Slow Cooker Mongolian Beef
This post may contain affiliate links. Please read our disclosure policy.
If you love ordering Mongolian beef for takeout, this slow cooker version needs to make it into your dinner rotation! The beef cooks low and slow until it’s incredibly tender, and the sauce gets thick, glossy, and packed with that sweet, savory flavor you expect from your favorite takeout spot.
There is a little prep up front to get the beef seared, but after that, everything goes into the slow cooker and you can let it do its thing. Serve it over steamed jasmine rice, brown rice, or even noodles for an easy dinner that feels a little more special than your average weeknight meal.
Looking for more simple weeknight dinners? Some of my recent favorites include this One-Pan Cranberry Apricot Chicken, Chicken Parmesan Meatloaf, Cheesy Ground Beef Tortellini Bake, One-Pot Chicken Mac and Cheese, Slow Cooker Garlic Ranch Chicken & Potatoes, Ground Turkey Stuffed Sweet Potato Bowls, Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, or Slow Cooker Salsa Verde Chicken.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
This recipe has quickly become a favorite for my family! You know I love using my slow cooker at least once a week for a family dinner and this one hits the spot every time. Add it to your menu this week and leave me a comment letting me know what you think of it! 🤗
- Chuck roast: Boneless beef chuck roast, cut into 1½-inch pieces. Chuck roast is perfect for the slow cooker because it becomes incredibly tender and flavorful as it cooks low and slow.
- Onion: Yellow onion, sliced into thin wedges. It adds a little sweetness and extra flavor to the sauce as it cooks.
- Beef broth: Use a good-quality beef broth or stock as the base for the sauce. It adds rich, savory flavor and helps create plenty of delicious sauce for serving over rice.
- Cornstarch: You’ll use this in two ways in the recipe: to coat the beef before searing and to thicken the sauce at the end. It helps give the beef a lightly crisp exterior while creating a silky, glossy sauce.
- Fresh ginger + garlic: Definitely use fresh here! They give the entire dish so much aromatic flavor and really make the sauce taste like takeout at home.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the beef
Pat the chuck roast dry. Cut into chunks and season until lightly coated.
Sear
Sear the beef for a couple of minutes on each side. Transfer to the slow cooker and add sliced onions on top.
Make the sauce
Whisk the sauce ingredients together. Pour over the beef and stir gently.
Cook
Cover and cook until the beef is very tender. Whisk the remaining 2 Tbsp. cornstarch with a little of the slow cooker sauce, then stir it back in. Cover and cook for 10–15 minutes, until the sauce is glossy and thickened.
Finish & serve!
Stir in the green onions and rice vinegar (if needed). Serve over cooked jasmine rice and steamed broccoli, and enjoy!!
Expert Tips
- Don’t skip searing the beef: It adds extra flavor and gives the beef a lightly crisp coating before it goes into the slow cooker. You don’t need to cook it through, just make sure it’s a deep brown on the outside.
- Cut the beef into evenly sized pieces: Aim for about 1½-inch pieces so everything cooks at the same rate and becomes tender at the same time.
- Cook on low: I recommend cooking this recipe on low and slow for best results. I would start checking earlier if your chuck is cut fairly small. You want it tender enough to easily bite through, but not completely disintegrating.
- Thicken the sauce at the end: Don’t add the final cornstarch slurry too early. Stir it in once the beef is tender, then cook on high for about 10–15 minutes until the sauce is thick and glossy.
- Serve it right away: The sauce will continue to thicken as it sits, so if it seems slightly thinner than you’d like when you first finish it, give it a few minutes before adding more cornstarch.
Sign up for Dinner, Decided ✔️
A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Variations / Substitutions
- Use flank steak: You can swap the chuck roast for flank steak if you prefer. Cut it into thin strips against the grain rather than larger chunks.
- Add vegetables: Toss in sliced bell peppers, carrots, or snap peas toward the end of cooking for a little extra color and crunch.
- Make it spicy: Add extra red pepper flakes, sriracha, or a drizzle of chili crisp when serving for some heat.
- Serve with noodles: Rice is my go-to, but this beef is also delicious tossed with lo mein, rice noodles, or ramen noodles.
Storage / Freezing
- To store: Let the Mongolian beef cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much.
- To freeze: Cool completely, then transfer the beef and sauce to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Mongolian Beef
Ingredients
Beef
- 3 lbs. boneless beef chuck roast (cut into 1½-inch pieces)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 Tbsp. cornstarch (divided)
- 1 Tbsp. avocado oil or olive oil
- 1 yellow onion (sliced thinly)
Mongolian Sauce
- 1/2 cup soy sauce
- 1/2 cup beef broth
- 1/2 cup packed dark brown sugar
- 1/4 cup hoisin sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- 6 cloves garlic (minced)
- 1 Tbsp. fresh ginger (grated)
- 1/2 tsp. crushed red pepper flakes (optional)
- 1/2 tsp. black pepper
To Finish
- 4-6 green onions (sliced, divided)
- 1-2 tsp. rice vinegar (as needed)
- Toasted sesame seeds
For Serving
- Jasmine rice or rice of choice
- Steamed broccoli
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the beef: Pat the chuck roast dry and cut into 1½-inch pieces. Season with salt and pepper, then toss with 2 Tbsp. cornstarch until lightly coated.3 lbs. boneless beef chuck roast, 1 tsp. kosher salt, 1/2 tsp. black pepper, 4 Tbsp. cornstarch
- Sear: Heat the oil in a large skillet over medium-high heat. Working in batches so you don't overcrowd the pan, sear the beef for about 1-2 minutes per side Start Timer. You're looking for a deeply browned exterior, not cooked through. Transfer to the slow cooker and add sliced onions on top.1 Tbsp. avocado oil or olive oil, 1 yellow onion
- Make the sauce: Whisk together the soy sauce, beef broth, brown sugar, hoisin, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and black pepper.1/2 cup soy sauce, 1/2 cup beef broth, 1/2 cup packed dark brown sugar, 1/4 cup hoisin sauce, 1 Tbsp. rice vinegar, 1 Tbsp. toasted sesame oil, 6 cloves garlic, 1 Tbsp. fresh ginger, 1/2 tsp. crushed red pepper flakes, 1/2 tsp. black pepper
- Add the sauce: Pour over the beef and stir gently.
- Slow cook: Cover and cook on LOW for 5-7 hours Start Timer or HIGH for 3-4 hours Start Timer, until the beef is very tender. I recommend low and slow for best results. I would start checking earlier if your chuck is cut fairly small. You want it tender enough to easily bite through, but not completely disintegrating.
- Thicken: Whisk the remaining 2 Tbsp. cornstarch with a ladle or two of the sauce from the slow cooker. Stir this slurry into the sauce in the slow cooker. Cover and cook on HIGH for about 10-15 minutes Start Timer, or until the sauce is glossy and thickened.
- Finish and serve: Stir in about half of the green onions. Taste. If the sauce feels a little too sweet or heavy, add another 1-2 tsp. rice vinegar. Garnish with the remaining green onions and sesame seeds. Serve with jasmine rice, steamed broccoli, and enjoy!4-6 green onions, 1-2 tsp. rice vinegar, Toasted sesame seeds, Jasmine rice or rice of choice, Steamed broccoli
Notes
- To store: Let the Mongolian beef cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much.
- To freeze: Cool completely, then transfer the beef and sauce to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
