Crockpot Mongolian Beef Recipe

Picture this: the savory aroma of tender beef mingling with the deep, caramelized sweetness of brown sugar and soy sauce fills your kitchen. Steam rises gently from a cozy pot as you wait eagerly for the rich flavors of this Crockpot Mongolian Beef Recipe to come alive. It’s the kind of dish that embraces you like a warm hug, effortless to prepare, yet impressive enough to steal the show at any dinner gathering. Whether you’re craving comfort food after a hectic day or looking to wow your family with minimal stress, this recipe delivers big on flavor and ease.

Why You’ll Love This Crockpot Mongolian Beef Recipe

• Ready with minimal effort: Toss your ingredients in the crockpot, walk away, and come back to dinner that’s bursting with flavor.
• Simple, wholesome ingredients: No obscure pantry items here—just everyday staples you probably already have on hand.
• Perfect for beginners: Cooking skills? Not required. The crockpot does the heavy lifting for you.
• Deliciously tender beef: Slow cooking transforms flank steak into melt-in-your-mouth goodness every time.
• Customizable to your taste: Easily adjust sweetness or spice levels to suit your family’s cravings.

Why This Crockpot Mongolian Beef Recipe Works

This Crockpot Mongolian Beef Recipe shines thanks to its simple yet powerful slow-cooking process that allows the flavors to marry beautifully. First, the thinly sliced flank steak cooks gently over hours, soaking in the rich, salty-sweet sauce without becoming tough or dry. The brown sugar and soy sauce balance the savory with a subtle sweetness. Adding the cornstarch slurry at the end thickens the sauce perfectly, creating a glossy coating that clings to every tender bite. The slow cooker truly turns ordinary ingredients into an extraordinary meal bursting with authentic, crave-worthy flavor.

Ingredients You’ll Need

These familiar ingredients come together in harmony to create a dish that’s as delicious as it is straightforward.

• Flank steak: Thinly sliced for tenderness and optimal slow-cooking results.
• Soy sauce: The salty backbone that infuses the beef with umami depth.
• Brown sugar: Adds the perfect touch of caramelized sweetness to balance savory flavors.
• Cornstarch: Thickens the finishing sauce to a luxurious glaze.
• Garlic: Fresh minced garlic brings aromatic warmth and a little zing.
• Ginger: Minced for a subtle, bright freshness that perfects the flavor profile.

Ingredient Substitutions & Tips

• Flank steak: Can swap for skirt steak, sirloin, or even thinly sliced chicken breast for a twist.
• Soy sauce: Try tamari or coconut aminos if you need a gluten-free or lower-sodium option.
• Brown sugar: Substitute with coconut sugar, honey, or maple syrup for different sweetness nuances.
• Cornstarch: Arrowroot powder works perfectly as a thickening alternative.

How to Make Crockpot Mongolian Beef Recipe

Step 1: Prepare Your Beef

Begin by slicing 1 1/2 pounds of flank steak into thin strips against the grain. This ensures your beef will be tender and juicy after slow cooking. The thinner the slices, the more flavor they’ll absorb, so take your time here—it’s worth it!

💡 Pro Tip: If your beef is a bit tough, pop it in the freezer for about 20 minutes first to make slicing easier.

Step 2: Combine Ingredients in the Crockpot

Next, add your sliced beef to the crockpot along with 1/2 cup of soy sauce, 1/4 cup of brown sugar, 3 minced garlic cloves, and 1 teaspoon of minced fresh ginger. Stir everything gently so the beef is evenly coated in this irresistible sauce base.

💡 Pro Tip: For extra kick, add a pinch of red pepper flakes or a splash of chili garlic sauce here!

Step 3: Slow Cook on Low

Set your slow cooker to low and let that magic happen for 4 hours. This slow, gentle heat breaks down the steak fibers while infusing every bite with that rich soy and brown sugar flavor.

💡 Pro Tip: Avoid lifting the lid while cooking to keep the temperature steady and flavors intense.

Step 4: Make and Add the Cornstarch Slurry

About 30 minutes before serving, whisk 2 tablespoons of cornstarch into 1/4 cup of cold water until smooth. Pour the slurry into the crockpot, stirring carefully to thicken the sauce without clumps. This step lets your sauce thicken just in time to coat the beef beautifully.

💡 Pro Tip: Stir continuously during this step for the smoothest, glossy finish.

Step 5: Serve Hot and Enjoy!

Once the sauce has thickened, your Crockpot Mongolian Beef is ready to plate. Serve it over a bed of fluffy steamed rice or toss with steamed veggies for a complete meal bursting with sweet and savory notes.

💡 Pro Tip: Garnish with sliced green onions or toasted sesame seeds for added texture and color.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Using thick steak slices: Causes chewy beef; always slice thinly against the grain.
• Skipping the cornstarch slurry: Results in a watery sauce instead of that perfect glaze.
• Cooking on high: Can overcook the beef and dry it out; low is the way to go.
• Lifting the lid too often: Lets steam and heat escape, extending cooking time and reducing flavor intensity.
• Adding cornstarch too early: Leads to a gummy texture; it should only be added near the end.
• Not seasoning properly: Taste your sauce and adjust sugar or soy sauce balance before slow cooking.

Delicious Variations to Try

Once you’ve mastered this classic Crockpot Mongolian Beef Recipe, feel free to put your own spin on it!

Spicy Mongolian Beef

Add red pepper flakes, Sriracha, or chili garlic sauce to the mix for a fiery twist that wakes up your taste buds.

Mongolian Beef with Veggies

Toss in some sliced bell peppers, broccoli florets, or snap peas during the last hour for a crunchy, colorful boost.

Orange-Infused Mongolian Beef

Add fresh orange zest and a splash of orange juice to brighten up the sauce with citrusy notes that complement the sweetness beautifully.

Slow Cooker Mongolian Beef Meatballs

Swap out beef strips for homemade meatballs and cook them in the sauce for a fun, handheld variation perfect for parties or snacks.

Low-Sodium Version

Use low-sodium soy sauce and reduce the sugar slightly; balance with a dash of rice vinegar to keep the flavor vibrant.

How to Serve Crockpot Mongolian Beef Recipe

Garnishes

Sliced green onions, toasted sesame seeds, or a sprinkle of fresh cilantro add a pop of color and an extra layer of flavor.

Side Dishes

Steamed jasmine or basmati rice is the classic choice, but it also pairs wonderfully with cauliflower rice, noodles, or stir-fried vegetables for a balanced plate.

Creative Ways to Present

Serve Mongolian beef over crispy wonton chips for appetizer-style bites or stuff into lettuce cups for a fresh, hand-held treat.

Make Ahead and Storage

Storing Leftovers

Place cooled leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight!

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

Reheat slowly over medium heat, stirring occasionally to prevent sauce from sticking or drying out. Add a splash of water if the sauce thickens too much.

FAQs

Can I use a different cut of beef?

Absolutely! Thinly sliced sirloin or skirt steak also work well, just adjust cooking time as needed to avoid overcooking.

Is this recipe gluten-free?

Use tamari or coconut aminos instead of regular soy sauce to easily make it gluten-free.

Can I make this recipe ahead of time?

Yes, it actually tastes better the next day as flavors deepen. Just store and reheat as needed.

How do I thicken the sauce without cornstarch?

You can try arrowroot powder or a bit of flour mixed with water as alternatives to cornstarch.

Can this recipe be doubled?

Definitely! Just make sure your crockpot is large enough to handle the increased volume.

What can I serve with Crockpot Mongolian Beef?

Steamed rice, stir-fried veggies, or even noodles all complement the rich, sweet-savory beef beautifully.

Is it spicy? Can I make it milder?

The classic recipe is mild, but you can easily add or omit spices to suit your heat preference.

How do I slice the beef thinly?

Partially freeze the beef for about 20 minutes before slicing; this firms it up and makes thin slicing easier.

Final Thoughts

This Crockpot Mongolian Beef Recipe feels like a warm embrace from a dear friend after a long day. It’s the kind of recipe you’ll want to keep in your culinary rotation for its unbeatable combination of simplicity, flavor, and crowd-pleasing charm. Whether you’re feeding family or impressing guests, this dish never disappoints in delivering tender beef coated with that luscious, sweet-savory sauce we all crave.

Have you tried this Crockpot Mongolian Beef Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍽️

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