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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef is a game-changer for busy weeknights, offering a restaurant-quality meal with minimal effort. This recipe delivers a rich, savory, and slightly sweet sauce that coats tender beef, making it a wonderfully satisfying and convenient dinner solution.
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Prep Time 15 minutes
Thickening Time 30 minutes
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or sirloin steak thinly sliced against the grain
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 green onions thinly sliced (for garnish)
  • Cooked rice for serving

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl

Method
 

  1. Place the thinly sliced beef into your slow cooker. Ensure the slices are separated and not clumped together for even cooking.
    1.5 lbs flank steak or sirloin steak
  2. In a medium bowl, whisk together the soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes (if using). This mixture forms the delicious foundation of our Slow Cooker Mongolian Beef.
    1/4 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons oyster sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon minced fresh ginger, 2 cloves garlic, 1/2 teaspoon red pepper flakes
  3. Pour the prepared sauce mixture evenly over the beef in the slow cooker. Stir gently to ensure all the beef is coated with the sauce.
  4. Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the beef is tender and cooked through. The exact time will depend on your slow cooker's settings and your beef cut.
  5. About 30 minutes before serving, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this slurry into the slow cooker with the beef and sauce.
    1 tablespoon cornstarch, 2 tablespoons cold water
  6. Turn the slow cooker to HIGH (if it wasn't already) and cook for another 30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally as it thickens.
  7. Once the sauce is thickened and the beef is perfectly tender, serve your Slow Cooker Mongolian Beef hot over cooked rice. Garnish generously with thinly sliced green onions for a pop of freshness and color.
    2 green onions, Cooked rice

Notes

Leftover Slow Cooker Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the cooled beef and sauce can be frozen in freezer-safe containers or bags for up to 2-3 months.