This easy Crockpot Mongolian beef just came out of my slow cooker, and boy, let me tell you, I’m in love! I’ve made many Mongolian beef recipes in the past, and the steak is often tough, chewy, and flavorless. Y’all KNOW how I love my Crockpot, so I decided to try flank steak in the slow cooker. I wanted to see if I could achieve that melt-in-your-mouth beef that often only comes from my favorite Asian restaurant. Holy moly, people! This recipe is amazing! My Chinese food craving was completely satisfied, and I hardly had to lift a finger to get it.
Why Flank Steak Makes All the Difference in Easy Crockpot Mongolian Beef
I think the secret to this easy Crockpot Mongolian beef recipe that I originally got from The Recipe Critic is to buy a good quality piece of flank steak. Don’t settle for knock-off beef tips or strip steak. If you want the Mongolian beef to be tender and juicy, make sure you get marbled flank steak. You will need about 2 pounds. Cut it against the grain (this means perpendicular to the natural grains in the muscle) into thin strips.
Step 1: Prep the Flank Steak
Throw the pieces into a large Ziplock bag and pour in 1/4 cup of cornstarch. Shake it up until all the pieces are thoroughly coated.
Step 2: Combine Ingredients in the Crockpot
In the Crockpot you’ll need to add the following ingredients:
- 2 tablespoons olive oil: Adds a rich base and helps prevent sticking.
- 1 teaspoon of minced garlic: Enhances the dish with a robust, aromatic flavor.
- 3/4 cup of reduced-sodium soy sauce: Provides a salty, savory kick while keeping the sodium in check.
- 3/4 cup water: Helps create the perfect sauce consistency.
- 3/4 cup brown sugar: Balances the saltiness with a touch of sweetness.
- 1 cup grated carrots: Contributes a subtle crunch and natural sweetness (I used the precut version from the grocery store to save some time!).
This combination of simple ingredients creates the perfect balance of sweet and savory flavors for your easy Crockpot Mongolian beef. With just a little prep, you’ll have a mouthwatering dish that tastes like it came straight from your go-to Asian restaurant!
Step 3: Add Flank Steak and Stir
Now add the flank steak on top and stir everything together. Cook the easy Crockpot Mongolian beef on LOW for 4-5 hours. You can also cook this on HIGH for 2-3 hours, but I think the meat is even more tender when it cooks low and slow. 🙂 While the Crockpot does all the hard work for you, start some rice and maybe a side veggie to go with it. If you have 20 minutes, you may like to try my recipe for loaded vegetable chow mein. It is healthy but super scrumptious!
Step 4: Serve and Garnish
When the easy Crockpot Mongolian beef is all done, simply spoon it on top of some rice and top it with chopped green onions and sesame seeds. I couldn’t get enough of this! Had my family not been there, I might have licked the slow cooker! Thankfully, they saved me from embarrassment and helped me polish the whole thing off in a matter of minutes.
More Slow Cooker Recipes You’ll Love
Do you love your slow cooker as much as I do? It’s especially nice to use in the summer months so you don’t heat the whole kitchen with the oven. If you’d like more great Crockpot recipes, check out my long list of Crockpot meals. On there, you’ll find other Asian favorites like sesame chicken and 5-ingredient orange chicken. Happy cooking, y’all!
