Mongolian Beef Slow Cooker

I had one of those Tuesdays where everything felt overwhelming and dinner was the last thing on my mind until my husband walked through the door looking hopeful. Throwing this together in the slow cooker felt almost too easy, like I was somehow cheating at adulthood, but the smell that filled our kitchen made me forget the guilt entirely.

My friend Sarah came over unexpectedly during the last hour of cooking, and she literally stood by the slow cooker taking deep breaths. We ended up eating straight from the pot while standing in the kitchen, and honestly, those impromptu moments are sometimes the best dinners.

Ingredients

• Flank steak (2 pounds, thinly sliced): Cutting against the grain is non-negotiable here and makes all the difference between tough and tender
• Low-sodium soy sauce (3/4 cup): Using the reduced sodium version lets you control the salt level since the sauce reduces
• Brown sugar (3/4 cup, packed): Creates that gorgeous caramelized flavor and glossy finish were all after
• Hoisin sauce (1/4 cup): This is the secret ingredient that gives restaurant-style depth and complexity
• Sesame oil (1 tablespoon): A little goes a long way for that authentic nutty aroma we crave
• Fresh ginger (1 tablespoon, grated): Fresh is absolutely required here as dried ginger simply wont give you the same bright kick
• Cornstarch (1/4 cup each for coating and slurry): The initial coating protects the beef while the slurry transforms the cooking liquid into sauce
• Green onions and sesame seeds: These arent just garnishes but provide the fresh crunch and nutty finish that balances the rich sauce

Instructions

Whisk your sauce base:

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

Coat the beef:

Toss the sliced steak with cornstarch in a sealed bag, shaking until every piece is lightly dusted like youre preparing them for a light fry

Layer it all together:

Arrange the coated beef in your slow cooker and pour that gorgeous sauce over everything, giving it a gentle stir to marry the flavors

Let time work its magic:

Cover and cook on low for 4 hours until the beef is fork tender and your kitchen smells better than any takeout place

Create the glossy finish:

Stir in the cornstarch and water slurry during the final 30 minutes, watching the sauce transform into something thick and coating

Finish and serve:

Scatter fresh green onions and sesame seeds over the top, then serve hot over steaming rice while everyone watches eagerly

Save

My usually picky son ate three helpings and asked if we could have this every week, which is basically the highest compliment a seven-year-old can pay to dinner.

The Rice Situation

Ive learned to start my rice right when I begin the beef prep, since perfectly cooked rice is just as crucial as the beef itself. Jasmine rice has this natural floral sweetness that pairs beautifully, but whatever rice you choose, rinse it until the water runs clear for that restaurant-quality fluffiness.

Make It Yours

Sometimes I throw in sliced bell peppers or snap peas during the last hour because I love vegetables that still have some bite. You could also add broccoli florets about 45 minutes before serving if you want complete meal simplicity in one vessel.

The Leftover Secret

This somehow tastes even better the next day as all those flavors continue developing and intensifying. The sauce thickens up beautifully in the fridge, making it perfect for quick lunches or those nights when you just cant deal with cooking again.

• Store leftovers in an airtight container for up to four days
• Add a splash of water when reheating to bring the sauce back to life
• The sauce freezes exceptionally well if you want to meal prep portions

Save

Theres something deeply satisfying about a meal that requires almost no effort yet delivers such immense comfort and happiness to everyone around your table.

Recipe FAQs

→ What type of beef works best for this dish?

Flank steak is ideal as it becomes tender when slow cooked and slices nicely across the grain. Other good options include sirloin or skirt steak.

→ Can I make this gluten-free?

Yes, simply substitute tamari for soy sauce and use a certified gluten-free hoisin sauce. The cornstarch can also be replaced with arrowroot powder if needed.

→ How do I prevent the beef from becoming tough?

Be sure to slice the beef thinly across the grain and avoid overcooking. The 4-hour cooking time on low is perfect for tender results. Don't skip the cornstarch coating as it helps tenderize the meat.

→ What can I serve this with besides rice?

This pairs beautifully with steamed broccoli for a low-carb option, or try it over noodles like lo mein or udon. It also works well in lettuce wraps.

→ Can I make this ahead of time?

Yes, the beef can be cooked ahead and reheated. The sauce will thicken more upon cooling, so you may need to add a little water when reheating. Garnish with fresh green onions before serving.