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Slow Cooker Mongolian Beef – Tender, Saucy & Better Than Takeout

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Sweet, savory, and fall-apart tender, this Slow Cooker Mongolian Beef features thinly sliced beef simmered in a garlic-ginger soy sauce—perfect served over rice or noodles.

Ingredients

Scale

  • 1½–2 lbs flank steak or sirloin, thinly sliced

  • ¼ cup cornstarch

  • ½ cup low-sodium soy sauce

  • ⅓ cup brown sugar

  • ½ cup beef broth

  • 1 tbsp sesame oil

  • 3 garlic cloves, minced

  • 1 tbsp fresh grated ginger

  • ½ cup sliced green onions (for garnish)

Instructions

  1. Toss sliced beef with cornstarch until evenly coated.

  2. In a bowl, whisk together soy sauce, brown sugar, broth, sesame oil, garlic, and ginger.

  3. Place beef in slow cooker. Pour sauce over top and stir gently to combine.

  4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until tender.

  5. Stir in green onions before serving. Serve over rice or noodles.

Notes

  • Add vegetables in the last 30–45 minutes.

  • Use coconut aminos for soy-free version.

  • Store leftovers up to 4 days or freeze for up to 3 months.

Find it online: https://nosweatrecipes.com/slow-cooker-mongolian-beef-tender-saucy-better-than-takeout/