This easy dump-and-go Crock Pot Mongolian Beef recipe requires just a handful of basic ingredients and hardly any effort! Tender beef is swaddled in a sweet and savory sauce then served over rice for dinner perfection.
Novelty seekers, you’ll get a kick out of this easy slow cooker Mongolian beef recipe! It features tender meat in a savory sweet glaze and the explosion of flavor is out of this world!
Simple enjoy to toss together for any busy weeknight and ideal for batch cooking, I see this easy recipe as the perfect meal prep go-to.
If you prefer the crispy texture of classic Mongolian beef, make my Paleo Mongolian Beef recipe, which is made in a skillet on the stove top.
Let’s dive into the simple ingredients to make slow cooker Mongolian beef!
Ingredients for Crock Pot Mongolian Beef:
Flank Steak or Beef Stew Meat: The main ingredient here! Pick up 2 pounds of flank steak or beef stew meat. I like using stew meat because it comes pre-chopped by the butcher and turns out nice and tender. Nevertheless, flank steak, sirloin steak, or New York strip steak work great too.
Tapioca Flour: To thicken the sauce and get a great glaze on the beef, we need some form of binding agent. I like using tapioca flour or gluten-free all-purpose flour to keep the recipe gluten-free.
Coconut Aminos: A sweet and savory replacement for soy sauce that adds umami flavor to the meal. Coconut aminos is derived from coconuts and has a sweet and savory flavor.
Apple Cider Vinegar: Brings a little tang to offset the sweetness of the coconut aminos.
Sesame Oil or Avocado Oil: We need a little richness in the sauce, so I add sesame oil for that nutty flavor or just avocado oil or olive oil.
Fresh Garlic: Contributes a big burst of flavor to ensure we’re maxing out our taste buds.
Fresh Ginger: Adds that subtle heat and zing that we all love so much in ginger. Increase or decrease the amount as desired.
Black Pepper: A kick of pepper turns the heat up a notch without making the meal spicy.
Scallions: Or green onions for that lovely hit of onion flavor.
Recipe Customizations:
- Swap the coconut aminos for ½ cup of low-sodium soy sauce and ⅓ cup of pure maple syrup or brown sugar. Increase the amount of water (or broth) to ⅓ cup.
- Use corn starch instead of tapioca flour.
- Mix in some fresh vegetables, like bell peppers, onions, green beans, etc.
- Give it a hit of spice by adding red pepper flakes or sriracha to the Mongolian beef sauce.
How to Make Crock Pot Mongolian Beef:
Transfer the sliced flank steak to a large bowl and toss with the ½ cup of tapioca flour until all of the strips of beef are coated.
Move it to the bottom of your crock pot.
In a small bowl or a measuring cup, whisk together the coconut aminos, water (or broth), sesame oil, cider vinegar, minced garlic, minced fresh ginger, and black pepper.
Pour the sauce into the crock pot with the meat and give everything a big stir.
Secure the lid on the crock pot and cook on high heat for 2-3 hours or low heat for 4-5 hours, stirring halfway through if possible. Stir the meat and taste it for flavor. Season it to taste with sea salt.
Serve Mongolian beef over your choice of rice (white rice, brown rice, cauliflower rice, cilantro lime rice, etc.) with a side of steamed broccoli, chopped green onions and a sprinkle of sesame seeds, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The next time you’re craving Chinese takeout, whip up this easy recipe! It is simple to customize and my favorite part is that it is made with cleaner ingredients.
If you enjoy healthy takeout recipes like this, also try some of my other favorites.
More Takeout Recipes:
- 30-Minute Healthy Orange Chicken
- Healthy General Tso’s Chicken
- Gluten-Free Chicken Chow Mein
- Sweet and Sour Pork
- Easy Szechuan Beef
- Sesame Ginger Cashew Chicken
Better than takeout beef for dinner!
Crock Pot Mongolian Beef Recipe
Equipment
Ingredients
- 2 lbs beef stew meat or flank steak cut into slices
- 1/3 cup tapioca flour
- 1 cup coconut aminos*
- 1/4 cup water or beef broth
- 2 Tbsp toasted sesame oil or avocado oil
- 1 Tbsp cider vinegar
- 4 cloves garlic
- 1 Tbsp fresh ginger peeled and grated
- ½ tsp black pepper to taste
- 3 scallions sliced into 1-inch pieces green parts only
Instructions
- Transfer the sliced flank steak to a large bowl and toss with the ½ cup of tapioca flour until all of the strips of beef are coated. Spray the bowl of your crock pot with cooking spray and move the beef to the bottom of your crock pot.
- In a small bowl or a measuring cup, whisk together the coconut aminos, water (or broth), sesame oil, cider vinegar, minced garlic, minced fresh ginger, and black pepper.
- Pour the sauce into the crock pot with the meat and give everything a big stir.
- Secure the lid on the crock pot and cook on high heat for 2-3 hours or low heat for 4-5 hours, stirring halfway through if possible. Stir the meat and taste it for flavor. Season it to taste with sea salt.
- Serve Mongolian beef over your choice of rice (white rice, brown rice, cauliflower rice, cilantro lime rice, etc.) with a side of steamed broccoli, chopped green onions and a sprinkle of sesame seeds, and enjoy!
