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!
Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.
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You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!
That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.
It’s easy, made with real ingredients, and the results are always so good.
Why we love it:
- Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
- Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
- So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.
Elizabeth says, “⭐️⭐️⭐️⭐️⭐️ I have made this many times as my husband loves it, I do as well 🥰. It’s such an easy recipe to pull together on a busy day, the slow cook produces a delicious meal.”
Crista says, “⭐️⭐️⭐️⭐️⭐️ Fantastic recipe. Quick, easy and my family loved it! Will be making again.”
Ingredients Needed for Slow Cooker Mongolian Beef
- Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
- Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
- Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
- Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
- Cornstarch – This is used to thicken the sauce. Measure with care!
- Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
- Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!
How to make Slow Cooker Mongolian Beef
Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.
- Sear the steak in a skillet over high heat with a little oil.
- Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.
- Add the steak and veggies to the Crockpot.
- Cover and cook on low for 2-3 hours.
Variations and Substitutions
- Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
- Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
- Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
- Add the peppers and onions whenever: 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. Do whatever works for you, and whatever your family prefers.
How to store Mongolian Beef
Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.
You can also add a splash of liquid and reheat it on the stovetop.
Can I freeze Mongolian beef?
Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months
When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.
Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.
Do I have to sear the steak first?
I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).
Serving suggestions:
Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!
I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.
{Slow Cooker} Mongolian Beef
written by Ashley Fehr
Ingredients
- 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
- ⅓ cup low sodium soy sauce
- ⅓ cup hoisin sauce
- 1 tablespoon minced garlic (about 3-4 cloves)
- 1 teaspoon minced ginger
- 2 tablespoons corn starch
Instructions
- Heat a large skillet over high heat and add the oil.
- Season with salt and pepper and 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.
Notes
- 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.
Nutrition Information
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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.
LuAnn says
Hello. This recipe looks amazing. I am not a fan of beef usually. I just read a comment where a lady asked about using chicken breasts cut into strips. Could a person use chicken tenders? Or would those be to thick? Thanks in advance. So excited to try this recipe. I do love Asian food 😋
Ashley Fehr says
Hi LuAnn! You definitely could, I usually cook full chicken breasts on low in the slow cooker for 3 hours.
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”
Lisa says
This looks amazing! I would love to try this but I’m allergic to apricot. Is there anything I can substitute or can the apricot jam be omitted altogether?
Ashley Fehr says
Hi Lisa! The apricot jam can definitely be omitted. If you like things with a touch of sweetness, I would substitute maybe orange marmalade or even some brown sugar.
Lisa says
Great, thanks! How much brown sugar would you recommend?
Ashley Fehr says
I would start with a tablespoon or two and adjust to your tastes. Hope that helps!
Lisa says
Will be trying it out this weekend. Thank you!
Tracey says
Is the garlic powder?
Ashley Fehr says
If it’s garlic powder it will say garlic powder, if it says garlic it is minced garlic.
CathyA says
This was fantastic!! I am not a fan of ginger so I omitted. However, I love garlic so I probably added about six cloves. As suggested, I browned the beef (boneless sirloin) prior to adding to the crock pot to prevent effecting the sauce. Used lite soy. Did not thicken at the end per hubby since he was happy with the sauce as-is. Added blanched broccoli to each serving and served over thin spaghetti. I think I’d like to add a little heat next time so will be trying with a couple chili peppers.
Because yes, there will be a next time!!!
thank you!!!
Ashley Fehr says
Thanks Cathy! So glad to hear you liked it!
Cathy says
Looks fabulous! Would it be suitable to freeze?
Ashley Fehr says
I have never frozen it before. Would you want to freeze it before cooking or after? I would think you could slice the beef and freeze with the sauce before cooking, but I’m not sure about after. I’m sure you could, I’m just not sure how it would change the texture or quality!
Amy Holcomb says
I don’t see in the instruction when you add the hoisin?
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!
Alice @ Hip Foodie Mom says
Dude, I love mongolian beef. . can’t wait to try this, Ashley!
Ashley says
Me too!