Slow Cooker Mongolian Beef

Mongolian beef with rice

One of my favorite things to do is to look for different recipes on Facebook. I cannot lie I love food, all kinds of food.  I enjoy seeing all the different recipes that people post and exploring the different cooking pages. I find so many things that I would like to try, but I rarely do because of time. That is where this recipe caught my attention, slow cooker Mongolian beef sounds like a great meal for a busy work night. This recipe comes from:

Easy to Make

This recipe is really easy to prepare with actual prep-time of about 10 minutes. The actual time until it is ready to serve is a bit longer of course because we are using a slow cooker. This recipe is great to throw in the slow cooker when you need to run out and want a meal nearly ready when you get home.

Because we are cooking this in a slow cooker the flavor is deep, seeping through the meat during the hours of cooking. It is also this slow cooking that makes the meat so tender that it practically melts in your mouth. To turn this into a complete meal, serve the slow cooker Mongolian beef over a bed of rice or Rice noodles, with your favorite steamed vegetables on the side.

Here is what you will need to prepare this dish.


  • 1 ½ pounds Flank Steak
  • 1/4 Cup cornstarch
  • 2 Tablespoons Olive Oil
  • ½ teaspoon Minced garlic, cloves
  • ¾ Cup Soy Sauce (Low Sodium)
  • ¾ Cup Water
  • ¾ Cup Brown Sugar
  • 1 Cup grated carrots
  • Chopped green onion for garnish (optional)

To Prepare

Follow these 3 easy steps to prepare the slow cooker Mongolian beef.

1.Cut flank steak into thin strips. In a zip lock bag add flank streak and coat with corn starch.

2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

3. Cook on high for 2-3 hours or on low for 4-5 hours until cooked throughout and tender. Can serve over rice or rice noodles and garnish with the green onion.

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Recipes in this week’s blog came from the following websites: