietary considerations I should know?
Yes, absolutely! If you or someone you’re serving has dietary restrictions, you can make this dish gluten-free by using gluten-free soy sauce instead of regular soy sauce. Additionally, feel free to adapt the protein; chicken thighs or tofu are great alternatives. Just ensure to check all your ingredients for allergens if you’re cooking for specific dietary needs.