Save This slow cooker Mongolian beef recipe delivers restaurant-quality results with minimal effort. Tender flank steak is coated in a rich, savory-sweet sauce featuring soy sauce, brown sugar, hoisin, garlic, and ginger. The slow cooking process creates melt-in-your-mouth perfection while the sauce thickens beautifully. Garnished with green onions and sesame seeds, this dish pairs perfectly with steamed rice or your favorite vegetables. The gluten-free version uses tamari and certified gluten-free sauces for those with sensitivities.
The first time I made Mongolian beef at home, I stood over my slow cooker just breathing in that incredible garlic-ginger aroma wafting through the kitchen. My husband actually came home early from work because he smelled it from the driveway. Now it is the one recipe my friends specifically request when they come over for dinner parties.
I learned this recipe during a particularly chaotic winter when my kids had activities every single evening. Coming home to a house that already smelled like my favorite takeout spot felt like giving myself a gift. Those quiet moments lifting the slow cooker lid became something I genuinely looked forward to all week long.
Ingredients
- Flank steak: Slicing against the grain is the secret to meltingly tender beef every single time
- Low-sodium soy sauce: Lets you control the salt level since the sauce reduces down
- Dark brown sugar: Creates that gorgeous glossy finish and deep caramel flavor
- Hoisin sauce: Adds that authentic restaurant-style complexity you cannot replicate otherwise
- Cornstarch: Coats the beef first then helps thicken the sauce into something velvety and rich
- Fresh garlic and ginger: Do not even think about using the powdered stuff here
- Sesame oil: That toasty nutty finish is what makes people ask what your secret ingredient is
- Green onions: Add them at the end so they stay bright and fresh
Instructions
- Coat the beef:
- Toss those beautiful thin strips with cornstarch until they look dusted and feel dry to the touch. This step is what creates that gorgeous coating on the meat.
- Start the base:
- Layer the coated beef into your slow cooker. Do not worry about overcrowding since it will shrink down significantly.
- Whisk the sauce:
- Combine everything else in a bowl and whisk until the brown sugar completely dissolves. It should look like liquid caramel.
- Pour and coat:
- Empty that gorgeous sauce over the beef and give everything a good stir. Make sure every piece is submerged.
- Let it work:
- Cover, set to low, and walk away for four hours. Your kitchen is about to smell amazing.
- Finish with freshness:
- Toss in the green onions during the last ten minutes. They should still have some crunch when you serve.
Save My sister-in-law stayed with us for a week after her second baby was born and I made this on her first night. She ate three helpings straight from the slow cooker while standing at the counter, baby asleep in one arm and spoon in the other. Sometimes food is just love in edible form.
Making It Your Own
I have discovered that broccoli florets or snow peas tossed in during the last thirty minutes turn this into a complete meal. The vegetables soak up that incredible sauce while staying bright and crisp-tender. My kids actually fought over the broccoli which never happens in this house.
The Rice Factor
Jasmine rice is my go-to because its floral perfume pairs perfectly with the savory beef. Start your rice about twenty minutes before the beef finishes so everything hits the table piping hot. That sauce over fluffy rice is honestly the best part of the whole dish.
Serving It Up
I always keep extra green onions and sesame seeds on hand because the presentation matters. Something about those bright green curls and golden seeds makes it feel like restaurant quality. Plus letting people garnish their own bowls is half the fun.
- Set out crushed red pepper flakes for the heat seekers at your table
- Extra lime wedges add this brightness that cuts through the richness beautifully
- Cucumber slices on the side provide a cool contrast to the warm savory beef
Save There is something profoundly satisfying about a meal that tastes indulgent but came together with such minimal effort. This recipe has saved more weeknights than I can count.
Recipe FAQs
- → Can I use a different cut of beef?
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Yes, flank steak works best for tenderness, but you can substitute with sirloin or skirt steak. Just be sure to slice thinly against the grain for best results.
- → How do I make this gluten-free?
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Use tamari instead of soy sauce and look for certified gluten-free hoisin sauce. Both substitutions maintain the authentic flavor while making it safe for gluten-sensitive diets.
- → What vegetables pair well with this dish?
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Broccoli and snow peas work beautifully. Add them during the last 30 minutes of cooking so they remain crisp-tender and absorb the flavorful sauce.
- → Can I make this on the stovetop instead?
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Yes, you can adapt this recipe. Brown the beef in batches, then simmer in the sauce for 1-2 hours until tender. The slow cooker method is preferred for maximum tenderness.
- → How do I store leftovers?
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Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to restore sauce consistency.
