Crockpot Mongolian Beef Recipe
This Crockpot Mongolian Beef is a flavor-packed, easy-to-make meal that tastes just like your favorite takeout but with simple ingredients you can trust. Tender beef slow-cooked in a rich, savory-sweet sauce—perfect over rice or noodles. A true dump-and-go recipe that makes dinner effortless!
Servings 6
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.