If you’re craving Mongolian Beef’s rich, savory flavors but want an easier way to enjoy it, this slow cooker version is a game-changer. With just a few simple ingredients and minimal prep, Slow Cooker Mongolian Beef lets you create a tender, melt-in-your-mouth Beef with a sweet, tangy glaze that rivals any takeout. The slow cooker does all the hard work, infusing every bite with garlic, ginger, and soy sauce, while you go about your day. Another great thing about slow cooking is that it uses less energy than an oven, making it a cost-effective option for lengthy cooking times.
Despite its name, Mongolian Beef is not originally from Mongolia. It’s actually a dish that originated in Taiwan and became a staple of Chinese-American cuisine and Taiwanese-American cuisine, as chefs created their own interpretations of Asian flavors to appeal to Western palates. It’s not clear how the dish got its name, but it’s likely to have been influenced by the rough and rugged terrains of Mongolia, which this dish emulates with its bold flavors. The dish typically consists of tender strips of Beef cooked with a savory sauce, usually a mix of soy sauce, brown sugar, garlic, and ginger. This fusion dish was likely influenced by Orange Beef or Three Chicken dishes, which use similar flavors and are sweet and sticky, like Mongolian Beef.
The combination of sweet and savory flavors in Mongolian Beef was a hit in American Chinese restaurants, where it became a menu staple. Mongolian Beef has gained a regular place on U.S. dinner tables outside of restaurants, and it’s definitely one of my favorites. I usually quickly fry the Beef and toss it in a simple sauce to be served with glass noodles, which is how most people eat it. But, sometimes I crave the comfort of slow-cooked food, especially in winter. Although my recipe isn’t authentic Taiwanese, the smells that come out of the slow cooker when making this take me back to my travels across China and Taiwan. From earthy Sichuan peppercorns and fragrant five-spice powder to aromatic jasmine tea and pungent bean pastes, the region is a delight to the senses.
One of the reasons I love making this slow cooker dish is that it contains ginger, which I cannot get enough of during flu season, well, pretty much anytime really. Ginger is a staple in Chinese cuisine, as it’s prized for its aromatic, warming qualities and its digestive properties. Many Chinese cooks use ginger to add depth to a dish and to reduce any “gaminess” in meats. Along with ginger, I always have garlic, soy sauce, and sesame oil in my pantry, as so many Asian-inspired dishes call for these ingredients, so they never go to waste on one recipe.
This Slow-Cooker Mongolian Beef is a deliciously cozy meal that tastes great and is served with boiled or steamed rice or noodles if you prefer. I use flank steak in my recipe, but you could also use chuck steak or shin beef if you’re on a budget. Whatever cut of Beef you choose, you’ll love this hug in a bowl!
Prep time: 10 minutes
Cook time: 2.5 hours on high, or 4-5 hours on low
Servings: 4
Ingredients:
- 1 lbs. flank steak
- 3 garlic cloves
- 1 inch ginger
- 1 scallion
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions:
- Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
- Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
- Mince your ginger and garlic.
- At the bottom of the slow cooker, add the vegetable oil and then add the steak.
- Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
- Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
- Slice the scallion.
- Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.
