{Slow Cooker} Mongolian Beef

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This is another one of those CanadiAsian recipes I love.

It makes a rich, dark sauce — not too sour or too spicy, compared to the Honey Balsamic Pulled Pork or the Sweet & Spicy Coconut Grilled Chicken. The flavours are a lot more subtle in this dish.

{Slow Cooker} Mongolian Beef -- throw it in and forget it! The perfect dish for busy weeknights, it's sweet and sour and savory.

I love using my slow cooker for supper when I’m going to be home all day. Maybe that sounds weird to you, as it’s such a great appliance to use when you’re going to be gone all day. But sometimes I just love having a full day to “relax” (like that ever happens) and not even having to make supper when 4:30 rolls around. It’s about as good as a staycation gets for us these days.

So I put this in the slow cooker day on a rainy Monday off from work and spent a lazy afternoon on the couch — it was the perfect end to a long weekend!

The recipe makes a good amount of sauce. We like a lot of sauce.

{Slow Cooker} Mongolian Beef -- throw it in and forget it! The perfect dish for busy weeknights, it's sweet and sour and savory.

We are saucy people.

The sauce is great over plain noodles or rice, and I bet it would even be great over mashed potatoes.

*I have made this recipe and fried the beef briefly until browned in a large frying pan after tossing it in some corn starch. If you choose to do it that way, I find the sauce doesn’t get as much of a beefy flavour.

This time, I just threw everything in the slow cooker and let it go, because I was lazy. More of the juices from the steak seeped out into the sauce so the flavours of the sauce were a little diluted. This isn’t necessarily a bad thing — the flavour of the sauce is just a little milder. If you fry the beef first, the flavour of the sauce will be a bit stronger.

 If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour or hour and a half — I put mine in for the whole cooking time. Once again, laziness. Do whatever works for you, and whatever your family prefers. 

{Slow Cooker} Mongolian Beef -- throw it in and forget it! The perfect dish for busy weeknights, it's sweet and sour and savory.


*Remember to save this recipe to your recipe box by clicking the Save Recipe button below!*

{Slow Cooker} Mongolian Beef
Prep time
Cook time
Total time
So quick and easy -- and using the slow cooker keeps the house cool in the summer! Slow cooker beef covered in a rich, dark sauce full of Asian flavours.
Serves: 5-6 servings
  • 1½ - 2lbs steak, sliced very thin (I love using sirloin for this recipe)
  • 1 medium onion, sliced thin
  • 1 red pepper, sliced
  • ¾ cup soy sauce
  • 1 cup water
  • 1 tbsp garlic
  • ½ tsp ground ginger
  • ½ cup hoisin sauce
  • ½ cup apricot jam
  • 3 tbsp corn starch
  • 3 tbsp water
  1. * Place steak, peppers and onions in the slow cooker.
  2. Combine the soy sauce through apricot jam in a medium bowl. Pour into the slow cooker.
  3. Cook on low for 4-6 hours.
  4. Half an hour before you want to eat, turn the slow cooker to high. Combine the corn starch and water. Stir into sauce in the slow cooker to thicken.
  5. Serve over noodles or rice.
*See notes in post above regarding browning steak first and adding peppers later.


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    • Ashley says

      “Soy sauce through apricot jam” means including everything in between the two. That is where you will add the hoisin. Hope that helps!

  1. Maria says

    What size slow cooker did you use? I have a 7 quart and find that it’s often too big for many recipes, drying out the meat due to not being full enough and delivering too much heat

    • Ashley says

      I have a 6 quart and find that happens often too! When I know I need to leave something in all day, I often put the meat in frozen so that it doesn’t get overcooked. Otherwise I set it for a lower time and let it go to Keep Warm.

  2. Jason says

    Making this right now, waiting patiently until it is finished! We love our slow cook meals when we’re all busy with work and school here at home. Looking forward for the finished product, smells delicious already.

  3. Brooke says

    I made this tonight and I don’t know what went wrong. I followed the recipe exactly. The sauce never thickened up and in the end all you could taste was cornstarch.

    • Ashley says

      I’m sorry to hear that! Maybe your beef let out a lot if juices that diluted the sauce? Next time you could try the browning first — it helps seal in the beef juices. Hope that helps!

  4. Anne says

    I work at home and the crock pot is a life saver! I’ve found in the last few years that you really can’t leave a recipe cooking all day because newer crock pots cook at higher temperatures, even on low, so that chicken dishes take only about 2-3 hours to cook and pot roast is done in no more than 5-6 hours tops. I’m really looking forward to trying the Mongolian Beef!

    • Ashley says

      Thanks Anne! It was a big adjustment when my old one broke and I got a new one. My new one actually cooks at a lower temperature, but my previous one was still pretty new.

    • Ashley says

      I think that would work very well! The sauce would add great flavour. I’m just not sure on the cooking time, with bone-in thighs, you might want to cook it a little longer.

    • Ashley says

      I’m sure both would be great, though I’m not sure about cooking time. The carrots might require more cooking time than the beef, and I’m not sure about the broccoli. It’s worth a shot!

  5. Michelle says

    Hi Ashley,

    This really looks great and I will make it. Although I do have a question, you say in the recipe: Combine the soy sauce through apricot jam in a medium bowl. Pour into the slow cooker, but when do you add in the Hoisin sauce, the garlic and the ginger and also when do you put in the 1 cup of water? Maybe I didn’t read it good, but it is not mentioned anywhere.

    • Ashley says

      Hi Michelle, when I refer to combining the soy sauce through apricot jam, I mean to combine those 2 ingredients and everything in between. Hope that helps! Let me know how you like it :)

  6. says

    Hi! I’m the editor of AllFreeSlowCookerRecipes.com. I’d love to link to this recipe and other slow cooker recipes you might have, with full credit to you. This would drive traffic right back to your blog and we’d be able to share your great recipes with our readers. Please let me know if we can discuss working together further. You can reach me via our customer service (http://www.allfreeslowcookerrecipes.com/index.php/hct/contact_us_page). Thanks! Blair

  7. Susan says

    Sounds delicious, looks foolproof, I’m in! Does it matter whether I use light or dark soy sauce? I have both but wondered which you used?

    • Ashley says

      I am not a huge lover of soy sauce (I find it can be so salty!) so I would use light. But if you really like the flavour you could use the dark.

  8. says

    This looks amazing!! Found your recipe at Pint Sized Baker’s Two-Cup Tuesday.  I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link

  9. Debbie says

    Saw this posted on Facebook and it looked good so made it today. That sauce is amazing! Will definately make this again.

  10. says

    Oh my!! This just looks fantastic!! I am sure the combo of jam and hoisin is just wonderful. Plus, I imagine the meat gets so tender in the slow cooker. I am making this soon!! Pinning.

  11. says

    Ashley this looks like an amazing meal! It’s been over 90 degrees here in NJ and I can definitely see myself throwing this together in the crock pot to enjoy later on a hot summer day. As if I need any other excuse to eat mongolian beef other than it being utterly delicious, though. 😉

    • Ashley says

      Lol. Slow cookers are incredible machines! They are perfect in all seasons, but we don’t have AC so it’s definitely a must in the summer!


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