Crockpot Mongolian Beef

Tender, flavorful and delicious, this super easy Crockpot Mongolian Beef is the perfect weeknight set-it-and-forget-it meal!

Forget expensive take-out! If you’re looking for a minimal effort dinner that the family will love in the comfort of your own home, look no further than this incredible dish! Flank steak, cut against the grain and slow-cooked in a savory sweet sauce, comes out incredibly juicy and flavorful!

This was the 3rd recipe I shared on Dinner in 321, and I still get messages from families saying how much they love it. If you haven’t tried this dish, it’s a must! Cooking really doesn’t get much easier than this meal!

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• Flank Steak
• Cornstarch
• Olive Oil
• Fresh Garlic
• Reduced-Sodium Soy Sauce
• Brown Sugar or Brown Sugar Substitute
• Shredded Carrots
• Optional: Green Onions and Sesame Seeds

Tools You’ll Need

• 6-8 Quart Crockpot
• Ziploc Bag
• Silicone Tongs

Why You’ll like this Recipe

• It takes less than 10 minutes to throw together before cooking!
• It’s cheaper and yummier than take-out!
• It’s the perfect meal to come home to after a long day!
• The beef is melt in your mouth tender and DELICIOUS!

How to Make this Recipe

1. Cut steak into ½-inch strips against the grain.

2. In a Ziploc bag, add steak and cornstarch. Close and shake to coat. 

3. Add olive oil, garlic, soy sauce, water, brown sugar substitute or brown sugar, and carrots to slow cooker and stir.

4. Add flank steak and stir until coated. 

5. Cook on high 4-5 hours or on low 6-7 hours or until tender. Garnish with green onions and sesame seeds, if desired. Serve over rice, zoodles or noodles!

Tips and Substitutions

• I recommend using low-sodium or reduced sodium soy sauce to ensure the recipe doesn’t taste too salty or too high in sodium. Coconut Aminos can also be used.
• Freezing the flank steak for 15 minutes will make it much easier to slice against the grain.
• If you want to add heat, you can add crushed red pepper flakes, sriracha, hot sauce or chili oil.
• Brown sugar or brown sugar substitute both work in this dish.
• This dish can be substituted with sliced or cubed chicken or pork tenderloin.

Storage

• After the beef has cooled completely, store leftovers in an air-tight container in the refrigerator up to 3-4 days.
• Freeze leftovers in an air-tight, freezer-safe container up to 4 months. Thaw in the freezer overnight before reheating.

Frequently Asked Questions

• What goes with Crockpot Mongolian Beef?
  • Our family loves having fried rice, hibachi vegetables or sautéed broccoli and mushrooms with this meal. It’s also excellent with steamed rice, noodles or zoodles.
• Can another cut of meat be used instead of flank steak?
  • Absolutely! I prefer flank steak for this dish, but you can also use hanger steak, skirt steak or sirloin steak.
• Where did Mongolian Beef originate?
  • The exact origin is unclear, but is believed to be inspired by Mongolian barbecue. It is commonly served in Chinese-American restaurants.
• Can garlic powder be used instead of fresh garlic?
  • Of course! You can use ½-1 teaspoon garlic powder in place of fresh garlic.
• Can this be made on the stovetop?
  • Yes! Working in batches, sear ¼-inch sliced and cornstarch coated beef on medium-high in oil 2-3 per side. Remove from the pan, then add the remaining sauce ingredients on medium high. Simmer 2-3 minutes then return the beef to the skillet.
• Can this be made in an instant pot?
  • Yes! Just sauté the flank steak on high before adding the sauce ingredients and cook on manual for 10 minutes. Carefully quick release pressure, stir and serve.
• Is this gluten-free?
  • Other than the soy sauce, this recipe is gluten-free. Choose one of the gluten-free soy sauce varieties/alternatives to make it a gluten free dish.

More Recipes Like This 

• Crockpot Korean Beef
• Crockpot Honey Garlic Chicken
• Crockpot Garlic and Herb Pork Roast
• Balsamic Flank Steak