Slow Cooker Mongolian Beef

I found a cheap cut of beef on sale a few weeks ago and froze it because I wasn’t sure what I wanted to do with it. Then I remembered my kids had been talking about going out for Chinese recently. Chinese food, Mexican food, and Italian are the foods we go out for the least. My family loves to eat out once in awhile but the conversation during dinner usually turns to this is good but I like yours better. So, we tend to eat dinner out once a month or less. Sometimes I just want to sit down and be served.

This was one of those nights that we wanted Chinese but didn’t want to order out or go out.


This was REALLY good. Because the cut of beef was a cheaper cut I took most of the fat off the outside edges and cut the sinew out if I ran into it.  Because it cooked in the slow cooker it had time to get really tender and soak in all those good sauce flavors. My family loves sauce so I made plenty for them to put over the dish. Usually this dish doesn’t have that much sauce so if you don’t like sauce cut the sauce part in half.

I served this with rice and a side of steamed broccoli to complete the meal.

TIP: Freeze your steak or roast for 1/2 hour before cutting into thin pieces. This will make it easier to cut thin slices.

  • Difficulty: easy
  • Print


  • 2 pounds+ roast trimmed sliced thinly sliced against the grain, remove any visible fat layers
  • 1/2 cup cornstarch
  • 1 tablespoon toasted sesame oil
  • 2-3 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, or couple pinches of powdered ginger, to taste
  • 1 cup soy sauce, low sodium if available
  • 2/3 cup brown sugar
  • a couple pinches of red pepper
  • 1 cup beef stock
  • 1/2 cup green onions for garnish
  • rice for serving, if desired


  1. Place the beef in a bowl with the cornstarch and toss to coat evenly.
  2. Remove beef from bowl and place in the slow cooker.
  3. Pour the sesame oil, garlic, ginger, soy sauce, brown sugar, red pepper, and stock in the slow cooker. Stir to coat the meat in the sauce.
  4. Cover and cook on low for 4-5 hours until steak is cooked through. Stir well, taste, and adjust spices to your liking.
  5. Serve over rice if desired topped with green onion.


11 Comments Add yours

  1. Erika says:

    This looks already good and to tell from the ingredients and the recipe it is a great Asian dish!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much Erika!

      Liked by 1 person

      1. Erika says:

        Ah, you are welcome, Marci 😊


  2. How in the world did you know I’ve been craving Mongolian Beef?! Mind reader. lol 😋🌿

    Liked by 1 person

    1. koolaidmoms says:

      Lol! And you with the lobster!

      Liked by 1 person

      1. I had to take full advantage of the locale. lol 🦞🌿🦐🌿🦞

        Liked by 1 person

  3. This sounds so good and it’s also beautiful!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I cannot wait to order your cookbook on payday!

      Liked by 1 person

  4. Belladonna says:

    Very beautiful dish!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

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