Ultimate Slow Cooker Mongolian Beef

The first time I made this Mongolian beef, my husband walked through the door and actually stopped mid sentence. That smell of soy sauce, garlic, and brown sugar caramelizing together is something you just do not forget. It is become our go to when we want something that tastes like takeout but did not require ordering in or spending hours at the stove.

I brought this to a potluck last winter and watched three different people ask for the recipe within ten minutes of arriving. Something about tender beef in that glossy, dark brown sauce makes people instantly hungry. Now whenever friends come over for dinner, this is the first thing they request.

Ingredients

• Flank steak: Slicing against the grain is the secret here, it turns an otherwise tough cut into buttery tender bites
• Low sodium soy sauce: Regular soy sauce makes this dish unbearably salty, and tamari works perfectly if you need it gluten free
• Brown sugar: The molasses in brown sugar gives the sauce that gorgeous deep color and caramel notes white sugar cannot match
• Hoisin sauce: This thick, sweet Chinese condiment is what gives restaurant Mongolian beef its distinctive flavor
• Fresh garlic: Do not even think about using jarred minced garlic here, fresh cloves make all the difference

Instructions

Prepare your slow cooker:

A quick spray of cooking spray saves you from soaking and scrubbing later

Arrange the beef:

Layer your sliced flank steak in the slow cooker, do not worry about overcrowding, it will shrink down considerably

Whisk the sauce:

Combine soy sauce, brown sugar, hoisin, and garlic in a bowl until the sugar has dissolved into a smooth, glossy mixture

Coat the meat:

Pour that beautiful sauce over the beef and toss everything together until every piece is covered

Let it cook low and slow:

Cover and cook on LOW for 4 hours, the beef should be fork tender and the sauce will have thickened slightly

Give it one final stir:

The sauce separates during cooking, so stir well before serving over steaming hot rice

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My sister called me after making this for her family, completely shocked that her picky eater son had asked for seconds. There is something universally comforting about tender beef in a sweet and savory sauce that just works for everyone at the table.

Getting That Restaurant Style Thickness

If you are like me and prefer your sauce to coat the back of a spoon, whisk together two tablespoons of cornstarch with cold water during the last thirty minutes of cooking. Stir it in and watch the sauce transform into something glossy and thick, just like what you get at your favorite Chinese restaurant.

Make Ahead Magic

This might be the ultimate meal prep recipe. The beef actually tastes better the next day when those flavors have had more time to meld together. I often make a double batch on Sunday and portion it out for lunch throughout the week.

Serving Suggestions That Make It Complete

Steamed jasmine rice is classic, but cauliflower rice works surprisingly well if you are watching your carbs. I have also served this over buttered noodles or stuffed it into lettuce cups for a lighter twist. Fresh steamed broccoli on the side cuts through all that richness.

• Sprinkle sliced green onions and sesame seeds over the top right before serving
• A pinch of red pepper flakes in the sauce adds gentle heat without overwhelming the flavors
• Cucumber slices on the side provide a cool, crisp contrast to the warm, savory beef

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There is nothing quite like walking through the door after a long day and being greeted by the smell of this beef cooking. It is comfort food at its finest, and it might just become your family is new favorite dinner.

Recipe FAQs

→ What cut of beef is best for this dish?

Flank steak works best due to its tenderness and ability to soak up the sauce during slow cooking.

→ Can I make the sauce thicker?

Yes, dissolve cornstarch in cold water and stir it into the slow cooker 30 minutes before the end to thicken the sauce.

→ Is this dish gluten-free?

It can be gluten-free if tamari or gluten-free soy sauce and hoisin sauce are used.

→ How long should I cook the beef?

Cook on low for 4 hours until the beef is tender and the sauce has slightly thickened.

→ What are good serving suggestions?

Serve hot over steamed jasmine rice or with sautéed broccoli and garnish with green onions or red pepper flakes for extra flavor.