Dinner

Slow Cooker Mongolian Beef Recipe

Bylilan Sage February 16, 2026February 16, 2026

Introduction

Mongolian Beef is a flavorful and tender dish that’s perfect for slow cooking. This recipe uses flank steak strips simmered in a sweet and savory sauce, making it an easy and delicious meal to enjoy any day of the week.

This image shows a close-up of a slow cooker filled with dark brown, glossy beef pieces coated in a thick sauce. The beef is layered evenly inside the cooker, with visible small orange carrot strips mixed throughout. The dish is garnished with bright green chopped scallions and sprinkled with white sesame seeds on top, adding texture and color contrast. A wooden spoon with a light brown handle rests in the cooker, partially submerged in the sauce. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds flank steak
¼ cup cornstarch
2 tablespoons olive oil
1 teaspoon garlic, minced
¾ cup soy sauce
¾ cup water
¾ cup brown sugar
1 cup carrots, grated
Green onions and sesame seeds, for garnish

Instructions

Step 1: Cut the flank steak into thin strips. Place the steak pieces in a ziplock bag with the cornstarch and shake well to coat evenly.
Step 2: In a medium bowl, whisk together olive oil, minced garlic, soy sauce, water, and brown sugar until fully combined.
Step 3: Add the grated carrots and coated flank steak to the slow cooker. Pour the sauce mixture over the steak and stir gently to coat everything evenly.
Step 4: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours, until the beef is tender and the sauce has thickened slightly.
Step 5: Serve the Mongolian Beef hot over rice and garnish with chopped green onions and sesame seeds.

Tips & Variations

For extra flavor, marinate the steak in the sauce mixture for 30 minutes before cooking.
Add sliced bell peppers or snap peas for more color and crunch.
Use brown sugar substitutes like coconut sugar for a different sweetness profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce if needed.

How to Serve

A bowl with two clear layers shows white rice at the bottom, fluffy and soft, filling about half of the base. The top layer is thick chunks of dark brown glazed meat with a shiny, sticky texture, spread generously over the rice. Small green pieces of chopped green onions and light tan sesame seeds are sprinkled evenly on top, adding a fresh and crunchy look. The bowl is white with a subtle gray speckled pattern, and the background is a white marbled surface. Nearby, a small white bowl with more green onion pieces is slightly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use sirloin or skirt steak, but flank steak is preferred for its tenderness and ability to absorb the sauce well.

Is this recipe gluten-free?

Traditional soy sauce contains gluten, but you can use tamari or gluten-free soy sauce to make this dish gluten-free.