If you love the bold, savory-sweet flavors of Mongolian beef but don’t have time to cook on the stovetop, then this Mongolian Beef in the Crockpot is the perfect solution.

Tender slices of beef slowly simmer in a rich garlic-ginger sauce until melt-in-your-mouth delicious.

With minimal prep and the magic of slow cooking, you can enjoy a takeout favorite right at home—without the fuss.

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Why You’ll Love This Recipe

Set it and forget it: Just toss everything into the slow cooker and let it do the work.
Tender beef every time: Low and slow cooking creates the perfect texture.
Takeout flavors at home: Sweet, savory, garlicky, and perfectly saucy.
Family-friendly meal: Pairs well with rice or noodles for a hearty dinner.

Mongolian Beef in the Crockpot

This Crockpot Mongolian Beef delivers tender, flavorful beef simmered in a sweet-savory garlic-ginger sauce, giving you a takeout favorite with minimal prep and effortless slow cooking.

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Prep Time 10

Cook Time 5

Total Time 5 10

Servings: 5

Course: Dinner, Lunch, Main Course

Cuisine: American, asian, Chinese

Ingredients Method

Ingredients

Beef: Flank steak or sirloin thinly sliced against the grain.
Soy Sauce: The umami base of the sauce.
Brown Sugar: Adds sweetness and that glossy caramelized finish.
Garlic & Fresh Ginger: Classic aromatics that define Mongolian flavors.
Beef Broth: Keeps the beef juicy and deepens the flavor.
Cornstarch: For thickening the sauce.
Carrots optional: Adds sweetness and color.
Green Onions & Sesame Seeds: For garnish and extra flavor.

Method

Prep the beef: Slice flank steak thinly against the grain. Toss lightly with 2 tablespoons of cornstarch.
Mix the sauce: In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and beef broth.
Add to the crockpot: Place beef (and optional carrots) into the crockpot. Pour sauce over the top and stir to coat.
Slow cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until beef is tender.
Thicken the sauce: Mix 2 tablespoons cornstarch with 2 tablespoons water, then stir into the crockpot 30 minutes before serving.
Serve: Garnish with green onions and sesame seeds. Serve over steamed rice, noodles, or even cauliflower rice.

Tips for the Best Mongolian Beef in the Crockpot

Slice beef thinly: The thinner the beef, the more tender it will cook up.
Don’t skip cornstarch: It helps thicken the sauce and gives the beef a velvety coating.
Add veggies: Broccoli, carrots, or snap peas can be added in the last 30 minutes for extra nutrition.
Adjust sweetness: Use less sugar if you prefer a more savory sauce.

What to Serve With Mongolian Beef

This crockpot dish is best served with:

Steamed jasmine or basmati rice
Rice noodles or lo mein
Stir-fried vegetables
Cauliflower rice for a low-carb option

FAQs

1. Can I use a different cut of beef?
Yes, chuck roast or skirt steak can also work in this recipe.

2. Can I make this ahead of time?
Definitely. Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave.

3. Can I freeze Mongolian beef?
Yes! Cool completely, then store in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

4. Is Mongolian beef spicy?
Traditionally, it’s more sweet and savory. For heat, add red pepper flakes or sriracha.

5. Can I make it gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce, and check your broth and cornstarch for gluten-free labels.