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slow cooker mongolian beef over bed of rice and garnished with scallions

Slow Cooker Mongolian Beef Recipe

Julia | The Yummy Bowl
This Slow Cooker Mongolian beef recipe is a classic Chinese-American dish with bold flavors, tender sliced beef, and cooked in a savory sauce - perfect to curb those Chinese restaurant cravings which the whole family will love!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Chinese, Mongolian
Servings 4 servings
Calories 381 kcal

INGREDIENTS
  

  • 1 pound flank steak
  • 2-3 stalks green onion, or scallion
  • ¼ cup cornstarch
  • salt, to taste
  • black pepper, to taste

Mongolian Sauce

  • 3 teaspoons minced garlic, (about 3 medium garlic cloves)
  • ½ cup reduced salt soy sauce or coconut aminos, see notes
  • 1 inch ginger
  • ⅓ cup light brown sugar
  • ¼ cup water
  • 2 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

INSTRUCTIONS
 

  • Cut the flank steak into thin strips, always against the grain. Then into small cubes and transfer to a bowl.
  • Season flank steak with salt and pepper to taste, and toss with cornstarch. Mix until well combined.
  • In the bottom of the slow cooker, add the vegetable oil and add the steak.
  • Then add the garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Mix until well combined.
  • Cook for 2 ½ hours on HIGH or LOW for 4-5 hours. When done cooking, give the Mongolian beef mixture a good stir. Garnish with sesame seeds, green onions and serve over a bed of rice. Enjoy!

VIDEO

NOTES

  • Flank steak - This is the usual type of beef for Mongolian beef. Sirloin steak, ribeye steak, skirt steak, or flat iron steak can be used instead.
  • Ginger and garlic are important ingredients in this dish. Only use the powdered versions if in a pinch.
  • Soy Sauce - use low sodium or regular and not dark as this will have too overpowering savory flavor. There are GF soy sauce varieties available or you can opt for Coconut Aminos (depending on the brand, some are sweeter than savory and may alert the taste).
  • Serve individual servings over rice (white rice or brown rice) or pasta alongside steamed vegetables, such as broccoli or roasted veggies as side dishes. Cauliflower rice can also be served for keto Mongolian beef. 
  • Why is Mongolian Beef so tender? The flank steak is cut into very thin strips against the grain which keeps the meat mouth tender. I’ve also coated the steak in cornstarch before browning it in the slow cooker. The cornstarch keeps the meat moist by creating a crust around the pieces of steak. 

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NUTRITION

Calories: 381kcalCarbohydrates: 29gProtein: 28gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 68mgSodium: 1215mgPotassium: 569mgFiber: 1gSugar: 19gVitamin A: 114IUVitamin C: 3mgCalcium: 77mgIron: 3mg
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