Slow-Cooker Mongolian Beef

Slow-cooker Mongolian beef is a well-loved dish made with strips of beef coated in a sticky, sweet and aromatic sauce. It’s just one of many slow-cooker recipes  designed for those who want a home cooked meal but don’t necessarily have the time.

Mongolian beef is often made with Shaoxing wine, which adds nice complexity and a touch of sweetness. We left it out of this recipe but your best bet is to shop for it at an Asian market or specialty store if you’d like to include it.

Ingredients for Slow-Cooker Mongolian Beef

• Chicken broth: Using liquid is important for any slow-cooker recipe. This recipe calls for chicken instead of beef broth for a more subtle and savory flavor.
• Soy sauce: Many brands of soy sauce are simply a blend of wheat, caramel coloring and salt. Look for a brand that includes real soy for a more traditional flavor.
• Hoisin sauce: This thick and sweet sauce is a go-to in Cantonese cooking.
• Ginger: Fresh ginger has a way of brightening up the scene to add a hint of warmth, spice and aroma.
• Sesame oil: This kind of oil is light both in texture and flavor so it won’t compete with the beef in this dish.
• Garlic: Try adding the garlic during the last phase of cooking instead of the first if you love an extra strong garlic flavor.
• Red pepper flakes: Feel free to nix this ingredient if you don’t like spicy food. If you do like spicy foods, you may have fun experimenting with other kinds of peppers, like habanero or Thai chiles.
• Beef: This recipe calls for flank steak, which is perfectly designed for the low and slow cooking method. You can also try different cuts of beef but make sure you stick to one that’s similarly as tough as flank steak.
• Cornstarch: This ingredient is especially common in Asian cuisine because it helps thicken sauces without added flavor.
• Rice: A fluffy, long grain rice like Basmati or Jasmine works well here. If you don’t have a rice cooker, check out our guide on how to make the perfect rice.
• Green onion: Green onions are mild in flavor and add a pop of fresh color to this dish.
• Sesame seeds (optional): Sprinkling whole sesame seeds over this slow-cooker Mongolian beef adds such a beautiful touch.

Directions

Step 1: Prepare and set your slow-cooker

In a 4 quart slow cooker, combine all of the ingredients apart from the cornstarch, rice, green onions and sesame seeds. Place the cover on your slow-cooker and cook on low four to five hours until the meat is tender.

Step 2: Finish cooking

In a small bowl, mix the cornstarch and water until smooth. Add the slurry to the slow-cooker and ensure it evenly coats the beef. Cover and cook for another 15 to 30 minutes or until the sauce is thickened.

Step 3: Plate your dish

Serve the slow-cooker Mongolian beef over hot, cooked rice. Garnish with green onions and sesame seeds, if desired.

Slow-Cooker Mongolian Beef Variations

• Serve with noodles: Asian cuisine is famous for its noodle dishes and you can add some to this one as well. There are many varieties of noodles but for this recipe, we recommend ramen, soba or lo mein noodles.
• Add a veg: While a veg like broccoli or green beans would add a great crunch to this recipe, they will cook up faster than beef.  Toss them into the slow-cooker about half way through the cooking process.

How to Store Slow-Cooker Mongolian Beef

First allow the dish to cool to room temperature. Next, transfer any leftovers to an airtight container and keep in the fridge for up to four days. If you have leftover rice, store it in a separate airtight container for up to four days. We recommend storing the two separately because rice has the tendency to absorb sauce and become soggy.

Can I freeze Slow-Cooker Mongolian Beef?

Yes. This dish freezes well but we suggest freezing the beef and the rice separately. Allow the beef to come to room temperature and place in an airtight container. Keep in the freezer for up to three months. As for the rice, treat it similarly but feel free to freeze it for up to six months.

Slow-Cooker Mongolian Beef Tips

Why do they call it Mongolian beef?

This dish actually originated in Taiwan, but its name is inspired by Mongolian barbecue restaurants on the island. As a result, this recipe is more similar to Chinese and Taiwanese cooking than Mongolian.

Is Mongolian beef or Szechuan beef better?

Mongolian beef is more mild in flavor and Szechuan beef is more intense. It uses spicy Szechuan peppercorns that impart a tingling sensation when eaten. It largely comes down to your personal preferences.

How to make meat tender like Chinese food?

While many cooks use acidic ingredients, Chinese cuisine often uses baking soda to tenderize meat. Because it’s highly alkaline, baking soda prevents the proteins from sticking together as the meat cooks and yields a more tender result.