There’s something incredibly comforting about the smell of a hearty meal simmering away while you go about your day. On a busy weeknight, with laundry to fold and kids to wrangle, I found myself craving something that reminded me of my favorite takeout but without the effort of heading out. Enter my easy Slow-Cooker Mongolian Beef! Tender strips of beef bathed in a sweet, sticky sauce, this dish is a delightful nod to the cozy flavors of Chinese cuisine.
Picture this: a warm bowl of fragrant beef served over perfectly cooked rice, garnished with vibrant green onions and sesame seeds. It’s the kind of meal that makes you feel at home, no matter how chaotic life gets. With just a few simple ingredients and your trusty slow cooker, you can create a meal that’s as satisfying as a night out, yet deserves a spot at your dining table any day of the week. Ready to whip up a delicious home-cooked treasure? Let’s get started!
Why is Slow-Cooker Mongolian Beef a Must-Try?
Effortless Cooking: Simply toss ingredients into your slow cooker and let it do all the work, making weeknight dinners a breeze!
Savory Satisfaction: Enjoy mouthwatering beef in a luscious, sweet-savory sauce that rivals your favorite takeout without the hassle.
Customizable Comfort: Feel free to play around with veggies like bell peppers or switch it up with chicken or tofu for endless variations.
Quick Clean-Up: One-pot cooking means less mess and more time to relax after dinner.
Crowd-Pleasing Delight: This dish is sure to impress family and friends, making it perfect for gatherings or cozy nights in.
Slow-Cooker Mongolian Beef Ingredients
• Here’s everything you need to make this mouthwatering dish!
For the Sauce
- Reduced-sodium chicken broth – Provides moisture and savory depth; substitute with vegetable broth for a vegetarian version.
- Reduced-sodium soy sauce – Adds umami flavor; use tamari sauce for a gluten-free alternative.
- Hoisin sauce – Brings sweetness and complexity; can substitute with a mix of soy sauce and sugar if unavailable.
- Minced fresh gingerroot – Enhances flavor with warmth and spiciness; ground ginger can be used as a substitute in lesser quantities.
- Sesame oil – Contributes nutty aroma and flavor; can replace with any neutral oil, though it may lack the distinctive taste.
- Minced garlic – Adds aromatic richness; fresh garlic is preferred, but garlic powder can be used in a pinch.
- Salt – Enhances overall flavors; adjust based on personal preference, especially since other ingredients are already salty.
- Dried red chiles or red pepper flakes – Infuses heat into the dish; omit if you prefer a milder flavor.
For the Beef
- Beef flank steak – Main protein source, tender when cooked low and slow; substitute with sirloin or any braising cut if needed.
- Medium onion – Adds sweetness and texture when cooked; substitute with shallots or scallions for a different flavor.
For Thickening
- Cornstarch – Used for thickening the sauce; can be replaced with arrowroot powder for a gluten-free option.
- Water – Helps create a slurry with cornstarch.
To Serve
- Cooked rice – Serves as the base for the meal; brown rice or cauliflower rice can be offered as alternatives.
- Green onions and sesame seeds – For garnishing, adding freshness and crunch; these are key to elevating your Slow-Cooker Mongolian Beef experience!
How to Make Slow-Cooker Mongolian Beef
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Combine Ingredients: In a 4- to 5-quart slow cooker, mix together reduced-sodium chicken broth, soy sauce, hoisin sauce, minced gingerroot, sesame oil, minced garlic, salt, and dried red chiles until well blended.
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Add Beef and Onion: Toss in the beef flank steak and sliced medium onion, ensuring every piece is thoroughly coated in the tasty sauce.
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Cook Low and Slow: Cover the slow cooker and let it work its magic on low for 4-5 hours. Your goal is tender meat that melts in your mouth!
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Prepare the Sauce Slurry: In a small bowl, whisk together cornstarch and water until smooth. Gradually stir this mixture into the beef to help thicken the sauce.
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Thicken the Sauce: Increase the slow cooker heat to high, cover, and cook for an additional 15-30 minutes. Watch for the sauce to become glossy and thick.
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Serve Generously: Serve the delicious Slow-Cooker Mongolian Beef over hot cooked rice, and sprinkle with fresh green onions and sesame seeds for that perfect finishing touch.
Optional: For an added crunch, toss in some chopped bell peppers in the last hour of cooking.
Exact quantities are listed in the recipe card below.
What to Serve with Slow-Cooker Mongolian Beef?
There’s nothing quite like a warm, home-cooked meal to make you feel at ease after a long day. Complete your Mongolian beef with these delicious pairings for the ultimate dining experience!
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Steamed Broccoli: This vibrant green side adds a fresh, crunchy contrast to the sweet-savory beef, balancing the flavors beautifully.
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Cucumber Salad: A refreshing cucumber salad dressed in rice vinegar is a delightful palate cleanser that complements the richness of the dish.
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Garlic Fried Rice: Upgrade your rice experience with garlic fried rice, infusing each bite with aromatic flavor that pairs perfectly with the beef.
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Spring Rolls: Crispy spring rolls filled with fresh vegetables create a delightful crunch beside the tender Mongolian beef, adding layers to your meal.
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Sesame Noodles: Serve the beef over sesame-infused noodles for a delightful twist, enhancing the dish with extra umami and texture.
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Mango Sticky Rice: For dessert, indulge in sweet mango sticky rice; its creamy texture and sweetness provide a perfect finish to your meal.
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Chilled Green Tea: Quench your thirst with a glass of chilled green tea. Its earthy notes pair beautifully with the flavors of Mongolian beef, offering a soothing sip.
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Sticky Rice: A sticky rice side provides a satisfying, chewy texture that complements the thick sauce of the beef, ensuring you savor every bite.
Make Ahead Options
Preparing your Slow-Cooker Mongolian Beef in advance is a fantastic way to save time on busy weeknights! You can marinate the beef in the savory sauce (broth, soy sauce, hoisin, ginger, sesame oil, garlic, and spices) up to 24 hours ahead of time to allow those flavors to meld beautifully. Just refrigerate the seasoned beef and when you’re ready to cook, simply add it to your slow cooker with the onion and let it work its magic. For added convenience, you can chop the onion and store it in an airtight container for up to 3 days. When it’s time to eat, follow the final steps of thickening the sauce and serving over rice for a comforting, restaurant-quality meal that’s just as delicious as if you had made it fresh!
Slow-Cooker Mongolian Beef Variations
Explore delightful twists on this beloved recipe to make it your own!
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Vegetable Boost: Add colorful bell peppers or crunchy broccoli in the last hour of cooking for extra nutrition and flavor. The vibrant veggies not only enhance the meal’s visual appeal but also pack in nutrients.
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Protein Swap: Substitute beef with chicken or tofu for a lighter take on this dish. Enjoy the same sweet-savory sauce enveloping your favorite protein for a unique twist that maintains the heartwarming comfort of this recipe.
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Low-Carb Option: Switch out the rice for cauliflower rice or zoodles (zucchini noodles) to keep things low-carb and fresh. Serve it in lettuce wraps for a fun, refreshing, and healthy alternative.
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Flavor Enhancer: Incorporate a splash of orange juice or zest for a citrusy kick that brightens the entire dish. This addition complements the rich flavors beautifully, making each bite a little more zesty.
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Spice It Up: Increase the heat by adding more red pepper flakes or a few slices of fresh jalapeño. If you’re a fan of spice, this will elevate the excitement in your meal!
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Sweet Twist: Drizzle a touch of honey or maple syrup for added sweetness, enhancing the hoisin’s rich flavor. This subtle variation offers a lovely depth that makes the sauce intensely satisfying.
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Nutty Delight: Toss in some chopped nuts, like cashews or peanuts, right before serving for crunch and extra flavor. These add not only texture but also a delightful nutty undertone that rounds out the dish elegantly.
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Whole Grain Base: Try serving the Mongolian beef over quinoa or farro instead of traditional rice. These whole grains are nutrient-rich and provide a beautiful base that harmonizes with the savory beef.
Expert Tips for Slow-Cooker Mongolian Beef
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Cut Choice: Choose flank steak for the best melt-in-your-mouth texture. Avoid tougher cuts to prevent a chewy result.
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Adjusting Salt: If using full-sodium soy sauce or broth, reduce additional salt. Taste the sauce before adding more!
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Heating Method: Remember to keep the lid closed during cooking; it helps maintain temperature and moisture for the Slow-Cooker Mongolian Beef.
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Veggie Add-Ons: If adding vegetables, include heartier options like bell peppers or broccoli in the last hour of cooking for optimal texture.
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Thickening Tips: If the sauce isn’t thick enough after the first attempt, mix a bit more cornstarch and water, and stir in gradually to avoid lumps.
Storage Tips for Slow-Cooker Mongolian Beef
Fridge: Store any leftover Slow-Cooker Mongolian Beef in an airtight container for up to 4 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze the beef in a freezer-safe container for up to 3 months. This helps retain its flavor, but keep rice separate to avoid mushiness.
Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. You can also use the microwave for quick reheating.
Tip: Make sure to label your containers with the date to keep track of freshness and enjoy your homemade deliciousness later!
Slow-Cooker Mongolian Beef Recipe FAQs
How do I select the right cut of beef?
Absolutely! For the best results, choose flank steak as it becomes incredibly tender when slow-cooked. Look for cuts that are well-marbled; this fat will render during cooking, adding to the flavor. If flank steak is hard to find, sirloin or chuck roast also works well but may require a longer cooking time to achieve tenderness.
How should I store leftovers, and how long can they last?
Very! To store your Slow-Cooker Mongolian Beef, let it cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days. Just make sure to place it in the refrigerator within two hours of cooking to prevent bacterial growth.
Can I freeze Slow-Cooker Mongolian Beef? How?
Absolutely! You can freeze the beef for up to 3 months, which is perfect for meal prep! First, let the Mongolian beef cool completely. Then, transfer it into a freezer-safe container or heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy it, thaw in the refrigerator overnight before reheating.
What should I do if the sauce isn’t thickening as expected?
No worries! If the sauce doesn’t thicken as desired, you can easily fix it. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth. Gradually stir this slurry into your dish while it’s still cooking on high. Let it cook for an additional 15-30 minutes until the sauce reaches your desired consistency.
Are there any dietary considerations for this recipe?
Absolutely! If you have gluten sensitivities, opt for tamari sauce instead of regular soy sauce to keep it gluten-free. For a lower-sodium version, use both reduced-sodium chicken broth and soy sauce. Keep in mind, if serving to pets or someone with allergies, ensure there are no harmful ingredients like garlic and onions, which can be harmful to dogs.
Can I add vegetables to this dish?
Very much! Adding vegetables like bell peppers, snap peas, or broccoli not only boosts nutrition but also enhances the texture. Simply toss them into the slow cooker during the last hour of cooking for a delightful addition that doesn’t compromise on flavor. Enjoy experimenting!
Savory Slow-Cooker Mongolian Beef for Effortless Weeknight Dinners
Ingredients
Equipment
Method
- In a 4- to 5-quart slow cooker, mix together reduced-sodium chicken broth, soy sauce, hoisin sauce, minced gingerroot, sesame oil, minced garlic, salt, and dried red chiles until well blended.
- Toss in the beef flank steak and sliced medium onion, ensuring every piece is thoroughly coated in the tasty sauce.
- Cover the slow cooker and let it work its magic on low for 4-5 hours.
- In a small bowl, whisk together cornstarch and water until smooth. Gradually stir this mixture into the beef to help thicken the sauce.
- Increase the slow cooker heat to high, cover, and cook for an additional 15-30 minutes until the sauce is glossy and thick.
- Serve the Slow-Cooker Mongolian Beef over hot cooked rice, and sprinkle with fresh green onions and sesame seeds.