Ultimate Slow Cooker Mongolian Beef

The smell that filled my apartment that first Tuesday I made this was absolutely intoxicating. My roommate actually came out of her room asking what takeout place I had discovered, and I got to tell her it was just my slow cooker doing all the work while I folded laundry.

I brought this to a friends potluck last winter and watched three people literally hover around the slow cooker with forks. The best part was telling them how embarrassingly simple it was to throw together before leaving my house.

Ingredients

• Flank steak: Slicing against the grain is absolutely nonnegotiable here, it is what transforms an inexpensive cut into melt in your mouth tender bites
• Low-sodium soy sauce: Regular soy sauce will make this unbearably salty, and please use tamari if you need this gluten free
• Brown sugar: Packed tightly, this creates that gorgeous glossy finish and balances all that salty soy
• Hoisin sauce: This is the secret weapon that gives the sauce its restaurant quality depth
• Fresh garlic: Do not use the jarred stuff here, fresh cloves minced by hand make a noticeable difference

Instructions

Prep your slow cooker:

A quick spritz of cooking spray saves you from stubborn sauce cleanup later, which I learned the hard way

Layer the beef:

Pile in those thin slices and do not worry about arranging them perfectly, they will shrink down significantly

Whisk the sauce:

Combine your soy sauce, brown sugar, hoisin, and garlic until the sugar has mostly dissolved into the mixture

Coat everything:

Pour that gorgeous sauce over the beef and give it a good toss so every single piece is covered

Walk away:

Cover and cook on LOW for four hours, checking once near the end to make sure the sauce has thickened slightly

Serve it up:

Stir well before serving over steamed rice, with some sautéed broccoli on the side if you are feeling virtuous

Pin it

My partner now requests this on Sunday nights specifically because the leftovers reheat beautifully for Monday lunch. There is something so satisfying about opening the fridge and seeing those containers waiting for you.

Making It Your Own

I have started adding a handful of sliced green onions during the last ten minutes of cooking. They keep their crunch and add this fresh brightness that cuts through all that rich sauce perfectly.

The Rice Situation

Jasmine rice is my absolute favorite here because its floral fragrance pairs beautifully with the Asian inspired flavors. Make extra rice on purpose because you will want to sop up every last drop of that sauce.

Serving Suggestions

Some steamed broccoli or snow peas on the side make this feel like a complete meal without any extra effort. The vegetables soak up some of that sauce too, so nothing goes to waste.

• A pinch of red pepper flakes if you want some gentle heat
• Sesame seeds sprinkled on top right before serving look so pretty
• Extra green onions never hurt anybody

Pin it

This recipe has saved more weeknights than I care to count, and nobody ever believes how little effort actually went into it.

Recipe FAQs

→ What type of beef works best for this dish?

Flank steak is recommended for its tenderness and ability to absorb flavors well when sliced thinly against the grain. Other suitable cuts include sirloin or skirt steak.

→ Can I make this gluten-free?

Yes, simply use tamari or certified gluten-free soy sauce and ensure your hoisin sauce is gluten-free. The dish maintains all its flavor while being safe for gluten-sensitive individuals.

→ How can I thicken the sauce?

Mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking for a thicker, more cohesive sauce.

→ What sides pair well with Mongolian beef?

Jasmine rice is a classic pairing, but steamed vegetables, sautéed broccoli, or stir-fried noodles also complement the rich flavors beautifully.

→ Can I prepare this ahead of time?

Yes, you can assemble the dish the night before and refrigerate. Simply start the slow cooker in the morning for a ready-to-eat meal in the evening.