Slow-Cooker Mongolian Beef

Slow-cooker Mongolian beef is a well-loved dish made with strips of beef coated in a sticky, sweet and aromatic sauce. It’s just one of many slow-cooker recipes designed for those who want a home-cooked meal but don’t necessarily have the time.

Mongolian beef is often made with Shaoxing wine, which adds nice complexity and a touch of sweetness. We left it out of this recipe, but if you’d like to include it, your best bet for finding it is to shop at an Asian market or specialty store.

Ingredients for Slow-Cooker Mongolian Beef

• Chicken broth: Liquid is important for any slow-cooker recipe. This recipe calls for chicken instead of beef broth for a more subtle and savory flavor.
• Soy sauce: Many brands of soy sauce are simply a blend of wheat, caramel coloring and salt. Look for a brand that includes real soy for a more traditional flavor.
• Hoisin sauce: This thick and sweet sauce is a go-to in Cantonese cooking.
• Gingerroot: Fresh ginger has a way of brightening up the scene to add a hint of warmth, spice and aroma.
• Sesame oil: This kind of oil is light both in texture and flavor, so it won’t compete with the beef in this dish.
• Garlic: Try adding the garlic during the last phase of cooking instead of the first if you love an extra-strong garlic flavor.
• Red pepper flakes: Feel free to nix this ingredient if you don’t like spicy food. If you do, you may have fun experimenting with other kinds of peppers, like habanero or Thai chiles.
• Beef: This recipe calls for flank steak, which is perfect for the low-and-slow cooking method. You can also try different cuts of beef, but make sure you stick to one that’s similarly as tough as flank steak.
• Cornstarch: This ingredient is especially common in Asian cuisine because it helps thicken sauces without adding flavor.
• Rice: A fluffy, long-grain rice like basmati or rasmine works well here. If you don’t have a rice cooker, check out our guide on how to make the perfect rice.
• Green onion: Green onions are mild in flavor and add a pop of fresh color to this dish.
• Sesame seeds (optional): Sprinkling whole sesame seeds over this slow-cooker Mongolian beef adds such a beautiful touch.

Directions

Step 1: Prepare and set your slow-cooker

In a 4- or 5-quart slow cooker, combine the chicken broth, soy sauce, hoisin sauce, gingerroot, sesame oil, minced garlic, salt and red chiles or red pepper flakes. Add the beef and onion and toss to coat. Cook, covered, on low for four to five hours or until the meat is tender.

Step 2: Finish cooking

In a small bowl, mix the cornstarch and water until they form a smooth slurry. Gradually stir it into the beef. Cook the beef, covered, on high until the sauce is thickened, 15 to 30 minutes.

Step 3: Plate your dish

Serve the slow-cooker Mongolian beef over hot cooked rice. Garnish it with green onions and sesame seeds, if desired.

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Slow-Cooker Mongolian Beef Variations

• Serve with noodles: Asian cuisines are famous for their noodle dishes and you can add some to this one as well. There are many varieties of noodles, but for this recipe we recommend ramen, soba or lo mein noodles.
• Add veggies: While a vegetable like broccoli or green beans can add crunch to this recipe, they will cook faster than beef.  Toss them into the slow-cooker about halfway through the cooking process.

How to Store Slow-Cooker Mongolian Beef

First allow the dish to cool to room temperature. Next, transfer any leftovers to an airtight container and keep them in the fridge for up to four days. If you have leftover rice, store it in a separate airtight container for up to four days. We recommend storing the two separately because rice has the tendency to absorb sauce and become soggy.

Can I freeze slow-cooker Mongolian beef?

Yes. This dish freezes well but we suggest freezing the beef and the rice separately. Allow the beef to come to room temperature and place in an airtight container. Keep in the freezer for up to three months. As for the rice, treat it similarly but feel free to freeze it for up to six months.

Slow-Cooker Mongolian Beef Tips

JOSH RINK FOR TASTE OF HOME

Why is it called Mongolian beef?

This dish actually originated in Taiwan, but its name is inspired by Mongolian barbecue restaurants on the island. As a result, this recipe is more similar to Chinese and Taiwanese cooking than Mongolian.

Is Mongolian beef or Sichuan beef better?

Mongolian beef is milder in flavor, while Sichuan beef is more intense. It uses spicy Sichuan peppercorns that impart a tingling sensation when eaten. It largely comes down to your personal preferences.

How to make meat tender like Chinese food?

While many cooks use acidic ingredients, Chinese cuisine often uses baking soda to tenderize meat. Because it’s highly alkaline, baking soda prevents the proteins from sticking together as the meat cooks and yields a more tender result.