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Slow Cooker Mongolian Beef


"I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice."
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4 h 30 m servings 450 cals
Original recipe yields 4 servings


  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 2391 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 283
  1. 379 Ratings

Most helpful positive review

This was very good. I used round steak that I had on hand and it worked fine. I didn't have any hoisin sauce so I made some. There's not a recipe on this site so here's the recipe for hoisin. 4...

Most helpful critical review

I made the recipe as written, minus half the amount of sugar... it ended up way too salty and the sauce was definitely abundant. I had doubled the recipe and added the onions in when there was o...

Most helpful
Most positive
Least positive

This was very good. I used round steak that I had on hand and it worked fine. I didn't have any hoisin sauce so I made some. There's not a recipe on this site so here's the recipe for hoisin. 4...

this was AWESOME!! word to the wise, its quite sweet, so if you dont like sweet, cut back on the sugar. we loved it!! flank steak was too expensive, so i substituted flap meat and it was so tend...

This was a really good meal. I spread it over a bed of white sticky rice and my wife loved it. Things I may change for the next time I make this: I used Teriyaki Sauce instead of soy (I didn't...

I doubled the amount of meat but left the sauce amount the same. I used reduced-sodium soy sauce and think next time I'll reduce the amount of soy sauce slightly since it seemed a bit overwhelm...

I used a 2 1/2 lb flank steak so I doubled the sauce, which was probably not necessary since there was so much in the end. I only added half the brown sugar called for and it was still very swe...

This was amazing! My son made it for dinner. we did double the meat and there was plenty of sauce for it. Its very tasty...We ate it over rice and had stir fry on the side. not really spicy...

Amazingly good! Wanted to try something dfferent. I used 2 lbs. of thin bracciole meat that I sliced thin on an angle into pieces....I coated with the cornstarch and did not fry in the oil....ju...

I made this for dinner yesterday, the flank steak was too pricey so I found some thin sliced top sirloin which work fabulously. The meat was very tender, I did though cook 2 pounds instead of 1 ...

Used Pork Tenderloin because I didn't have beef. Hubs had two helpings and is now complaining he ate too much. He did say it was a little salty but I think I might have cooked it too long and ...