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Slow Cooker Mongolian Beef

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours on low
  • Total Time: 0 hours
  • Yield: 6 1x


Better than Chinese takeout! Saucy tender bites of beef with a savory and sweet sauce sprinkled with sesame seeds and scallions. 


  • 1 Tbsp canola or vegetable oil
  • 2 1/2 pounds beef chuck steaks, sliced across the grain into 1/2 inch thin strips
  • 1/3 cup flour
  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 2 Tbsp fresh minced ginger
  • 2 Tbsp minced garlic
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 1/2 tsp sesame oil
  • 2 Tbsp rice vinegar
  • Sesame seeds and sliced scallions or green onions, for topping


  1. In a large bowl toss beef with flour to coat. Discard any excess flour. 
  2. In a 12 inch skillet heat oil over medium high heat. Add half of the beef. Brown each side for 2 minutes each. Place beef in slow cooker and repeat with the second batch of beef. Scrape any bits from the pan into the slow cooker. Use some of the broth to deglaze, if necessary.
  3. Whisk together the soy sauce, brown sugar, ginger, garlic, pepper and broth. Pour the mixture over the beef in the slow cooker.
  4. Cover and cook on low for 6-8 hours until beef is tender. Stir in the sesame oil and rice vinegar.
  5. Serve the beef topped with sesame seeds and scallions. 


To make gluten free use gluten free Tamari instead of soy sauce. 

  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: Chinese