Description

Crockpot Mongolian Beef is a flavor-packed, dump-and-go slow cooker recipe featuring tender slices of flank steak in a sticky, sweet soy-garlic sauce. With zero need to brown the beef and minimal prep, it delivers a better-than-takeout experience straight from your slow cooker. Serve it over rice or noodles for an easy, comforting meal.

Ingredients

Scale

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-sodium 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

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Instructions

Prep Beef: Thinly slice flank steak against the grain. Season with salt and pepper. Toss in cornstarch to coat.
Layer in Slow Cooker: Drizzle vegetable oil in the crockpot. Add the coated beef slices.
Add Sauce Ingredients: Pour in garlic, ginger, soy sauce, brown sugar, sesame oil, and water. Stir to combine.
Cook: Cover and cook on HIGH for 2.5 hours or LOW for 4–5 hours, until beef is tender.
Serve: Spoon over rice or noodles. Garnish with sesame seeds and sliced scallions.

Notes

Cornstarch helps thicken the sauce as it cooks.

Want it spicy? Add red pepper flakes or sriracha.

Add broccoli or snow peas during the last 30 minutes for extra nutrition.

Flank, skirt, or sirloin steak all work well.

Prep Time: 10 minutes
Cook Time: 4–5 hours (on LOW) or 2.5 hours (on HIGH)
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired