Slow Cooker Mongolian Beef

Prep Time 5 mins
Total Time 5 hrs 5 mins
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

4.87 from 15 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 mins
Cook Time 5 hrs
Total Time 5 hrs 5 mins
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


  1. 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?

  2. 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.

      • 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 😋

  3. 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

  4. 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!

  5. 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!

  6. 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!!

  7. 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.

  8. 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?

  9. Wes says

    made this and it was good the first night and even better as left overs 2 days later.
    A must have receipt

  10. Louie says

    Above the picture of the Mongolian beef
    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????

  11. 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?

  12. 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

      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!

    • 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!

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