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.
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.
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!
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!
{Slow Cooker} Mongolian Beef
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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Sally says
This recipe looks delicious!! Do you know if it freezes well after cooking?
Ashley Fehr says
I haven’t tried, but I think it would work great!
Crista says
Fantastic recipe. Quick, easy and my family loved it! Will be making again.
Ashley Fehr says
Thanks Crista!
Cindy says
If I double the amount of beef, do I double the sauce too? I know crock pots are tricky with liquid…
Ashley Fehr says
Yes, I would definitely double the sauce!
Emily says
I don’t cook with steak a lot so I don’t know anything. You said browning it is a good first step. Do I brown the whole steak then cut into strips, or first cut into strips then brown each piece?
Ashley Fehr says
You will brown the strips
Jacie says
So easy, fresh and flavorful- its a new family favorite!
Ashley Fehr says
Thanks Jacie!
Lenora says
I was wondering if I could substitute boneless chicken breast strips for the beef? How long would I cook it with chicken?
Excited to try this recipe.
Ashley Fehr says
If you’re using chicken breast cut into strips I would cook them 2-3 hours on low.
Helen Parsons says
found the hoison sauce overbearing so I mention this to my visiting daughter while I was in bed with a broken humorist she took some sauce out added some chicken stock and it was very runny I dont know what els she did as it was very thick when I whent to bed I forgot to mention to her that I have not added the red pepper yet I hope that she did not ruin the recipe for me. I had barely put all the items together when I thaught the hoisin sauce was overbearing I also noticed that she trew away the sauce she took out I will have to fix this sauce myself now when I add the peppers. hopping for success
Cduke says
I absolutely loved this recipe – so delicious. I added really finely chopped slices of carrot. My juice was a little runny but still delicious. Will try browning off the beef next time. Can’t wait to try another recipe!
Ashley Fehr says
I’m so glad you liked it!
Angela Huffman says
My husband made this and he’s the kind of person that doesn’t really go by recipes unless it’s the first time he’s making something. So he did use this recipe but still tweaks Catina things and regardless it was by far AMAZING!! The recipe says a medium onion and he went with chopped green onion ,he eliminated the ginger, the corn starch, and the apricot jam. We also used Basmati rice as opposed to regular rice. I don’t know if taking those item out has a huge impact but this dish was the best Mongolian steak & Peppers I’ve ever had!
Ashley Fehr says
Thanks Angela, and thanks for sharing the swaps you made as well!
Terry Holowaty says
Decided to give this a try – made it tonight and I was thinking it was smelling too much like molasses, probably from the hoisin sauce. But I didn’t change anything except add some red chili flakes because I like heat. It is absolutely amazing!!!! The rating area is not allowing me to give any stars but I give it 5!!
Ashley Fehr says
Thanks Terry!
Linda says
How long would you cook the beef in the Instant Pot??
Ashley Fehr says
With thin strips, just a few minutes likely so they aren’t overcooked.
Aiysha Q says
Made it today, everyone loved it especially the sauce. Very easy to make, just throw everything in the slow cooker and forget it. I would give it five stars.
Ashley Fehr says
Thanks Aiysha!
Marci says
I love Hoisin Sauce, I always have some on hand. I make a similar sauce for stir fries but I’m intrigued by the apricot jam, sounds good. BUT I don’t have any…….I was thinking that pepper jelly would work instead, and as a bonus would also add some heat…?? And tang? What do you think?
Ashley Fehr says
I think pepper jelly would definitely work but will change the flavor for sure! I’d love to hear how it goes!
Sandy Jump says
Can u make in an instant pot, and if so how long to cook?
Ashley Fehr says
Yes, you definitely could but I can’t estimate a cook time just yet as I haven’t tried. I will have to come up with an Instant Pot version soon!
Nina says
Yes please for an instant pot version!
Ashley Fehr says
Thanks Nina! I will add it to my list!
Danielle says
I am just drooling over this sauce. What a neat idea to use the apricot jam!
Ashley Fehr says
Thanks Danielle!
Val says
I’m not able to print the recipe. The print button seems not activated.
Ashley Fehr says
It is activated but if you have pop ups blocked the print page will be blocked
Wes says
made this and it was good the first night and even better as left overs 2 days later.
A must have receipt
Ashley Fehr says
I’m so happy to hear that!
Karen Bergeron says
Can this recipe be doubled to make for a larger group of people?
Ashley Fehr says
It can definitely be doubled! I would make sure you use a 4 quart slow cooker or larger.
Louie says
Above the picture of the Mongolian beef
It said TENDER BEEF IN A RICH DARK SWEET AND SOUR SAUCE !!!
In your recipe I don’t see any thing about adding something to make
It SOUR ,did you forget to put that in the recipe????
Ashley Fehr says
My apologies. I’ve updated the recipe description to “tangy”. The apricot jam does add some “tang”