Crockpot Mongolian Beef Recipe
Forget the overpriced takeout. Crockpot Mongolian Beef delivers tender, caramelized beef coated in a rich, garlicky soy glaze—without hovering over a hot pan. The slow cooker handles everything. Brown sugar, soy sauce, and fresh ginger create that signature sweet and savory magic. Toss in some green onions, serve it over fluffy rice, and pretend you slaved for hours. No need for a wok or fancy skills. Just dump, wait, and devour. Lazy cooking never tasted this good.
Crockpot Mongolian Beef Recipe
A savory-sweet slow-cooked beef dish with garlic, ginger, and a sticky Mongolian-style sauce. Perfect over rice or noodles.
Ingredients
For the Beef & Sauce:
- 1.5 pounds flank steak thinly sliced
- ¼ cup cornstarch
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- ¼ cup water
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons sesame oil
For Serving:
- ½ cup green onions chopped
- 1 teaspoon sesame seeds optional
- Steamed white rice or noodles
Instructions
Step 1: Coat & Sear the Beef
- Toss sliced beef with cornstarch in a bowl until fully coated.
- Heat sesame oil in a pan and lightly sear the beef for 1-2 minutes.
Step 2: Mix the Sauce
- In a separate bowl, whisk soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes.
Step 3: Slow Cook
- Place seared beef in the crockpot and pour the sauce over it.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Step 4: Finish & Serve
- Stir in green onions and cook for another 5 minutes.
- Serve over rice or noodles, garnished with sesame seeds.
Notes
Nutritional Information (Per Serving)
- Calories: ~420
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Vitamin B6: 15%
- Magnesium: 12%
- Zinc: 18%
- Potassium: 10%
Pro Tips for the Best Mongolian Beef
- Use flank steak for the most tender texture.
- Don’t skip cornstarch—it thickens the sauce perfectly.
- For extra depth, add a splash of hoisin sauce.
- Want heat? Double the red pepper flakes.
- Leftovers? Store in an airtight container for up to 3 days.
