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.