Slow cooker mongolian beef is one of my favorite take out foods to make at home. And using the slow cooker makes it super easy.
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I think Fall is my favorite season. I was talking with a friend the other day how she was mourning the loss of summer and I told her I was ready to “hunker down.” Turn on the furnace, wear sweaters and turn on the fire place. She didn’t agree with me but we are still friends. Although I have learned to embrace using my slow cooker in the summer, I really love using it in the Fall and winter.
There is nothing than coming home from a day out and about and walking in and smelling the yumminess that has been cooking in my slow cooker all day. It is even better that dinner is ready!!
I have another version of Mongolian Beef on the blog which is also delicious. It is done on the stove top and the meat is lightly fried. It’s a total winner but a little more work than this slow cooker version.
I used sirloin steak for this recipe and coated the sliced beef in cornstarch and lightly browned it before putting it in the slow cooker. If you are in a real hurry you can skip the cornstarch and browning part.
Let it cook for 4 hours on low, cook up a batch of rice and dinner is ready!
Add a little sliced green onion and toasted sesame seeds for garnish and grab a fork!
Slow Cooker Mongolian Beef Recipe
Slow Cooker Mongolian Beef
Ingredients
- 1 lb. sirloin steak sliced thinly
- 1/3 C cornstarch
- 2 tsp olive oil
- 1 onion sliced thin
- 3-4 green onions sliced int 1 inch pieces
Sauce
- 1 Tbsp garlic minced
- 1/2 C soy sauce
- 1/2 C water
- 1/2 C brown sugar
- 1/2 tsp minced ginger
- 1 tsp sesame oil
Instructions
- Place sliced steak into a bag with cornstarch. Toss to coat. Allow to rest for 10-15 minutes.
- Heat oil in pan and add steak. Cook until lightly browned, 3-5 minutes.
- Mix together sauce.
- Place onion, steak, green onions and sauce mixture into slow cooker
- Cook on low for 4 hours or until meat is tender and cooked through.
Looks like a really good recipe. You commented previously that one of the garlic measurements
should be ginger. The recipe is still showing two measurements of garlic.
Making this right now 🙂 Did you mean to say minced garlic twice in the sauce ingredients? Thanks.
Looks good! I make something very similar to this with pot roast in the slow cooker without the corn starch. After the pot roast is ready, I make a gravy with the liquids in a pan on the stove by adding some flour. My family loves it!
I don’t really see the point of the slow cooker for this. You have to dirty up a skillet to cook the meat, and basiclly let it sit in the sauce in the slow cooker for 4 hours. The non slower cooker method is quicker, you spend a few minutes cooking the sauce in the skillet.
Sandy, The meat gets much more tender when cooked in a slow cooker than it does if you just stir fry it up in a pan but it definitely could be done the way you describe too. Whatever works best for you.
Thank you Leigh Anne for the nice recipe. Have a good day and week.
I’d love to try your recipe but notice your sauce ingredients include 1 Tbsp. minced garlic and also 1/2 tsp. minced garlic. Should one of these be a different ingredient?
Mary, good catch! That should be 1/2 tsp minced ginger. I have fixed the recipe. The garlic amount is correct.
It looks like the two measurements for garlic are showing up instead of the ginger
you mentioned. Looks like a good recipe.
This looks so good and so easy! I am trying this one for sure! Pinning and saving to Facebook!
Trisha – enjoy. It’s yummy!