Easy Slow Cooker Mongolian Beef Recipe
Flank steak simmers until meltingly tender in the slow cooker with soy, ginger and sriracha for a spicy-sweet sauce.
Original recipe
- Total
- 2 hr 10 min
- Serves
- 6
- Sourced
- 27 Sept 2026
- Items
- 12
12
Things to buy
Cooking for
Adding it again later updates the quantities instead of doubling up.
Cooking for
Ingredients
What you need
Names and measures for Australia
- 680 gthinly sliced flank steak1.5 lb = 680 g
- 29 gcornstarch0.25 cup = 60 ml = 28.8 g (read as US: 1 cup = 240 ml)
- 14 gvegetable oil1 tbsp = 15 ml = 13.8 g (read as US: 1 tablespoon = 15 ml)
- 15 ggarlic3 clove = 15 g (typical size here)
- 10 mlfresh ginger2 tsp = 10 ml (read as US: 1 teaspoon = 5 ml)
- 180 mlwater0.75 cup = 180 ml (read as US: 1 cup = 240 ml)
- 180 mlreduced sodium soy sauce0.75 cup = 180 ml (read as US: 1 cup = 240 ml)
- 145 glight brown sugar0.75 cup = 180 ml = 144 g (read as US: 1 cup = 240 ml)
- 5 mlSriracha sauce1 tsp = 5 ml (read as US: 1 teaspoon = 5 ml)
- 240 mlshredded carrots1 cup = 240 ml (read as US: 1 cup = 240 ml)
- 60 ggreen onions4 spring onion = 60 g (typical size here)
- —sesame seeds
Recipe by The Chunky Chef, The Chunky Chef. Method rewritten for this cookbook — read the original on The Chunky Chef.
This recipe's shopping list
Scaled for 6 serves
Other
Method
How it goes together
- 01
Step 1
Put the sliced flank steak and cornstarch in a large resealable bag. Seal and shake to coat well.
- 02
Step 2
Add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and sriracha sauce to the bottom of the slow cooker. Stir to combine.
- 03
Step 3
Add the coated flank steak and carrots. Stir again until everything is coated in the sauce.
- 04
Step 4
Cover and cook on high for 2-3 hours, or on low for about 4 hours, until the steak is cooked and tender.
- 05
Step 5
Serve over white rice. Garnish with green onions and sesame seeds if you like.
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