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Overhead view of Mongolian beef over rice in a white bowl.

Slow Cooker Mongolian Beef

Delicious restaurant-style Mongolian beef slow cooked to perfection!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6


  • 2 pounds flank steak sliced into thin strips across the grain
  • cup cornstarch
  • 2 ½ tablespoons olive oil
  • ¾ teaspoons minced fresh ginger root
  • 2 teaspoons minced fresh garlic
  • ¾ cup soy sauce low sodium
  • 1 cup water
  • 1 cup packed dark brown sugar
  • ¼ cup hoisin sauce
  • 1 cup shredded carrots
  • Cooked white rice
  • Sliced green onions and sesame seeds for garnish


  • Place flank steak strips in a 1 gallon resealable bag.  Add cornstarch, seal bag and shake to coat evenly.
  • 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.
  • Cover and cook on low heat for 5 to 6 hours or on high heat for 2 ½ to 3 hours.
  • Serve over cooked rice and garnish with sliced green onions and sesame seeds, if desired.


Nutrition facts do not include rice, green onions and sesame seeds.