Mongolian Beef in the Slow Cooker

Mongolian Beef in the Slow Cooker

Slow cooked Mongolian beef is an easy weeknight dinner that you can prep the night before or in the morning before you head out the door.  When I make this, I prep it all the night before, including measuring and putting the rice into the rice cooker.  I measure and set the water for the rice aside so I can just throw it in and turn on the rice cooker when I walk through the door.

Gather up your ingredients:

Ingredients for Mongolian Beef

Cut the London broil into 1″ cubes.  Add these to a baggie filled with 1/2 cup of flour.  Shake it all around until it is well-coated.  To brown the meat, heat a skillet on medium, add the olive oil and then add the pieces of meat, being sure not to crowd it.  You want the meat to sear, not steam.  If need be, work in batches.  I had to do two batches for this recipe.  You want to caramelize the meat on the outside but then let the slow cooker take its time breaking down the tough meat and making it soft and tender.

Caramelize the Meat

Once the meat is browned on all sides, add it to the slow cooker.  Now add all the rest of the ingredients and set the slow cooker for 4 hours on low.  Serve over rice for a home-cooked Chinese feast!

TIP:  My slow cooker turns to warm after the cooking time is finished so if you don’t have a slow cooker that automatically turns to warm, be sure not to overcook this.  If you leave it on longer than the 4 hours, the sauce will thicken and the meat may burn.

TIP:  If you want your sugar snap peas to still be crunchy, either add them in at the very end or saute them quickly while the rice cooks.


Mongolian Beef in the Slow Cooker

Mongolian Beef in the Slow Cooker
  • Author: Kathleen


1 lb. London broil
4 tbs. all-purpose flour
2 tbs. olive oil + more if you need to do the meat in batches
1 c. chopped yellow onion
1 1/2 tbs. minced garlic
1/2 c. sliced green onions
2 c. sugar snap peas
1 pint sliced baby bella mushrooms
3/4 c. water
3/4 c. soy sauce
1/2 c. hoisin sauce
1/2  c, dark brown sugar
1 tsp. fresh grated ginger root


Cube London broil into 1″ chunks
Add flour to a baggie and shake the meat until fully coated in flour
Heat a skillet on medium, add olive oil, and brown meat on all sides
Working in batches if necessary, be sure not to crowd the meat and brown on all sides
Remove the meat and add to the slow cooker
Add remaining ingredients, stirring all together
Set slow cooker on low for 4 hours
Serve over rice

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