Set It and Forget It: Crockpot Mongolian Beef for Busy Nights

I don’t know about you, but on those busy nights when my family is running in a million directions, the last thing I want to do is spend hours in the kitchen. That’s where my trusty slow cooker comes in handy, and this Set It and Forget It Crockpot Mongolian Beef has become a real lifesaver for us. It’s simple, full of flavor, and perfect for those hectic evenings when I need a delicious meal that practically cooks itself. Plus, the kids absolutely love it, and it always feels like a little treat after a long day!

I love how this recipe is so forgiving, too. You can toss everything into the slow cooker in just about 10 minutes, and then let it work its magic while I take care of other things. It doesn’t require any fancy ingredients either, which is a huge win in my book. I’m always looking for meals that keep the prep time short and the taste big, and this one definitely checks those boxes. The combination of soy sauce, ginger, and brown sugar creates a mouthwatering sauce that goes perfectly with rice – a family favorite in our house!

One of the best parts about this Mongolian beef recipe is that it makes enough to feed everyone without a fuss. It’s a great option for busy weeknights or even for meal prepping when I know the week ahead will be chaotic. I can just pop it in the crockpot, and by the time dinner rolls around, we’re all set! I know your family will love it as much as mine does.

Ingredients

• 1 lbs. flank steak: Thinly slice the flank steak against the grain to ensure tender bites throughout the dish.

• 3 garlic cloves: Mince the garlic for a fragrant, savory boost that perfectly complements the flavors of the beef.

• 1 inch ginger: Fresh ginger adds a zingy, aromatic kick that brightens up the rich soy sauce and brown sugar.

• 1 scallion: Slice the scallion for a fresh, crispy garnish that brings color and crunch to your Mongolian beef.

• ½ cup reduced salt soy sauce: Reduced salt soy sauce helps to balance the savory depth without overpowering the dish with saltiness.

• 1/3 cup brown sugar: Brown sugar adds the perfect touch of sweetness that harmonizes with the soy sauce for that signature Mongolian flavor.

• ¼ cup cornstarch: Coat the beef with cornstarch to help create a nice crispy texture as it cooks in the slow cooker.

• ¼ cup water: Water is used to dissolve the sugar and soy sauce, ensuring a smooth and well-blended sauce.

• 2 tbsp vegetable oil: Vegetable oil creates a nice base for cooking the beef, helping it sear and seal in the juices.

• 1 tbsp sesame oil: Sesame oil introduces a rich, nutty flavor that elevates the overall taste of the dish.

• 1 tbsp sesame seeds: Sprinkle sesame seeds on top for a delightful crunch and an extra layer of nutty flavor.

• Salt, to taste: Season the dish with salt to enhance the natural flavors and balance the sweetness of the brown sugar.

• Black pepper, to taste: A pinch of black pepper adds a subtle kick and depth of flavor to round out the savory profile of the dish.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Slice the flank steak thinly against the grain, then cut it into small pieces. Place the steak in a bowl.

2. Season the steak with salt and pepper, then coat it with cornstarch. Toss until the steak is evenly coated.

3. Finely chop the ginger and garlic.

4. Pour the vegetable oil into the bottom of the slow cooker, then add the steak on top.

5. Next, add the minced garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Stir until everything is well mixed.

6. Set the slow cooker to cook for 2.5 hours on high or 4-5 hours on low. Stir the mixture once cooking is complete.

7. Slice the scallion into thin pieces.

8. Serve the Mongolian beef over rice and top it with the sliced scallions and sesame seeds.

Top Tips

• Use Fresh Ingredients: Fresh garlic and ginger will bring a more vibrant, aromatic flavor to your dish, making it taste even better.

• Slice Beef Against the Grain: Cutting the flank steak against the grain ensures that the beef remains tender and easy to chew.

• Customize the Sweetness: If you prefer a sweeter dish, add a little extra brown sugar, or reduce it for a more savory flavor profile.

• Adjust the Cooking Time: If you’re in a hurry, cook on high for 2.5 hours, but if you have more time, cooking on low for 4-5 hours can make the beef even more tender.

• Thicken the Sauce: If the sauce seems too thin after cooking, you can add a little more cornstarch mixed with water to thicken it up to your liking.

• Serve with Vegetables: For a well-rounded meal, serve the Mongolian beef with steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas.

• Meal Prep Friendly: This recipe is great for meal prepping! Make a big batch and store leftovers in the fridge for up to 3 days for an easy lunch or dinner.

• Make it Gluten-Free: Swap the soy sauce with a gluten-free version to make this recipe suitable for a gluten-free diet.

• Add a Touch of Spice: If you like a little heat, consider adding red pepper flakes or a splash of chili sauce to the sauce for an extra kick.

• Garnish for Extra Flavor: Don’t skip the sesame seeds and scallions, they add texture and a burst of fresh flavor to finish the dish!

My Favorite Ways to Enjoy Mongolian Beef

• Over Steamed Rice: My absolute favorite way to enjoy Mongolian beef is by serving it over a bed of fluffy white or brown rice. The rice soaks up all that delicious sauce!

• With Stir-Fried Vegetables: For a healthy twist, serve Mongolian beef alongside stir-fried vegetables like bell peppers, carrots, and broccoli. It makes for a well-rounded and satisfying meal.

• In Lettuce Wraps: For a low-carb option, use the Mongolian beef as a filling for crisp lettuce wraps. The cool crunch of the lettuce balances perfectly with the savory beef.

• With Noodles: For a hearty meal, try serving the Mongolian beef over cooked noodles, like lo mein or rice noodles. It’s a great alternative to rice and adds another layer of texture.

• In a Bowl: I love making a simple Mongolian beef bowl, topped with sesame seeds, scallions, and a drizzle of extra sesame oil. It’s an easy and delicious way to serve up this dish.

• As a Sandwich Filling: Use the Mongolian beef as a filling for a sandwich or a sub. Add some fresh veggies, and you’ve got a tasty, portable meal.

• With Cauliflower Rice: For a low-carb or keto-friendly option, serve the Mongolian beef over cauliflower rice. It’s a great way to enjoy the flavors without the extra carbs.

• On a Salad: I like to top a fresh salad with warm Mongolian beef for a quick, filling meal. The richness of the beef pairs beautifully with the crispness of the greens.

• As Part of a Family Buffet: For family gatherings or parties, Mongolian beef is perfect as part of a buffet spread. Guests can enjoy it with different sides like rice, noodles, and vegetables.

• On Its Own: Sometimes, I just enjoy Mongolian beef on its own, straight from the slow cooker, with nothing else needed. It’s that good!

FAQs

1. Can I use a different cut of beef?

Yes, while flank steak works wonderfully for this recipe, you can also use other cuts like sirloin or skirt steak. Just make sure to slice the beef thinly against the grain for the best texture.

2. Can I make this recipe ahead of time?

Absolutely! This recipe is great for meal prep. You can prepare the beef and sauce the night before, store it in the fridge, and then cook it the next day. The flavors will have even more time to meld together.

3. Can I freeze leftovers?

Yes, Mongolian beef freezes really well. Store any leftovers in an airtight container and freeze for up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat in the microwave or on the stove.

4. Can I make this dish gluten-free?

Yes, to make this Mongolian beef gluten-free, just swap the soy sauce for a gluten-free soy sauce or tamari. Make sure to check the other ingredients to ensure they are gluten-free as well.

5. How do I make the sauce thicker?

If the sauce is too thin after cooking, you can make a slurry by mixing a tablespoon of cornstarch with a tablespoon of water, then stir it into the slow cooker. Cook on high for an additional 10-15 minutes to thicken the sauce.

6. Can I cook this on low for less than 4 hours?

While 4-5 hours on low is ideal, you can cook it for a shorter time on low if you’re in a rush. However, the beef may not be as tender. You could also cook it on high for about 2.5 hours.

7. What should I serve with Mongolian Beef?

Mongolian beef is delicious served over rice, noodles, or even cauliflower rice for a low-carb option. You can also serve it alongside stir-fried or steamed vegetables for a complete meal.

8. Can I add more vegetables to the slow cooker?

Yes, feel free to add veggies like bell peppers, onions, or snap peas to the slow cooker. Just keep in mind that adding too many vegetables may alter the cooking time slightly.

9. How can I make the dish spicier?

If you like a little heat, try adding red pepper flakes, sriracha, or a chopped chili pepper to the slow cooker. Stir it in with the other ingredients before cooking.

10. How long will leftovers last?

Leftovers will stay fresh in the fridge for about 3-4 days. Make sure to store them in an airtight container to maintain their flavor and freshness.