Slow Cooker Mongolian Beef

This Slow Cooker Mongolian Beef is an easy takeout-at-home dinner made with tender beef and a sweet and savory sauce. Let the slow cooker do the work, then serve it over rice and steamed broccoli for a simple meal the whole family will love!

Course Main Course

Cuisine Asian

Keyword slow cooker mongolian beef

Prep Time 20

Cook Time 5

Total Time 5 20

Servings servings

Calories 617kcal

Author Tawnie Graham of Kroll's Korner

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

Get Recipe Ingredients

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.

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