Slow Cooker Mongolian Beef

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Mongolian Beef gets an upgrade! Take just a few minutes in the morning to toss all the ingredients in a crockpot and by evening, melt-in-your-mouth Slow Cooker Mongolian Beef with the most incredible velvety sauce ready to be served!

I used to think that slow cookers were just for soups, stews and chilies. I never thought that I could prepare a dish in a crockpot that I typically stir-fried. I stand corrected.

This easy Slow Cooker Mongolian Beef recipe has made its way into my family's regular meal rotation over the last few months. When I know that I'm in for a super-busy day (or when I just want an easy evening with minimal clean-up after dinner), this dish is on the menu.

When prepared in a slow cooker, Mongolian Beef takes on a different flavor compared to the stir-fried version, but what makes it really stand out is the delicious, luxurious sauce. The depth of flavor in this sauce can only be accomplished by cooking the beef low and slow. A little bit salty, a little bit sweet, a lot of yum!

You'll also be blown away at how tender the beef is. Guaranteed.

What Type of Beef Should I Use for Slow Cooker Mongolian Beef?

The best type of beef to use for this recipe is flank steak or skirt steak, but you can also use other cuts such as sirloin. Stew meats such as chuck and round will also work well in the crockpot as it will tenderize nicely.

It is not necessary to use more expensive cuts like ribeye and tenderloin, though you certainly can if you wish.

How to Make Slow Cooker Mongolian Beef

Slice 2 pounds of beef thinly across the grain. It helps to freeze the beef for about half an hour to one hour before slicing it so that it's easier (and safer) to cut. Each slice should be about ⅛ of an inch thick.

Place the sliced beef in a bowl, then coat in 2 tablespoons of cooking oil, 1 teaspoon salt and ¼ teaspoon of black pepper. I find that the cooking oil helps to separate the beef slices for easier marinating.

Pour ⅓ cup of cornstarch over the beef, then toss to coat evenly.

cornstarch on beef for slow cooker mongolian beef.

The reason we toss the beef in the cornstarch in a separate bowl is because any excess cornstarch stuck to the bottom or sides of the crockpot may create lumps in your sauce, which would not be good.

Instead of using a bowl, you can also use a Ziploc bag to toss and coat the beef in the cornstarch.

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beef slices coated in cornstarch for mongolian beef

Pour ⅓ cup soy sauce, ⅓ cup water, ¼ cup rice vinegar, ¼ cup brown sugar and 2 tablespoons ginger (thinly sliced) into your slow cooker.

pouring brown sugar into crockpot for mongolian beef sauce

Give the sauce a stir, then add the sliced beef. Stir again to coat the sliced beef in the sauce.

mongolian beef in crockpot before cooking

Place the lid on your crockpot, then cook on LOW for 5 - 6 hours, or on HIGH for 3 - 4 hours.

The sauce should be velvety and not gritty. If it is gritty, continue cooking on HIGH until the sauce has thickened up a bit more and the texture is silky smooth.

Top with fresh chopped scallions, then serve with steamed white rice or brown rice.

Enjoy!

Frequently Asked Questions

Can I use all-purpose flour instead of cornstarch?

I would not recommend it. It would take twice as much all-purpose flour to get the sauce to thicken, and the texture and taste would be affected.

What type of beef should I use for Slow Cooker Mongolian Beef?

I recommend using either flank steak or skirt steak, but other cuts such as sirloin will work as well. In a pinch, stew meats such as chuck and round would also work as it will tenderize nicely.

How should I store leftover Mongolian Beef?

You can store any leftover Mongolian Beef in the fridge in an airtight container for up to 5 days, or it can also be frozen for up to about 4 months.
To thaw, place the frozen Mongolian Beef in the fridge overnight before re-heating. You can reheat the beef using your microwave or on your stovetop (if using your stovetop, add a couple of tablespoons of water so that the sauce isn't too thick).

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