Slow Cooker Mongolian Beef
, Updated Oct 13, 2022
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Slow Cooker Mongolian Beef in a rich gravy of garlic, ginger, brown sugar and soy sauce. Easy to prepare and totally PACKED with flavor – better than take out!
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Is it me or is January twice as long as a regular month? It feels to drag on forever and the dreary weather makes me want to hibernate.
Luckily I can always rely on my slow cooker for easy and comforting meals… Mongolian beef is a favorite with my kids (minor miracle as they are so fussy) and it’s become a regular on our family table this winter.
Normally Mongolian Beef is made with flank steak and stir fried. This Crockpot version is made with braising /chuck steak which cooks slowly until melt-in-the mouth tender.
The slow cooker really concentrates the flavor of the sauce so you don’t need to add any extra salt.
The sliced peppers melt into the stew so i always add some towards the end of the cooking time. Bear that in mind if you are adding any other vegetables!
MONGOLIAN BEEF INGREDIENTS
You will need a slow cooker for this recipe, ideally one that allows for searing. I browned the beef for extra flavor, but I am sure that step could be skipped without sacrificing the yumminess!
- Beef – braising steak, chuck steak or any cut suitable for slow cooking
- Onions
- Peppers – red, yellow and orange bell peppers
- Minced garlic and ginger – I use a microplane zester to mince these
- Chili purée or Sriracha
- Soy sauce, Tamari or coconut aminos
- Beef stock cube
- Brown sugar or a suitable sugar substitute such as Sukrin Gold to keep the dish keto friendly
- Xanthan gum to thicken the sauce. You can also use cornstarch (diluted in cold water) if preferred
- Green onions (scallions) to serve
- Red chili to serve
HOW TO MAKE SLOW COOKER MONGOLIAN BEEF
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat the oil in a skillet and brown the beef, in batches, over high heat. Allow the beef to get a good color before setting aside in a bowl.
Add a splash of water to the pan and scrape any browned bits loose with a wooden spoon. Pour any liquid from the pan into the bowl.
Add the oil, onions, garlic and half peppers into the slow cooker and pan fry over low heat.
Stir in the minced garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and soy sauce and beef stock cube.
Add the beef into the slow cooker, cover and cook on LOW for 7 hours or on HIGH for 6.
Stir in the green onion and reserved sliced peppers. Sprinkle with the Xanthan gum and cook on HIGH for an extra 30 minutes or until the sauce has thickened slightly.
Serve over steamed rice or cauliflower rice, garnished with more green onions.
Made my Slow Cooker Mongolian Beef recipe? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
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Slow Cooker Mongolian Beef
Video
Ingredients
Mongolian Beef
- 2 tbsp vegetable oil , divided
- 2 pounds (900g) chuck steak (braising steak) , cubed
- 3 bell peppers , sliced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tsp Sriracha
- ½ cup (120ml) Tamari or Soy Sauce
- ⅓ cup (65g) Sukrin Gold or brown sugar
- 1 beef stock cube , crumbled
- 5 spring onions
- ½ tsp Xanthan Gum (to thicken sauce) or see notes
To serve
- 1 red chili , sliced to serve
- 5 spring onions , sliced thinly
Instructions
- Heat the oil in a skillet and brown the beef, in batches, over high heat. Allow the beef to get a good color before setting aside in a bowl.
- Add a splash of water to the pan and scrape any browned bits loose with a wooden spoon. Pour any liquid from the pan into the bowl.
- Add the remaining oil, onions and half the sliced peppers into the slow cooker and stir over low heat for a few minutes, if your slow cooker allows for searing.
- Stir in the minced garlic, ginger and Sriracha. Add the brown sugar (I used Sukrin Gold) and Tamari and stock cube.
- Add the beef into the slow cooker, cover and cook on LOW for 7 hours or on HIGH for 5-6.
- Stir in the green onion and remaining sliced peppers. Sprinkle with the Xanthan gum and cook on HIGH for an extra 30 minutes or until the sauce has thickened slightly.
- Serve over steamed rice or cauliflower rice, garnished with more green onions.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Hi
Inotice on the ingredients chart for slow cooker mongolian beef, the quantity of beef is given as 1lb or 900gms. FYI 1lb = 454gms. So should i be using 2lb of beef (908gms) . Whish ever is right, it does not matter to me becaus I love Mongolian Beef, but will I need to to alter the quantites of the other ingredients accordingly if I use 1 or 2lbs of beef.
Yes it is 2lb no need to alter anything. Will amend the card, thanks for bringing it to my attention