Mongolian Beef Slow Cooker

The first time I made Mongolian beef at home, my husband kept asking if we'd ordered takeout. That rich, glossy sauce clinging to tender beef has this way of making your whole kitchen smell like an Asian restaurant. I've since learned that the slow cooker does something magical with flank steak, turning it into something that falls apart at the mere mention of a fork.

Last winter, my sister came over after a terrible day at work, and I had this bubbling away in the slow cooker. She took one bite, closed her eyes, and said this was exactly what she needed. There's something about comfort food that just knows when you need a hug.

Ingredients

• Flank steak: Cutting it thin against the grain is the secret to tenderness, so dont rush this step
• Soy sauce: Low sodium gives you control over the saltiness since the other ingredients are already flavorful
• Brown sugar: This creates that gorgeous caramelized color and the slight sweetness that makes Mongolian beef so addictive
• Hoisin sauce: Dont skip this, it adds that deep, fermented richness you cant get from anything else
• Sesame oil: A little goes a long way, and it makes the whole dish taste restaurant quality
• Cornstarch: This double duty ingredient first coats the beef then thickens the sauce into that perfect consistency
• Fresh garlic and ginger: Fresh makes such a difference here, please dont use the powdered stuff

Instructions

Prepare the sauce:

Whisk together all the sauce ingredients until the brown sugar dissolves completely

Coat the beef:

Toss the sliced steak with cornstarch in a zip top bag until every piece is lightly dusted

Start the slow cooker:

Add the coated beef to your slow cooker and pour that beautiful sauce over everything

Let it cook:

Cover and cook on low for 4 hours until the beef is fork tender and meltingly soft

Thicken the sauce:

Stir in the cornstarch slurry during the last 30 minutes and let it bubble until thickened

Serve it up:

Spoon over steaming rice and dont forget those green onions and sesame seeds on top

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This has become our go to Sunday dinner because it fills the house with such incredible aromas while we're relaxing. The leftovers are even better, if you somehow manage to have any.

Make It Your Own

I've found that adding sliced bell peppers or snap peas during the last hour gives you more texture and color. Sometimes I throw in baby corn if I have it, and nobody has ever complained about extra vegetables in this sauce.

Serving Suggestions

While rice is the classic choice, I've served this over cauliflower rice for a low carb version that still feels satisfying. My friend who cant eat dairy said this dish made her feel like she wasn't missing out on anything at our dinner party.

Make Ahead Magic

You can slice the beef and mix the sauce the night before, just keep them separate in the fridge. I've even frozen the prepared raw beef in the cornstarch coating, then thawed and cooked it straight in the slow cooker on busy weekdays.

• Double the sauce recipe if you want extra for serving, it keeps in the fridge for weeks
• The leftovers reheat beautifully and actually taste better the next day
• This freezes perfectly for those nights when cooking is just not happening

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There's something so satisfying about a recipe that comes together this easily but tastes like you spent all day on it. Enjoy every bite.

Recipe Q&A

→ What cut of beef works best for Mongolian beef?

Flank steak is ideal for this dish as it becomes tender when cooked slowly. Be sure to slice it thinly across the grain for the best texture.

→ Can I make this gluten-free?

Yes, simply substitute tamari for soy sauce and use a gluten-free hoisin sauce. The cornstarch slurry can also be made with gluten-free cornstarch.

→ How do I prevent the sauce from being too sweet?

Start with less brown sugar and taste the sauce before adding more. You can always adjust sweetness to your preference.

→ What vegetables can I add to this dish?

Sliced carrots or bell peppers work well. Add them at the beginning so they cook through and absorb the flavors.

→ How long does this actually take to prepare?

The hands-on prep time is about 15 minutes. The slow cooker does the work for 4 hours, making it perfect for busy days.