The Ultimate Crockpot Mongolian Beef (Better Than Takeout!)
Imagine unbelievably tender, paper-thin slices of beef that practically melt in your mouth, all coated in a deeply savory, slightly sweet, and utterly addictive sauce. That, my friends, is the pure, unadulterated comfort of a perfect Mongolian Beef. And today, we’re making it ridiculously easy in the slow cooker. This is, without a doubt, the most flavorful and foolproof version of the takeout classic you will ever make at home.
I promise you, there is no greater weeknight dinner victory than coming home to the incredible aroma of this dish. The simple sauce transforms into a rich, glossy glaze that clings to every piece of succulent beef. It’s a true five-star fake-out that will have your family convinced you spent hours in the kitchen.
Get ready to master the art of slow cooker takeout, a recipe so simple and delicious, you’ll be making it on repeat.
Why This Crockpot Mongolian Beef is a Must-Make
You are going to be completely amazed by the incredible flavor and texture you get from such a simple recipe. It’s a true game-changer. Here’s why:
- Melt-in-Your-Mouth Tender Beef: The magic of the slow cooker is on full display here, breaking down the flank steak until it is unbelievably tender and succulent.
- A Perfect Savory-Sweet Sauce: The sauce is the star—a simple but perfectly balanced combination of soy, brown sugar, garlic, and ginger that thickens into a rich, glossy glaze.
- The Ultimate “Set It and Forget It” Meal: With just a few minutes of prep, your slow cooker does all the work, making this the perfect hands-off dinner for a busy day.
- Way Better and Cheaper Than Takeout: You get to control the quality of the ingredients, and the flavor is so much deeper and richer than any delivery you can get.
- Incredibly Simple & Foolproof: With just a handful of ingredients and a simple process, this is a recipe that delivers restaurant-quality results for cooks of any skill level.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 4 hours 30 minutes |
| Total Time | 4 hours 45 minutes |
| Servings | 4 servings |
| Calories | 465 kcal per serving (estimated) |
| Course | Main Course |
| Cuisine | Chinese-Inspired, Taiwanese-American |
| Difficulty/Method | Easy / Slow Cooker |
Your Shopping List for This Takeout Favorite
This impressive dinner comes together with just a handful of simple pantry staples.
→ For the Mongolian Beef
- 1 ½ lbs flank steak → Sliced very thin against the grain. This cut is perfect for absorbing the sauce and becoming incredibly tender.
- ½ cup soy sauce → Use a low-sodium version to better control the saltiness.
- ¼ cup packed brown sugar → Provides that classic, essential sweetness that balances the soy sauce.
Let’s Get Cooking! Your Slow Cooker Guide
Ready for the easiest, most flavorful Mongolian Beef ever? It’s practically effortless.
Part 1: The Slow Cook
- Load the Crockpot: Place your thinly sliced flank steak into the basin of your slow cooker.
- Whisk the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and minced ginger.
- Combine and Cook: Pour the sauce mixture over the beef and stir to make sure all the slices are coated. Place the lid on and cook on LOW for 4 hours.
Part 2: Thicken the Sauce and Serve
- Make the Slurry: During the last 30 minutes of cooking, prepare your cornstarch slurry. In a small bowl, whisk the 2 tablespoons of cornstarch with ¼ cup of cold water until it is completely smooth.
- Thicken the Sauce: Pour the cornstarch slurry into the crockpot and stir it well into the sauce.
- Final Cook: Place the lid back on and continue to cook on LOW for the final 30 minutes. This will allow the sauce to thicken into a beautiful, rich glaze that clings to the beef.
- Serve: Serve the hot Mongolian beef and its delicious sauce immediately over steamed rice, garnished with sliced green onions if desired.
Crockpot Mongolian Beef
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, brown sugar, garlic, and ginger.
- Place the sliced beef in the crockpot and pour the sauce mixture over top. Stir to coat. Cover and cook on low for 4 hours.
- During the last 30 minutes of cooking, make a slurry by whisking the cornstarch with 1/4 cup of cold water in a small bowl until smooth.
- Stir the cornstarch slurry into the sauce in the crockpot. Cover and cook on low for the final 30 minutes to allow the sauce to thicken.
- Serve immediately with steamed rice.
Notes
WiseRecipes’ Top Tips for Perfection
These simple secrets will ensure your slow cooker Mongolian Beef is absolutely flawless.
- Slice the Beef Thinly and Against the Grain. This is the most crucial step for achieving that signature, melt-in-your-mouth texture. Slicing against the grain shortens the muscle fibers. A great tip is to freeze the steak for 20-30 minutes before slicing; this firms it up and makes it much easier to get super-thin cuts.
- Fresh Ginger and Garlic are a Must. For the best, most authentic flavor, please use fresh ginger and garlic. The jarred versions or powdered substitutes just don’t compare to the bright, aromatic punch of fresh aromatics.
- Always Use a COLD Cornstarch Slurry. Never dump cornstarch powder directly into the hot crockpot! It will form clumps instantly. Whisking it into a small amount of cold water first allows it to dissolve and then thicken your sauce smoothly.
- Don’t Be Tempted to Cook on High. The magic of this recipe is the low-and-slow cooking process. Cooking on high can cause the beef to become tough and rubbery instead of tender. Low is the way to go!
- Garnish for Freshness. While delicious on its own, a sprinkle of thinly sliced green onions or sesame seeds just before serving adds a wonderful, fresh pop of color and flavor that perfectly complements the rich sauce.
Keep It Fresh! Storing & Reheating Instructions
This dish makes for fantastic leftovers—the beef becomes even more flavorful as it sits in the sauce.
- Refrigerator: Once cooled, store the Mongolian beef and its sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in a skillet over medium-low heat. Add a splash of water or beef broth to loosen the sauce as it warms up. You can also microwave individual portions until hot.
FAQs: Your Crockpot Mongolian Beef Questions, Answered!
Can I use a different cut of beef?
Yes. While flank steak is classic, sirloin steak is another excellent choice. If you want to use a tougher cut like chuck roast, it will work, but it will shred more like a pulled beef rather than staying in distinct slices, and you may need to cook it for 5-6 hours on low.
How can I add vegetables to this dish?
This is a great idea for a one-pot meal! You can add heartier vegetables like sliced carrots or onions at the beginning. For more tender vegetables like broccoli florets or sliced bell peppers, add them during the final 30-45 minutes of cooking so they become crisp-tender but not mushy.
Can I make this dish gluten-free?
Yes, very easily! Simply substitute the regular soy sauce with a gluten-free tamari or coconut aminos. All the other ingredients are naturally gluten-free.
Can I double this recipe?
Absolutely. This recipe scales up very well. Just make sure your slow cooker is large enough to hold all the ingredients (at least a 6-quart model for a double batch) and keep the cooking time the same.
Final Thoughts: Your Easiest Takeout Fake-out Ever
There is nothing more rewarding than creating a restaurant-quality meal at home, especially when it’s this incredibly simple. This Crockpot Mongolian Beef delivers that deeply savory, slightly sweet flavor you crave in the most tender, effortless package imaginable. It’s a perfect weeknight dinner that will save you money and become a fast family favorite. I hope you love it! Happy Cooking!
