Ultimate Slow Cooker Mongolian Beef

The first time I made Mongolian beef at home, I stood over my slow cooker just breathing in that garlic-ginger aroma, wondering why I'd ever paid for takeout. My roommate wandered into the kitchen asking what smelled like our favorite restaurant, and I felt ridiculously proud pointing at my humble appliance. That night we devoured it straight from the pot, standing in the kitchen because neither of us could wait another second for proper plates.

Last winter during a snow storm, when leaving the house felt impossible, this recipe saved dinner completely. I threw everything together in ten minutes, then spent the afternoon reading while it filled our whole apartment with the most amazing smell. When my partner finally made it home through the slush, the look on their face was pure relief that something warm and incredible was waiting.

Ingredients

• 2 lbs flank steak: Slicing against the grain is the secret that makes every bite fork-tender instead of chewy
• 1 cup low-sodium soy sauce: Regular soy sauce makes it way too salty, so trust me on this one
• 2/3 cup dark brown sugar: Creates that signature glossy coating and balances all that savory goodness
• 1/2 cup water: Thins the sauce just enough so nothing burns or gets too sticky
• 1/4 cup hoisin sauce: Adds this depth and slight sweetness that makes it taste restaurant-quality
• 1/4 cup cornstarch: Coat the beef first for that gorgeous thickened sauce and velvety texture
• 4 cloves garlic: Fresh minced is non-negotiable here, nothing beats the real thing
• 1 tablespoon fresh ginger: Grate it yourself for that bright zing you can really taste
• 1/2 teaspoon crushed red pepper flakes: Totally optional, but I love that subtle warmth it builds
• 2 tablespoons sesame oil: Toasted sesame oil at the end makes the aroma absolutely incredible
• 4 green onions: Stir them in at the end for that fresh pop and beautiful color
• 2 teaspoons toasted sesame seeds: The finishing touch that makes it look like you tried way harder than you did

Instructions

Coat the beef:

Toss your sliced flank steak with cornstarch in a large bowl until every piece is lightly dusted, then transfer it to your slow cooker

Whisk the sauce:

Combine soy sauce, brown sugar, water, hoisin, garlic, ginger, red pepper flakes, and sesame oil in a separate bowl until completely smooth

Pour and cook:

Pour that gorgeous sauce over your beef, give it a quick stir to coat everything evenly, then cover and cook on low for 4 hours

Finish with fresh touches:

Stir in sliced green onions during the last 10 minutes, then serve it up topped with extra onions and those toasted sesame seeds

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This dish became my go-to for dinner parties because everyone assumes it took hours of active cooking. I love watching guests' faces when they take that first bite and immediately ask for the recipe. Something about tender beef in that sweet-savory sauce just makes people feel taken care of.

Make It Your Own

I've discovered that throwing in broccoli florets or snow peas during the last 30 minutes turns this into a complete meal. The vegetables steam perfectly in that thickened sauce while staying bright and crisp-tender. Sometimes I add bell peppers too because they look so beautiful against that glossy beef.

Serving Suggestions

White rice is classic but I'm obsessed with serving this over cauliflower rice when I want something lighter. The sauce coats every little floret and it honestly satisfies that same carb craving. For authentic flair, try it with steamed jasmine rice and maybe some quick-pickled cucumbers on the side.

Make Ahead Wisdom

This beef actually tastes even better the next day after all those flavors have had time to really meld together. I often make a double batch and portion it out for lunches throughout the week. The sauce reheats beautifully and somehow gets even more incredible.

• Store in airtight containers for up to 4 days in the refrigerator
• Reheat gently with a splash of water to loosen the sauce
• The texture stays perfect unlike some slow cooker meals that get weird leftovers

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There's something so satisfying about making restaurant-quality food with almost zero effort. I hope this becomes one of those recipes you turn to again and again.

Common Recipe Questions

→ What cut of beef works best for this dish?

Flank steak is ideal due to its texture and ability to absorb the sauce, but sirloin or skirt steak can be used as alternatives.

→ Can I make this gluten-free?

Yes, substitute tamari for soy sauce and use gluten-free hoisin sauce to keep the dish free from gluten.

→ How long should I cook the beef?

Slow cook on low for about 4 hours until the beef is tender and the sauce has thickened.

→ What ingredients add heat to the sauce?

Crushed red pepper flakes provide optional mild heat, which can be adjusted based on preference.

→ What garnishes complement the dish?

Sliced green onions and toasted sesame seeds add fresh and nutty notes that enhance the flavor and presentation.