This incredible slow cooker Mongolian beef is bound to be a hit at home and is so easy to prepare.
You’re able to use a tougher cut of beef since you will be cooking it for a long time. By using a tough piece of beef, you will save money, and the result will still have a ton full flavor. Don’t worry about it being tough as by the time it’s finished cooking it will be very tender.
The leftovers of this dish are certainly worth keeping as they will reheat nicely. Just make sure you store it in an airtight container in the fridge. You could also freeze the leftovers as well. The dish will last for a few days in the refrigerator. However, I would be careful of keeping leftover rice as this can spoil quite fast especially if it’s at room temperature for too long.
If you want to see how to prepare this delicious dish, then be sure to check out the video below. Alternatively, you can check out the full written recipe right below.
Slow Cooker Mongolian Beef Recipe
6 Hours & 15 Minutes
6 Hours & 30 Minutes
- 500g (1 lb) beef, sliced
- 1 tsp garlic, crushed
- 1 tsp ginger, minced
- 1 tsp red chili flakes
- 1/2 cup low sodium soy sauce
- ¾ cups beef stock or water
- ¼ cup brown sugar
- ¼ cup hoisin sauce
- 1 cup carrots, sliced or grated
- Spring onions/scallions to serve
- 2 Tbsp cornstarch
- 2 Tbsp water
- Add the beef, garlic, ginger, red chili flakes, soy, beef stock, brown sugar, hoisin and the carrots to the slow cooker.
- Cook on low for 6-8 hours or on high for 4 hours.
- 15 minutes before you go to serve, mix the cornstarch with 2 tbsp. water. Once well combined, mix into the slow cooker and allow to cook for 15 minutes.
- Serve & Enjoy
- As I mentioned above, make sure you use a tough piece of beef for the best results.
- If you don’t like your food spicy, then leave the chili flakes out. The chili will give the dish a bit of heat but not enough to have you grabbing the nearest glass of water.
- Try to avoid full sodium soy sauce as you may find the dish a bit too salty for your liking if you end up adding it. If regular soy is all you have, then half the amount and make up for the missing amount with some water.
- For the best results use beef stock instead of just plain water. You can use powered (made per instructions), fresh, carton or any other type of beef stock that you have around. It doesn’t matter what type you go with so don’t worry about changing the amount you use.
- If you love things on the sweeter side, then you can try increasing the amount of brown sugar to three-quarters of a cup.
- You can leave hoisin out, but it’s an essential ingredient for getting the full experience of this dish.
If you’re curious about how much of an impact this delicious Mongolian beef will have on your diet, then you can find all the nutritional information you need below.
Keep in mind this information is estimated so it may not be 100% correct. It also doesn’t consider any extras such as rice that you might have with it.
There are so many different types of beef dishes that you can cook in the slow cooker. Beef is just perfect meat for cooking for long periods as it will come out deliciously tender. For example, the beef goulash is a delicious stew that’s packed with vegetables and tender chunks of beef. Indeed a tasty dish for the winter.
I hope this slow cooker Mongolian beef cooks up to be amazing and is packed full of flavor just like how it was for me. If you have any feedback, tips, or a variation that you would like to share, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.