mongolian beef crock pot recipe

Written BySheba G Updated On
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The Best mongolian beef crock pot recipe

I’m so excited to share with you my favorite Mongolian beef crock pot recipe. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of tender beef, crunchy vegetables, and savory sauce is just perfect. I love that it’s so easy to make, too – just throw all the ingredients into the crock pot and let it do the work for you.

As a busy mom, I appreciate that this recipe is quick, easy, and delicious. It’s perfect for a weeknight dinner or a special occasion. My kids love helping me prepare the ingredients, and they’re always excited to see the finished dish. Mongolian beef is a classic Chinese-American dish that originated in the United States.

It’s made with sliced beef, typically flank steak or ribeye, that’s marinated in a mixture of soy sauce, sugar, and spices before being cooked in a sweet and savory sauce. The sauce is usually made with a combination of soy sauce, oyster sauce (optional), hoisin sauce, rice vinegar, and cornstarch. The result is a dish that’s both sweet and savory at the same time. One of the best things about this recipe is that it’s so versatile.

You can serve it over rice, noodles, or even cauliflower rice for a low-carb option. You can also customize it to your taste by adding your favorite vegetables or spices. I’ve been making this recipe for years, and it never fails to impress. The key to making great Mongolian beef is to use high-quality ingredients and to cook it slowly over low heat.

This allows the flavors to meld together and the meat to become tender and juicy. If you’re looking for a new recipe to try this week, I highly recommend giving Mongolian beef crock pot recipe a shot. I promise you won’t be disappointed!

Mongolian Beef Crock Pot Recipe

Mongolian Beef Crock Pot Recipe

4.8 from 1830 votes

This Mongolian beef is cooked low and slow in a crock pot until the beef is tender and the sauce is thick and savory. The combination of soy sauce, brown sugar, and ginger creates a rich, sweet-savory glaze that coats each piece of beef.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef

2 pounds flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil

For the Sauce

1/2 cup low-sodium soy sauce
1/2 cup brown sugar, packed
1/4 cup water
2 tablespoons hoisin sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes

For Garnish

3 green onions, sliced
1 tablespoon sesame seeds

👨‍🍳Directions

1In a large skillet over medium-high heat, add the vegetable oil.
2Once the oil is shimmering, add the sliced flank steak in a single layer and sear for 2 to 3 minutes per side until browned.
3The beef should be deeply browned on the outside but not fully cooked through.
4In a small mixing bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, minced garlic, grated ginger, and red pepper flakes.
5Stir until the brown sugar is fully dissolved and the mixture is smooth.
6Place the seared beef into the crock pot and pour the prepared sauce over the top.
7Stir gently to coat all the beef pieces evenly with the sauce.
8Cover the crock pot with the lid and cook on low heat for 4 hours.
9After 4 hours, the beef should be fork-tender and the sauce should have thickened slightly.
10If the sauce is too thin, remove the lid and cook on high for an additional 15 to 20 minutes to reduce.
11Serve the Mongolian beef over steamed rice and garnish with sliced green onions and sesame seeds.
12The dish is best enjoyed hot.

🔧Equipment

Crock pot (slow cooker)
Large skillet
Mixing bowl
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 35g

📝Notes

For a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons water and stir into the crock pot during the last 30 minutes of cooking. You can substitute flank steak with sirloin or chuck roast for a different texture.

Watch Video Of How Mongolian Beef Crock Pot Recipe Works

This Mongolian beef crock pot recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick and easy meal for your family.

The leftovers are also great stored in an airtight container in the fridge for up to 3 days – simply reheat them in the microwave or on the stovetop before serving.

❓ Frequently Asked Questions About Mongolian Beef Crock Pot

Q1: What type of beef should I use for this recipe?

A1: You can use either flank steak or ribeye for this recipe. Flank steak is leaner and more tender, while ribeye is fattier but more flavorful.

Q2: Can I make this recipe without oyster sauce?

A2: Yes, you can omit the oyster sauce if you don’t have it or prefer not to use it. Simply substitute it with an equal amount of soy sauce or hoisin sauce.

Q3: How long does this recipe take to make?

A3: This recipe is incredibly easy to make and requires minimal preparation time. Simply place all the ingredients into the crock pot and let it cook for 2-3 hours on low heat.

Q4: Can I serve this recipe as a main course or side dish?

A4: This recipe is versatile enough to be served as either a main course or side dish. It pairs well with steamed vegetables, rice, or noodles.

Q5: How do I store leftover Mongolian beef?

A5: You can store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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