Slow-Cooker Mongolian Beef Recipe

The main reason I adore this Mongolian beef recipe so much is that, unlike some other slow cooker meals, there are no additional procedures involved in its preparation. There is no need to sear the meat or broil it; simply place everything in the slow cooker, turn it on, and leave the kitchen. Just fantastic.

And flavour is definitely not lacking in this dish! When paired with the sweet/spicy flavour of brown sugar and Sriracha sauce, the garlic and ginger add a tonne of traditional Mongolian beef flavour.


Typically, soy sauce, brown sugar, ginger, and garlic are used to prepare Mongolian beef. I also add extra Sriracha to mine because I enjoy it a little sweet and spicy.


Slice the flank steak perpendicular to the grain. You’ll notice lines when you examine the beef, similar to the grain in wood. Instead of cutting it along those lines, you want to slice it across them. This produces beef that is exceptionally soft.
Although they are optional, the carrots offer wonderful texture.
Incorporate Sriracha as desired. I prefer a little spice in this dish to counteract the sweetness.
Add some rice and broccoli that has been prepared to make this a full dinner!

With so many of you messaging me with glowing evaluations of my original classic Mongolian beef dish, I knew I didn’t want to stray from those flavours. I increased the soy sauce and water in the sauce to make it slow cooker-friendly. Additionally, since this recipe doesn’t call for marinating, I increased the amount of ginger and Sriracha to enhance the flavours.


Reduced sodium chicken broth, 3/4 cup

2 tablespoons of soy sauce with less sodium

A serving of hoisin sauce
Fresh ginger root, chopped, and two teaspoons of sesame oil
1 teaspoon of garlic mince
0.5 teaspoons of salt
1/8 teaspoon of red pepper flakes, crushed
1 pound of beef flank steak, thinly sliced
2 tablespoons water and 2 teaspoons cornflour
two cups of hot rice
Cut five green onions into 1-inch slices.
Sesame seeds, if desired


Combine the first 8 ingredients in a 4- or 5-qt slow cooker. Beef should be added and coated. Cook the beef for 4-5 hours on low, covered, until it is soft.

Cornflour and water should be thoroughly combined in a small bowl before adding to the steak. Cook, covered, on high for 15–30 minutes or until sauce thickens. Over hot, cooked rice, serve. Add green onions and sesame seeds if you like.

The origin of the name “Mongolian beef”
The term of Mongolian beef comes from a Taiwanese stir-fry meal. The recipe is titled after the “Mongolian barbecue” cooking method; it is not a typical Mongolian dish.

In what spices is Mongolian beef marinated?
Hoisin sauce, soy sauce, and sesame oil are combined with spices like garlic, salt, and red pepper flakes to make Mongolian meat. Oyster sauce, Sriracha, and pepper are among the additional seasonings and sauces that certain recipes call for.

What other modifications may I make to this recipe?
If you don’t like red meat, try replacing sirloin steak with flank steak or cooking Mongolian chicken instead. Additionally, you may add fresh stir-fry vegetables to this recipe to add more protein, such as red peppers, shredded carrots, broccoli, or any other vegetables you choose. Add some hot red chilli peppers to boost the heat. Leave off the soy sauce and substitute coconut aminos for those who avoid gluten.

What dishes go well with meat from Mongolia?
In addition to rice, vegetables like roasted pumpkin and Brussels sprouts, a shiitake salad with sesame-ginger vinaigrette, or a fiery cucumber salad can be served with Mongolian beef.

How should Mongolian meat be preserved?
For three to four days, Mongolian meat can be kept in the refrigerator. You can freeze Mongolian beef for up to 3–4 months in an airtight container if you want to enjoy it for longer. To make sure your Mongolian beef comes out as fresh as possible, use our freezer advice.

Nutritional data:

329 calories, 11g fat (4g saturated fat), 54mg cholesterol, 530mg sodium, 30g carb (2g sugars, 1g fibre), and 26g protein are included in 1 meal.

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