Ultimate Slow Cooker Mongolian Beef: Tender, Flavorful & Easy Homemade Takeout
Imagine succulent, fall-apart tender beef coated in a gloriously sweet and savory sauce, perfectly balanced with crisp vegetables. This is the magic of Crockpot Mongolian Beef, a beloved Chinese takeaway staple that has captured hearts across America. While traditionally prepared in a sizzling wok, crafting this dish in your slow cooker simplifies the process immensely, making it accessible for even the busiest home cooks. Get ready to transform your kitchen into your favorite Chinese restaurant with minimal effort and maximum flavor!

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What is Mongolian Beef? A Takeout Classic
You might have heard the name “Mongolian Beef” and wondered about its origins. While the name might suggest a dish from Mongolia, this delicious beef stir-fry is actually a specialty of Chinese-American takeout cuisine, much like other popular dishes such as Babi Pangang, Bami Goreng, and Dutch Foe Yong Hai (Egg Foo Young) are staples in Dutch Chinese restaurants. It’s a testament to the dynamic evolution of culinary traditions!
Mongolian Beef typically features thinly sliced beef (often flank or skirt steak) that is quickly stir-fried until crispy, then tossed in a rich, dark, and glossy sauce that’s predominantly sweet with savory undertones. It’s usually served over rice and garnished with green onions. Its irresistible flavor profile and satisfying texture have made it a consistent favorite among Chinese food enthusiasts.
Intriguingly, the “Mongolian” in its name likely stems from the popularity of “Mongolian BBQ” in Taiwan during the last century. This cooking style, known for its sizzling hot plates and a wide array of meats and vegetables cooked to order, influenced the creation of “Mongolian Beef,” which shares a similar robust flavor profile, even if the cooking method and ingredients differ. So, while it’s not authentically Mongolian, it’s undeniably delicious and a staple of Taiwanese-influenced American Chinese cuisine.
Why the Slow Cooker is Perfect for Mongolian Beef
While the wok is traditional for a quick stir-fry, the slow cooker offers a fantastic alternative, especially when you’re short on time but crave that authentic flavor. My personal experience led me to try this method when I had limited leisure time in the evening, and the results were truly delightful. By slow cooking, you unlock several benefits:
- Unparalleled Tenderness: The low and slow cooking process breaks down tougher cuts of beef, resulting in incredibly tender, melt-in-your-mouth meat that fork-shreds effortlessly.
- Hands-Off Convenience: After a little initial prep and searing, the slow cooker does all the hard work, allowing you to go about your day while dinner practically cooks itself.
- Deep Flavor Development: Hours of simmering allow the beef to fully absorb the sweet and savory sauce, creating a complex and rich flavor that’s hard to beat.
- Consistent Results: The gentle, even heat of the slow cooker ensures your Mongolian Beef comes out perfectly cooked every time, without the risk of overcooking or drying out.
- Less Mess: Forget the splattering oil of a wok. The slow cooker keeps things contained and makes cleanup a breeze.
The slow cooker allows the beef to become incredibly succulent, while the carrots retain a pleasant bite, adding a wonderful textural contrast to the dish. It’s a win-win for flavor and convenience!
Essential Ingredients for Your Crockpot Mongolian Beef

Crafting the perfect Slow Cooker Mongolian Beef starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:
- Chuck Roast: This recipe calls for chuck roast, a wonderfully marbled cut that becomes incredibly tender and flavorful with slow cooking. Its fat content keeps the meat moist and adds richness to the sauce. You can also use other cuts suitable for stewing, such as a round roast (top or bottom) or tri-tip roast, cut into thin strips or small cubes for this Mongolian beef.
- Sunflower Oil: A neutral oil perfect for searing the meat without imparting its own flavor. Vegetable oil or canola oil are also great alternatives.
- Soy Sauce: The backbone of the savory sauce. Opt for Japanese or light soy sauce (often labeled “all-purpose” or “regular” soy sauce) for a balanced salty flavor. These are typically available at any Asian supermarket or in the international aisle of larger grocery stores. For a healthier option, low-sodium soy sauce works well.
- Carrots: Adding carrots brings a touch of natural sweetness and vibrant color. Slow cooking them ensures they become wonderfully soft on the inside while still maintaining a slight textural bite, preventing them from turning mushy. Feel free to explore other vegetables too!
- All-Purpose Flour: This is key for achieving that signature thick, glossy sauce. By dusting the meat with flour before lightly frying, you create a coating that helps develop a beautiful golden crust on the beef and acts as a natural thickener for the sauce, preventing any lumps. This step also ensures the raw flour taste is cooked out.
- Garlic: Freshly minced or squeezed garlic is essential for a pungent, aromatic base that infuses the meat and sauce with depth and authentic Asian flavor.
- Dark Brown Sugar: To achieve the characteristic sweetness and a hint of molasses flavor that gives Mongolian Beef its caramelized richness. Dark brown sugar provides more depth than light brown or white sugar, contributing to the sauce’s beautiful color and complex profile.
- Sesame Oil: Dark brown roasted sesame oil is a finishing oil, added towards the end of cooking or just before serving. Its intense, nutty aroma and distinct flavor are crucial for the authentic taste of Mongolian Beef. A little goes a long way!
- Sweet Chili Sauce: This slightly spicy, bright orange sweet and sour sauce, made from chili pepper, sugar, vinegar, and other seasonings, adds a delightful tang and a gentle kick, complementing the richness of the beef and balancing the sweetness of the brown sugar.
- Ground Ginger: While fresh ginger can be used, ground ginger offers a strong, lemony, slightly spicy, and warm flavor that is easily incorporated into the sauce. It pairs beautifully with garlic to build the aromatic foundation of the dish.
- Water: To create the perfect consistency for the sauce, allowing all the flavors to meld beautifully as the beef slowly cooks. You can also use beef broth for an even deeper flavor.
Step-by-Step Guide to Perfect Slow Cooker Mongolian Beef

Making this incredible Mongolian Beef is straightforward with your slow cooker. Follow these steps for a dish that tastes like it came straight from your favorite restaurant:
- Prepare and Sear the Beef: Begin by cutting your chuck roast into thin strips or small, bite-sized cubes. For maximum tenderness, always cut against the grain. Place the beef pieces in a large plastic bag, add the all-purpose flour, seal the bag, and shake vigorously until all the meat is evenly coated. In a large skillet, heat the sunflower oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the floured beef in batches (to avoid overcrowding the pan) and fry until it’s golden brown on all sides. This searing step is crucial for locking in flavor and developing a rich crust. Once browned, transfer the beef to your slow cooker.
- Add Vegetables and Sauce Base: Next, scrape and cut the carrots into small cubes. Add them to the slow cooker along with the browned beef. Pour in the light soy sauce, ensuring it coats the ingredients.
- Incorporate the Remaining Flavors: Now, add the dark brown sugar, sesame oil, sweet chili sauce, ground ginger, and water to the slow cooker.
- Combine and Cook: Stir all the ingredients together thoroughly, making sure the beef and vegetables are well-coated in the delicious sauce. Place the lid on your slow cooker and set it to the LOW setting. Cook for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is incredibly tender and easily pulls apart.
Once cooked, garnish your Slow Cooker Mongolian Beef with fresh green onions and a sprinkle of sesame seeds for extra flavor and visual appeal. This dish is incredibly versatile and pairs beautifully with a variety of sides.
This savory and sweet beef is delicious served over fluffy white or brown rice and a refreshing cucumber salad. For an authentic Asian buffet experience, consider serving it alongside Bami Goreng, Tsukune Japanese Chicken Meatballs, and Sambal Goreng Telur (Indonesian Spicy Eggs).
Creative Variations for Your Mongolian Beef
One of the joys of cooking is customization! Here are some ideas to tailor your Slow Cooker Mongolian Beef to your taste:
- Add More Vegetables: Instead of (or in addition to) carrots, consider adding broccoli florets, sliced bell peppers, snow peas, or mushrooms during the last hour of cooking to ensure they retain some crispness.
- Adjust the Spice Level: If you crave more heat, don’t hesitate to add extra chili pepper (finely chopped fresh chili, red pepper flakes, or a dash of Sriracha sauce) to the sauce mixture.
- Alternative Proteins: While beef is traditional, this recipe works wonderfully with other proteins. You can easily use chicken breast or boneless pork shoulder, cutting them into strips or cubes. Adjust cooking time accordingly; chicken may cook faster.
- Gluten-Free Option: To make this recipe gluten-free, substitute regular soy sauce with Tamari (a gluten-free soy sauce alternative) and use cornstarch instead of all-purpose flour for coating the beef and thickening the sauce.
- Extra Flavor Boost: A tablespoon of rice vinegar or a squeeze of lime juice added at the end can brighten the flavors and add a subtle tang.

Storage and Reheating Tips
Making a large batch of Slow Cooker Mongolian Beef is perfect for meal prep or enjoying leftovers. Here’s how to store and reheat it:
- Cool Down Quickly: Always allow the Mongolian beef to cool down to room temperature quickly (within 1-2 hours) before storing to prevent bacterial growth.
- Refrigerator: Once cooled, transfer the beef and sauce to an airtight container. It will keep beautifully in the fridge for up to three days.
- Freezer: For longer storage, portion the cooled Mongolian beef into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: To reheat, transfer the desired portion to a saucepan or microwave-safe dish. Add one to two tablespoons of water or beef broth to help loosen the sauce and prevent it from drying out. Heat gently over low heat on the stovetop or in the microwave until the meat is thoroughly warmed through.
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📖 Recipe
VIDEO
RECIPE CARD

Andréa
Pin Recipe
Ingredients
- 1¼ pound chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons sunflower oil
- 2 cloves garlic, finely chopped or squeezed
- ⅔ cup light soy sauce
- ½ cup dark brown sugar
- 3 carrots, peeled and sliced into small cubes
- 1 tablespoon sesame oil
- 2 tablespoons sweet chili sauce
- 1 teaspoon ground ginger
- ½ cup water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Cut the beef into thin strips or small cubes.1¼ pound chuck roast
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Put the meat in a bag, add the flour, and keep the bag closed. Then shake up and down well, so the meat is coated with flour.2 tablespoons all-purpose flour
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Put some oil in the pan and stir-fry the garlic for thirty seconds. Then add the meat and fry until brown.2 tablespoons sunflower oil, 2 cloves garlic
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Place the meat in the slow cooker.
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Add and pour in the rest of the ingredients and mix well.⅔ cup light soy sauce, ½ cup dark brown sugar, 3 carrots, 1 tablespoon sesame oil, 2 tablespoons sweet chili sauce, 1 teaspoon ground ginger, ½ cup water
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Set the slow cooker to low and cook for 6 to 8 hours.
Notes
2. Spicy: If you want more spice, add extra chili pepper, chopped finely.
3. Slow cooker setting and time: Set the slow cooker to low and let the meat cook for 6 to 8 hours. If you set the slow cooker to high, this Mongolian beef is ready in 4–6 hours.
4. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight of the meat, add ¼–⅓ cup (50 to 100 ml) of extra liquid.
5. Storage
Let the Mongolian beef cool down quickly
- Refrigerator: This recipe will keep covered in the fridge for three days.
- Freezer: Store in a freezer box and bag for up to 3 months.
- Reheat: Add two tablespoons of water and heat until the meat is warm.
Nutrition
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Discover More Slow Cooker Delights
If you loved the ease and deliciousness of this Crockpot Mongolian Beef, you’re in for a treat! The slow cooker is a fantastic kitchen tool for creating comforting and flavorful meals with minimal fuss. Explore more slow cooker recipes to expand your culinary repertoire and enjoy stress-free cooking:
- Slow Cooker Ham and Cabbage Stew
- Slow Cooker Daging Roedjak – Easy Indonesian Beef
- Slow Cooker French Ham Steak Stew