Best & Easiest Slow Cooker Mongolian Beef Recipe (2025)

I absolutely LOVE P.F. Chang’s Mongolian Beef. It is seriously one of my favorite dishes at ANY restaurant.

So when I figured out a way to get those flavors not only at home but from a slow cooker, I was THRILLED!

This slow cooker Mongolian Beef recipe is a game-changer for anyone looking for that perfect balance of sweet and savory, combined with the tender, melt-in-your-mouth texture of beef that’s been slowly cooked to perfection.

Whether you’re looking to impress guests or simply treat yourself, this recipe is sure to become a staple in your culinary repertoire.

Gone are the days of needing to dine out to satisfy your P.F. Chang’s craving.

Now, you can easily recreate this beloved dish with minimal effort, letting the slow cooker do all the heavy lifting.

Key Takeaways

• Cook Time: Low – 8-10 hours
• Main Ingredients: Pot roast/chuck roast, soy sauce, dark brown sugar, garlic, ginger, and more
• Servings: 6
• Extras: Add in some vegetables like bell peppers, snap peas, and broccoli to make it a complete meal.
• Tips: For added depth of flavor, marinate the beef in the sauce overnight before putting it in the slow cooker.

Best & Easiest Slow Cooker Mongolian Beef Recipe

There are some other slow cooker Mongolian beef versions of this recipe out there that require you to buy flank steak.

Flank steak is okay, and it’s fairly affordable, but not every cut is a winner- sometimes, flank steak doesn’t become as tender as I hope in the crock pot.

Others also had coated flank steak with cornstarch and pan frying it before putting it in the slow cooker.

This sounds and tastes great, but I wanted something easier with less standing around and cooking time.

Like, just throw all the ingredients together and push a button easily. And this is it- such an easy recipe

Here’s pretty much all you need:

It seems a little different to add brown sugar to the recipe, but after comparing it to another crock pot Mongolian beef with regular granulated, I think this one had a tang rather than just sweetness if that makes sense.

Oh, and that Bragg’s Liquid Aminos? That’s my soy sauce (you should also give it a try).

But you can use low-sodium soy sauce or gluten-free alternatives if you need some dietary swaps.

But to get the sauce to be thicker at the end, there is one little extra step once the dish is slow-cooked and ready.

After removing the meat from the slow cooker, simply combine 2 Tbsp cornstarch water with 4 Tbsp cold water and whisk in a small saucepan.

Then add about 1/2 cup of the liquid to the pan and slowly bring to a boil while whisking. Once it starts to bubble, it will thicken right up.

Pour the thickened sauce into the slow cooker and mix.

And then, when it’s ready to serve, one more teensy little step – the green onions. Start getting a pan hot with a little bit of oil.

While that’s heating up, cut up 4 green onions into 2-inch pieces.

Place them in the hot and add about 1 Tbsp of soy sauce. Stir them up a bit as they cook for just a couple of minutes.

Serve Mongolian beef over rice, and top with the green onions and sesame seeds if you like them. Enjoy!

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Slow Cooker Mongolian Beef

PF Changs Mongolian Beef is SOOO good. There are a lot of good copycat recipes out there, but this one is a slow cooker version! Super Easy!

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 6

Author: Brittany Kline

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Ingredients

• 2 lbs. pot roast or chuck roast trimmed of excess fat.
• 1/2 cup soy sauce
• 1/4 cup water
• 1/2 cup dark brown sugar
• 3 cloves garlic minced or pressed
• 2 tsp of minced ginger or 1/2 tsp ground ginger
• 4 green onions sliced into 2-inches pieces
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 2 Tbsp cornstarch
• 1 Tsp crushed red pepper flakes (optional)

Instructions

• Combine beef, soy sauce, water, brown sugar, minced garlic, and ginger in the slow cooker. Cook on low for 8-10 hours.
• Remove the meat from the liquid and place on a cutting board.
• Shred meat and remove any excess fat. Cover meat to keep it hot.
• In a small sauce pan, whisk together 2 Tbsp corn starch with 4 Tbsp water.
• Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and heat over medium, whisking constantly.
• Once it bubbles and thickens, pour the thickened sauce into the slow cooker and mix.
• Add some of the sauce from the slow cooker over the meat.
• Serve the beef over rice, and top with the cooked green onions.

Recipe Substitutions

The Meat

If beef isn’t your first choice or you’re looking for a lighter alternative, chicken thighs can be an excellent substitute.

They remain juicy and tender when slow-cooked, absorbing the rich flavors of the sauce.

For a vegetarian take on this dish, try using large portobello mushrooms or firm tofu.

Both ingredients do a wonderful job of mimicking the texture and satisfying bite of beef, making sure you’re not missing out on the heartiness of the original recipe.

The Sauce

While Bragg’s Liquid Aminos provides a unique taste to the sauce, you can vary the flavors according to your preference or dietary needs.

For a gluten-free option, Tamari is a great substitute that closely mimics the deep umami flavor of traditional soy sauce.

If you’re looking to reduce sodium, coconut aminos are a sweeter yet savory option that can add a unique twist to your dish.

Adding More

Incorporating vegetables can turn this Mongolian beef into a more rounded, nutritious meal.

Consider adding sliced bell peppers, broccoli, or snap peas in the last 30 minutes of cooking to keep them crisp yet tender.

For a spicy kick, a tablespoon of sriracha or a few slices of fresh chili peppers will do the trick.

And if you’re looking to boost the meal’s texture and flavor dimensions, try throwing in some dried red chili flakes or a teaspoon of ginger paste.

Other Slow Cooker Recipes

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

FAQs

Can I substitute flank steak with another type of meat?

Absolutely! Flank steak isn’t your only option if you’re not a fan of that cut.

While flank steak is traditional for crock pot Mongolian Beef, you can easily substitute flank steak with sirloin, tenderloin, or skirt steak.

Keep in mind that cooking times may vary slightly based on the cut of meat.

Flank steak can become nice and tender with the slow cooker over a longer time, whereas thinner cuts might overcook and become tough.

Can I make this recipe ahead of time?

Yes, this slow cooker Mongolian Beef reheats wonderfully, making it a perfect make-ahead meal.

Store it in an airtight container in the refrigerator, and gently reheat it on the stove or in the microwave when ready to serve.

Not only that, you can put all the “raw” ingredients” into a freezer bag and freeze it to dump in the crock pot whenever you want.

I would save any garnish, like green onions or sesame seeds, for after it’s been slow-cooked fresh.

Is there a way to make this dish less sweet or more savory/spicy?

Certainly! The sweet flavor profile of slow cooker Mongolian beef comes mainly from brown sugar.

It’s meant to give it a bit of a sweet hint to balance the savory, but you can reduce the amount of brown sugar in the recipe to suit your taste preferences.

Alternatively, you can use a sugar alternative that suits your dietary needs.

You could also add sesame oil- it made one test recipe more savory even with the sugar still in, which could balance the sweetness for you.

Oh, and besides sesame oil, hoisin sauce may be up your alley for a nice savory change- I’ve used hoisin sauce mostly for poke bowls, but it can make slow cooker Mongolian beef less sweet.

If you like the sweet tang of brown sugar but still want a little heat, you can use crushed red pepper flakes in your seasoning or top your bowl with chili garlic sauce.

Can I add vegetables to this dish?

Adding vegetables can turn this dish into a more well-rounded meal.

Feel free to add vegetables like bell peppers, snow peas, or broccoli to the slow cooker during the last 30 minutes of cooking time to keep them from getting too mushy.

I would also add a bit more minced garlic and sauce overall to make sure every veggie has plenty of coating when served up.

How do I know when the beef is done cooking?

The beef should be incredibly tender and easily shredded with a fork. This typically takes about 4-6 hours on low heat.

However, cooking times can vary slightly depending on your slow cooker model.

Final Thoughts

In the realm of comfort food, slow-cooked Mongolian Beef undoubtedly stands out as a star, marrying ease of preparation with the rich, comforting flavors reminiscent of your favorite restaurant dish.

This recipe not only saves you a trip to P.F. Chang’s but also offers a customizable culinary adventure right in your kitchen.

Whether you’re a slow cooker aficionado or someone looking for an effortless yet impressive dinner option, this Mongolian Beef recipe promises to deliver satisfaction with each tender bite.

Give it a try and watch it become a cherished addition to your collection of go-to recipes. Happy cooking!

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