Slow Cooker Mongolian Beef – Tender, Saucy, and Better Than Takeout
Tender beef slow-cooked in a rich garlic-ginger soy sauce with brown sugar — this slow cooker Mongolian beef is better than takeout and perfect for cozy dinners.
Ingredients
-
1½ lbs flank steak, thinly sliced
-
¾ cup low-sodium soy sauce
-
½ cup brown sugar
-
1 tbsp minced garlic
-
1 tbsp grated fresh ginger
-
½ cup water or beef broth
-
2 tbsp cornstarch
-
Optional: 1 tsp rice vinegar or hoisin sauce
-
Garnish: chopped scallions, sesame seeds, red pepper flakes
Instructions
-
Place sliced beef in slow cooker.
-
In a bowl, mix soy sauce, brown sugar, garlic, ginger, water, and cornstarch.
-
Pour over beef and stir to coat evenly.
-
Cover and cook on low for 4–5 hours or high for 2.5–3 hours.
-
If needed, thicken sauce at the end with extra cornstarch slurry.
-
Garnish and serve hot over rice or noodles.
Notes
-
Add veggies in the last 30 minutes if desired.
-
Slice beef against the grain for tenderness.
-
Store leftovers up to 4 days or freeze for future meals.