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Slow Cooker Mongolian Beef is one of my favorite take out foods, and with this recipe is is so easy to make at home.
Why You’ll Love This Recipe
If you love Mongolian Beef, this recipe is just as delicious as your favorite take out. It is so easy to make with a slow cooker, and the beef comes out perfectly tender and delicious. As an added bonus, your kitchen will smell amazing while it cooks.
Ingredients
- sirloin steak, sliced thinly
- cornstarch
- olive oil
- onion, sliced thin
- green onions, sliced in 1 inch pieces
- garlic, minced
- soy sauce
- water
- brown sugar
- ginger, minced
- sesame oil
How to Make Slow Cooker Mongolian Beef
Slice the sirloin steak into strips. Coat the sliced beef in cornstarch and allow to rest for 10 minutes.
Heat oil in pan and add steak. Cook until lightly browned, 3-5 minutes. Although this step takes a few minutes, it adds flavor and texture to the dish. This step can be skipped, but I recommend trying it.
Mix together soy sauce, sesame oil, water, brown sugar, minced garlic, and minced ginger to make the sauce.
Place onion, steak, green onions and sauce mixture into slow cooker.
Cook on low for 4 hours, until meat is cooked through and tender.
Add a little sliced green onion and toasted sesame seeds for garnish and serve with rice.
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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.
Lauren @ Mom Home Guide says
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!
Sandy says
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.
Leigh Anne says
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.
Liz says
Thank you Leigh Anne for the nice recipe. Have a good day and week.
Mary says
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?
Leigh Anne says
Mary, good catch! That should be 1/2 tsp minced ginger. I have fixed the recipe. The garlic amount is correct.
Sheri says
It looks like the two measurements for garlic are showing up instead of the ginger
you mentioned. Looks like a good recipe.
Trisha @ Home Sweet Homemade says
This looks so good and so easy! I am trying this one for sure! Pinning and saving to Facebook!
Leigh Anne says
Trisha – enjoy. It’s yummy!