Mongolian Beef in the Slow Cooker is an easy weeknight dinner that you can prep the night before or in the morning before you head out the door. London broil is a great cut of meat to use for this as it soaks up the sauce and softens nicely in the slow cooker. Serve over rice.
Mongolian Beef in the Slow Cooker 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:
Cut the London broil into 1" cubes. Add these to a baggie filled with ½ 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.
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.
Leftovers may be stored in the refrigerator in a sealed container for up to 4 days. I recommend reheating this on the stove so the meat doesn't dry out.
If you'd like to freeze the leftovers, add them to a freezer bag, squish all the air out, and freeze up to three months. To reheat from frozen, thaw in the refrigerator the day before, then heat on low in a large saucepan until hot.Print
Mongolian Beef in the Slow Cooker
Easy Mongolian beef in the slow cooker recipe using London broil. Easy weeknight dinner, perfect over rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Beef
- Method: Slow Cooker
- Cuisine: Asian
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 ½ tbs. minced garlic
½ c. sliced green onions
2 c. sugar snap peas
1 pint sliced baby bella mushrooms
¾ c. water
¾ c. soy sauce
½ c. hoisin sauce
½ 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.
- 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.
Keywords: slow cooker Mongolian beef, London broil, easy slow cooker Mongolian beef, Mongolian beef recipe, Mongolian Beef in the slow cooker