Thinly sliced flank steak turns tender in a sauce of soy sauce and brown sugar for this crockpot mongolian beef, with garlic and ginger keeping it from getting too sweet. The low, slow cook lets the beef soak up every bit of that glossy sauce.
Perfect for busy days, this Crockpot recipe requires minimal prep time and delivers a satisfying meal that the whole family will love.
Easy Slow Cooker Mongolian Beef Recipe
This Mongolian Beef features tender slices of beef cooked in a savory sauce made with soy sauce, brown sugar, and garlic. The recipe takes about 6 hours in the Crockpot and serves 4 people.
Ingredients
- 1.5 pounds flank steak, sliced thinly against the grain
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup water
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup sliced green onions
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked rice for serving
Instructions
- Prepare the Beef: Slice the flank steak thinly against the grain and place it in the Crockpot.
- Mix the Sauce: In a bowl, combine soy sauce, brown sugar, garlic, ginger, water, and red pepper flakes. Pour the mixture over the beef in the Crockpot.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours until the beef is tender.
- Thicken the Sauce: About 30 minutes before serving, stir in the cornstarch mixture to thicken the sauce. Add the sliced green onions and let it cook for the remaining time.
- Serve: Serve the Mongolian beef over cooked rice and enjoy.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 25g
- Carbohydrates: 35g
I spoon it over steamed rice and scatter sliced green onions across the top. It has become a standing request at my house whenever I ask what everyone wants for dinner.
