Slow Cooker Mongolian Beef - Easy and delicious restaurant-style Mongolian beef with minimal prep time!

Slow Cooker Mongolian Beef

  • Author: Amy @ The Blond Cook
  • Prep Time: 10
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4-6 servings


  • 2 pounds flank steak, sliced into thin strips across the grain
  • 1/3 cup cornstarch
  • 21/2 tablespoons olive oil
  • 3/4 teaspoons minced fresh ginger root
  • 2 teaspoons freshly minced garlic
  • 3/4 cup soy sauce (I used low sodium)
  • 1 cup water
  • 1 cup packed dark brown sugar
  • 1/4 cup hoisin sauce
  • 1 cup shredded carrots
  • Cooked white rice
  • Sliced green onions and sesame seeds, for garnish


  1. Place flank steak strips in a 1 gallon resealable bag.  Add cornstarch, seal bag and shake to coat evenly.
  2. Add olive oil, ginger, garlic, soy sauce, water, brown sugar, hoisin sauce and carrots to your slow cooker.  Stir to combine.  Add flank steak strips and stir again to combine.
  3. Cover and cook on low heat for 5-6 hours or on high heat for 2-1/2 to 3 hours.
  4. Serve over cooked rice and garnish with sliced green onions and sesame seeds, if desired.