Slow Cooker Mongolian Beef – Tender, Saucy, and Better Than Takeout

Slow Cooker Mongolian Beef is a rich, savory-sweet dish featuring melt-in-your-mouth slices of beef simmered in a bold ginger-garlic soy sauce. Inspired by the popular Chinese-American restaurant favorite, this homemade version is easier, healthier, and more flavorful — with the magic of a slow cooker doing all the work.

The beef becomes irresistibly tender over hours of low-and-slow cooking, absorbing every bit of the bold sauce made with soy, brown sugar, garlic, and fresh ginger. It’s perfect for weeknights, meal prep, or impressing guests without spending hours at the stove.

Serve it over steamed rice, noodles, or cauliflower rice for a cozy, satisfying meal that beats any takeout.

Ingredients Overview

Beef

The star of the dish is thinly sliced, slow-cooked beef. Use:

• Flank steak (most traditional and tender when sliced thin)

• Sirloin (also excellent)

• Chuck roast (budget-friendly, shreds nicely but less clean slices)

Slice against the grain into thin strips, about ¼ inch thick. Partially freezing the beef for 30 minutes makes slicing easier.

Sauce

This rich, glossy sauce is what gives Mongolian beef its signature flavor. Key components:

• Soy sauce: Use low-sodium if possible

• Brown sugar: Adds sweetness and helps thicken into a glaze

• Garlic and fresh ginger: For deep aromatic flavor

• Beef broth or water: Thins the sauce slightly

• Cornstarch: Helps thicken the sauce as it simmers

• Rice vinegar or Shaoxing wine: Adds brightness (optional)

You can also add a splash of hoisin sauce or sesame oil for extra depth.

Vegetables (Optional)

Traditionally, Mongolian beef is served without vegetables, but you can add:

• Sliced green onions (a must for garnish)

• Shredded carrots

• Bell peppers

• Broccoli florets
  Add these in the last 30 minutes of cooking so they don’t turn mushy.

Garnishes

• Toasted sesame seeds

• Chopped scallions

• Red pepper flakes (for spice)

• Sesame oil drizzle

Step-by-Step Instructions

1. Prep the Beef
   Slice flank steak thinly against the grain. Pat dry with paper towels to help with browning (optional).

2. Mix the Sauce
   In a medium bowl, whisk together:

• ¾ cup low-sodium soy sauce

• ½ cup brown sugar

• 1 tbsp minced garlic

• 1 tbsp freshly grated ginger

• ½ cup water or beef broth

• 2 tbsp cornstarch

• Optional: 1 tsp rice vinegar or hoisin sauce

3. Layer in the Slow Cooker
   Place beef slices in the bottom of the slow cooker. Pour the sauce mixture over the top and stir to coat.

4. Cook Low and Slow
   Cover and cook:

• Low for 4–5 hours

• High for 2.5–3 hours

The beef should be very tender but not shredded.

5. Thicken the Sauce (if needed)
   If the sauce is too thin at the end, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker. Cook uncovered on high for 15–20 minutes until thickened.

6. Add Veggies (Optional)
   Stir in vegetables in the last 30 minutes of cooking if using.

7. Serve Hot
   Spoon over white rice, jasmine rice, rice noodles, or cauliflower rice. Top with scallions, sesame seeds, or red pepper flakes.

Tips, Variations & Substitutions

• Extra Flavor: Add 1 tbsp hoisin or oyster sauce for restaurant-style depth.

• Spicy Mongolian Beef: Add ½–1 tsp crushed red pepper flakes or sliced red chilies to the sauce.

• Thicker Sauce: Don’t skip the cornstarch — it makes the sauce velvety and clingy.

• Add Crunch: Top with roasted peanuts or cashews before serving.

• Low Carb Option: Serve over zucchini noodles or steamed cauliflower rice.

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

Serving Ideas & Occasions

Slow Cooker Mongolian Beef is ideal for:

• Weeknight dinners (hands-off cooking!)

• Meal prep (stays flavorful for days)

• Hosting (make-ahead friendly)

Serve with:

• Steamed jasmine or basmati rice

• Garlic noodles or stir-fried vegetables

• Asian cucumber salad or pickled veggies for contrast

• A chilled green tea or sparkling water with lime

This dish is rich, savory, and comforting — perfect for cozy meals or impressing guests with minimal effort.

Nutritional & Health Notes

While Mongolian beef is naturally rich and flavorful, you can make it lighter by:

• Using lean flank steak

• Reducing sugar to ¼ cup or using a sugar substitute

• Serving with steamed vegetables instead of rice

Each serving (without rice) offers:

• ~350–400 calories

• ~30g protein

• ~15–20g fat

• ~10–15g carbs (mostly from sauce)

It’s gluten-free with tamari, and easily adaptable to low-carb diets.

FAQs

Q1: Can I use frozen beef?
Yes, but thaw completely before slicing and marinating. Partially frozen beef is easier to slice thinly.

Q2: Can I make this recipe in advance?
Absolutely. It stores well in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Q3: Can I cook this on the stovetop instead?
Yes! Brown the beef, then simmer with sauce for 15–20 minutes, stirring occasionally, until the sauce thickens and beef is tender.

Q4: Can I add more vegetables?
Yes. Bell peppers, broccoli, or snap peas are great. Add during the final 30 minutes so they stay crisp.

Q5: What if I don’t have brown sugar?
Use honey, coconut sugar, or maple syrup in the same amount. The flavor will vary slightly but still be delicious.

Q6: Can I freeze Mongolian beef?
Yes. Cool completely, portion, and freeze in airtight containers. Thaw in fridge overnight and reheat gently.

Q7: Why is my beef chewy?
Beef that’s sliced too thick or cooked too long can become chewy. Always slice thinly against the grain and avoid overcooking on high.

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