Name: Crockpot Mongolian Beef Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Asian
Ingredients: 1 lbs. flank steak; ¼ cup cornstarch; Salt, to taste; Black pepper, to taste; 3 garlic cloves, finely chopped; 1 inch ginger, finely chopped; ½ cup reduced salt soy sauce; 1/3 cup brown sugar; ¼ cup water; 2 tbsp vegetable oil; 1 tbsp sesame oil; 1 scallion, sliced thin; 1 tbsp sesame seeds

Jump to Recipe· 3.8 from 43 reviews

If you’re craving a dish that bursts with bold flavors and melt-in-your-mouth tenderness, you’ve got to try this Crockpot Mongolian Beef Recipe. It’s the perfect blend of sweet, savory, and a hint of spice, all simmered low and slow to perfection in your slow cooker. This recipe transforms simple ingredients into something truly special, making weeknight dinners feel like a celebration. Plus, it’s incredibly easy, freeing you up to relax while the Crockpot works its magic.

Ingredients You’ll Need

A top view of a flat square piece of raw red meat with visible lines of texture placed on a white plate at the top left. Below and surrounding it are small white bowls with different ingredients: light brown sugar, light yellow clear liquid, dark amber liquid, white powder, white liquid, and dark soy sauce, arranged neatly. To the right side, there is a small fresh ginger root, three peeled garlic cloves, and a long green onion. All items are placed on a white marbled surface with soft, natural light. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Crockpot Mongolian Beef Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor and texture without requiring a long list of fancy items. From the tender flank steak to the zing of fresh ginger and the rich depth of soy sauce, these essentials come together to create an unforgettable meal.

Flank steak: The star of the dish, thinly sliced for tenderness and perfect absorption of sauce.
Garlic cloves: Minced fresh garlic adds that aromatic punch that’s hard to resist.
Fresh ginger: Adds warmth and a touch of spicy brightness to balance the sweetness.
Scallion: Thinly sliced for a fresh, mild onion crunch when finished.
Reduced salt soy sauce: Provides the salty umami base without overpowering the dish.
Brown sugar: Creates a rich sweetness that caramelizes beautifully in the slow cooker.
Cornstarch: Used to coat the steak, it helps create that signature slightly crispy texture.
Water: Helps to create just the right sauce consistency as everything cooks together.
Vegetable oil: Adds necessary fat for cooking and flavor blending.
Sesame oil: A small amount goes a long way in adding a delicious nutty aroma.
Sesame seeds: For toasting on top, adding a subtle crunch and visual appeal.
Salt and black pepper: To taste, enhancing all the other flavors in the dish.

How to Make Crockpot Mongolian Beef Recipe

Step 1: Prepare Your Meat

Start by slicing your flank steak thinly against the grain to ensure your beef stays tender and easy to bite into. Then, cut those strips into bite-sized pieces. This is essential for even cooking and getting that perfect texture we all love in Mongolian beef.

Step 2: Season and Coat the Steak

Next, season the sliced beef with a pinch of salt and black pepper. After that, toss the pieces in cornstarch, coating them evenly. This step is a game changer since the cornstarch forms a light crust when cooked, adding that slightly crispy layer which contrasts beautifully with the tender meat inside.

Step 3: Chop Your Aromatics

Finely mince your garlic and ginger. These aromatics are the soul of your sauce, bringing bright, warm notes that balance out the sweetness from the brown sugar.

Step 4: Layer in the Crockpot

Pour the vegetable oil into the bottom of your slow cooker to prevent sticking and help distribute flavor. Then add the seasoned steak on top, followed by the finely chopped garlic and ginger. This layering sets the stage for the magic that’s about to happen.

Step 5: Add Sauce Ingredients and Cook

Pour in the brown sugar, sesame oil, soy sauce, and water. Give everything a good stir to combine. Set your slow cooker to high for 2.5 hours or low for 4-5 hours, depending on your schedule. The slow cooking infuses the beef with all those wonderful flavors while keeping it tender. Once cooked, give everything a good stir to coat the beef evenly with the luscious sauce.

Step 6: Finish with Scallions and Sesame Seeds

Slice the scallions thinly to sprinkle on top right before serving. This adds freshness and a hint of crunch that brightens the dish. Don’t forget the sesame seeds — they offer a lovely nutty crunch and make your Crockpot Mongolian Beef Recipe look restaurant-worthy on the plate.

How to Serve Crockpot Mongolian Beef Recipe

A white bowl filled with a base layer of fluffy white rice, topped with a thick layer of dark brown cooked beef pieces covered in sauce. The beef is garnished with chopped green onions and scattered white sesame seeds. A pair of dark brown chopsticks rests on the right edge of the bowl. The bowl is set on a white marbled surface with a few small pieces of green onion scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly sliced scallions and toasted sesame seeds are your go-to garnishes. The scallions add a crisp, mild onion flavor that balances the richness, while the sesame seeds bring a subtle crunch and toasty aroma that makes every bite even more delightful. Feel free to add a sprinkle of red pepper flakes if you enjoy a bit of heat.

Side Dishes

The best way to enjoy Crockpot Mongolian Beef Recipe is by serving it over a bed of steamed white or jasmine rice. The rice soaks up all that flavorful sauce perfectly. You could also pair it with stir-fried veggies or a simple side of sautéed bok choy for some green freshness that complements the richness of the beef.

Creative Ways to Present

To impress guests or just mix things up at home, try serving the Mongolian beef in lettuce wraps for a lighter yet satisfying meal. Another fun idea is to pile it on top of noodles or even use it as a filling for Asian-inspired tacos. The versatility of this crockpot creation is part of what makes it so much fun to cook and serve.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Mongolian Beef Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The beef tends to soak up even more sauce as it rests, making it taste even better the next day. Just make sure to cool it quickly before refrigerating.

Freezing

If you want to save some for later, this recipe freezes beautifully. Portion the cooled beef into freezer-safe containers or bags and it will keep well for up to 2 months. When freezing, try to remove as much air as possible to avoid freezer burn and preserve that fresh flavor.

Reheating

To reheat, gently warm the beef on the stovetop over low heat or microwave in short bursts, stirring occasionally. If the sauce thickened too much in the fridge or freezer, add a splash of water or broth to loosen it back up. This way, you’ll keep that perfect balance of tender meat and flavorful sauce every time.

FAQs

Can I use a different cut of beef for this Crockpot Mongolian Beef Recipe?

Yes! While flank steak is ideal for its tenderness and flavor, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain to maintain tenderness during slow cooking.

Is it necessary to coat the beef with cornstarch?

Coating the beef with cornstarch helps create a slightly crispy texture and thickens the sauce as it cooks, adding to the dish’s authentic feel. It’s highly recommended to do this step for the best results.

Can I make this recipe in advance?

Absolutely! You can prep the meat and sauce ingredients the day before and store them in the fridge. When ready, just add everything to the Crockpot and cook as directed for a no-fuss meal.

How can I make my Mongolian beef spicier?

Adding red pepper flakes or a splash of chili garlic sauce when mixing the ingredients in the slow cooker will give your Crockpot Mongolian Beef Recipe a wonderful kick without overpowering the sweetness.

What can I serve instead of rice?

If you want to change things up, steamed noodles, quinoa, or even cauliflower rice make great alternatives. Choose a side that will soak up the delicious sauce and complement the beef’s rich flavors.

Final Thoughts

This Crockpot Mongolian Beef Recipe is truly a crowd-pleaser that’s as easy as it is delicious. Whether you’re cooking for family or impressing friends, it promises tender beef wrapped in a perfectly balanced sauce that’ll keep everyone coming back for more. Trust me, once you try it, this recipe will become a beloved staple in your kitchen. Happy cooking!