Some nights, I just need dinner to cook itself. Between the kids’ endless snack requests, piles of laundry, and trying to keep my sanity intact, spending an hour in the kitchen isn’t happening. That’s why I love a good Crockpot meal—especially when it’s packed with flavor like this Crockpot Mongolian Beef. It’s one of those easy Asian dishes that tastes like takeout but is so much cheaper and honestly, way better.
If you love Asian beef recipes, this one’s a game-changer. Just toss everything into the slow cooker, let it do its thing, and boom—tender, saucy Mongolian beef that’s perfect over rice, noodles, or even with a side of cabbage if you’re into cabbage Crockpot recipes slow cooker style. It’s one of my go-to quick easy weekday dinners, and since it reheats like a dream, it works for Asian meal prep, too.
So if you’re looking for Crockpot meals Chinese style or just a quick Crockpot recipe beef lovers will go crazy for, this is the one. Whether you’re all about slow cooker Mongolian beef, needing new beef dinners Crockpot style, or just want easy summer Crock Pot meals that don’t heat up your kitchen, this recipe checks all the boxes. Let’s get cooking!
Why This Recipe is a Winner
- So easy – Dump it all in the crockpot, and you’re done. No complicated steps.
- Packed with flavor – Sweet, savory, garlicky, and gingery perfection.
- Super tender beef – Slow cooking makes it fall-apart soft.
- Better than takeout – More affordable, fresher, and you can make a big batch for leftovers.
Ingredients You’ll Need
Nothing fancy, just simple ingredients you probably already have:
- 1 and a half pounds flank steak, thinly sliced (sirloin or stew meat works too)
- One-fourth cup cornstarch (helps thicken the sauce and gives the beef a silky texture)
- Three-fourths cup low-sodium soy sauce (regular soy sauce can be too salty)
- Half cup brown sugar (adds the perfect touch of sweetness)
- Three cloves garlic, minced (or one and a half teaspoons pre-minced)
- One teaspoon fresh ginger, grated (or half teaspoon ground ginger)
- One cup beef broth (keeps everything saucy and flavorful)
- Half teaspoon red pepper flakes (optional, but adds a little heat)
- Three green onions, sliced (for garnish)
- Sesame seeds (optional, but looks nice)
How to Make Crockpot Mongolian Beef
1. Slice the Beef
The thinner, the better. If you pop the beef in the freezer for about 15 to 20 minutes first, it firms up just enough to make slicing much easier.
2. Coat with Cornstarch
Place the sliced beef in a bowl and toss it with cornstarch until it’s all lightly coated. This helps thicken the sauce and gives the beef a soft, velvety texture.
3. Add Everything to the Crockpot
No browning needed. Just toss the beef, soy sauce, brown sugar, garlic, ginger, beef broth, and red pepper flakes into the slow cooker. Stir it up a little to mix everything.
4. Let it Cook
- Cook on low for four to five hours for the most tender, fall-apart beef.
- Cook on high for two to three hours if you’re in a rush, but the beef may be a little firmer.
Now go do whatever you need to—pick up the kids, tackle the laundry, or just sit down for five minutes. The crockpot is handling dinner.
5. Thicken the Sauce (If Needed)
If the sauce looks too thin at the end, mix one tablespoon cornstarch with two tablespoons water, then stir it into the crockpot. Let it cook for another 15 to 20 minutes until it thickens up.
6. Garnish and Serve
Sprinkle on the green onions and sesame seeds, then serve it over:
- Steamed rice (white, brown, or even cauliflower rice)
- Noodles (lo mein, ramen, or whatever you have on hand)
- Steamed vegetables (broccoli, snap peas, or bell peppers go great with this)
Can I Make This Ahead of Time?
Yes! You can prep everything the night before, store it in a sealed bag or container in the fridge, and dump it into the crockpot the next day.
Leftovers are even better the next day since the flavors have time to deepen. It also reheats really well, so this is a great option for meal prepping.
FAQs – Crockpot Mongolian Beef
Can I use a different cut of beef?
Yes! Flank steak is the best option for tenderness, but you can also use sirloin, stew meat, or even thinly sliced chuck roast. Just keep in mind that tougher cuts may need a little extra cooking time to break down properly.
Can I make this ahead of time?
Absolutely. You can prep all the ingredients the night before, store them in a sealed bag in the fridge, and dump them into the Crockpot the next day. It also makes amazing leftovers since the flavors get even better overnight.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to four days. To reheat, microwave in 30-second bursts or warm it on the stove over medium heat. You can also freeze it for up to two months—just thaw in the fridge before reheating.
How do I thicken the sauce if it’s too runny?
If the sauce is too thin at the end of cooking, mix one tablespoon of cornstarch with two tablespoons of water, stir it in, and cook for another 15-20 minutes until thickened.
Crockpot Mongolian Beef Recipe Card
Crockpot Mongolian Beef Recipe
Equipment
Ingredients
- 1 ½ pounds flank steak, thinly sliced
- ¼ cup cornstarch
- ¾ cup soy sauce low-sodium
- ½ cup brown sugar
- 3 cloves garlic , minced
- 1 teaspoon ginger , grated
- 1 cup beef broth
- ½ teaspoon red pepper flakes optional
- 3 green onions , sliced for garnish
- Sesame seeds optional
Instructions
- Slice the Beef – Cut the beef into thin strips. If needed, freeze for 15 minutes beforehand to make slicing easier.
- Coat with Cornstarch – Toss the sliced beef with cornstarch until evenly coated.
- Add Everything to the Crockpot – Place beef, soy sauce, brown sugar, garlic, ginger, beef broth, and red pepper flakes in the slow cooker. Stir to combine.
- Slow Cook – Cook on low for 4-5 hours or high for 2-3 hours until beef is tender.
- Thicken the Sauce (If Needed) – If the sauce is too thin, mix 1 tablespoon cornstarch + 2 tablespoons water, stir in, and cook for 15-20 more minutes.
- Garnish & Serve – Top with green onions and sesame seeds. Serve over rice, noodles, or steamed vegetables.
Notes
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months, then thaw in the fridge before reheating.
- Reheat: Microwave in 30-second bursts or warm on the stove over medium heat.
And that’s it—Crockpot Mongolian Beef made easy! Honestly, this is one of those quick easy weekday dinners that just makes life simpler. No standing over the stove, no crazy prep, just some good old-fashioned Crock Pot cooking that does all the work for you.
If you’re looking for Asian beef recipes that taste like takeout but are cheaper (and let’s be real, probably healthier), this one’s a winner. Whether you’re meal-prepping for the week, searching for easy crockpot meals Asian style, or just need a solid beef dinner Crockpot recipe to keep in your back pocket, this dish hits all the marks. And if you’re feeling fancy, throw in some veggies—broccoli, peppers, even cabbage if you’re into cabbage Crockpot recipes slow cooker style.
So go ahead, save this Crockpot Mongolian Beef recipe for those nights when you just can’t deal with dinner. It’s the kind of slow cooker Mongolian beef that makes you feel like you have it all together, even when the laundry says otherwise. Try it out, and let me know how it turns out for you!
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