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Slow Cooker Mongolian Beef

A comforting and addictive slow cooker dish featuring tender flank steak in a glossy, sweet-and-savory sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1/2 cup soy sauce Use low-sodium to control salt
  • 1/4 cup brown sugar Adjust to taste
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp cornstarch
For the beef
  • 1 lb flank steak, sliced thinly Slice across the grain for tenderness
  • 2 tbsp vegetable oil Optional, for searing
For serving
  • 1/4 cup green onions, sliced Scallions

Method
 

Preparation
  1. In the slow cooker, combine the soy sauce, brown sugar, water, minced garlic, and grated ginger. Stir until the sugar begins to dissolve.
  2. Slice the flank steak thinly against the grain.
  3. Add the sliced beef to the slow cooker and toss to coat evenly in the sauce.
Cooking
  1. Cover and cook on low for 4–5 hours, or set to high for 2–3 hours, until the beef is tender.
  2. Mix the cornstarch with 2–3 tablespoons of cold water to form a smooth slurry. Stir the slurry into the slow cooker. Cook on high for an additional 25–30 minutes until the sauce has thickened and become glossy.
Finishing
  1. Stir in the sliced green onions, taste and adjust seasoning, then serve over hot cooked rice or steamed vegetables.

Notes

If gluten-free, swap soy sauce for tamari or coconut aminos. For a lighter sugar option, reduce brown sugar to 3 tablespoons and add a splash of rice vinegar for acidity.