Irresistible Savory Slow Cooker Mongolian Beef Recipe

Crafting an incredible slow cooker Mongolian beef promises a delightful culinary adventure for busy home cooks seeking maximum flavor with minimal effort.

Tender meat transforms into a mouthwatering dish that melts right off your fork.

Rich, complex seasonings dance through each succulent bite, creating an irresistible aroma that fills your kitchen.

Weeknight dinners just became seriously exciting with this simple yet impressive recipe.

Simple ingredients combine to deliver restaurant-quality results without hours of complicated preparation.

Minimal chopping and zero babysitting mean you can relax while dinner practically makes itself.

Come explore how effortlessly you can turn basic pantry staples into a meal that will have everyone asking for seconds.

What Makes Mongolian Beef So Rich In Flavor

• Minimal prep work and simple ingredients make this Mongolian beef a breeze to create, perfect for busy home cooks who want delicious meals without complicated techniques.
• Slow cooking magically breaks down beef fibers, turning less expensive meat into melt-in-your-mouth tender bites that taste like a gourmet restaurant dish.
• Toss ingredients into the slow cooker and walk away, letting the appliance do all the hard work while you enjoy your day without constant kitchen monitoring.
• Packed with rich, savory flavors that appeal to both adults and kids, this recipe delivers a crowd-friendly meal that satisfies diverse taste preferences with its sweet and slightly spicy profile.

Ingredients For Mongolian Beef In Slow Cooker

• Beef: Thinly sliced meat for a tender and flavorful dish.

• Soy Sauce: Adds rich umami flavor.
• Brown Sugar: Provides sweetness and helps caramelize.
• Water: Helps create the sauce consistency.
• Garlic: Adds aromatic depth.
• Ginger: Brings a warm, spicy note.
• Red Pepper Flakes: Optional ingredient for heat.

• Cornstarch, Cold Water: Helps to thicken and bind the sauce.

How To Make Mongolian Beef In A Crockpot

Step 1: Slice and Coat Beef

Select a tender cut of beef and slice it against the grain into thin strips.

Sprinkle cornstarch over the beef pieces, tossing thoroughly to create a light, even coating that will help seal in flavor and create a silky texture.

• Beef
• Cornstarch

Gently massage the cornstarch into the meat to ensure complete coverage.

Step 2: Create Flavor-Packed Sauce

Whisk together the sauce ingredients in a medium mixing bowl, blending the components until they form a smooth, well-integrated mixture.

• Soy sauce
• Brown sugar
• Water
• Garlic
• Ginger
• Red pepper flakes

Crush the garlic and ginger to release their most intense flavors before mixing.

Step 3: Combine Beef and Sauce

Transfer the cornstarch-coated beef to the slow cooker.

Pour the prepared sauce over the meat, ensuring each piece gets thoroughly drenched in the flavorful liquid.

Use a spatula to gently mix and distribute the sauce evenly.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set to low heat.

Allow the beef to simmer and tenderize for 6-8 hours, or use high heat for 3-4 hours if you’re short on time.

Resist the urge to lift the lid too often, as this releases heat and extends cooking time.

Step 5: Thicken and Enhance Sauce

Once the beef reaches a melt-in-your-mouth tenderness, check the sauce consistency.

If it seems too thin, create a quick cornstarch slurry by mixing cornstarch with cold water.

• Cornstarch
• Cold water

Stir the slurry into the slow cooker and cook on high for an additional 15 minutes to achieve a rich, glossy sauce.

Step 6: Garnish and Serve

Transfer the Mongolian beef to a serving dish.

Sprinkle with fresh green onions or sesame seeds for an extra layer of flavor and visual appeal.

Serve hot alongside steamed rice or your favorite side dish.

Pro Tips For Mongolian Beef Success

• Cut beef against the grain to guarantee maximum tenderness and melt-in-your-mouth texture.
• Evenly dust beef with cornstarch to create a perfect light protective layer that helps seal in juices and thicken sauce naturally.
• If sauce seems watery, activate the cornstarch slurry technique by mixing cornstarch with cold water before stirring into the slow cooker for ideal thickness.
• Use a meat thermometer to ensure beef reaches safe internal temperature of 145°F for medium rare and maintains optimal flavor and texture.
• Sprinkle fresh green onions or sesame seeds on top just before serving to add bright color and extra layer of flavor complexity.

Keep Mongolian Beef Fresh For Later Meals

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the beef remains moist and flavorful.
• Transfer cooled beef to freezer-safe containers or heavy-duty freezer bags. Seal tightly, removing excess air. Freeze for up to 3 months, maintaining optimal taste and texture.
• Place desired portion in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warmed.
• Pour beef into a skillet over medium-low heat. Add a splash of water or broth to prevent sticking. Stir gently until heated evenly, preserving the beef's tenderness.

Best Pairings For Mongolian Beef Dishes

• Pair Vibrant Rice Varieties: Jasmine or basmati rice complements the rich, savory Mongolian beef, absorbing the delicious sauce while providing a light, fragrant base.
• Enhance with Fresh Green Sides: Steamed broccoli or bok choy adds crisp texture and balances the meat's intense flavors, creating a harmonious and nutritious meal.
• Match with Bold Beverage Choices: A robust red wine like Pinot Noir or a cold Asian beer such as Tsingtao cuts through the beef's richness and enhances the dish's complex taste profile.
• Garnish with Bright Herbs: Sprinkle fresh green onions or cilantro on top to introduce a zesty, fresh layer that lifts the entire dish's flavor and provides a beautiful color contrast.

Tasty Beef Dish Ideas With A Mongolian Twist

• Gluten-Free Mongolian Beef: Replace traditional soy sauce with tamari or coconut aminos to make the recipe gluten-free. Use cornstarch from certified gluten-free sources for coating the beef.
• Spicy Kick Version: Increase red pepper flakes or add sriracha sauce for extra heat. Include diced jalapeños or hot chili oil to elevate the spice level for heat lovers.
• Low-Carb Adaptation: Substitute brown sugar with monk fruit sweetener or erythritol. Replace cornstarch coating with almond flour or crushed pork rinds for a lower-carbohydrate option.
• Vegetarian Alternative: Swap beef with firm tofu or seitan, sliced similarly. Marinate the plant-based protein in the same sauce mixture and adjust cooking time to prevent overcooking.

FAQs

• Why slice beef against the grain?

Slicing against the grain breaks up muscle fibers, making the meat more tender and easier to chew. This technique helps prevent tough, chewy meat that can be difficult to eat.

• Can I use a different cut of beef?

Flank steak or chuck roast work best for this recipe. These cuts have enough fat and connective tissue to become tender during slow cooking. Avoid lean cuts like sirloin, which can dry out and become tough.

• How do I know when the beef is fully cooked?

The beef is done when it’s fall-apart tender and can be easily shredded with a fork. If you’re using a meat thermometer, the internal temperature should reach at least 145°F for food safety.

• Is this recipe spicy?

The red pepper flakes add a mild heat, but you can adjust the amount to suit your taste. For no heat, simply omit the red pepper flakes. For more spice, increase the amount or add a dash of sriracha sauce.

Savory Slow Cooker Mongolian Beef Recipe

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4.9 from 29 reviews

• Total Time: 8 hours 15 minutes
• Yield: 4 1x

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Description

Mongolian beef brings sizzling Asian-inspired flavors straight to your kitchen with minimal effort. Tender strips of beef simmer in a rich, glossy sauce that delivers restaurant-quality taste you’ll crave on busy weeknights.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (0.9 kg) flank steak or beef chuck roast (thinly sliced against the grain)

Sauce Ingredients:

• 1/2 cup (120 ml) low-sodium soy sauce
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) water
• 1/4 cup (30 g) cornstarch

Aromatics and Garnish:

• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions (sliced, for garnish)

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Instructions

1. Thinly slice beef against the grain to maximize tenderness, ensuring each piece will be deliciously soft when cooked.
2. Dust beef slices thoroughly with cornstarch, creating a light protective coating that will help seal in flavors and create a slightly crispy exterior.
3. Combine sauce ingredients in a mixing bowl, whisking vigorously to dissolve brown sugar and integrate minced garlic and ginger for a robust, complex flavor profile.
4. Transfer cornstarch-coated beef into slow cooker, arranging pieces in a single layer to promote even cooking and sauce distribution.
5. Pour prepared sauce directly over beef, gently stirring to ensure every slice is completely immersed and seasoned.
6. Cover slow cooker and cook on low temperature for 6-7 hours or high temperature for 3-4 hours, allowing meat to become fork-tender and absorb rich sauce flavors.
7. If sauce appears thin after cooking, create a quick cornstarch slurry by mixing cornstarch with cold water, then stirring into the slow cooker to enhance sauce consistency.
8. Let mixture simmer on high for 10-15 minutes until sauce reaches desired thickness, stirring occasionally to prevent sticking and ensure uniform texture.
9. Serve hot, optionally garnishing with fresh green onions or sesame seeds for added visual appeal and complementary flavor.

Notes

• Slice beef against the grain for maximum tenderness, ensuring each bite melts in your mouth with minimal chewing effort.
• Cornstarch coating creates a delicate crispy exterior while locking in moisture, preventing the meat from becoming dry or tough during slow cooking.
• Adjust spice levels by controlling red pepper flakes – add more for heat lovers or omit completely for mild palates, making the recipe adaptable to different taste preferences.
• Consider using low-sodium soy sauce to control salt content, which allows better management of overall dish seasoning and makes it friendlier for those watching sodium intake.

• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Category: Dinner, Lunch, Appetizer
• Method: Slow Cooking
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 453
• Sugar: 23 g
• Sodium: 556 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 95 mg