Slow Cooker Mongolian Beef

DrygastDrygast, 2024-04-04

Tender, melt-in-your-mouth beef and sweet savory sauce, all simply prepared in your trusty slow cooker for a meal bursting with flavor and simplicity.


  • Servings4 Portions
  • AllergensGluten, Sesame, Soybeans, Wheat


  • Prep Time15 min
  • Cook Time180 min


It takes about 10-15 minutes to prepare this dish, then you just have to wait a few hours for a deliciously sweet and savory meal. Of course - it won't be like a real restaurant, but it will be really good.

I consider this a basic recipe and usually serve it with boiled rice and broccoli. You can easily add flavors that you like - some options could be hoisin sauce, oyster sauce, sriracha and chili flakes. It's also a good way to make lunch boxes and it's fine to freeze everything.

It is perfectly fine to use soy sauce with a low salt content, but I use the regular one and think it works well. Simply try and choose for yourself.

It is possible to use a number of different meat cuts for this dish. Flank steak seems to be the most common, but butcher's steak/hanger steak and sirloin steak seem to be common options.


Mongolian beef

Nutrition Facts*

 TotalServing100 g
Energy1645.42 kcal411.36 kcal146 kcal
Carbohydrates108.53 g27.13 g9.63 g
Fat53.08 g13.27 g4.71 g
Protein177.05 g44.26 g15.71 g
Sugar73.03 g18.26 g6.48 g
Salt16.91 g4.23 g1.50 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


Mongolian beef
  1. Trim the meat and cut it into strips.
  2. Put the meat in a bowl with the cornstarch, stir so that the cornstarch covers the meat evenly.
  3. Put the meat in the slow cooker.
  4. Add the sesame oil, pressed/finely chopped garlic and ginger, soy sauce, sugar and water.
  5. Put the lid on and cook in the slow cooker on HIGH for 2-3 hours.
  6. Serve with sliced spring onion and rice.