Slow Cooker Mongolian Beef

Prep Time 5 minutes
Total Time 5 hours 5 minutes
Servings 6 servings

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This Slow Cooker Mongolian Beef is so quick and easy — throw everything in the crockpot and let it cook! Tender strips of steak, covered in a rich, dark sauce full of Asian flavours with a touch of sweetness.


Slow cooker mongolian beef in white crockpot with peppers and green onions being scooped in a metal spoon

I know sometimes it seems like a tragedy to put steak in the slow cooker.

When I sent my husband grocery shopping for this dish, I requested sirloin steak — a nice, lean, middle of the line steak. He purchased striploin steak — an incredible, but pricey, cut of steak we reserve only for the grill.

The crockpot does such an amazing job at tenderizing less expensive cuts of meat, there is really no need to go all out here!

Just throw everything in and let it cook away for a good part of the day and know that dinner is taken care of.

slow cooker mongolian beef on bed of white rice on a grey and white plate up close

This Slow Cooker Mongolian Beef has 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, and it goes perfectly over rice or noodles.

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 5:00 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!

slow cooker mongolian beef strips on white rice on a grey plate overhead with yellow striped towel on the side

The recipe makes a good amount of sauce. We like a lot of sauce, perfect for spooning over whatever else is on your plate!

How to Make Slow Cooker Mongolian Beef

  • I have made this recipe and browned the beef first in a frying pan before adding it to the slow cooker. It’s an extra step that isn’t necessary, but the steak will hold in the juices instead of diluting the sauce.
  • If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour — I put mine in for the whole cooking time. Once again, laziness. Do whatever works for you, and whatever your family prefers.
  • If you like things spicy, feel free to add in a pinch of red pepper flakes when you’re stirring up the sauce!
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{Slow Cooker} Mongolian Beef

4.93 from 40 votes
Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 369cal


  • 1 tablespoon oil
  • 1 ½ lbs steak (sliced very thin) I often use sirloin
  • salt and pepper
  • ½ medium onion (thinly sliced)
  • 1 red pepper (thinly sliced)
  • ¾ cup water
  • ½ cup apricot jam
  • cup low sodium soy sauce
  • cup hoisin sauce
  • 1 tablespoon minced garlic (about 3-4 cloves)
  • 1 teaspoon minced ginger
  • 2 tablespoons corn starch


  • Heat a large skillet over high heat and add the oil.
  • Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
  • Add the seared steak, peppers and onions to the slow cooker.
  • Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
  • Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.


Ingredients and Substitutions:
  • Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
  • Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
  • Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.
Can I just through everything in the crockpot?
Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

Nutrition Information

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Donna says

    This recipe is delicious, didn’t use the apricot jam my husband does not like anything sweet. This still turned out great

  2. Janet ayers says

    Awesome recipe…so easy and family loves fact I’ve made it many times over the last couple of and yes i have doubled the meat without doubling doubling the sauce and it was still enough sauce. .years…

  3. Janet Lee Thomas says

    I myself have not only tried this particular recipe.I actually made it & remembered making this & many other crockpot meals I had made many years ago.Thank you for the best way on earth too rap up a Hearty Family Meal what a treat this is gonna be.

    • The Recipe Rebel says

      Hi Daphne, it’s just a sauce you can typically find in the Asian aisle of the grocery store or in an Asian grocery store. Enjoy!

  4. Heidi Patton says

    This was great. However, just a personal experience, I used high setting on my crockpot, it was done in 3 hours in an 8 quart size crockpot (used serving for 8 size ingredients). I added the peppers and onions in the last hour, still overcooked. You don’t recommend adding any salt or pepper to this recipe. Lastly, I think adding pineapple would have made this really sing! I will defintely use this recipe again, with subtle changes. Thanks!

  5. Cindy says

    If I double the amount of beef, do I double the sauce too? I know crock pots are tricky with liquid…

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