Crockpot Mongolian Beef

Introduction

If you’ve ever ordered Mongolian Beef at a restaurant, you know how addictive it is—tender beef coated in a sweet and savory sauce, often paired with rice or noodles. But here’s the good news: you don’t have to go out to enjoy it! With Crockpot Mongolian Beef, you get the same delicious flavors in a simple, slow-cooked version.

This recipe transforms thinly sliced beef into melt-in-your-mouth bites, simmered in a rich sauce of soy, garlic, ginger, and brown sugar. The slow cooker does all the work, giving you a dish that’s restaurant-quality but homemade and budget-friendly.

Why I Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The beef becomes incredibly tender, and the sauce is perfectly balanced—sweet, savory, garlicky, and slightly sticky, just like your favorite takeout dish.

It’s also highly versatile: you can serve it over rice, noodles, or even in lettuce wraps. Plus, it makes the house smell amazing while cooking, and leftovers taste just as good (if not better) the next day.

Why It’s a Must-Try Dish

• Takeout at home: Skip delivery and enjoy healthier, homemade Mongolian beef.
• Effortless: Just slice, toss into the crockpot, and let it simmer.
• Crowd-pleaser: Perfect for family dinners or entertaining.
• Customizable: You can make it sweeter, spicier, or healthier.
• Budget-friendly: Uses affordable beef cuts but tastes gourmet.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 4 hours on high, or 6–7 hours on low
• Total Time: 4–7 hours (mostly hands-off)

Servings & Nutrition

• Servings: 6
• Calories: ~420 calories per serving
• Course: Main Course
• Cuisine: Asian-Inspired (Chinese-American style)

Ingredients

• 2 lbs flank steak (or sirloin), thinly sliced against the grain
• ¼ cup cornstarch
• ¾ cup low-sodium soy sauce
• ¾ cup brown sugar (light or dark)
• ½ cup beef broth
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp hoisin sauce (optional, for depth)
• 2 tbsp sesame oil
• ½ tsp black pepper
• 1–2 tsp red pepper flakes (optional, for heat)
• 1 cup green onions (cut into 2-inch pieces, added near the end)
• Sesame seeds (for garnish)

Cooking Directions

Step-by-Step Preparation

Step 1: Prep the Beef

1. Slice beef thinly against the grain.
2. Toss slices in cornstarch until lightly coated. Shake off excess.

Step 2: Make the Sauce

1. In a bowl, whisk together soy sauce, brown sugar, beef broth, garlic, ginger, hoisin (if using), sesame oil, black pepper, and red pepper flakes.

Step 3: Assemble in Crockpot

1. Place beef into the crockpot.
2. Pour sauce mixture over the beef and stir to coat.

Step 4: Slow Cook

1. Cover and cook on low for 6–7 hours or high for 4 hours, until beef is tender.

Step 5: Add Green Onions

1. About 20 minutes before serving, stir in green onions.

Step 6: Garnish & Serve

• Sprinkle with sesame seeds and extra scallions if desired.

How to Serve

• Serve hot over steamed white rice, jasmine rice, or fried rice.
• Pair with stir-fried vegetables like broccoli, snow peas, or bok choy.
• Serve over noodles for a lo mein-style dish.
• Make lettuce wraps for a lighter, low-carb option.

Recipe Tips

1. Slice beef thinly for tenderness—freeze it for 20 minutes before cutting to make it easier.
2. If sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 30 minutes.
3. Use low-sodium soy sauce to avoid overly salty flavors.
4. Add veggies like broccoli, bell peppers, or snap peas during the last 30 minutes for a complete meal.
5. For extra shine, drizzle with a little honey before serving.

Variations

• Spicy Mongolian Beef: Add more red pepper flakes, sriracha, or chili paste.
• Vegetable-Packed: Toss in carrots, broccoli, or green beans.
• Healthier Version: Use less sugar or substitute honey/maple syrup.
• Chicken Swap: Replace beef with chicken thighs or breasts.
• Gluten-Free: Use tamari instead of soy sauce.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked beef and sauce (without rice) for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm on stovetop or in microwave. Add a splash of broth if sauce thickens too much.

Special Equipment Needed

• Crockpot (slow cooker, 6-quart recommended)
• Sharp knife for slicing beef
• Mixing bowl & whisk

FAQ

Q1: Can I use a different cut of beef?
Yes—sirloin, skirt steak, or even stew beef works, though flank steak is most traditional.

Q2: Do I have to sear the beef first?
Not required, but searing adds extra flavor. You can sear quickly in a skillet before adding to the crockpot.

Q3: Can I make this ahead of time?
Yes! You can prep ingredients the night before, refrigerate, and cook the next day.

Q4: Can I make it without sugar?
You can reduce the sugar or swap with honey, coconut sugar, or maple syrup, but the sweetness is part of Mongolian beef’s signature flavor.

Conclusion

Crockpot Mongolian Beef is everything you love about takeout—sweet, savory, tender, and saucy—made easily at home with simple ingredients. With minimal prep and the slow cooker doing all the work, this recipe is perfect for busy weeknights or when you’re craving restaurant-quality food without the cost.

Serve it with rice, noodles, or veggies, and you’ll have a meal that’s not just satisfying but also unforgettable. Once you try it, this will become a regular in your crockpot rotation.