Healthy Mongolian Beef Recipe Slow Cooker

This Slow Cooker Mongolian Beef is a super easy crock pot recipe, rendering tender meat that is slightly tangy and spicy. So absolutely delicious!

Slow Cooker Mongolian Beef on fork

I know this Slow Cooker Mongolian Beef sort of has three strikes against it out of the gate: red meat, expensive red meat, and for people celebrating lent who gave up red meat. Sorry – easy and fast are my friends, tidy and convenient seem to be on strike.

But, you guys. This recipe is SO delicious, you must make it. Put it on your bucket list, at least.

Slow Cooker Mongolian Beef in crock pot

I'm still surprised I have another successful crock pot recipe. I'm convinced it has something (if not everything) to do with the fact that it doesn't include some sort of "cream of crap" mixed in.

It's slightly tangy and spicy, and the meat is tender. It's really good – I've already made it a few times.

Slow Cooker Mongolian Beef over rice in white bowl

I don't know if I could give up these ingredients for 40 days – I'm not even capable of eliminating bread for 7 days at Passover. Can we just stop folding laundry? That I could do.

Slow Cooker Mongolian Beef

Other slow cooker beef recipes we love

Slow Cooker Barbecue Beef Brisket

Slow Cooker Taco Soup

Slow Cooker Salsa Verde Beef Tacos

Slow Cooker Mongolian Beef

This Slow Cooker Mongolian Beef is a super easy crock pot recipe, rendering tender meat that is slightly tangy and spicy. So absolutely delicious!

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings: 4

1 1/2 pounds flank steak
2 tablespoons cornstarch
1/2 cup low-sodium soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
2 teaspoons sesame oil
2 teaspoons molasses
1 teaspoon ginger
1 teaspoon dried onion
1/2 teaspoon cracked red pepper flakes
1/4 teaspoon black pepper
3 tablespoons brown sugar
1/2 tablespoon almond butter (or peanut butter)
3 cloves garlic , minced
4 scallions , diced
cooked white rice, for serving

Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
Put all the ingredients, through the almond butter, into the crock pot; mix well. Add garlic and scallions.
Put meat on top, toss gingerly.
Cover and cook on low for 4 hours.
Serve over cooked white rice.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.