This Slow Cooker Mongolian Beef recipe is a perfect blend of savory and sweet flavors, making it a favorite for cozy weeknight dinners. Inspired by the bold flavors of Chinese takeout, the dish features tender, melt-in-your-mouth flank steak cooked in a rich sauce made with soy, ginger, garlic, and a touch of brown sugar.
I love how the slow cooker transforms simple ingredients into a delicious meal with minimal effort. Whether you’re recreating the comfort of your favorite restaurant or simply enjoying a cozy night in, this Mongolian beef will transport you to the heart of Asian-inspired cuisine. Serve it over rice and garnish with fresh scallions and sesame seeds for a satisfying, flavorful dish!
Prep time: 10 minutes
Cook time: 2.5 hours on high, or 4-5 hours on low
Servings: 4
Ingredients:
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions:
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
- Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
- Mince your ginger and garlic.
- At the bottom of the slow cooker, add the vegetable oil and then add the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
- Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
- Slice the scallion.
- Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
