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Healthy Slow Cooker Mongolian Beef - Tender, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Beef: 2 pounds flank steak or sirloin, thinly sliced against the grain
  • Cornstarch: 2–3 tablespoons (for light coating and thickening)
  • Low-sodium soy sauce or tamari: 1/2 cup
  • Water or low-sodium beef broth: 1/2 cup
  • Honey or maple syrup: 3–4 tablespoons (or coconut sugar)
  • Rice vinegar: 1 tablespoon
  • Fresh garlic: 4 cloves, minced
  • Fresh ginger: 1 tablespoon, minced or grated
  • Sesame oil: 1 teaspoon (optional for aroma)
  • Red pepper flakes: 1/4–1/2 teaspoon (optional, for heat)
  • Carrots: 2 medium, cut into matchsticks (optional)
  • Broccoli florets or snow peas: 2–3 cups (optional, added at the end)
  • Green onions: 3–4, sliced (for garnish)
  • Toasted sesame seeds: 1 tablespoon (for garnish)
  • Cooked brown rice or cauliflower rice: For serving

Method
 

  1. Prep the beef: Trim excess fat and slice the beef thinly against the grain. Pat dry with paper towels.
  2. Lightly coat with cornstarch: Toss the beef with 2 tablespoons cornstarch until just coated. Shake off any excess. This creates a silky texture without deep frying.
  3. Make the sauce: In a bowl, whisk together soy sauce, water or broth, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
  4. Load the slow cooker: Add the beef to the slow cooker. Pour the sauce over the top and stir to coat. If using carrots, add them now.
  5. Cook low and slow: Cover and cook on Low for 3–4 hours or High for 2–2.5 hours, until the beef is tender but not shredding.
  6. Thicken if needed: If the sauce seems thin, stir 1 teaspoon cornstarch with 1 tablespoon cold water and mix it into the slow cooker. Cook 10–15 more minutes on High until glossy.
  7. Add quick-cook veggies: Stir in broccoli or snow peas during the last 20–30 minutes so they stay crisp-tender.
  8. Finish and serve: Top with green onions and sesame seeds. Serve over brown rice or cauliflower rice.