Dump and Go Crockpot Mongolian Beef – Easy, Flavorful, Weeknight-Friendly

If you love takeout-style Mongolian beef but don’t love standing over the stove, this crockpot version is your new go-to. It’s sweet, savory, and rich with gingery garlic flavor, all made with almost no effort. Just toss everything in the slow cooker, walk away, and come back to melt-in-your-mouth beef and glossy sauce.

Serve it over rice or noodles with a handful of green onions, and dinner is done. This is the kind of recipe that turns a busy day into a cozy night.

What Makes This Special

This recipe keeps the spirit of classic Mongolian beef—tender slices of beef in a soy-ginger sauce—without the stir-fry fuss. The slow cooker does the work, giving you incredibly soft beef and a sauce that clings to every bite.

It’s also a true dump-and-go situation, which means minimal prep and no browning required. The sauce uses pantry staples, so you can make it on a whim. And it’s flexible: adjust the sweetness, heat, or thickness to match your preferences.

What You’ll Need

• 2 pounds flank steak, thinly sliced against the grain (sirloin or skirt steak also work)
• 1/3 cup cornstarch (for coating the beef)
• 3/4 cup low-sodium soy sauce
• 1/2 cup brown sugar (light or dark)
• 1/2 cup beef broth (or water)
• 1 tablespoon fresh ginger, finely grated (or 1 teaspoon ground ginger)
• 4 cloves garlic, minced
• 1–2 tablespoons rice vinegar (to balance sweetness)
• 1–2 teaspoons sesame oil (optional, for depth)
• 1–2 teaspoons red pepper flakes or sriracha (optional, for heat)
• 2 tablespoons cornstarch + 2 tablespoons water (slurry for thickening, if needed)
• 4–5 green onions, sliced (for garnish)
• Cooked white or brown rice, or noodles, for serving
• Sesame seeds (optional, for topping)

Step-by-Step Instructions

1. Prep the beef: Slice the flank steak thinly against the grain.Toss with 1/3 cup cornstarch until lightly coated. This helps the sauce cling and keeps the meat tender.
2. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, beef broth, ginger, garlic, rice vinegar, sesame oil, and red pepper flakes or sriracha if using.
3. Dump and go: Add the coated beef to the slow cooker. Pour the sauce over the top and stir to separate any clumps.
4. Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender.Avoid overcooking on High, which can make lean cuts tough.
5. Thicken (if needed): If the sauce is thin, whisk 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the slow cooker and cook on High for 10–15 minutes until glossy and thick.
6. Finish: Stir in sliced green onions, saving some for garnish. Taste and adjust: add a splash more vinegar for brightness or a pinch of sugar if you prefer it sweeter.
7. Serve: Spoon over rice or noodles.Top with extra green onions and sesame seeds. Enjoy hot.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen overnight.
• Freezer-friendly: Freeze cooked Mongolian beef in a freezer bag or container for up to 3 months.Thaw in the fridge and reheat gently.
• Reheating: Warm on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring in between.
• Make-ahead prep: Slice beef and whisk sauce up to 24 hours ahead. Store separately, then combine in the slow cooker when ready.

Benefits of This Recipe

• Hands-off cooking: Minimal prep, no browning, and the slow cooker does the heavy lifting.
• Budget-friendly: Uses an affordable cut and pantry staples.
• Customizable: Easy to tweak sweetness, spice, and thickness.
• Meal-prep winner: Keeps well and reheats beautifully for lunches.
• Family-approved: Savory-sweet flavors that kids and adults love.

Pitfalls to Watch Out For

• Overcooking on High: Lean cuts can get stringy if cooked too long at high heat.Use Low when possible for best texture.
• Too salty: Regular soy sauce can push it over the edge. Use low-sodium soy sauce and taste before adding more salt.
• Runny sauce: Slow cookers vary. If the sauce is thin, use the cornstarch slurry and let it bubble for a few minutes to thicken.
• Thick slices: Thick or with-the-grain slices can be chewy.Slice thinly and against the grain for tenderness.
• Soggy veggies: If adding vegetables, put them in toward the end so they don’t turn mushy.

Recipe Variations

• Veggie boost: Add broccoli florets or snap peas during the last 30–45 minutes so they stay crisp-tender.
• No cornstarch coating: Skip the initial coating and just thicken at the end with a slurry. The sauce will be a bit lighter but still tasty.
• Gluten-free: Use tamari or coconut aminos. Check your broth and other ingredients for gluten-free labels.
• Spicy Mongolian beef: Add gochujang or a spoonful of chili garlic sauce for heat and depth.
• Sweetness swap: Use honey or coconut sugar instead of brown sugar.Start with a little less and adjust to taste.
• Different cuts: Try thinly sliced sirloin, flat iron, or even thin chuck steak if you want richer, more shreddable texture.
• Lower sugar: Reduce brown sugar to 1/3 cup and lean on ginger, garlic, and vinegar for balance.

FAQ

Can I prep this the night before?

Yes. Slice the beef and whisk the sauce, then store them separately in the fridge. In the morning, toss everything into the crockpot and start cooking.

Do I have to sear the beef first?

No.

This recipe is designed to be dump-and-go. Searing adds flavor, but it’s not necessary here; the sauce and slow cooking bring plenty of depth.

What if I only have regular soy sauce?

Use it, but dilute with a bit more broth or water and reduce added salt. Taste before thickening and adjust with sugar or vinegar as needed.

How do I make the sauce thicker?

Stir in a cornstarch slurry (equal parts cornstarch and cold water) and cook on High for 10–15 minutes.

It will turn glossy as it thickens.

Can I cook this on the stovetop instead?

Yes. Simmer the coated beef and sauce in a large skillet over medium-low heat for 20–30 minutes, stirring occasionally, until tender. Add the slurry if needed to thicken.

What should I serve with it?

Steamed jasmine or brown rice is classic.

Rice noodles, quinoa, or cauliflower rice work too. Add a side of steamed broccoli or a simple cucumber salad for freshness.

How can I make it less sweet?

Cut the brown sugar to 1/3 cup and add more rice vinegar or a squeeze of lime at the end to brighten and balance the sauce.

Can I add vegetables in the slow cooker?

Yes, but add quick-cooking veggies like broccoli or snow peas in the last 30–45 minutes. For carrots or bell peppers, add in the last hour to avoid mushiness.

In Conclusion

Dump and Go Crockpot Mongolian Beef gives you big, cozy flavor with almost zero effort.

It’s weeknight-easy, crowd-pleasing, and endlessly adaptable to your taste. Keep the ingredients on hand, and you can have a takeout favorite ready anytime. Serve it hot, sprinkle on those green onions, and enjoy a low-stress dinner that feels like a treat.

Dump and Go Crockpot Mongolian Beef - Easy, Flavorful, Weeknight-Friendly

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 2 pounds flank steak, thinly sliced against the grain (sirloin or skirt steak also work)
• 1/3 cup cornstarch (for coating the beef)
• 3/4 cup low-sodium soy sauce
• 1/2 cup brown sugar (light or dark)
• 1/2 cup beef broth (or water)
• 1 tablespoon fresh ginger, finely grated (or 1 teaspoon ground ginger)
• 4 cloves garlic, minced
• 1–2 tablespoons rice vinegar (to balance sweetness)
• 1–2 teaspoons sesame oil (optional, for depth)
• 1–2 teaspoons red pepper flakes or sriracha (optional, for heat)
• 2 tablespoons cornstarch + 2 tablespoons water (slurry for thickening, if needed)
• 4–5 green onions, sliced (for garnish)
• Cooked white or brown rice, or noodles, for serving
• Sesame seeds (optional, for topping)

Instructions

• Prep the beef: Slice the flank steak thinly against the grain. Toss with 1/3 cup cornstarch until lightly coated. This helps the sauce cling and keeps the meat tender.
• Make the sauce: In a bowl, whisk together soy sauce, brown sugar, beef broth, ginger, garlic, rice vinegar, sesame oil, and red pepper flakes or sriracha if using.
• Dump and go: Add the coated beef to the slow cooker. Pour the sauce over the top and stir to separate any clumps.
• Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender. Avoid overcooking on High, which can make lean cuts tough.
• Thicken (if needed): If the sauce is thin, whisk 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the slow cooker and cook on High for 10–15 minutes until glossy and thick.
• Finish: Stir in sliced green onions, saving some for garnish. Taste and adjust: add a splash more vinegar for brightness or a pinch of sugar if you prefer it sweeter.
• Serve: Spoon over rice or noodles. Top with extra green onions and sesame seeds. Enjoy hot.