This Slow Cooker No-Fry Mongolian Beef is my cozy, weeknight-friendly twist on the classic takeout favorite. Traditional Mongolian beef is usually cooked quickly in a hot pan with oil, but this version lets the slow cooker do all the work—no frying, no splattering, and hardly any babysitting. The magic here is the cornstarch shaking trick: instead of dredging each strip of beef one by one, we toss it all in a bag with cornstarch, shake, and we’re done. The result is tender strips of beef in a glossy, garlicky-sweet sauce that tastes like it came from your favorite restaurant, but feels a lot more budget- and family-friendly. It’s the kind of meal that makes the whole house smell amazing and brings everyone to the table fast.

This Mongolian Beef is wonderful served over a bed of fluffy white rice, jasmine rice, or brown rice to soak up all that rich sauce. If your family likes a little variety, you can also spoon it over rice noodles or even cauliflower rice for a lighter option. I like to round out the plate with simple steamed or roasted veggies—broccoli, green beans, or snap peas work especially well and add a nice crunch. A side of egg rolls or a simple cucumber salad can make it feel like a fun takeout-style night at home. For younger or pickier eaters, serve the beef and sauce on the side so they can control how much goes on their rice.

Servings: 4–6 servings

2 pounds beef flank steak or sirloin, thinly sliced against the grain
1/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil (optional, for richer flavor)
3/4 cup low-sodium soy sauce
3/4 cup beef broth (or water)
1/2 cup brown sugar, packed
1 tablespoon hoisin sauce (optional, for extra depth)
1 tablespoon rice vinegar (or apple cider vinegar)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated (or 1 teaspoon ground ginger)
1/4–1/2 teaspoon red pepper flakes (optional, for heat)
2–3 green onions, sliced (plus extra for garnish)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening at the end)
Sesame seeds, for garnish (optional)
Cooked rice or noodles, for serving

Prep the beef: Place the thinly sliced beef in a large zip-top bag or a large bowl with a lid. Pat it dry with paper towels if it’s very moist—this helps the cornstarch stick better.

Use the cornstarch shaking trick: Add 1/3 cup cornstarch, salt, and black pepper to the bag with the beef. Seal the bag, leaving a bit of air inside, and shake well until all the strips are lightly coated. If using a bowl, cover and gently toss with your hands or tongs until coated.

Optional browning step (still no deep frying): If you want a richer flavor, heat 1–2 tablespoons of vegetable oil in a large skillet over medium-high heat. Quickly sear the coated beef in batches for 1–2 minutes per side, just until lightly browned (it does not need to be cooked through). Transfer browned beef to the slow cooker as you go. If you’d rather skip this step, simply place the coated beef directly into the slow cooker.

Mix the sauce: In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce (if using), rice vinegar, minced garlic, minced ginger, and red pepper flakes. Stir in the sliced green onions.

Add to the slow cooker: Pour the sauce mixture over the beef in the slow cooker, stirring gently to make sure all the pieces are coated and submerged as much as possible.

Cook low and slow: Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the beef is very tender. Every slow cooker is a little different, so start checking for tenderness toward the earlier end of the time range.

Adjust the sauce thickness (if needed): If you’d like a thicker, stickier sauce, in a small bowl whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this slurry into the slow cooker during the last 20–30 minutes of cooking, turn the heat to HIGH if it’s not already, and let the sauce bubble and thicken.

Taste and finish: Taste the sauce and adjust if needed—add a splash more soy sauce for saltiness, a teaspoon of brown sugar for sweetness, or a bit more vinegar if you want more tang. Turn off the slow cooker.

Serve: Spoon the Mongolian beef over hot cooked rice or noodles. Sprinkle with extra sliced green onions and sesame seeds, if using. Serve immediately while everything is hot and saucy.

• Kid-friendly version: If you have little ones who are sensitive to spice, leave out the red pepper flakes and go a touch lighter on the garlic and ginger. You can also serve the beef with the sauce on the side so they can dip or drizzle as they like. • Veggie boost: Add a bag of frozen broccoli florets or snap peas during the last 30–45 minutes of cooking so they stay bright and just-tender. Bell peppers or thinly sliced carrots are also nice; add them during the last hour so they don’t get mushy. • Extra saucy: If your family loves lots of sauce over rice, increase the soy sauce to 1 cup and the beef broth to 1 cup, and add an extra tablespoon of brown sugar. You may want to use the final cornstarch slurry to keep the sauce thick and glossy. • Lighter option: Use sirloin or even thinly sliced round steak and trim off any visible fat before slicing. Serve over cauliflower rice or steamed veggies instead of regular rice for a lower-carb plate. • Gluten-conscious: Use a gluten-free soy sauce or tamari, and double-check that your hoisin sauce (if using) is gluten-free. Everything else in the recipe is typically gluten-free, but always read labels if allergies are a concern. • Make-ahead tip: Slice the beef and toss it with cornstarch the night before, then store it in the fridge in a covered container or bag. In the morning, just whisk the sauce, pour it over, and start the slow cooker. It’s a great option for busy school or work days. • Leftover ideas: Leftover Mongolian beef makes a great next-day lunch. Warm it up and tuck it into lettuce wraps, serve over a crisp salad, or spoon it into a tortilla with rice for a fun “Mongolian beef wrap” that kids often love.

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