Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Make it the day before and reheat slowly for the best texture.

What if my sauce is too thin?

Stir in a small slurry of cornstarch and water and cook on high for 10-15 minutes. The sauce will thicken and gloss the meat. Taste as you go, and add a touch more sugar or soy to balance.

Can I use a different cut of beef?

You can, but choose cuts that become tender with slow heat, like chuck. Slice thin against the grain to keep tenderness. If you use a thicker roast, increase the low cook time and check for pull-apart tenderness.

Is this recipe spicy?

Not by default. It is sweet and savory. Add red pepper flakes or a splash of chili paste if you want heat. In our family, a little kick goes a long way.

How should I serve it for a special Sunday supper?

Set the table with warm plates, a simple salad, and jasmine rice. Bring bowls of extra green onions and a small dish of toasted sesame for people to add as they like. The shared serving bowl encourages passing, talking, and slowing down.

Easy Slow Cooker Mongolian Beef 2026

Name: Slow Cooker Mongolian Beef
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Asian
Ingredients: 1 1/2 pounds flank steak (thinly sliced against the grain); 1/4 cup cornstarch; 1 tablespoon toasted sesame oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1/2 cup low sodium soy sauce; 1/3 cup brown sugar; 1/2 cup water; 1/2 cup green onions (for garnish)

Description

A comforting slow-cooked beef dish that combines savory flavors with a hint of sweetness, perfect for sharing on a cozy day.

Ingredients

Scale

1 1/2 pounds flank steak (thinly sliced against the grain)
1/4 cup cornstarch
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/2 cup water
1/2 cup green onions (for garnish)

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Instructions

Toss the flank steak with cornstarch in a mixing bowl until evenly coated.
Place the coated steak in a slow cooker and add sesame oil, garlic, ginger, soy sauce, brown sugar, and water. Stir gently to combine.
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until beef is tender.
Stir in green onions just before serving.
Serve the beef over rice or your favorite grain, drizzling glossy sauce over each plate.

Notes

Use flank steak and slice against the grain to keep the meat tender. Consider adding vegetables like sliced carrots or baby bok choy for a one-pot meal.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 25g
Cholesterol: 70mg