Slow Cooker Mongolian Beef.



We don’t eat a lot of red meat but wow this is such a great recipe.  I found it in my old archives of recipes & so glad I did.  Super easy, economical dinner that turns into fabulousness via the slow cooker.  Perfect for a busy family.


2 lb flank steak
1/4 c of cornstarch
1/2 c of low sodium soy sauce
1/4 cup of good drinking quality white wine
1/2 tbl white wine vinegar
1 tsp of sesame oil
1 tsp of molasses
2 tsp of grated ginger
1/4 c of onion, diced
1/4 tsp of freshly cracked black pepper
1/2 tsp of crushed red pepper flakes
3 heaping tbl of brown sugar
1 tsp of nut butter (I used organic almond butter)
5 cloves garlic, minced
5 spring onions, chopped
Sesame seeds, toasted, for topping
Dried parsley, topping


Slice the meat (with the grain) into thin strips and then coat with the cornstarch.  Add the ingredients from soy sauce through spring onions.  Mix well.  Turn the slow cooker on low and add the meat.  Toss and cover.  Cook for 6-8 hours on low.

I served this mashed potatoes but brown rice or egg noodles work perfectly too.  Top with some parsley and enjoy.

— Knead to Cook


  1. This looks great, when do you add the spring onions?

  2. I love my slow cooker and this recipe looks great! I have been thinking about trying Asian-type recipes in the slow cooker too!

  3. Love Asian food and Mongolian beef, in particular. What a great idea – use slow cooker for that. Your photo looks very appetizing!

  4. Totally loving this recipe. I’ve been wanting to use my slow cooker more, and this one looks really delicious. I so have to try it!! :)

  5. Do you mean 1/4 bottle or 1/4c wine?

  6. Seems strange to slice with the grain. Usually, you slice flank steak against the grain because it is tough when sliced with the grain. Must have something to do with the crock pot. How cool!

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