Go Back
Close-up of tender beef cubes coated in a sticky soy glaze and toasted sesame seeds.

Slow Cooker Mongolian Beef for Busy Moms

Lauren Bennett
Tender slices of beef slow-cooked in a sweet-savory Mongolian sauce made with soy sauce, brown sugar, garlic, and ginger. The meat becomes melt-in-your-mouth soft while soaking up rich, sticky flavors—perfect served over rice with a sprinkle of green onions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner, Main Course
Cuisine Chinese-American
Servings 4 servings
Calories 420 kcal

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Whisk
  • Chef's Knife
  • Cutting Board

Ingredients
  

  • 1 pound flank steak
  • 2-3 stalks green onion or scallion
  • 1/4 cup cornstarch
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 3 teaspoons minced garlic
  • 1/2 cup reduced salt soy sauce
  • 1 inch ginger
  • 1/3 cup light brown sugar
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds

Instructions
 

  • Slice the flank steak against the grain into thin strips, then into cubes.
  • Toss the beef with salt, pepper, and cornstarch until fully coated.
  • Place vegetable oil and beef into the slow cooker.
  • Whisk garlic, ginger, brown sugar, sesame oil, soy sauce, and water together and pour over beef.
  • Cook on High for 2.5 hours or Low for 4-5 hours.
  • Stir well and garnish with sesame seeds and green onions before serving.

Notes

  • Freeze the beef for 20 minutes before slicing to get perfect thin strips.
  • If the sauce is too thick, whisk in a tablespoon of warm water.
  • Use a slow cooker liner for the fastest possible cleanup.
Keyword easy dinner for kids, easy weeknight dinner, flank steak recipe, homemade takeout, slow cooker beef soup