Mongolian Beef from the Slow Cooker

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 just made fried chicken. (Not really, but this is how all the comments are on allrecipes anymore, so I didn't want to stand out.)

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. Add all other ingredients (except carrots) to crock pot and mix. Stir in coated steak until all pieces are covered. Cook on high for 2 hours. After 2 hours add carrots and continue cooking for 1 more hour .

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 of water to get the right thickness. An hour before serving time, I added 1 cup shredded carrots, 1 sliced onion and 1 sliced pepper. Yummy.

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, although I suspect it would have been just fine as originally directed. I also substituted a flat iron steak for the flank steak because the flanks were all two pounds or more. I've grilled flatirons quite a bit and knew they would be similar, plus they were cheaper. I cut the steak into strips before the cornstarch step. This gave more surface area to be coated with the cornstarch, although I am not sure why it is even necessary to coat the meat as the marinade surely washed it off. It probably could just be whisked into the soy mixture at the beginning. But I followed instructions except used a gallon zip lock back to shake the beef for coating. I marinated in the same bag I used to shake it up with the cornstarch. The whole concoction fit easily in my 2.5Q slow cooker. (I wish all slow cooker recipes would tell you what size you need. Sometimes I guess too small and wind up having to transfer to a bigger slow cooker, and nothing aggravates me more than dirtying up dish for no good reason and then having to wash it.) I checked it at about 2:30 and it was not tender. But by 2:45 some marvelous chemical or thermodynamic reaction had taken place and it was just perfectly tender and flavorful. Served on jasmine rice.

This rating is for Stephen Spradley's review. I laughed out loud! I do believe he is making fun of all the people who completely change a recipe and then give it a poor rating! If you completely change a recipe, you shouldn't rate it at all, let alone give it a poor rating. Yes, we all make our own modifications to our personal preferences and that's fine. Cudo's to you Stephen!!

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 sweet in my marinades). Next time I will try 1/3 cup regular brown sugar (or half of a 1/3 cup if using Splenda brown sugar blend). Other than that, it is a GREAT weeknight meal when served with Jasmine rice (w/ a little sesame oil and salt added when cooking) and roasted broccoli florets (mixed w/ a little sesame oil and salt and then roasted at 400 for roughly 10 minutes).

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 use the carrots because I was using the carrots to our side dish. Of course, you may add onions and red bell peppers for the last hour or so....

My husband who cooks a lot is very hard to please, after 1 bite he told me to make this again. I followed the recipe exactly , and it was fantastic.

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!

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 if I need to!

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 it too diluted. I prefer a richer, more concentrated sauce. It was served over rice noodles. I only added 1/3 cup brown sugar, and used low sodium soy sauce. Definitely will make it again.

I made this for out-of-town company and followed the recipe to a "T". It was SO easy and perfect to make when entertaining overnight company. To say they LOVED it would be an understatement. With each bite, they couldn't resist commenting on how delicious it was. (I served this with white rice and an asian slaw salad.) The flavor is full and HARDLY lacking. Perhaps the reviewer who thought this dish lacked flavor didn't marinate long enough? I believe the key thing is to ensure the meat is marinated for at least 24 hours, so plan ahead. This is KEEPER!

Excellent recipe! I cut the sugar down to a half cup because I don't like my meat too sweet and it was amazing!! Definitely a keeper at our house

I didn't freeze this first, just made it with fresh meat and followed the rest of the recipe to a T. We all liked this overall, but I agree with moaa that it is too salty. I think next time, I'll take her (his?) suggestion and add some onion and red bell pepper for the last hour.

Wonderful flavor with very tender meat. The only changes that I made were using 1/4 cup maple syrup instead of brown sugar, 1/2 tsp ground ginger because I did not have ginger root. I also thickened with 2 tbsp cornstarch dissolved in water, turned the slow cooker on high for 10 min. Served on rice noodles.

This is a good recipe, but I do agree with many other reviewers that it is a good idea to use half the amount of soy and sugar and then make up the difference in the amount of liquid with water. I skipped the whole freezer step, and just made the marinade in the crockpot with the addition of a generous T of sesame seeds. Shook the beef strips and cornstarch together in a ziplock bag, and then added the coated meat to the crockpot. Cooked on low for 3 hours, which was plenty. Also, I stirred every hour to make sure all the meat strips were evenly cooked. Definitely recommend serving over rice. Yum!

Great stuff! My family of men loved it served over rice! I did as others and cut back on the soy sauce and sugar. Plus my guys like lots of sauce so I 1 1/2 it plus they love spicey so I added 2 teaspoons of garlic chillie sauce found in the Asian section.

Excellent favor, easy to prepare and delicious. The only item I added was a hot chili paste. But I add that to everything. Lol. Great recipe!

I have not yet tried this recipe, but after reading several reviews, a few changes occur to me. As most were saying, reducing the soy and sugar quantities seem to be preferred. There were also comments about how cooking the vegetables with the meat, even the last hour, releases too much liquid resulting in thin sauce. What about roasting the vegetables separately while the meat cooks? They generally take around an hour to an hour and a half to roast and there's about a half hour prep time for them. After the meat is cooked and the veggies are roasted, they can be mixed together to coat the veggies with the sauce. This is how I'll do it when I prepare my version. Should work well. Stan

Just finished having this for dinner. My husband and I thought this was very good.. I followed the directions as written with the exception of using the entire bunch of green onions. I also added a red and yellow pepper during the last thirty minutes as we are trying to increase our vegetable intake. I did not freeze this but made it immediately. I will be making this again. Very easy and tasty.

I cut back on both the soy sauce and sugar, as others suggested (used 1/2 cup soy sauce, 1/3 cup sugar), and I increased the water to 1 1/2 cups to add liquid. I cooked on high for 2 hours, then added 1 cup shredded carrots, and about 3/4 cup fresh broccoli, cut into small florets, and let it go on high for another hour. Served over rice. Hubby said it was good, and a have-again meal. It was certainly easy!

This meal turned out pretty nicely. Like others are saying, I put in less soy and brown sugar than called for. I also did not do the frozen marination step, which would likely have helped the taste. Still, even with about 60 minutes of marination time, I thought this dish turned out well.

Delicious! I also cut the sugar to 1/2 cup, added 1 T. grated ginger and the juice of an orange. I also added fresh broccoli for the last half hour.

This definitely had good flavor, but needed a little punch. Used beef broth instead of water and added fresh vegetables during the last hour producing more 'liquid' sauce than I had anticipated. A quick slurry of sesame oil, garlic chili paste and corn starch remedied it and it was on the table in no time. Family gave thumbs up! Thanks for sharing Stephanie!

So easy to make and sooo tasty! Will be making this again real soon!!

Well the only change I made was that I had to choose a different cut of beef. I could not find flank steak in the Market I shop at but everything else is exactly the same. I just didn't freeze it, I cooked it right away. Coincidentally I am in American teacher living in Beijing, China and I'm always looking for recipes for my slow cooker. So I decided to try this!

My daughter served this at a dinner she hosted, it was soooooo great that I have served it even my husband loves it !!! Just followed recipe. So easy tasty and economical.

I really loved this recipe and plan to make it again (and again and again). However, I added about 2 TBLS of minced ginger and about 1/4 cup ketchup. Also, when I went to purchase flank steak it was $23 for a pound and a half. They had a round steak on sale for under $6... you guessed it. The round steak just melted in our mouths.

Since I was cooking for only 2, I only had about 1.1 lbs of meat. I had to use a different cut of meat that was labeled and cut into strips for stir-fry. It ended up a little tough after cooking on high for 2 hours. I used low sodium soy sauce, and the cut it and the sugar to about 1/2 cup. I put the cornstarch in a gallon Ziploc and shook it up with the meat to coat, then added the soy sauce, sugar, ginger, garlic and bit of water. I let that marinade overnight in refrigerator since I was cooking it the next day. I stir-fried onions, green peppers and tomatoes separately because my other half won't eat any veggies. I served his over rice, and mine over veggies. It was delicious! Definitely will make again! Oh, I sprinkled red pepper flakes on mine!

I made no changes, and my family loves it!! I serve it with jasmine rice and steamed broccoli and it is a hit. I have made it 3 times and it always turns out perfectly!

I halved the meat in the recipe but kept the other ingredients the same as I wanted the gravy. I reduced the soy sauce a little bit too much though. I also cut down on the sugar, based on the comments of the other reviewers, this was fine. I liked the taste very much and will make again.

My husband thinks this is the best slow cooker recipe I have ever made. I didn't freeze the mixture first, but I did marinate it for 24 hours in the fridge. I also heeded the advice of other reviewers and cut back on the soy sauce and the sugar. The beef was tender and flavorful. I think I will keep a couple of bags of this in the freezer.

Fabulous! I made it just as the recipe is written and it was wonderful. I cooked for 5 hours on low in the crockpot. It was the most tender steak I have had. I did use flat iron because the store didn't have flank steak. I used 2 pounds and between myself and two teenage boys there wasn't a morsel left.

Tasty... Also as others said I reduced sugar and soy sauce to a 1/2 cup and increased water. Also I advise using reduced sodium soy sauce to lessen the saltiness.

I would definitely put less brown sugar in and out pepper flakes in to spice it up.

I put the cut up meat in a plastic bag with cornstarch and shook to completely cover. I put the rest of the ingredients directly into the crockpot and mixed and then added the meat, turned on the crockpot and cooked 6 hours. Was very good and easy.

GOOD We enjoyed very much. I addded carrots and used Round steak. So GREAT to make fresh and freeze. Easy to thaw and Slow Cook. Easily last minute company dish.

Was really nice just a little to sweet for my liking so when I cook this again I will put in less sugar.

Once again, a great recipe idea, but WHY add sugar to ruin it. Traditional/authentic Mongolian Beef does not use any sugar, and certainly nowhere near as much as this recipe calls for.

Thanks to previous reviews, I cut back on the salt and sugar, and just marinated for a few hours before cooking. Fantastic. Thumbs up all the way around the table.

follow Jenny's suggestion add 1 tablespoon chili powder quarter teaspoon cayenne pepper and you can substitute honey for brown sugar if you wish

Will not make this again. Made it exactly as written in the recipe, and it comes out nothing like Mongolian beef from a restaurant. It looks and tastes more like an Asian-flavored beef stew. It is WAY too saucy. A good Mongolian beef should have a slight char on it, and a touch of sweet sauce. Like most meats in a slow cooker, this beef completely fell apart and drowned in the sauce. As my husband put it, this dish tasted like every other slow cooker dish that uses soy sauce and brown sugar as primary sauce ingredients. Won't make this one again.

I us pork , I used lod sodium soy sauce . Came out good. It was good over rice. Thank you for the recipe I added pineapple and pineapple juice to one bag to try

Used 1/4 c soy and brown sugar, layered the beef and cornstarch in slow cooker. Served over brown rice topped with sautéed napa cabbage and carrot stir fry. They loved it!

I made this yesterday. I mixed all the ingredients in a ziplock bag, mixed it well and put it in the crockpot (skipped the freezing step). And it turned out great. Next time I'm going to steam up some broccoli and it will be just like the broccoli beef I order at the Chinese restaurant.

An easy and nice dish

Cornstarch: Next time I won't use it even tho I did check other recipes on line and that was used to dredge the meat. The meat tasted of cornstarch. I cut the amount of brown sugar by half. The carrots are naturally sweet and they cooked into a nice sauce. They were never meant to be a vegetable in this recipe - my opinion. Didn't have green onions so I used 1/4 of a sweet onion. To correct the taste of cornstarch, I took the meat out of the sauce and put it in a pan of soy sauce, beef broth and water. That helped a lot. We ate it over rice.

I found the finished product to be both too sweet and too salty for my taste. Otherwise it was quite taste.

The meat was very tender but the flavour was a little lacking. I made 2 bags - one to make and taste the flavour, the other to adjust if necessary and freeze. I have added some hoisin sauce to the freezer bag and will try it at a later date.

Omgosh so good! I used flap steak that was already frozen and just dredged it in the corn starch and popped it in the crock with all the other ingredients didn't have green onions or ginger but it was so bomb regardless. Used the low setting instructions

I completely forgot about the marinating portion of the instructions but it didn’t matter. This dish was absolutely delicious without it. All I did was dump the liquid mixture into the crockpot.

I made the original recipe, but thought it was too sweet. This time I only used 1/3 cup of soy sauce, 1/3 cup brown sugar and only 1/3 of a cup of water. I used the green onions in crockpot, but also topped it with fresh green onions when serving. I didn't use cornstarch and it still tasted fabulous.

Omitted the carrots, added 1/2 onion, green pepper and mushrooms!

excellent, I made this exactly as written. I didn't freeze it and used a ziplock bag for mixing. The only thing I will change next time is to use reduced sodium soy sauce and only cook it 4hours on low. Thanks for sharing!

A little sweet. I would recommend reducing the brown sugar by a quarter to half of the directions

Extremely easy to make and was delicious.

Awesome. We cooked ours in our pressure cooker and turned out great.

made it exactly like the recipie,it was good ,but way too sweet!

Loved the concept! Made it, though used our spicy, homemade teriyaki sauce:) Added veggies last 20 minutes to maintain crispness.

Sauce kind a boring. Next time I will add more veggies and red pepper flakes.

It was amazing how easy a restaurant quality meal was to prepare. I followed to the t and it was awesome.

Tasted good. I thought it was a bit "greasy"

Made this today as written except I use low sodium soy sauce. During the cooking, however, I found this cooks down A LOT, so I made an extra batch of the marinade. Also, wasn't able to find flank steak, so used skirt steak instead, cutting it into strips. Almost cooked it *too* long (3 hours), so 2 hours would've worked better. Served it with white rice, but almost any type of pasta would work, too. Think I'll add a bit of red pepper flakes next time for a little "nip" to the taste buds. All in all, though, the recipe is a "keeper".

Made this today for Sunday dinner and it was a big hit with my daughter, her boyfriend and my wife. I used about 2.5 lbs of flank steak (for leftovers) and added 3 cups of water and more shredded carrots but other than that left he brown sugar, soy sauce, etc... the same. Substituted Splenda brown sugar.

I'll make this dish again for sure. I only used 1/2 cup soy sauce and 1/2 cup sugar. I also used 1 1/2 cups of water. Next time I'll only use 1/3 cup of sugar or less. Depends on how sweet you like the meat.

This is delicious and so easy. I've made it about 5 times, but have never managed to plan well enough that I make the marinade and throw the whole thing in the freezer. I make this recipe and put it in the slow cooker right away. It always turns out really well. I've made it with different cuts of meat and every single time, it's been really good. We like it with cooked broccoli rather than the shredded carrots. I do cut back a little on the sugar as that seemed like a good suggestion.

This recipe was fantastic! As soon as we finished dinner, one of my kids said, "will you make this again soon?" I served this over Chinese rice noodles. As another reviewer suggested I used a flat iron steak and I really pounded it out before slicing it into strips. I will probably add a little less soy sauce next time (are used low sodium soy sauce), a tad bit more brown sugar, and probably a cup of water instead of 3/4 of a cup. Definitely worth making and it took a very little time!

Great! Made as written! Yum.

This recipe is great as is. My family loved it. Served over Jasmine rice.

WOW!!! This was so good that we can't wait to make it again.

Wonderful meal for invited friends, excellent taste.

Easy to make and everyone enjoyed it. Great flavor!

Excellent. I will definitely be making this again.

To sweet. I will make it again but cut down on the sugar.

This is a great receipt for using what you have as far as vegies. I did use skirt steak as round has no flavor

This came out SO delicious!!! I will admit, I cut back on the soy sauce as it seemed like a lot, but other than that, I stayed pretty true to the recipe and it was wonderful. My husband absolutely loved the flavor and is already asking me to make this one again.

I used ginger powder it worked out fine also my beef was stew type and that was great. Husband loved it I'm not a beefeater but tasted it and it was yummy! May try shrimp(jumbo) next time. Cooked it for at least 5 hours. It was tender and melt in your mouth! Flavours were awesome!

This is now my wife's favorite! When we go out for Chinese food this is what she orders and now we do not need to go out because she like it better! Served over rice and add green onions and we are dining out!

I did not like this recipe at all, too much soy for our tastes. The recipe was not clear on certain aspects of prep either, I sliced the flank steak prior to cooking it, so with the type of sauce it was, it turned to mush before the 3 hour cook time was up. This recipe was nothing like the Mongolian Beef I have had in the past, many years ago. I realized that when I had it last, the beef was cooked on a grill kind of like they did at a long ago popular restaurant, the one with knives flying in the air..... Anyway this was entirely different and I won't be fixing it again.

This was just ok. It smelled good while cooking but was bland when it was done. To many good recipes out there so this one is off the list.

This is a recipe to remember. It isn't very different than other mandarine dishes I know, but the spring onions in the marinade made the difference (made me make a spring onion ice-cream). I changed the liquids amounts to 1.5 cups of water, 1/2 cup of soy and sugar each. I also recommend to add much more vegetables - carrots and maybe potatoes as well. Perfect yum.

Really good and very easy to make! I added chili flakes for an extra kick.??

Very good recipe, I followed tips from others, and cut down the brown sugar to 1/2 cup, and cut down the soy sauce to 1/2 cup. There was plenty of sauce, and not to sweet or salty.

A little salty for us. Next time I'll change the soy/brown sugar ratio and see how that works.

I've never had Mongolian Beef before so I'm really not sure how it compares. I didn't have any cornstarch so I used flour. I also cut the sugar down. (I know I didn't follow the recipe) I also used low sodium soy sauce yet I found the recipe to be a too salty for me. The beef was tender, I served it over riced cauliflower. Not sure if I'd make it again, but it was definitely easy & tasty.

Wonderful recipe. The only change I made was using half and half regular soy sauce and light (this is not sodium reduced) soy sauce. This has a great taste and so easy to make.

It turned out amazing.

No changes and I will make it again.

I also found this recipe way too salty. I actually thought it sounded like too much before I put it together, so I halved the soy sauce. I also dialled down the sugar to balance. I still found this too salty. Perhaps as was suggested by another, low sodium soy sauce would be better. Will have to see. I ended up sieving half the cooked beef and rinsing it and then using a slotted spoon for the rest, and spooned it into some wok stir fried veggies and serving over rice noodels. This helped distribute the salt (the other ingredients needed a boost which I deliberately had left off knowing how salty the sauce and meat was.) All in all, this was an okay recipe, but it really does need tweaking to be palatable.

Made this up camping in the Dutch oven and it turned out well. I would have only recommend to add more water to make a sauce to put on top.

should have followed others advice, this really was too salty and sweet, I recommend more water, less sugar and a low sodium soy. Love this recipe otherwise as you can prep the meat and marinate when you bring the meat home, and just throw in the slow cooker whenever you're ready to enjoy. For those who like some heat, I would try other suggestions to add Cayenne or other pepper, this recipe should be good for it.

My family loved it. I also reduced the soy sauce and brown sugar. I skipped the marinating step. Just threw everything in the crock pot. Turned out great

Followed recipe except used 2lbs of flank steak, cook 2 hours in high and then 2 hours low in the crock pot. I steamed frozen broccoli in microwave(cut florets smaller) and add to sauce the last 10 minutes. My kids actually commented they would like more broccoli next time. Ate over rice and it was delicious! Others cut down in the sugar ( I meant to for health reasons and I don’t like sweet dinners) but it was not really sweet .... delicious served over rice. Will make again but next time I will try using top sirloin / London broil.

WAY, WAY, WAY too sweet...too much brown sugar..I'd go with 1/4 cup..threw it out..so did my friend...

Near the end, add broccoli florets and you have a fantastic beef and broccoli dinner. I served it over white rice and the family loved it.

This was the best version of this recipie that I have ever eaten. I would make no chances.

I love this recipe. I added a bit more soy sauce and 1 TBS of A1 sauce. It rocks!!!

This turned out pretty good. I didn't marinade the meat, as the instructions suggested. I sliced and seasoned the meat, cooked it in my crockpot on low for 1 hour. Then I added the marinade (soy sauce, worcestershire, Henz 57, and 1 cup of brown sugar, which I whisked in a bowl.) I cooked that for another hour on low. Then at hour 3, I added 4 sliced green peppers and 3 onions, and cooked for 2 more hours on low. The meat was super tender and tasted great. Now more going to the Golden Pavilion - I've got this....

Everyone was very pleased with the flavor profile and tenderness of the meat. I will make this again, not just because it was easy, but because it is a really good dish. I basically followed the recipe - however, I used 2 lbs. of flank steak, almost a cup of shredded carrots, and more spring onions and a large sweet onion. Things I would do the next time: 1) dice up the shredded carrots in much smaller pieces (the ones I used were prepackaged and about 2" long); 2) add more spring onions; 3) wait until the last 1.5 hours (cooking on low) to add the large onion (which I sliced and cut to make long strings) - hopefully this will allow the onion strings to maintain some degree of firmness; 4) we would like the sauce to be thicker, so I may either mix some additional corn starch with the water; or remove the sauce from the crockpot into a sauce pan heat and add cornstarch to achieve the desired thickness; and last, my wife wants me to slice the meat much thinner.