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

4.89 from 27 votes
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.
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 331cal


  • 1 ½ lbs steak sliced very thin (I love using sirloin for this recipe)
  • 1 medium onion sliced thin
  • 1 red pepper sliced
  • 3/4 cup water
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1/2 cup apricot jam
  • 1 tbsp garlic
  • 1/2 tsp ground ginger
  • 3 tbsp corn starch


  • In the slow cooker, combine the water, soy sauce, hoisin sauce, apricot jam, corn starch, garlic, and ginger with a whisk until smooth. 
  • Add steak, peppers and onions to the slow cooker (OPTIONAL: if you like your vegetables tender-crisp, add them in the last hour of cooking)
  • Cook on low for 5-6 hours or high for 3-4 hours. Serve over rice or noodles.


*See notes in post above regarding browning steak first and adding peppers later.

Nutrition Information

Calories: 331cal | Carbohydrates: 19g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 1513mg | Potassium: 440mg | Fiber: 1g | Sugar: 8g | Vitamin A: 640IU | Vitamin C: 27.1mg | Calcium: 26mg | Iron: 2.8mg

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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


    • 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!

  1. 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!

  2. 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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