Dinner

Crockpot Mongolian Beef

By Amy Flanigan

Updated Jun 25, 2025

Read 37 Reviews

Prep 20 minutes mins

Cook 2 hours hrs 30 minutes mins

Servings 4

By Amy Flanigan

Updated Jun 25, 2025

Jump to RecipeShare

This Crockpot Mongolian Beef is a super easy slow cooker recipe – just toss everything together and cook on low for a few hours. The meat is slightly tangy, spicy, and so tender, then served over hot cooked rice to soak up the delicious sauce!

Crockpot Mongolian Beef Recipe

The first time I ever had Mongolian Beef was at P.F. Changs and I loved every single bite. The beef practically melts in your mouth and the sweet and savory sauce is so delish. I’ve made it at home several times since then – it’s so quick and easy.

This crockpot mongolian beef recipe is a spin on the classic Chinese take-out, made in your slow cooker, with similar flavor. Serve with cooked rice and a steamed veggie for a practically effortless dinner the whole family will love.

What is Mongolian Beef?

Mongolian beef is essentially a stir fry dish that’s very popular in Chinese-American restaurants. It consists of thinly sliced tender beef (typically flank steak) in a savory-sweet sauce that includes soy sauce, brown sugar, and aromatics, then served over cooked white rice or cellophane noodles. Today we’re sharing a variation on this classic made in a crockpot.

Ingredients Needed

If you make stir fry pretty often, you will likely have most of these ingredients for Mongolian Beef in your cupboard.
(Scroll below to the printable recipe card for complete details.)

• Flank steak – This cut of beef is lean and flavorful and preferred for Mongolian Beef. Slicing it thin ensures it cooks up tender and absorbs the sweet-savory sauce. See other options below.
• Cornstarch – This is used to coat the sliced beef, which helps tenderize the meat and also thicken the sauce.
• Soy sauce – Low-sodium to cut down on salt levels.
• Sesame oil – Toasted sesame oil adds that classic umami Asian flavor.
• White wine and Vinegars – White wine, rice vinegar, and dry sherry, all add rich tangy flavor to the dish.
• Brown sugar – This is necessary for sweetness and to balance out the acidity from the wine and vinegar.
• Molasses – Adds a warm, sweet, smoky flavor!
• Seasonings – Dried onion, black pepper and red pepper flakes for a bit of heat.
• Peanut butter – Asian food is particularly peanut rich. In this recipe, peanut butter is used for flavoring and thickening the sauce. Creamy almond butter also works beautifully if allergies are a concern.
• Garlic and Ginger – For wonderful flavor and aromatics.
• Scallions – These mild onions have a subtle peppery taste and are great in Asian dishes.

How to Make Crockpot Mongolian Beef

Making Mongolian beef in your crockpot is super easy!
(Scroll below to the printable recipe card for complete details.)

1. Thinly slice the beef. Slice the meat thin across the grain and coat evenly with the cornstarch, shaking off any excess.
2. Combine ingredients. Put all the ingredients into the crockpot; mix well until combined and smooth. Put meat on top, gently toss to coat.
3. Cook. Place the lid on the crockpot and cook on LOW for 4 hours.
4. Enjoy. Serve over cooked white rice or noodles.

Tips and Substitutions

• Use the right cut of beef. Flank steak is typically used for Mongolian Beef because it’s lean and carries a lot of flavor. Sirloin or New York Strip can also be used or even filet, although more expensive. Avoid chuck or stew meat which will be too tough.
• Slice across the grain. Always cut the beef thinly and across the grain, which ensures it cooks up nice and tender.
• Don’t skip the cornstarch. This helps tenderize the meat and also thicken the sauce.
• Type of white wine. A sauvignon blanc or chardonnay work great here. No need for top shelf wine, just use something you’d enjoy drinking on its own.
• White wine substitute. The alcohol in the wine cooks off and leaves great depth of flavor, but if you don’t cook with alcohol, you can replace the wine with white grape juice or apple juice.
• Sherry substitute. Some acceptable subs for dry sherry include another dry fortified wine such as dry (white) vermouth, dry versions of madeira and marsala, or dry pinot grigio.
• Non-alcoholic substitute for sherry. Combine 2 tablespoons apple cider vinegar, 2 tablespoons water, and a 1/4 teaspoon granulated sugar.
• Add in some chopped vegetables. Feel free to add in some thinly sliced red bell pepper or toward the end of cooking time, some steamed broccoli florets.

Serving Suggestions

Mongolian beef is ideal served over some cooked white rice or cellophane noodles. If you want a lower carb dinner option, brown rice or cauliflower rice are also great options. Steamed or stir fry vegetables can complete the meal. When it comes to side dishes, my go-to’s for any Asian stir fry are always egg rolls and crab rangoon. Just like takeout!

Proper Storage

• Fridge. Store any leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days.
• Freezer. Allow it to cool completely and store in a freezer safe container container for up to 2 months. Thaw in the refrigerator overnight and reheat it slowly.

More Easy Crockpot Recipes

• Crockpot Honey Sesame Chicken
• Mississippi Pot Roast
• Crockpot Chicken and Stuffing
• Slow Cooker Italian Lemon Chicken
• Slow Cooker Orange Chicken

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

4.92 from 37

Crockpot Mongolian Beef

Prep: 20 minutes mins

Cook: 2 hours hrs 30 minutes mins

Total: 2 hours hrs 50 minutes mins

Servings: 4

Rate Pin Print

This Crockpot Mongolian Beef is a super easy slow cooker recipe – just toss everything together and cook on low for a few hours. The meat is slightly tangy, spicy, and so tender, then served over hot cooked rice to soak up the delicious sauce!

Ingredients 

1x2x3x

• ▢ 1½ pounds flank steak
• ▢ 2 tablespoons cornstarch
• ▢ ½ cup low-sodium soy sauce
• ▢ ¼ cup dry sherry
• ▢ ½ tablespoon rice wine vinegar
• ▢ 2 teaspoons toasted sesame oil
• ▢ 3 teaspoons molasses
• ▢ 3 cloves garlic, minced
• ▢ 1 teaspoon fresh minced ginger
• ▢ 1 teaspoon dried onion flakes
• ▢ ½ teaspoon cracked red pepper flakes
• ▢ ¼ teaspoon black pepper
• ▢ 3 tablespoons brown sugar
• ▢ 1 tablespoon peanut butter, (or almond butter)
• ▢ 3 scallions, cut on the diagonal into 2-inch pieces
• ▢ cooked white rice and steamed veggies, for serving

Instructions 

• Slice the meat thinly across the grain and into bite sized pieces. Coat evenly with the cornstarch, shaking off any excess.
• Put all the other ingredients (except the scallions) into the crockpot; mix well until combined and smooth.
• Place meat on top and gently toss to coat.
• Cover and cook on low for 2 hours. Add in the scallions. Continue cooking for another 30 minutes or until the meat is cooked through and tender.
• Serve over cooked white rice and a steam vegetable on the side.

Notes

Use the right cut of beef. Flank steak is typically used for Mongolian Beef because it’s lean and carries a lot of flavor. Sirloin or New York Strip can also be used or even filet, although more expensive. Avoid chuck or stew meat which will be too tough. Always cut the beef thinly and across the grain, which ensures it cooks up nice and tender.

Don’t skip the cornstarch. This helps tenderize the meat and also thicken the sauce.

Type of white wine. A sauvignon blanc or chardonnay work great here. No need for top shelf wine, just use something you’d enjoy drinking on its own. If you don’t cook with alcohol, you can replace the wine with white grape juice or apple juice.

Sherry substitute. Some acceptable subs for dry sherry include another dry fortified wine such as dry (white) vermouth, dry versions of madeira and marsala, or dry pinot grigio. For a non-alcoholic substitute for sherry, combine 2 tablespoons apple cider vinegar, 2 tablespoons water, and a 1/4 teaspoon granulated sugar.

Add in some chopped vegetables. Feel free to add in some thinly sliced red bell pepper or toward the end of cooking time, some steamed broccoli florets.

Nutrition

Calories: 382kcal | Carbohydrates: 22g | Protein: 41g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 102mg | Sodium: 1267mg | Potassium: 877mg | Fiber: 1g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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