Easy Slow Cooker Mongolian Beef Recipe

Mongolian beef has been around for ages, and there's a good reason — it's absolutely delicious. There are plenty of different methods to cook Mongolian beef, but if you are looking for something super easy that just requires the touch of a button, this is the way to go. We should also mention that cooking it low and slow locks in that wonderful sweet and tangy sauce flavor.

Recipe developer Ting Dalton is the brains behind this delicious slow cooker meal that will curb any craving for Mongolian beef. "Slow cooking is one of my favorite ways to cook — throw everything in the pot and then leave it to work its magic over several hours, and then you don't have to lift a finger," Dalton raves. Of course, she does acknowledge the single pitfall of this recipe: "The only issue is having to cope with smells coming from the kitchen that make you even more hungry."

If you are able to remain patient as your home fills with savory aromas, you'll be in for a real treat. "This Mongolian beef is a firm family favorite — sweet and tangy sauce with melt-in-your-mouth beef," Dalton describes. "And with the added bonus of hidden carrots that add an extra layer of sweetness." Talk about a mouth-watering description!

Once you are ready to begin, you will need to gather the ingredients. For this dish, you will need thinly sliced flank steak, cornstarch, vegetable oil, minced garlic, minced ginger, water, reduced-sodium soy sauce, sugar, red pepper flakes, shredded carrots, green onions, and sesame seeds.

The first two ingredients that you will need to get out are the flank steak and the cornstarch. Place them both in a large bowl and mix well to coat the steak pieces in the cornstarch. "The cornstarch helps thicken the sauce while it's cooking," Dalton explains.

Take out your slow cooker and begin adding ingredients. At this time, you can toss in vegetable oil, garlic, ginger, water, soy sauce, brown sugar, Sriracha, and chili flakes. Use a spoon to stir and combine all of the ingredients together. "The aromatics of garlic and ginger add an extra layer of flavor, which are staples in Asian cooking," Dalton notes. And if you're a big spice lover? "Add more chili flakes — or even chili peppers," Dalton suggests.

The last thing you need to add is the flank steak coated in cornstarch and the carrots. Once again, stir to combine well.

Once all the ingredients are in the slow cooker, place the lid back on and cook on high for 4 hours or high for 5 hours on low. Once complete, the steak should be perfectly cooked and tender.

"At first, you may think the Mongolian beef isn't cooking and looks quite liquidy, but I promise the sauce will be thick and unctuous once you're ready to serve," Dalton notes.

Remove the Mongolian beef from the crockpot and plate and serve as you wish. It goes great over a bed of white rice and a sprinkle of green onions and sesame seeds.

This stuff is so good that we're confident you won't have leftovers but in case you do, here's some tips on storing it. "You can keep any leftovers for up to three days in the fridge. Or freeze in a suitable container for up to three months," Dalton shares.