Mongolian Beef crockpot recipe


I have a wickedly awesome crockpot recipe here for you today. I’ve made it 3 times now and my husband adores it. It really hits the Chinese takeout craving!

Mongolian Beef Crockpot
makes roughly 10-12 cups
5-7 quart crockpot


2lbs of flank steak (you can either do thin sliced or stew meat)
1/2 cup cornstarch
2 tablespoons of olive oil
3 tablespoons minced garlic (we love our garlic and use the garlic in water, not dry)
2-3 tablespoons of fresh ginger (we by the ground ginger in a tube in the produce section)
1 cup low sodium soy sauce
1 cup brown sugar
2-3 cups of shoestring carrots
1-2 bell peppers, any color
1 package of green onions
2 cups broccoli
1 gallon ziplock bag
Reynolds crockpot liners (these will change you life!)


  • Thinly cut the flank steak to strips or cubes if you did not get the pre cut portion.
  • In a ziplock bag add the meat and the cornstarch and shake to evenly coat. Set aside.
  • In the lined crockpot add the soy, oil, minced garlic, ginger and brown sugar. Stir to combine.
  • Slice the bell peppers , broccoli, and green onion and add to the pot.
  • Add 1-2 cups of carrots, hold one cup back to add later for crunch (optional)
  • Add the coated meat and be sure to get it slightly submerged.

Turn on low for eight hours/ high for four hours – though Low is best setting. Some crockpots are finicky and uneven so know what your machine will do.
I like to add the last cup of carrot during the last 30 – 45 minutes to add some crunch. Totally optional though.

Add more veggies if you like, if you do you will need to add 1/4-1/2 cup more liquid mix.

Serve over steamed rice.

Depending on you veggie count this will make upwards of 10-12 cups. 1 cup per serving.

Helpful Tips:
1) If you have to prep the night before to load before leaving for work – Do NOT add the beef to the veggie and sauce mix overnight. The cornstarch will dissolve and when the meat cooks it will disintegrate into a chili slop. Trust me – you can’t save it.

Coating the meat in the cornstarch is a MUST. Don’t think it will work if you just add the cornstarch to the mix. It will only cause the chili effect again.
Learn from my fails!


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