There’s nothing quite like walking into your kitchen and being greeted by the mouthwatering aroma of Slow Cooker Mongolian Beef. It’s those moments—when the scent of garlic and ginger lingers in the air—that transform an ordinary evening into an extraordinary occasion. What I love most about this dish is how effortlessly it combines rich flavor with simplicity, making it perfect for both busy weeknights and family gatherings.
When I first discovered this recipe, I was searching for something that could take the guesswork out of meal prep without sacrificing taste. Little did I know that such tender, savory beef could come from a slow cooker! The magic lies in the way the flank steak absorbs the sweet-savory sauce, creating a dish that rivals even the best takeout. Plus, with its gluten-free options and easy customization, it’s a versatile meal that everyone will adore. So grab your slow cooker and let’s dive into this comforting delight!
Why will you love Slow Cooker Mongolian Beef?
Unmatched Convenience: This dish is a true set-it-and-forget-it masterpiece, making meal prep a breeze.
Irresistibly Flavorful: The combination of rich soy sauce and aromatic ginger delivers a taste sensation that lingers.
Fork-Tender Perfection: Each bite of beef is incredibly tender, thanks to the slow cooking process.
Customizable Delights: Add your favorite vegetables or adjust the spice level to suit your palate.
Family Favorite: Perfect for dinner gatherings, it brings smiles to everyone’s faces, making it an instant hit!
Gluten-Free Option: Easily switch to gluten-free soy sauce for an inclusive meal everyone can enjoy.
Slow Cooker Mongolian Beef Ingredients
For the Beef
• Flank Steak – The star of this dish, it’s tender and absorbs flavors beautifully; substitute with sirloin or chuck roast if needed.
For the Sauce
• Soy Sauce – Provides essential umami and saltiness; use gluten-free soy sauce for a gluten-free version.
• Brown Sugar – Adds a perfect balance of sweetness; can be replaced with honey or maple syrup for a different flavor.
• Garlic – Infuses aromatic depth; fresh is best but garlic powder can work in a pinch.
• Ginger – Delivers a warm kick; fresh ginger is ideal, but ground ginger can substitute in a bind.
• Cornstarch – Thickens the sauce for a luscious consistency; skip it for a thinner sauce or opt for arrowroot powder as an alternative.
Optional Add-Ins
• Vegetables – Enhance nutrition by adding bell peppers, snap peas, or carrots during cooking.
• Spices – For an added kick, red pepper flakes or chili paste can be added according to your heat preference.
How to Make Slow Cooker Mongolian Beef
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Prep the Steak: Slice flank steak into thin strips, about 1/4 inch thick. This helps ensure it cooks evenly and becomes wonderfully tender.
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Mix Sauce: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch until well blended. The mixture should be smooth and slightly thick.
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Combine Ingredients: Place the sliced flank steak in the slow cooker, then pour the sauce mixture over it. Stir gently to ensure every piece is coated with the fabulous sauce.
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Cook: Cover and cook on low for 3 hours or on high for 1.5 hours. Check the beef for tenderness; it should be fork-tender when done!
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Serve: Ladle the savory beef over steaming rice or noodles. Enjoy the fragrant flavors coming together beautifully!
Optional: Top with sliced green onions for a fresh, crunchy garnish.
Exact quantities are listed in the recipe card below.
Expert Tips for Slow Cooker Mongolian Beef
- Perfectly Sliced Beef: Cut flank steak against the grain for maximum tenderness. This simple tip ensures every bite melts in your mouth.
- Balanced Sauce: Avoid using too much liquid; just enough soy sauce creates a rich, thick coating that’s so satisfying.
- Avoid Overcooking: For optimal tenderness, check the beef after the minimum cook time. No one wants dry meat!
- Flavor Boost: Consider searing the beef in a skillet before slow cooking for an added depth of flavor that enhances the overall dish.
- Vegetable Variations: Mix in vegetables like bell peppers or broccoli about halfway through cooking to keep them vibrant and crisp.
How to Store and Freeze Slow Cooker Mongolian Beef
Fridge: Store leftovers in an airtight container for up to 3-4 days. This maintains the dish’s wonderful flavor and tender texture.
Freezer: Freeze portions in suitable containers for up to 2-3 months. Make sure to label them with dates for easy tracking.
Reheating: Thaw overnight in the fridge before reheating. Warm on the stove over low heat or in the microwave until heated through, stirring occasionally for even warmth.
Note: This Slow Cooker Mongolian Beef can be a delicious meal prep option; just ensure it’s properly wrapped to maintain taste and freshness!
What to Serve with Slow Cooker Mongolian Beef?
There’s nothing quite like enjoying a comforting dish alongside perfect pairings that elevate your meal.
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Steamed Jasmine Rice: The delicate aroma and fluffy texture of jasmine rice soak up the savory sauce beautifully, making each bite irresistible.
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Stir-Fried Vegetables: A colorful mix of bell peppers, broccoli, and snap peas adds freshness and crunch, creating a delightful contrast with the tender beef.
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Garlic Fried Rice: The rich, buttery flavors of garlic fried rice complement the Asian-inspired notes of the beef, turning your meal into a culinary adventure.
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Egg Noodles: Soft, chewy egg noodles work wonderfully beneath the Mongolian beef, allowing the sauce to cling to every strand for maximum flavor.
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Crispy Spring Rolls: Perfect for a munchable side, crispy spring rolls bring a satisfying crunch that pairs well with the savory, tender beef.
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Simple Cucumber Salad: A refreshing cucumber salad lightly dressed with rice vinegar balances the richness of the beef, adding a crisp, tangy element.
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Green Tea: This light, earthy drink cleanses the palate and enhances the flavors of the dish, making your dining experience truly complete.
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Chocolate Lava Cake: For a sweet finish, a warm, gooey chocolate lava cake brings a rich, indulgent note that rounds out the meal perfectly.
Make Ahead Options
Preparing Slow Cooker Mongolian Beef in advance can be a lifesaver for busy cooks! You can slice the flank steak and mix the sauce (soy sauce, brown sugar, garlic, ginger, and cornstarch) up to 24 hours ahead of time. Simply refrigerate the steak and sauce separately in airtight containers to maintain freshness. When you’re ready to enjoy this comforting dish, combine the beef and sauce in the slow cooker, and cook on low for 3 hours or high for 1.5 hours—it’s just as delicious as if it were cooked fresh! This makes meal planning a breeze and allows you to savor incredible flavors without the last-minute rush.
Slow Cooker Mongolian Beef Variations
Feel free to take this already delightful dish and make it your own with these easy tweaks and additions!
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Vegetable Add-ins: Toss in bell peppers, snap peas, or carrots for a burst of nutrition and color.
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Gluten-Free: Substitute soy sauce with a gluten-free version and ensure all other ingredients are certified gluten-free.
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Sweet Swaps: Instead of brown sugar, try honey or maple syrup to change up the sweetness profile entirely.
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Heat Level: Add red pepper flakes or sriracha for a spicy kick that balances the sweet and savory flavors beautifully.
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Serving Style: Serve over cilantro-lime rice for a fresh and zesty twist, elevating the whole dining experience.
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Wrap It Up: Transform the dish into a low-carb option by serving it in crisp lettuce cups, perfect for a lighter meal.
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Mix and Match: Try different protein options, like chicken or tofu, for a delicious variation while keeping the cooking method the same.
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Thick Sauce Booster: For an even richer sauce, consider using hoisin sauce alongside the soy sauce for added depth and sweetness.
Slow Cooker Mongolian Beef Recipe FAQs
How do I select the best flank steak for this recipe?
Absolutely! Look for flank steak that is bright red with minimal fat. It should be firm and feel slightly moist. Avoid any that have dark spots or a slimy texture, as these are signs of spoilage. If flank steak is unavailable, sirloin or chuck roast can be great substitutes, just be sure to slice them thinly for effective cooking.
What are the best storage methods for leftovers?
Very good question! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can keep the dish warm by reheating it gently on the stovetop, which helps preserve its lovely flavors. If you want to save it for longer, consider freezing it as described below!
How can I freeze Slow Cooker Mongolian Beef?
Here’s how you can freeze this delicious dish: First, ensure it has cooled completely, then portion it into freezer-safe containers. Label each container with the date and store it in the freezer for up to 2-3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat it over low heat on the stove or in the microwave.
What can I do if the sauce is too thin?
If you find that your sauce hasn’t thickened as desired, don’t fret! Mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this mix into the slow cooker during the last 30 minutes of cooking. This should create a thicker, more luscious sauce that clings beautifully to the beef.
Can this recipe be made gluten-free?
Yes, indeed! To adapt Slow Cooker Mongolian Beef for a gluten-free diet, simply use gluten-free soy sauce. It will maintain all the authentic flavors without the gluten. Plus, always double-check any additional sauces or condiments you use to ensure they are gluten-free as well.
Is this recipe suitable for pets, like dogs?
While the ingredients in Slow Cooker Mongolian Beef are safe for humans, it’s best to keep it away from pets. The soy sauce and garlic can be harmful to dogs in larger amounts. If you want to share a little with them, consider making a pet-friendly version without those ingredients. Always consult your vet for specific dietary recommendations for your furry friends!
Savory Slow Cooker Mongolian Beef: Effortless Weeknight Delight
Ingredients
Equipment
Method
- Slice flank steak into thin strips, about 1/4 inch thick.
- In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch until well blended.
- Place the sliced flank steak in the slow cooker, then pour the sauce mixture over it. Stir gently.
- Cover and cook on low for 3 hours or on high for 1.5 hours until the beef is fork-tender.
- Ladle the savory beef over steaming rice or noodles.
- Top with sliced green onions for a fresh, crunchy garnish.