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Mongolian Beef from the Slow Cooker

Rated as 4.34 out of 5 Stars

"Quick and easy freezer slow cooker meal."
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Ingredients

1 d 2 h 5 m servings 320 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
  2. Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
  3. Put bag of marinating beef in the freezer until the day before you wish to prepare it.
  4. Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
  5. Empty bag into the crock of a slow cooker.
  6. Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

Footnotes

  • Cook's Note:
  • Though this recipe is designed to provide an easy mid-week meal from your freezer, you can also skip the freezer and put it in the slow cooker straightaway.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 320 calories; 12.7 g fat; 36.3 g carbohydrates; 15.7 g protein; 36 mg cholesterol; 1857 mg sodium. Full nutrition

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Reviews

Read all reviews 283
  1. 361 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This was great! I just used chicken instead of beef, and halved the sugar. I also left out the soy sauce and garlic, along with not having any green onions, so I left them out also. Basically I ...

Most helpful critical review

I made this following the recipe exactly and it was way to salty. I think this recipe has potential but needs some major edits. Maybe low sodium soy sauce and less of it? And less sugar.

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This was great! I just used chicken instead of beef, and halved the sugar. I also left out the soy sauce and garlic, along with not having any green onions, so I left them out also. Basically I ...

Excellent. I eliminated the bowls altogether. Reduce soy sauce and brown sugar to 1/2 cup, increase water to 1 1/2 cups Put corn starch and steak strips into a sealable baggie and shake to coat....

This is a fantastic recipe w modifications. I used 1/2 cup soy sauce; 1/2 cup loosely packed brown sugar, enough cornstarch to completely coat the meat (I used triangle steak) and nearly 2 cups ...

This is one of the best slow cooker recipes I have made in a long time. Both in terms of ease and quality. Reduced the brown sugar to 1/2 cup per many suggestions, and I think this was fine,...

This recipe was not bad, but it needs to have the sugar content cut back. I subbed half of 3/4 cup Splenda brown sugar mix for 3/4 cup regular brown sugar, but it was very sweet (and I like swe...

Probably one of my favorite mongolian beef for the slow cooker. For the next time though, I would either use low sodium soy sauce or lessen it; Control the sweetness for you liking. I did not ...

It looks good and I want to try it. This may be a stupid question: do you slice the flank steak before marinating or after cooking? Thanks in advance! I hope I can come back and revise my rating...

wonderful with a few changes to taste. Halved the sugar and would probably do less next time and also halved the soy sauce. Increased water to make up the difference. OMG good!

This recipe was very good but next time I won't add a red pepper or onion, as a previous reviewer had done. The extra vegetables released a lot of water into the sauce and, in my opinion, made ...