Mongolian Beef – Slow Cooked
This ultimate Mongolian beef recipe offers an enticing blend of flavors that takes you on a flavorful journey. The combination of tender beef and a savory sauce creates a perfect balance of tastes. So don’t hesitate to try this recipe and impress your family and friends with your culinary skills.
As the story goes, Mongolian beef was inspired by the flavors and techniques used in Mongolian barbecue, a style of cooking that involves grilling meat, vegetables, and spices on a large, open-air, iron griddle. However, the dish we now know as Mongolian beef has evolved to be distinctly different from its namesake, with a focus on tender strips of marinated beef, usually flank steak, smothered in a rich and savory sauce.
The key components of Mongolian beef are the deliciously caramelized and slightly charred meat, the umami-packed sauce, and the vibrant array of vegetables that often accompany it. The dish has become a favorite in Chinese-American restaurants, where it is known for its hearty portions and bold flavors.
Why You’ll Love This Recipe
- Better than takeout with tender beef and a rich, glossy Mongolian sauce.
- Quick and easy to make in under 30 minutes.
- Simple ingredients with big bold flavor in every bite.
- Easy to customize with extra spice, vegetables, rice, or noodles.
Ingredients and Substitutes
- Beef – Flank steak is the classic choice for Mongolian beef because it becomes tender and flavorful when cooked low and slow. Sirloin or ribeye also work well if you prefer a richer cut. Cut the beef into cubes for the crockpot rather than thin slices.
- Onion and garlic – These add depth and savory flavor to the sauce. White, yellow, or red onions all work here, and fresh garlic gives the best flavor. In a pinch, garlic powder can be used instead.
- Flour – A light coating of flour helps the beef develop texture and gives the sauce something to cling to. Cornstarch or a gluten-free flour blend can be used as substitutes.
- Sauce ingredients – Broth, brown sugar, soy sauce, and tomato paste create the rich sweet-savory sauce. Use chicken or vegetable broth, low-sodium soy sauce if preferred, and adjust the sugar to taste. Honey or maple syrup can replace brown sugar, while ketchup works as an easy substitute for tomato paste.
Step-by-step: Mongolian Beef Recipe
- Season beef – Cut beef into large bite-sized pieces. Then, place in a bowl or zip lock bag (for easy clean up). Season with salt and pepper and dust with flour.
- Sear beef – Add 2 tbsp oil to a skillet on high heat. Next, add the beef cubes and sear on medium-high heat for 2 minutes on each side. Then, remove from the pan and set aside – keep warm.
- Sauté – To the same skillet, add another tablespoon of oil, then sauté the onions, ginger, and garlic. And set aside.
Slow cooker
- Into the bowl of the slow cooker/crockpot, combine the beef, onion mixture, and marinade. Cover the pot and cook until tender. I cooked it on low for 6 to 8 hours.
Pro tip – You can also cook on high for 4 to 5 hours.
Can I make this on the Stovetop?
- Use a Dutch oven or a heavy-bottom pot, and follow the steps above: sear, sauté, and combine. Then, cover and cook on low heat for 2 to 3 hours.
Can I cook Mongolian beef in the pressure cooker?
- Instant pot:
- Use the Instant Pot on saute mode to sear and saute the meat and veggies.
- Add the marinade and bring it to a boil.
- Then, turn the saute mode off and pressure cook on high for 35 to 40 minutes. Use the manual release and open the pot.
- Taste and adjust seasoning.
- Stovetop Pressure Cooker:
- Use the stovetop pressure cooker and follow the steps above.
- Cover the cooker and cook on medium heat for 35 to 40 minutes.
Tips for Success
- Pat the beef dry before coating it so it browns properly instead of steaming.
- Don’t overcrowd the pan when searing the beef—cook in batches if needed for the best caramelization.
- Slice beef against the grain for tender bites, or use cubes for slow cooker versions.
- Taste the sauce before serving and adjust the sweetness or saltiness to your preference.
- Garnish with green onions and sesame seeds for extra flavor and texture.
Slow Cooker Mongolian Beef
This is probably the best Mongolian beef recipe you will make. Sirloin beef cubes are flavored with ginger, garlic, and paprika in a tomato, soy, and brown sugar gravy in a slow cooker or stovetop until it is fork-tender and delicious. Serve it over noodles, steamed rice, or just plain crusty bread
Video
Ingredients
- 2 lbs (1 kg) Beef Sirloin / chuck roast / flank steak
- 3 tbsp (25 g) Flour or cornstarch
- 2 tbsp (30 ml) Cooking oil
- 1 med Onion about 1/2 cup chopped
- 4 large Garlic cloves minced
- 1 tbsp Fresh Ginger grated – optional
- 1½ cups (360 ml) Stock or broth beef /chicken/veg or water
- ½ cup (100 g) Brown sugar
- ½ cup (120 ml) Soy Sauce
- 4 tbsp Tomato paste
- 1 tsp Red pepper flakes or hot paprika
- 1 tsp Dried herbs 1/2 tsp dried parsley +1/2 tsp dried thyme
- ½ tsp Salt
- ½ tsp Black pepper powder
Method
- Season beef – Cut beef into large bite-size pieces. Place in a bowl or zip lock bag (for easy clean up). Season with salt and pepper and dust with flour.2 lbs Beef , 3 tbsp Flour
- Sear beef – Add 2 tbsp oil to a skillet on high heat. Add the beef cubes and sear on medium-high heat for 2 minutes on each side. Remove from the pan and set aside – keep warm.2 tbsp Cooking oil
- Saute – To the same skillet, add another tablespoon of oil and saute the onions, ginger, and garlic. Set aside.1 med Onion, 4 large Garlic cloves, 1 tbsp Fresh Ginger
- Into the bowl of the slow cooker, combine the beef, onion mixture, and marinade. Cover the pot and cook until tender. I cooked on low for 6 to 8 hours. Or you can also cook on high for 4 to 5 hours.1½ cups Stock or broth, ½ cup Brown sugar, ½ cup Soy Sauce , 4 tbsp Tomato paste, 1 tsp Dried herbs, ½ tsp Salt, ½ tsp Black pepper powder, 1 tsp Red pepper flakes
- Use a Dutch oven or heavy-bottom pot, and follow the steps as above – sear, saute, and combine. Then, cover and cook on low heat for 2 to 3 hours.
- Instant pot – Use the instant pot on saute mode to sear and saute the meat and veggies. Add the marinade and bring it to a boil. Then, turn the saute mode off and pressure cook on high for 35 to 40 minutes. Use the manual release and open the pot. Taste and adjust seasoning.
- Stovetop Pressure Cooker – Use the stovetop pressure cooker and follow the steps above. Cover the cooker and cook on medium heat for 35 to 40 minutes.
Notes
- Flank steak, sirloin, or ribeye all work well in this recipe.
- Low-sodium soy sauce can be used if preferred.
- Cornstarch can replace flour for a gluten-free option.
- This dish is best served hot over steamed rice or noodles.
- Leftovers keep well in the fridge for up to 3 days.
Equipment you will need
Nutrition
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Frequently asked questions
If stored properly, this slow-cooked beef will last 3 to 4 days in the refrigerator.
While flank steak is the traditional choice for Mongolian beef, you can experiment with other cuts as well. Skirt steak, sirloin, or even thinly sliced rib-eye can work just as beautifully. Remember to slice the beef against the grain for tenderness.
Yes, you can! Mongolian beef is a great dish to prepare in advance. You can marinate the beef during the day and cook it in the slow cooker overnight. This way, you can enjoy a flavorful, stress-free meal without sacrificing taste.
Definitely! If you prefer a milder version of Mongolian beef, reduce the amount of red pepper flakes or omit them entirely. On the other hand, if you love your food with a little more kick, feel free to increase the amount of red pepper flakes or add a pinch of cayenne pepper. Remember, cooking is all about making it your own, so feel free to adjust the spiciness according to your taste.
Steamed rice or noodles are very popularly served with Mongolian beef, but try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, or potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats, such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you are looking for a low-carb alternative, try cauliflower rice.
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- Mongolian Meatballs – Asian
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- Slow Cooked Beef Curry
- Ground beef coconut curry recipe
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I’m making the recipe today in a slow cooker. The house smells delicious! Some minor corrections to the recipe. Paprika is missing from the ingredients list. And Beer is listed as one of the images but not mentioned elsewhere. Also, it would be helpful to and a step in the instructions for making the marinade. I just dumped everything into the slow cooker. Can’t wait to get home from work and enjoy a yummy dinner! 🙂
Hey Bob, Thanks. I’m sure you will enjoy this dinner. I have not used paprika in the recipe. There is also no beer in the images just beef stock. As you can see in the images and videos.
Combine all marinade ingredients in a bowl.
Sear the meat and saute the veggies.
Then, combine everything in the slow cooker and set the slow cooker on.
Enjoy!
Hi! This recipe is great. I think the beer confusion comes from the fact that the image of the soy sauce is mislabeled “beer.” The paprika question arises in the “Ingredients and Substitutions” area near the top, where there’s a quick discussion about whether to use sweet or hot paprika, although paprika doesn’t appear in the ingredients list further down the page, nor is it referenced in the instructions. I’ve just left both things out both times I’ve made this. It’s so good — thank you!
Veena, this Mongolian Beef looks so rich and hearty, I want to stick my fork right through the screen. I can only imagine how good this must smell when it’s simmering.
Yes, it sure is very hearty and rich Lisa. You must try. Thanks
This is pure comfort!
Yeah, sure is Mary.
I never had Mongolian Beef, but give me a great looking slow cooker recipe with beef and I’m game! I just love everything about this post.
Yes, a slow-cooked meal is always comfort food.
I’ve never tried Mongolian beef in the slow cooker but I totally need to. This looks absolutely delish!
You must try Emily. So hearty and comforting
That looks so hearty and comforting. I love a beef stew.
It really is Dannii. Thanks