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A vertical, close-up shot of tender flank steak strips inside a black slow cooker. The beef is coated in a thick, glistening dark brown soy glaze and topped with fresh, bright green sliced onions. Wisps of white steam are rising from the pot, and the meat looks succulent and perfectly caramelized.

5-Ingredient Slow Cooker Mongolian Beef

This 5-Ingredient Slow Cooker Mongolian Beef is the ultimate "better than takeout" hack. Tender strips of flank steak are slow-cooked in a sweet and savory garlic-soy glaze until they are melt-in-your-mouth soft. It is a incredibly simple, high-protein meal that delivers bold, authentic flavors with almost zero effort.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 385
Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak sliced into thin strips against the grain
  • 1/4 cup cornstarch
  • 1/2 cup soy sauce low sodium recommended
  • 1/2 cup brown sugar packed
  • 1 tbsp minced garlic
  • 1/2 cup water
  • Green onions sliced (for garnish)

Method
 

  1. Place the sliced flank steak strips into a large Ziploc bag or bowl with the cornstarch. Toss until every piece is lightly and evenly coated.
  2. Add the coated beef strips into the bottom of your slow cooker.
  3. In a small jar or bowl, whisk together the soy sauce, brown sugar, minced garlic, and water until the sugar is mostly dissolved.
  4. Pour the sauce mixture over the beef in the slow cooker and stir gently to combine.
  5. Cover and cook on LOW for 4-5 hours (or HIGH for 2-3 hours) until the beef is succulent and tender.
  6. The sauce will naturally thicken from the cornstarch as it cooks, creating a rich, glossy glaze.
  7. Stir once more before serving to coat the beef in all that delicious sauce.
  8. Serve hot over rice and garnish generously with fresh green onions.