Easy Slow Cooker Mongolian Beef with Sweet Soy Glaze
A tender, savory-sweet beef dish featuring thin strips of flank steak slow-cooked in a rich sauce made with soy sauce, brown sugar, and aromatic ginger and garlic. The slow cooking process transforms tough flank steak into melt-in-your-mouth pieces while the sauce reduces to a glossy glaze. Perfect for busy weeknights when you want a satisfying Asian-inspired meal with minimal hands-on time. The addition of grated carrots adds subtle sweetness and texture, while fresh green onions provide a bright finish.
Ingredients
- 1 ½ pounds flank steak
- ¼ cup cornstarch
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes
- ½ cup soy sauce
- ½ cup chicken broth
- ¾ cup water
- ½ cup brown sugar
- 1 cup carrots, grated
- 2 green onions, chopped
- salt and pepper, to taste(optional)
- cooked rice, for serving
Instructions
- 1
Slice flank steak into thin strips and place in a zip-top bag
- 2
Add cornstarch to bag and shake to coat beef well
- 3
Add sesame oil, garlic, ginger, red pepper flakes, soy sauce, chicken broth, water, brown sugar and carrots to slow cooker and stir to combine
- 4
Add coated flank steak and stir to coat in sauce
- 5
Cover and cook on low for 4-6 hours or until beef is cooked through and sauce has thickened
- 6
Season with salt and pepper to taste
- 7
Just before serving, stir in green onions
- 8
Serve over hot cooked rice
Tips
Slice flank steak against the grain for maximum tenderness and cut into uniform strips for even cooking.
Don't skip coating the beef in cornstarch as it helps thicken the sauce and creates a better texture.
For deeper flavor, sear the coated beef strips in a hot skillet before adding to the slow cooker.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can be made 1 day ahead; reheat gently before serving
Serve immediately over hot rice while sauce is glossy
Common Mistakes
Cut beef with the grain to avoid tough, chewy texture
Skip cornstarch coating to prevent sauce from thickening properly
Overcook on high heat to avoid dried out beef
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I cook this on high heat instead of low?
Yes, cook on high for 2-3 hours instead of 4-6 hours on low, but check frequently to prevent overcooking.
What if my sauce doesn't thicken enough?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes.
How long will leftovers keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days in an airtight container and reheat gently before serving.