We all have those nights when dinner feels like a big ask. That’s where Dump and Go Crockpot Mongolian Beef comes in—rich, savory, and loaded with flavor, this Asian beef recipe brings restaurant-quality taste to your table with minimal effort.

This is a true set-it-and-forget-it kind of meal. Just toss in your ingredients, turn on the slow cooker, and go about your day. The result? Melt-in-your-mouth beef in a sticky-sweet garlic soy sauce that pairs beautifully with rice or noodles. It’s perfect for busy weeknights, meal prep, or impressing guests without the stress.

Why You’ll Love This Crockpot Mongolian Beef

Truly dump and go: Minimal prep, zero hovering.
Bold, rich flavor: Sweet, salty, and a little garlicky.
Better than takeout: No mystery ingredients, just goodness.
Family favorite: Crowd-pleasing flavors for kids and grown-ups alike.

Ingredients

1 lb (450 g) flank steak, thinly sliced
3 garlic cloves, minced
1 inch (2.5 cm) fresh ginger, finely chopped
1 scallion, sliced for garnish
½ cup (120 ml) reduced salt soy sauce
⅓ cup (65 g) brown sugar
¼ cup (30 g) cornstarch
¼ cup (60 ml) water
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) sesame oil
1 tbsp sesame seeds
Salt, to taste
Black pepper, to taste

How to Make This Easy Slow Cooker Meal

Prep the Beef: Slice the flank steak thinly against the grain and cut into bite-sized pieces. Season with salt and pepper, then coat well with cornstarch.
Layer the Crockpot: Add vegetable oil to the bottom of your slow cooker. Place the coated beef on top.
Dump and Go: Add garlic, ginger, soy sauce, brown sugar, sesame oil, and water. Stir everything gently to combine.
Slow Cook to Perfection: Cover and cook on HIGH for 2.5 hours or LOW for 4–5 hours, until the beef is tender and flavorful.
Serve and Garnish: Spoon the beef over steamed rice or noodles, sprinkle with sesame seeds and sliced scallions, and serve hot.

Tips for the Best Asian Beef Recipe

Slice the beef thin—this helps it cook quickly and stay tender.
Love heat? Add a pinch of red pepper flakes or a drizzle of sriracha.
Don’t skip the cornstarch coating—it thickens the sauce beautifully.
Add broccoli or snow peas in the last 30 minutes for a veggie boost.

A Little Story from My Busy Kitchen

I discovered this recipe during one of those crazy weeks packed with meetings, school projects, and zero bandwidth for dinner planning. I threw everything into the crockpot before school drop-off, and by the time we walked in that evening, the whole house smelled like our favorite Asian bistro.

My husband thought I’d picked up takeout. My kids asked for seconds. And I quietly did a victory dance while pretending it was all part of my “culinary plan.”

What to Serve with Crockpot Mongolian Beef

Steamed white or jasmine rice: The perfect base to soak up the sauce.
Lo mein or ramen noodles: For a satisfying slurp.
Stir-fried veggies: Add color and crunch.
Cucumber salad: A cool, refreshing contrast.

How to Store and Reheat Leftovers

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave or gently warm on the stove. Add a splash of water if needed to loosen the sauce.

FAQs

Can I use a different cut of beef?

Yes! Skirt steak or sirloin works well too.

Do I need to brown the beef first?

Not at all. That’s the beauty of dump-and-go recipes!

Can I make this spicier?

Absolutely—add crushed red pepper flakes or chili paste to taste.

Can I prep this the night before?

You can slice and coat the beef and mix the sauce ingredients ahead of time for an even faster morning routine.

Let Dinner Practically Cook Itself

With this crockpot Mongolian beef recipe in your back pocket, you’ve got a go-to dish that’s quick, easy, and packed with flavor. It’s one of those dump-and-go recipes that makes you look like a dinner genius with minimal effort. Cozy, comforting, and undeniably delicious—this is the kind of meal you’ll make again and again.

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