5-Ingredient Slow Cooker Mongolian Beef (Ready in 4 Hours!)

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Are you tired of scrambling for dinner ideas recipes that satisfy your entire family without spending hours in the kitchen? This Slow Cooker Mongolian Beef is about to become your new go-to solution for busy weeknights. With just five simple ingredients and minimal prep time, you can create a restaurant-quality meal that rivals your favorite takeout spot all while staying on budget.

This tender, savory-sweet beef dish is the epitome of easy weeknight dinners. The slow cooker does all the heavy lifting while you go about your day, and the result is melt-in-your-mouth beef coated in a rich, glossy sauce that’ll have everyone asking for seconds. Whether you’re feeding picky eaters or adventurous foodies, this recipe checks all the boxes for kid friendly dinners that adults genuinely love too.

Why This Recipe Works for Busy Families

Let’s face it juggling work, family activities, and meal planning can be overwhelming. That’s where this Slow Cooker Mongolian Beef shines as one of the best dinner ideas for family meals. The beauty of slow cooker recipes lies in their simplicity and flexibility. You can prep everything in the morning, set it, and forget it until dinnertime.

This recipe is also one of those cheap dinners for a family that doesn’t taste cheap. Flank steak is relatively affordable compared to other cuts, and when cooked low and slow, it becomes incredibly tender. The sauce uses pantry staples you probably already have on hand, making this a budget-friendly option that delivers gourmet results.

For those lazy dinners when you just can’t muster the energy for elaborate cooking, this recipe saves the day. The prep takes less than 10 minutes, and your slow cooker handles the rest. It’s the perfect solution for quick dinner ideas that don’t compromise on taste or nutrition.

Ingredients You’ll Need

Here’s everything required to make this amazing Mongolian beef recipe:

Essential Kitchen Equipment

To make this recipe successfully, you’ll need a few basic tools. Having the right equipment makes meal prep faster and more enjoyable:

• Slow Cooker/Crockpot – A 4-6 quart model works perfectly for this recipe
• Cutting Board – Essential for slicing your beef properly
• Chef’s Knife – A sharp knife makes slicing against the grain much easier
• Mixing Bowls – For tossing the beef with cornstarch
• Measuring Cups and Spoons – Accuracy ensures the best flavor balance
• Kitchen Utensils – For stirring and serving

Step-by-Step Instructions

Step 1: Prepare the Beef

Start by placing your thinly sliced flank steak in a large mixing bowl. The key to tender Mongolian beef is slicing against the grain this shortens the muscle fibers and creates a more tender texture. Add the cornstarch to the bowl and toss until each piece is evenly coated. This coating will help thicken the sauce as it cooks and give the beef that signature glossy finish.

Step 2: Layer in the Slow Cooker

Transfer your cornstarch-coated beef directly into your slow cooker. Spread the pieces out as evenly as possible to ensure uniform cooking.

Step 3: Prepare the Sauce

In a separate bowl or measuring cup, combine the toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water. Whisk or stir until the brown sugar is mostly dissolved. Pour this mixture over the beef in the slow cooker, then use a spoon or kitchen utensil to stir everything together, ensuring all the meat is coated in the flavorful sauce.

Step 4: Cook to Perfection

Cover your slow cooker with the lid and select your cooking time based on your schedule. For a faster meal, cook on HIGH for 2-3 hours. If you’re planning ahead, cook on LOW for 4-5 hours. Both methods yield tender, flavorful results the difference is simply timing.

Step 5: Finish and Serve

Once the cooking time is complete, stir in your freshly cut green onions. These add a bright, fresh contrast to the rich sauce. Serve immediately over steamed rice, cauliflower rice, or noodles for a complete supper ideas masterpiece.

Pro Tips for Perfect Mongolian Beef

Choose the Right Cut: Flank steak is traditional, but you can also use sirloin or even chicken thighs for variation. Just maintain the thin slicing technique.

Don’t Skip the Cornstarch: This ingredient is crucial for creating that restaurant-quality sauce consistency. It helps the sauce cling to the meat beautifully.

Adjust Sweetness to Taste: If you prefer less sweet, reduce the brown sugar to 1/4 cup. For a sweeter profile, increase it slightly.

Make It Spicier: Add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce mixture for some heat.

Prevent Overcooking: Check your beef at the minimum cooking time. Overcooked beef can become tough, so aim for just tender.

Prep Ahead: You can slice the beef and mix the sauce the night before. Store separately in the refrigerator, then combine in the morning for even faster assembly.

Serving Suggestions

This Slow Cooker Mongolian Beef is incredibly versatile when it comes to dinner dishes. Here are some delicious ways to serve it:

• Over steamed white or brown rice
• With cauliflower rice for a low-carb option
• On a bed of lo mein or rice noodles
• Alongside stir-fried vegetables
• Wrapped in lettuce cups for a lighter meal
• Over mashed potatoes for a fusion twist

For a complete meal, serve with steamed broccoli, snap peas, or bok choy. The vegetables pair perfectly with the sweet and savory sauce.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight, making leftovers even more delicious.

Freezing: This recipe freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently in a pot on the stovetop over medium-low heat, or microwave in 1-minute intervals, stirring between each, until heated through.

Nutritional Information

This Slow Cooker Mongolian Beef provides a good balance of protein and flavor. Each serving (approximately 1/4 of the recipe) contains:

• Calories: approximately 380
• Protein: 28g
• Carbohydrates: 32g
• Fat: 14g
• Sodium: 890mg (using low sodium soy sauce)
• Sugar: 18g

For a lighter version, you can substitute brown sugar with a sugar alternative and serve over vegetable noodles or cauliflower rice.

Frequently Asked Questions

Can I use a different cut of beef?
Yes! While flank steak is traditional, you can substitute sirloin, chuck roast, or even beef strips. Just ensure you slice thinly against the grain for maximum tenderness.

Can I make this recipe on the stovetop instead?
Absolutely. Brown the cornstarch-coated beef in a frying pan with a little oil, then add the sauce ingredients. Simmer for 15-20 minutes until the sauce thickens and the beef is tender.

Is this recipe gluten-free?
It can be! Simply substitute the regular soy sauce with tamari or coconut aminos. Check your other ingredients to ensure they’re certified gluten-free.

Can I double this recipe?
Yes, but make sure your slow cooker is large enough to accommodate the extra ingredients without overfilling. A 6-quart slow cooker works well for doubled recipes.

What if my sauce is too thin?
If you prefer a thicker sauce, mix 1-2 tablespoons of cornstarch with cold water to create a slurry. Stir this into the finished dish and let it sit for 5-10 minutes to thicken.

Can I add vegetables to this recipe?
Definitely! Bell peppers, snap peas, or broccoli work wonderfully. Add heartier vegetables at the beginning of cooking, and more delicate ones during the last 30 minutes.

Why This Belongs in Your Dinner Rotation

When you’re searching for healthy dinner ideas that actually taste indulgent, this Slow Cooker Mongolian Beef delivers on all fronts. It’s lower in fat than fried takeout versions, packed with protein, and you control exactly what goes into your meal no mystery ingredients or excessive sodium.

This recipe also proves that quick dinner ideas don’t have to be complicated or expensive. With minimal hands-on time and affordable ingredients, you’re creating a meal that looks and tastes like you spent hours in the kitchen. It’s perfect for those nights when you want to impress your family or guests without the stress.

The versatility of this dish makes it ideal for meal prep too. Make a large batch on Sunday, portion it out, and you’ve got ready-made lunches or dinners for the week ahead. Just reheat and serve over your grain of choice.

Make It Your Own

One of the best things about this recipe is how easily it adapts to your preferences. Love garlic? Double it. Want more ginger kick? Add an extra teaspoon. Prefer a thinner sauce? Add more water. This flexibility makes it a recipe you’ll return to again and again, tweaking it to perfection for your family’s tastes.

This Slow Cooker Mongolian Beef proves that delicious, satisfying meals don’t require complicated techniques or expensive ingredients. It’s comfort food at its finest warming, flavorful, and guaranteed to please even the pickiest eaters at your table.

5-Ingredient Slow Cooker Mongolian Beef (Ready in 4 Hours!)

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This Slow Cooker Mongolian Beef features tender flank steak in a sweet and savory Asian-inspired sauce. Perfect for easy weeknight dinners, this recipe requires minimal prep and delivers restaurant-quality results. Just 5 simple ingredients and your slow cooker do all the work.

• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Asian

Ingredients

1 1/2 pounds flank steak, thinly sliced against the grain

1/4 cup cornstarch

1 tablespoon toasted sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup low sodium soy sauce

1/3 cup brown sugar

1/2 cup water

1/2 cup green onions, cut into 1/2 inch pieces

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Instructions

1. Place the flank steak in a bowl with the cornstarch and toss to coat evenly.

2. Add the flank steak to the slow cooker.

3. Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.

4. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.

5. Stir in the green onions, then serve over rice or noodles.

Notes

For best results, slice the beef against the grain for maximum tenderness.

This recipe works equally well with sirloin or chicken thighs.

Add red pepper flakes or sriracha for a spicy version.

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Serve over rice, noodles, or cauliflower rice for a complete meal.