All About This Slow Cooker Mongolian Beef

This Slow Cooker Mongolian Beef is simple, easy, and delicious! Even better? This dish tastes exactly like what you would order from your favorite local Chinese restaurant. The beef is tender and juicy, and the sauce that is created is SO GOOD.

This dish can also be served a number of ways. My favorite way to serve it is with rice and steamed broccoli. You can use leftovers as a filling in a sandwich or a wrap, or even on top of a salad.

What You’ll Need

Equipment

Knife
Cutting board
Gallon-sized ziploc bag
Slow cooker
Spoon

Ingredients

Flank steak
Corn starch
Soy sauce
Water
Brown sugar
Shredded carrots
Garlic
Green onion and sesame seeds, to garnish (optional)

How To Make This Slow Cooker Mongolian Beef

With a knife and a cutting board, slice the flank steak into thin slices across the grain. Alternatively, you can ask your butcher to slice it for you when you are at the meat counter. (This is what I do. Such a time saver!)

In a gallon-sized ziploc bag, toss the flank steak and corn starch around until the flank steak is well coated. The corn starch is what will thicken as it cooks to create the yummy sauce that your family will be licking off their plates. (Is it just my family that does that?!)

In your slow cooker, add the soy sauce, water, brown sugar, shredded carrots, and garlic. Add the flank steak and cover. Stir until everything is combined.

Cook on low for 2 hours or on high for 1 hour. Once the flank steak is cooked, stir well so that it is coated with the sauce. Garnish with chopped green onions, sesame seeds, and more shredded carrots if desired and serve.

Serving Suggestions

My favorite way to serve this Slow Cooker Mongolian Beef is with rice and steamed broccoli. You can also serve it as a filling in a sandwich or a wrap, or even as a topping on salad greens!

Storing And Freezing Instructions

This Slow Cooker Mongolian Beef can be stored in the refrigerator for up to one week. It can be reheated in the microwave, stovetop, or oven.

Additionally, it can also be frozen and reheated. I would suggest letting it thaw in your refrigerator overnight. Then, heat it up on your stove or in your oven.

When reheating in your oven, place your baking dish in a cold oven and allow it to come up to 350 degrees. By the time the oven reaches 350 degrees, it should be heated through without drying it out.

Nutritional Information

This Slow Cooker Mongolian Beef makes four servings at 1/2 cup each. Each serving comes out to 252 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.

Go here to calculate your own WW PersonalPoints™ for this recipe.

More Slow Cooker Dishes

Are you looking for more slow cooker dishes? Be sure to check out my Slow Cooker Hawaiian Barbecue Chicken, Slow Cooker Creamy Chicken Enchilada Soup, Slow Cooker Mediterranean Chicken Soup, Slow Cooker Mississippi Chicken, and Slow Cooker Creamy Italian Chicken!

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.