Crockpot Mongolian Beef
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Crockpot Mongolian Beef – melt in your mouth, delicious beef, that takes only 5 minutes to prepare.
What’s the big deal with crockpots anyway? Everywhere you look you see another crockpot recipe. If you ask me, there aren’t enough crockpot recipes. I resisted buying one for a long time, but now I can tell you what the big deal is about crockpots. It literally takes you 5 minutes to get all the ingredients together, dump them in the crockpot, turn it on and forget about if for a few hours during which you can do whatever you wish. Spend more time with your family, work on what matters, go visit a friend.
I’m all about easy recipes. I love to cook and bake, very true, but I don’t want to be in the kitchen all day long. There are so many other things to do.
Enough about that, you probably want to learn how to make this delicious Mongolian beef. Normally if you make any beef stew it will take you forever to cook the beef until it’s tender and not rubbery. Making this beef in the crockpot is the easiest way to get melt in your mouth beef. You can’t see this in the picture but trust me, the beef comes apart in your mouth and makes you go mmmm.
The ingredients are simple, ingredients you probably have in your pantry right now. So if you love beef, I urge you to try this Mongolian beef, tender meat, amazing flavors and perfect for sharing with your loved ones.
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Crockpot Mongolian Beef
Ingredients
- 3 to 4 pound flank steak ( or beef tip roast, cut into small pieces)
- 1/4 cup cornstarch
- 1 medium onion (sliced thinly)
- 1 large carrots (sliced thinly)
- 1 teaspoon ginger (minced)
- 5 cloves garlic (minced)
- 1/2 cup soy sauce (low sodium)
- 1 cup water
- 1/4 cup cooking sherry
- 1/2 cup brown sugar
- black pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Toss the beef pieces with cornstarch and set aside.
- Mix remaining ingredients in your crock pot and add beef. Toss and there should be enough liquid to barely cover the beef.
- Cover and cook for 6 to 8 hours on low, or 4 hours on high.
- Serve over rice.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Enjoy!
This looks wonderful but I don’t see the number of servings. Help!
Hi Pam, This will yield 8 servings, I also added nutritional info to the recipe.
1005mg is a lot of sodium for each serving is that the correct amount?
That’s correct, it’s from all the soy sauce, but you could cut down the sodium by using low sodium soy sauce.
Great idea, you can also use more other spices, without salt
This is one of my husband’s favorite meal and I will be making this when we go to the beach for Thanksgiving. It will put a big smile on his face. Thanks again and Happy Thanksgiving. Marie Goodson
Thank you!! Happy Thanksgiving to you too!
I just saw this recipe, can I use stew meat?
Oh yeah sure, it should be just fine.
Looks tasty Jo! I pinned it and I shared it with my fans on my Do.Food.Better. Facebook page! (https://www.facebook.com/DoFoodBetter/posts/10152322525988447)
Nice blog you have here and some #SeriousYum™! I’ll be back! 🙂
Thank you so much Linda!
Hi jo what couid i use instead of the sherry thanks matt.
Port, Madeira, or Marsala, can be used instead! Looking for alcohol-free? Use 1/3 cup vegetable or chicken broth mixed with 2 tbsp red or white wine vinegar.
Oh my goodness, this was absolutely delicious. Borrowed my daughters Christmas gift (crock pot) and made this for the family. The meat was so tender and yummy. Going out and getting a crock pot too!!!
LOL, I know I love mine!
Is the medium onion in the recipe a green onion or a white one? The picture looks like it’s a green onion, but recipe doesn’t specify. Looks yummy. Can’t wait to try it!
It`s a white one, the green one I just used for garnish.
Hubs loves Mongolian Beef! So everything is chopped and ready to turn on before I leave for work tomorrow. I left out the meat and will add it last. Wish me luck!
Good luck Kim, hope it turns out. 🙂
This looks AMAZING! I cannot wait to try it. Just wondering if I can substitute another liquid for the cooking sherry? Maybe beef broth?
Thank you for any help.
Will let you know how it turns out 🙂
Hi Regina,
You probably can, not really sure if it will affect the taste much, but give it a try. Can’t be bad regardless, it’s beef in a crockpot! 🙂
I don’t get a news letter. Whyyyyyy. :'(
Had just bought flank steak and then got your newsletter – what choice did I have but to try this! Easy to make (although I am a cheater and use the frozen ginger & garlic in cubes) and tastes super good. What’s on the crockpot menu for next week? 🙂 Ruth N.
That’s a great idea, here you can find minced ginger and garlic in little jars, so sometimes I’ll use those, much easier than mincing your own garlic and ginger. Not sure what’s on the crockpot menu next 🙂 I still have to figure that one out. 🙂
I saw your previous postings for your other two recipes and this one looks so delicious too! i don”t have a crockpot but now for sure want one. Please help me as to the size and any other things I require in order to get one to make these lovely meals!!
Hi Sue,
I have a 6 quart crockpot, and I bought the cheapest one I could find which was about $15 or $16. That’s all you really need, a cheap crockpot. I’ve been using mine pretty much every single week and works wonderful.