Imagine walking into your kitchen on a cool evening, the rich aroma of beef mingling with the sweet scent of brown sugar, and you can’t help but smile. That’s exactly the magic of this Slow Cooker Mongolian Beef! It’s tender, juicy, and completely comforting without a hint of complicated fuss. Just toss the ingredients into your slow cooker, and it handles the rest! Perfect over a fluffy bed of rice, this dish feels like a warm hug after a long day. Plus, it’s made with straightforward ingredients you probably already have at home.
This recipe is not just about amazing flavors; it’s about convenience, too. You’re only about 15 minutes away from getting everything prepped and into the slow cooker, allowing you the freedom to tackle homework, binge-watch your favorite show, or simply relax while the magic happens. Now, who wouldn’t love that?
Why You’ll Love Slow Cooker Mongolian Beef (Creamy, Easy, and Cozy)
The beauty of Slow Cooker Mongolian Beef lies in its simplicity and deliciousness. The tender flank steak absorbs all those wonderful flavors as it cooks low and slow. You’ll be amazed at how easily the meat falls apart, practically begging to be scooped up with a fork. The combination of soy sauce, brown sugar, garlic, and ginger creates a savory, slightly sweet sauce that dances on your taste buds.
Here are just a few reasons you’ll fall head over heels for this dish:
- Simple Ingredients: Uses pantry staples and fresh beef.
- Easy Prep: Just a quick 15-minute prep time makes it perfect for weeknights.
- Tender and Flavorful: Slow cooking makes the meat melt-in-your-mouth tender.
- Make-Ahead Friendly: Great for meal prepping – just reheat and serve!
- Family Favorite: Kids love the sweet and savory flavor.
- Versatile: Pair it with rice, veggies, or even noodles for a twist.
- Healthy Option: Packed with protein and can be balanced with veggies.
Key Ingredients for Slow Cooker Mongolian Beef
- Flank Steak – Tender and flavorful cut that becomes melt-in-your-mouth goodness.
- Soy Sauce – Adds a savory depth, giving that umami kick.
- Brown Sugar – Sweetens the dish perfectly, balancing the salty soy sauce.
- Water – Helps to thin out the sauce while it cooks.
- Cornstarch – Aids in thickening the sauce for a luscious texture.
- Minced Garlic – Infuses the meal with a rich, aromatic flavor.
- Minced Ginger – Adds warmth and a subtle spice note that brightens the dish.
- Green Onions – Provides fresh crunch and a pop of color.
- Cooked Rice – The perfect base to soak up all that delicious sauce!
Ready to cook? See the recipe card for exact measurements below.
How to Make Slow Cooker Mongolian Beef
Phase 1 – Prep
- Slice the Flank Steak: Cut your flank steak into thin strips. This helps it cook evenly and absorb all the fantastic flavors.
- Mix the Sauce: In a bowl, combine soy sauce, brown sugar, water, minced garlic, and ginger. Stir until the sugar dissolves into this glorious glaze.
- Add Cornstarch: Sprinkle cornstarch into the mixture and stir until smooth. This will help thicken your sauce later.
Phase 2 – Cook/Assemble
- Layer the Ingredients: Place the sliced flank steak in the slow cooker, spreading it out as evenly as you can.
- Pour the Sauce: Gently pour your soy sauce mixture over the steak. Make sure it’s evenly coated.
- Set the Slow Cooker: Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours. The steak should be tender and flavorful by the end of cooking.
Phase 3 – Serve
- Taste the Sauce: Once done, give it a little taste. If it’s too thick, add a splash of water and stir.
- Serve it Up: Spoon the Mongolian beef over a mound of fluffy cooked rice.
- Garnish: Sprinkle with sliced green onions for that fresh crunch and color.
- Enjoy: Dig in and savor every bite!
Pro Tips for the Best Results
- Cut Against the Grain: For the tenderest beef, slice it against the grain.
- Add Veggies: Toss in some frozen stir-fry veggies during the last hour of cooking for added crunch and nutrition.
- Store in Airtight Containers: Ensure quick reheating and freshness.
- Freeze Extras: You can freeze leftovers in portioned bags for a quick meal later. Just thaw and reheat!
- Don’t Overcook: Pay attention to the cooking time; overcooked beef loses its tenderness.
Common Mistakes to Avoid
One common mistake is not slicing the steak thin enough. If it’s too thick, it won’t cook evenly, and you’ll end up with tough pieces. Always use a sharp knife for best results.
Another rookie error is skipping the cornstarch. This ingredient is essential for achieving that thick, silky sauce that clings to the beef. If you forget it, you’ll have a watery sauce instead.
Finally, overloading the slow cooker can lead to uneven cooking. Stick to the recommended amount of beef, so everything cooks just right.
Recipe Variations
- Gluten-Free: Use tamari instead of soy sauce.
- Spicy: Add a teaspoon of red pepper flakes for a kick.
- Herbal: Stir in fresh cilantro just before serving.
- Stovetop Option: Sear the beef in a pan and finish in a pot with sauce.
- Instant Pot: Cook for 35 minutes on high pressure for a quick version.
How to Serve Slow Cooker Mongolian Beef
- Best Pairings: Rice, quinoa, or even cauliflower rice for a lighter option.
- Toppings: Fresh cilantro, sesame seeds, or extra green onions elevate the dish!
- Garnishes: A squeeze of lime adds brightness to the rich flavors.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This dish is perfect for meal prep. Cook a batch ahead and enjoy it throughout the week.
Storing Leftovers
Store in an airtight container in the fridge for up to 3-4 days.
Freezing
You can freeze it for up to 2 months. Just remember that the texture of the beef may change slightly upon reheating.
Reheating
Microwave in increments of 1-2 minutes, stirring in between, or heat in a saucepan over low heat until warmed through.
FAQs
Can I use frozen beef? Yes, you can! Just ensure it’s thawed before slicing and cooking for even results.
How to make it extra creamy without cream? You can add a dollop of coconut cream or serve it over creamy mashed potatoes to get that rich texture.
Can I double it? Absolutely! Just make sure your slow cooker can handle the extra volume.
How to fix a too-thick sauce? Simply add a little water or broth, stirring it in until you reach the desired consistency.
Enjoy the magic of this Slow Cooker Mongolian Beef recipe, where tender, juicy beef meets a sweet-savory sauce! Not only is it easy to prepare, but it’s also a guaranteed crowd-pleaser. If you try it out, don’t forget to leave a rating or comment and explore related recipes for more deliciousness!
Slow Cooker Mongolian Beef
Ingredients
Main Ingredients
- 1 pound Flank Steak Tender and flavorful cut.
- 1/2 cup Soy Sauce Adds a savory depth.
- 1/2 cup Brown Sugar Sweetens the dish.
- 1/4 cup Water Helps thin out the sauce.
- 2 tablespoons Cornstarch Aids in thickening the sauce.
- 4 cloves Minced Garlic Infuses a rich flavor.
- 1 tablespoon Minced Ginger Adds warmth and spice.
- 2 Green Onions For garnish; adds crunch.
- 2 cups Cooked Rice Perfect base to soak up sauce.
Instructions
Preparation
- Slice the Flank Steak into thin strips.
- In a bowl, combine soy sauce, brown sugar, water, minced garlic, and ginger. Stir until the sugar dissolves.
- Sprinkle cornstarch into the mixture and stir until smooth.
Cooking
- Place the sliced flank steak in the slow cooker, spreading it evenly.
- Pour the soy sauce mixture over the steak, ensuring it is evenly coated.
- Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours.
Serving
- Taste the sauce and adjust the thickness if needed by adding a splash of water.
- Spoon the Mongolian beef over cooked rice.
- Garnish with sliced green onions.