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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 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
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
 

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