Slow Cooker Mongolian Beef – Tender, Saucy & Better Than Takeout
Tender, sweet-savory Mongolian beef made in the slow cooker with garlic, soy sauce, and brown sugar. A better-than-takeout favorite that’s easy, flavorful, and family-approved.
Ingredients
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1.5–2 lbs flank steak, thinly sliced against the grain
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¼ cup cornstarch
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½ cup low-sodium soy sauce
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½ cup brown sugar
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½ cup water or beef broth
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1 tbsp minced garlic
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1 tsp grated fresh ginger
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Optional: ½ tsp red pepper flakes
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2–3 green onions, chopped (for garnish)
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Optional: sliced carrots or bell peppers
Instructions
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Toss sliced beef with cornstarch to coat evenly.
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In a bowl, mix soy sauce, sugar, water, garlic, and ginger.
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Add beef and sauce to slow cooker. Stir to combine.
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Cook on low 4–5 hours or high 2.5–3 hours until tender.
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Stir in green onions. Serve over rice or noodles.
Notes
Thicken sauce if needed with 1 tbsp cornstarch + 2 tbsp water.
Add vegetables during the last hour of cooking.
Freeze leftovers for up to 3 months.