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Slow Cooker Mongolian Beef

This slow cooker Mongolian beef tastes just like a restaurant. It uses flank steak (or skirt steak, hanger steak or stew meat) and is cooked with garlic, ginger, carrots, brown sugar and soy sauce.
Prep Time 10 mins
Cook Time 3 hrs
Course Main Course
Cuisine Chinese


  • 1 1/2 lb flank steak, hanger steak, skirt steak or stew meat thinly slice against the grain.
  • 1/4 cup corn starch
  • 1 tbsp toasted sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 cup shredded carrots (optional)
  • 1/2 cup low sodium soy sauce or coconut aminos¬†
  • 1/3 cup brown sugar
  • 1/2 cup water


  • Slice beef into 1/4-inch thick pieces. Slice against the grain. We highly suggest slightly freezing beef before slicing because it makes it much easier to cut thin slices.
  • Place beef into a bowl with the cornstarch and toss to coat evenly.
  • Place beef in slow cooker
  • Add sesame oil, garlic, ginger, soy sauce, carrots (if desired), brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
  • Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.¬†
  • Garnish with green onions and sesame seed. Serve with cooked rice, if desired.