Go Back Email Link

Slow Cooker Mongolian Beef

Share on Facebook
Servings 2 -4 servings


  • 1-1/2 lbs 750 g Beef Simmering Steak (Blade or Cross Rib), sliced into thin strips
  • ¼ cup cornstarch
  • 2 Tbsp canola oil
  • 1 Tbsp garlic, minced
  • ¾ cup low-sodium soy sauce
  • ¾ cup water
  • ¾ cup packed brown sugar
  • 1 cup slivered carrot, about 2 large carrots
  • sliced green onion for garnish


  • In a large resealable bag, add steak along with cornstarch. Shake to coat steak well.
  • To a slow cooker add oil, garlic, soy sauce, water, brown sugar and carrots. Stir to combine.
  • Add steak and stir again to coat steak with sauce. Cook on high for 2-3 hours or on low for 4-5 hours, stirring once. Note: Both cooking times work, but I found that cooking 3 hours on high was perfect. Serve over steamed rice with a sprinkle of sliced green onion.