Crockpot Mongolian Beef

My crockpot Mongolian beef is one of my favorite slow cooker family dinners and one of my first recipes on the site! It's incredibly simple; just set it and forget it for 2 hours, and voila, dinner is ready! It tastes better than buying takeout and is perfect for busy weeknights!

Easy Slow Cooker Mongolian Beef Recipe

This Mongolian beef recipe is super easy and tastes incredible! Add the ingredients to your crockpot any night of the week and set the heat to high for a fuss-free dinner ready in two hours!

Jump to:

• Easy Slow Cooker Mongolian Beef Recipe
• 🌎 Origin
• 🥘 Crockpot Mongolian Beef Ingredients, Notes, & Substitutions
• 🔪 How To Make Crockpot Mongolian Beef
• 🍽️ What To Serve With Mongolian Beef
• 💭 Tips & Notes
• 🙂😀 Testimonials
• 🥡 Storing & Reheating
• ❓ What Cuts Of Beef Should I Use For Mongolian Beef?
• ❓ Is Mongolian Beef Spicy?
• ❓ What Is In Mongolian Beef Sauce?
• 📖 Recipe Card
• 💬 Reviews

If you're a big fan of Chinese takeout, you have to try my homemade versions of classic takeout recipes! It's even more delicious made from scratch!

🌎 Origin

Mongolian Beef isn't actually Mongolian. It's a Chinese-American dish that has gained huge popularity in Western Chinese restaurants. Its origins can be traced to Chinese immigrants who adapted their traditional recipes to suit American tastes.

See my other Mongolian recipes: Prime Rib Mongolian Beef, Instant Pot Mongolian Chicken, and P.F. Chang's Mongolian Beef.

🥘 Crockpot Mongolian Beef Ingredients, Notes, & Substitutions

• Soy Sauce - ½ cup of soy sauce or a soy sauce substitute.
• Water - ½ cup of water.
• Ginger - ½ tablespoon of freshly grated ginger, 1 frozen ginger cube, or a  ginger substitute. Don't skip the fresh ginger if it can be helped, the zesty flavor is an integral part of making great Mongolian beef!
• Garlic - ½ tablespoon of minced garlic.
• Brown Sugar - ½ cup of brown sugar or a brown sugar substitute. *I used light brown sugar here, but dark brown sugar works best!
• Red Pepper Flakes - ½ teaspoon of crushed red pepper flakes.
• Cornstarch - ¼ cup of cornstarch or a cornstarch substitute.
• Flank Steak - 1 ½ pounds of sliced flank steak (or thinly sliced top sirloin).
• Green Onions - 2 sliced green onions or a green onion substitute (plus more for garnish if desired).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Crockpot Mongolian Beef

There's minimal prep; slice a few green onions and your beef, and then the crockpot takes over! You're going to need a sharp knife and cutting board, your measuring utensils, and your slow cooker.

This recipe makes 4 hearty servings of Mongolian beef (especially when served over rice)!

Step 1: Combine the sauce ingredients. Combine sauce ingredients in your slow cooker/crock pot: ½ cup (120 milliliters) of soy sauce, ½ cup (120 milliliters) of water, ½ tablespoon (7.5 grams) of ginger, ½ tablespoon (7.5 grams) of minced garlic, ½ cup (100 grams) of brown sugar, ½ teaspoon (2.5 grams) of crushed red pepper flakes, and ¼ cup (30 grams) of cornstarch. Stir until well combined.

Step 2: Stir. Add 1 ½ pounds (680 grams) of sliced beef and stir until well coated with the sauce. Add sliced green onions and stir all the ingredients together before cooking.

Step 3: Cook. Heat on high heat for 2 hours or on low heat for 4 hours. Serve over a bed of rice and garnish with additional sliced green onions and/or sesame seeds (if desired).

🍽️ What To Serve With Mongolian Beef

Any classic takeout side dish will make a great addition to this Mongolian beef! I like to serve it over a bed of white rice, but fried rice, chow mein, lo mein, or even Panda Express mixed veggies would be tasty, too!

Appetizer-wise, you could start with some super easy cream cheese wontons to keep things simple. Or whip up some crab rangoons or shrimp rangoons for a true takeout experience!

💭 Tips & Notes

• Flank steak is my preferred cut of beef. You could use another tender cut of beef, like skirt steak or sirloin, thinly sliced against the grain.
• Avoid overcooking the beef in the slow cooker to keep the beef tender and succulent. Checking it occasionally and ensuring you have plenty of sauce can prevent the beef from drying out.
• For a spicier kick, try adding a tablespoon of sambal oelek or some sliced red chilies.
• While not traditional, you can always add extra veggies like diced bell pepper, carrots, snap peas, baby corn, broccoli, or onions.

🙂😀 Testimonials

I recently tried your easy crockpot mongolian beef recipe, and it was a game-changer for my weeknight dinners!

Tiffany in Kentucky

🥡 Storing & Reheating

Let your leftover Mongolian beef cool off, then put it in an airtight container or Ziploc bag in the fridge for up to 3 days.

Freezing Mongolian Beef

Transfer the beef and sauce to a freezer Ziploc bag and squeeze out any excess air. Freeze for up to 3 months and let it thaw overnight in the fridge before reheating.

Reheating Mongolian Beef

This is a tasty recipe, even on days 2 and 3! I've found that the best way to reheat crockpot Mongolian beef is in a skillet over medium heat until warmed through.

It usually takes about 5-10 minutes, depending on your portion size.

*Have you tried adding a unique twist to your Mongolian beef? Maybe a special ingredient? Be sure to let me know in the comments below and tag BIWL on Instagram #bake_it_with_love to share your results!

>>>>See all of my recipes here<<<<

❓ What Cuts Of Beef Should I Use For Mongolian Beef?

Thin cuts of beef, like flank steak or sirloin, are the most common choice. Ribeye, skirt steak, or hanger steak would be my next choices. You want a thin cut because it cooks quickly and becomes ultra-tender in the crockpot!

❓ Is Mongolian Beef Spicy?

The spiciness of Mongolian beef varies from recipe to recipe. As written, this one is not very spicy. You can leave out the red pepper, and it won't be spicy at all! Alternatively, you could add more, a splash of sriracha or red chili paste to make it spicier!

❓ What Is In Mongolian Beef Sauce?

My Mongolian beef sauce is a thick, sticky combination of soy sauce, water, ginger, garlic, and brown sugar. As the beef cooks, the sauce thickens, and the delicious juices add a savory beef flavor to the sweet and salty sauce!

📖 Recipe Card