Crock pot Mongolian beef is flank steak that is slow cooked with fresh garlic, ginger, and shredded carrots. All in an easy to make brown sauce that is made with water, sesame seed oil, soy sauce, and brown sugar. Serve this tender meat that is mixed with sweet flavors over rice for the entire family to enjoy at dinner time.
This easy recipe is like enjoying your favorite takeout recipe at home. Make your own Mongolian beef recipe with bold flavors in the crock pot when you are craving your favorite Chinese takeout.
I love making easy slow cooker meals for busy nights or when it's too hot out to fire up the oven. Life has been busy around our home so I have been turning to my crock pot to help with dinner more often lately.
This Mongolian beef recipe has been a hit with my whole family and it's simple to make with easy cleanup. The best part is this slow cooker recipe has delicious flavors. And pairs perfectly with white or brown rice. Making it an ideal meal for me.
Mongolian Beef Recipe In Crockpot
Slow cooker Mongolian Beef is a delicious recipe that is simple and easy to make. Sliced flank steak is slow cooked in a savory sauce that is made of water, sesame oil, soy sauce, and brown sugar. Fresh garlic, fresh ginger, and shredded carrots bring in more flavor to this delicious recipe.
Let the slow cooker do all the work for this easy to make beef recipe. Serve over white rice with egg rolls or crab rangoons for a complete dinner idea.
Crockpot Mongolian beef doesn't take many ingredients. Start with cutting flank steak against the grain into thin slices. Cutting it into thin slices and against the grain helps the beef slow cook to fork tender.
After the flank steak is cut into thin strips it's coated in corn starch. The corn starch helps the steak to absorb the brown sauce as well as tenderize the meat. Into a ziplock bag add the corn starch and the flank steak. Toss to coat the steak with corn starch. I like to let the steak sit in the ziplock bag as I mix up the sauce.
I'm all about easy cleanup so I find it easier to mix the dark sauce up in my crock pot. I start by adding water, sesame oil, soy sauce, and brown sugar into the crock pot. Mix with a whisk until the brown sugar is dissolved. Dark brown sugar can be used, it will create a darker sauce.
Then mix in the fresh minced garlic and ginger along with the shredded carrots. Once those ingredients are mixed in add in the flank steak. Slow cook on low for 3 hours.
As the Mongolian beef slowly cooks, it becomes tender and all the delicious flavors have time to blend together. Once the cooking time is up I like to add in the greens of green onions. This just brings in a nice fresh onion flavor that isn't overpowering.
What To Serve With
We love to enjoy Mongolian beef over white rice. But this easy crock pot Asian inspired recipe would also taste great with chow mein noodles.
Serve with egg rolls or some crab rangoons on the side like you would get at your favorite Chinese restaurant. Top with a sprinkle of sesame seeds for more sesame flavor or red pepper flakes for added spice. Of course, freshly steamed broccoli is also a great side dish to have with this dinner. There you have a complete dinner idea that is quick and easy.
A couple of tips I have for this easy crock pot recipe are. To cut back on sodium I use reduced sodium soy sauce. When cutting the flank steak it's okay if the steak is slightly frozen still. Being slightly frozen will help the steak to cut easier.
For the flank steak, I have been buying it at Sam's club. Buying it at Sam's has been cheaper than at my local grocery store. When buying flank steak at Sam's club it comes with two flanks. Since prices are going up I find it better to buy in bulk like this. Then I use my food saver to vacuum seal one of the flanks to use for another dinner.
If you can't find flank steak then you could use sirloin steak or skirt steak. I have read that chicken or pork loin could be used. As a replacement for the flank steak, I have yet to try either of these.
To change this easy recipe up a bit try adding your favorite bell pepper. Or add a bit of heat to this delicious Mongolian beef by sprinkling some chili flake on top.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
This crock pot Mongolian beef has bold amazing flavor and is an easy dinner. The next time you are wanting Chinese food, throw this easy slow cooker dinner together in minutes to enjoy a few hours later.
My Creative Manner is helping to answer the question "what's there to eat" ~ Jen
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Crock Pot Mongolian Beef
Crock pot Mongolian beef is flank steak that is slow cooked with fresh garlic, giner, and carots. In a sauce that is made with soy sauce, water, and brown sugar.
- 1-2 Pounds Flank Steak sliced thin against the grain
- ¼ Cup Corn Starch
- ¾ Cup Water
- 1 Tablespoon Sesame Oil
- ½ Cup Soy Sauce reduced sodium
- ¾ Cup Brown Sugar
- 3 Teaspoons Garlic minced
- 1 Teaspoon Ginger minced
- ¼ Teaspoon Red Pepper Flakes
- 1 Cup Carrots Shredded
- 4-5 Large Green Onion thinly sliced
- 1 Tablespoon Sesame Seeds for garnish
Into a ziplock place the sliced flank steak and corn starch. Seal the bag and toss to cover the flank steak with the corn strach.
In a mixing bowl combine the water, sesame oil, brown sugar, garlic, ginger, and red pepper flake. Mix until the sugar has disolved.
Into the crockpot add the corn starch dusted flank steak and carrots.
Pour the sauce mixture into the crockpot and stir all the ingredients together.
Place lid on crockpot and set to low for 2½ to 3 hours.
Once cook time is over add in the sliced green onions and stir to combine.
Sever over rice and garnished with sesame seeds.
To help cut the sodium back I use reducted sodium soy sauce.
The nutritional value may vary depending on the ingredients used.
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