5-Ingredient Slow Cooker Mongolian Beef
Introduction
If you’re craving takeout-style flavor without leaving the house, this
5-Ingredient Slow Cooker Mongolian Beef is the perfect solution.
Inspired by bold, savory-sweet flavors popular in Asian-American restaurants,
this simple version delivers tender beef coated in a rich garlic-soy sauce —
all with minimal prep and just five basic ingredients. It’s a comforting,
family-friendly meal that pairs beautifully with rice or noodles.
Ingredients
- 1 ½ pounds flank steak, thinly sliced against the grain
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- 3–4 cloves garlic, minced
- ¼ cup cornstarch
Instructions
- Prep the Beef: Slice the flank steak thinly against the grain for the most tender results.
- Coat with Cornstarch: Toss the sliced beef in cornstarch until evenly coated. This helps thicken the sauce as it cooks.
- Mix the Sauce: In a small bowl, combine soy sauce, brown sugar, and minced garlic. Stir well.
- Slow Cook: Place the coated beef into the slow cooker. Pour the sauce mixture over the top and stir gently to coat.
- Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the beef is tender and the sauce has thickened.
- Serve: Stir once before serving. Serve hot over steamed rice or noodles.
Description
This dish features melt-in-your-mouth beef simmered in a glossy, sweet-and-savory sauce
with bold garlic flavor. The slow cooker transforms simple ingredients into a rich,
comforting meal that tastes like it came straight from your favorite takeout spot —
but even better because it’s homemade.
Tips
- Slice Thin: Slightly freeze the beef for 20–30 minutes before slicing to make cutting thin strips easier.
- Add Heat: Sprinkle in red pepper flakes if you prefer a little spice.
- Thicker Sauce: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 20 minutes of cooking if you prefer a thicker sauce.
- Fresh Garnish: Top with sliced green onions or sesame seeds for added flavor and presentation.
- Make It a Meal: Serve with steamed broccoli or snap peas for extra texture and nutrition.
Correction / Common Mistakes to Avoid
- Don’t Overcook: Cooking too long can make the beef overly soft or slightly dry. Follow recommended times.
- Use Low-Sodium Soy Sauce: Regular soy sauce may make the dish too salty.
- Slice Against the Grain: Cutting with the grain can result in chewy beef.
Enjoy
Spoon this tender Mongolian beef over fluffy rice, let the sauce soak in,
and enjoy every sweet-and-savory bite. It’s an easy weeknight dinner that feels
special enough for guests — and simple enough to become a regular in your slow cooker rotation!
