Ultimate Slow Cooker Mongolian Beef (Printable)

Tender beef simmered in a rich, savory-sweet sauce with garlic, ginger, and soy. Perfect over steamed rice.

# What You Need:

→ Beef

01 - 2 pounds flank steak, thinly sliced across the grain

→ Sauce

02 - 3/4 cup low-sodium soy sauce
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup water
05 - 1/4 cup hoisin sauce
06 - 1 tablespoon sesame oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/2 teaspoon crushed red pepper flakes

→ Slurry

10 - 1/4 cup cornstarch
11 - 1/4 cup cold water

→ Garnish

12 - 4 green onions, sliced
13 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until sugar dissolves completely.
02 - Place sliced flank steak in a large zip-top bag, add cornstarch, seal tightly, and shake vigorously until beef pieces are evenly coated with a light dusting of starch.
03 - Transfer coated beef to the slow cooker insert, pour prepared sauce over the meat, and stir thoroughly to ensure every piece is submerged in the liquid.
04 - Cover and cook on low setting for 4 hours until beef becomes fork-tender and easily pulls apart, resisting the urge to lift the lid during cooking.
05 - During the final 30 minutes of cooking, whisk cornstarch and cold water in a small bowl until smooth, then stir into the slow cooker and continue cooking until sauce thickens to a glossy consistency.
06 - Spoon beef and thickened sauce over steamed jasmine rice, generously top with sliced green onions and toasted sesame seeds before serving immediately.

# Expert Hints:

01 -
  • The sauce thickens into this gorgeous glossy coating that clings to every single bite of beef
  • Four hours of hands-off cooking means you can set it and forget it until dinner time
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Resist the urge to peek during cooking—every time you lift that lid, you're adding 15-20 minutes to the cooking time
  • The beef will release a lot of liquid as it cooks, which is exactly why the cornstarch slurry at the end is crucial for proper consistency
  • If your sauce is still too thin after the slurry, you can cook on high uncovered for 15-20 minutes to reduce it further
03 -
  • Partially freeze the flank steak for 30 minutes before slicing—it'll be firm enough to cut those paper-thin slices without struggling
  • Toast your sesame seeds in a dry pan for 2-3 minutes before garnishing—the difference in flavor is remarkable

Go Back