Easy Slow Cooker Mongolian Beef Recipe

When you want something comforting and full of flavour, this Mongolian Beef recipe is a must-try. It’s an easy dish that the whole family will love. 

I love using the slow cooker, especially during the colder months of the year. It is one of those things that takes all of the stress out of deciding what’s for dinner at the end of the day because your past self has already prepared and made it. Job done!

The flavours in Mongolian Beef

This Mongolian Beef is packed full of flavour. I love how simple it is to put together and the slow cooker brings out all of those juicy and delicious flavours. A versatile dish that you can add things to and serve in a few different ways. I have made a couple of suggestions later in this post. 

This Mongolian Beef has authentic flavours using ginger, garlic, and soy sauce. The steak slowly cooks to become juicy and melt in the mouth. It is one of those meals that the whole family will love. Using simple fresh ingredients and a couple of store cupboard essentials, you can bring together a delicious meal. Here is everything you need to know to make the Mongolian Beef. 

Ingredients needed to make the Mongolian Beef

First of all, it is a good idea to ensure that you can get all of the ingredients together. Focusing on this first means that the cooking process will be simple.

You will need:

• 1 lbs. flank steak
• 3 garlic cloves
• 1 inch ginger
• 1 spring onion
• ½ cup reduced salt soy sauce
• ⅓ cup brown sugar
• ¼ cup cornstarch or corn flour
• ¼ cup water
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt, to taste
• Black pepper, to taste

How to make the Mongolian Beef

• Prep time: 10 minutes
• Cook time: 2.5 hours on high, or 4-5 hours on low
• Servings: 4

Now that you have all your ingredients to hand it is time to make the delicious Mongolian Beef. 

Prepare your ingredients and start by thinly slicing 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.

The ginger should be very small as in the image above.

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 for 2.5 hours on high or 4-5 hours on low. Stir when it is finished cooking.

Slice the spring onion and then garnish the Mongolian beef with scallions and sesame seeds.

Serve over rice.

Recipe notes and tips

When it comes to any recipe, it is always a good idea to understand what notes and tips you can use to help you fully utilise the recipe and have success each and every time. If you want to make the most out of this tasty Mongolian Beef then here are some recipe notes and tips to help.

• Slow cookers can vary so be mindful that you may need to adjust the times accordingly. Cooking on high may be done within two hours, so it is a good idea to check just before the end of cooking to see if the time needs to be adjusted. 
• This can be cooked in the Instant Pot. It will be done in around 10-15 minutes. 
• You can set a timer for your slow cooker to come on, or use the keep warm feature to keep the food ready for when you want it. 

Variations to try

Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try. 

• Add more vegetables. This is the perfect dish to add some extra veggies. Carrots, mushrooms, potatoes, butternut squash, peppers, literally anything will work well with the flavours. 
• Change up the protein. Chicken would be a lovely option for the flavours of this Mongolian dish. Chicken breast or boneless thighs. 
• Use different beef. If you want to use a braising steak or a cut of beef that requires longer cooking, then adjust the times on your slow cooker. An extra couple of hours for the high and low setting should do the trick. 

FAQs

Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to contact me directly.

How should I serve the Mongolian Beef?

I like to serve mine with boiled rice but this will also work well with fried rice. It is also a dish tat lends itself well to be served potatoes such as chips or mashed potato. 

How do I store any leftovers of the Mongolian Beef?

If you have any leftovers then allow them to cool completely before transferring to an airtight container. You can store it in the fridge for up to three days. Ideal for lunch the next day. You can also freeze leftovers for up to two months. Allow to thaw completely before reheating. 

Reheat in the oven or microwave until piping hot. 

Can you prepare this meal ahead of time?

Absolutely. You could cook it completely and the refrigerate, or just prep the ingredients ahead of time ready to add to the slow cooker when you are ready to cook. 

I hope you enjoy making and eating your Mongolian Beef.

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