Slow Cooked Mongolian Beef

Here’s a Slow-Cooked Mongolian Beef recipe that’s tender, slightly sweet, and super easy to make in a crockpot 🥩🍜
Great over rice or noodles.

🍲 Slow-Cooked Mongolian Beef

Ingredients

• 1½–2 lbs flank steak or sirloin, sliced thin against the grain

• ¾ cup low-sodium soy sauce

• ¾ cup beef broth or water

• ⅔ cup brown sugar

• 4 cloves garlic, minced

• 1 tbsp fresh ginger (or 1 tsp ground ginger)

• 1 tbsp hoisin sauce (optional, for depth)

• 1 tsp sesame oil

• 2 tbsp cornstarch

• 2 tbsp water

• 3–4 green onions, sliced

• Optional: sesame seeds

Instructions

1. Prepare beef

   • Slice beef thinly against the grain for tenderness.

2. Make sauce

   • In a bowl, whisk soy sauce, broth, brown sugar, garlic, ginger, hoisin (if using), and sesame oil.

3. Slow cook

   • Place beef in the slow cooker.

   • Pour sauce over beef and stir to coat.

   • Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until beef is tender.

4. Thicken sauce

   • Mix cornstarch and water.

   • Stir into the slow cooker during the last 20–30 minutes of cooking.

5. Finish

   • Stir in green onions.

   • Sprinkle with sesame seeds if desired.

6. Serve

   • Serve hot over steamed rice or noodles.

⭐ Tips & Variations

• For a little heat, add red pepper flakes.

• Add broccoli or snap peas during the last 30 minutes.

• Want less sweet? Reduce brown sugar to ½ cup.

If you’d like, I can also share an instant pot version, a freezer-meal prep version, or a healthier low-sugar option