This Slow Cooker Mongolian Beef is your new weeknight hero: tender, fall-apart beef simmered in a sweet-garlicky-ginger sauce that tastes like takeout but cooks itself while you live your life. Toss everything in the slow cooker, walk away, and come home to saucy, cozy, ridiculously flavorful comfort food. Serve over rice, noodles, or tucked into lettuce cups — zero stress, maximum payoff.
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5-Star Review
"Love a good mongolian beef recipe and this is definitely one of them! It's so tasty and so easy" - Zelma F.
Jump to:
- 5-Star Review
- Pull Up A Chair and Let's Chat!
- What You'll Need and Why
- Easy Substitutions & Flavor Boosts
- Instant Pot Instructions
- Dutch Oven Instructions
- Tips and Tricks To Make Your Life Easier
- Slow Cooker Mongolian Beef Recipe
- Serving Ideas
- More Easy Beef + Slow Cooker Recipes
- Reheat, Repeat, Rejoice
- Frequently Asked Questions
- Who’s Stirring the Pot?
Pull Up A Chair and Let's Chat!
Slow Cooker Mongolian Beef is a family favorite around here. It's so simple and so flavorful that I make it on the regular. Beyond that, the prep work is almost nonexistent. The entire family loves it and I know yours will, too!
Here’s why you’ll love it and add it to the rotation immediately:
- Dump-and-go easy — Minimal prep, maximum flavor, and not a single fussy step in sight.
- Zero raw-meat slicing — The chuck roast goes in whole and turns into tender, shred-ready perfection all by itself. Your cutting board stays clean.
- Sticky, saucy perfection — Glossy, garlicky, sweet-savory sauce that’s ideal over rice or noodles.
- Better than takeout — Cheaper, faster, cozier, and you control exactly what goes in it.
- Feeds a crowd — or your future self — Leftovers reheat like an absolute dream.
Buy Now → What You'll Need and Why
- Beef Chuck Roast – The hero cut that melts into tender perfection with zero raw-meat slicing.
- Yellow Onion & Red Bell Pepper – Sweet, soft, and colorful — they make the sauce taste (and look) intentional.
- Garlic & Fresh Ginger – The punch and the warmth. The duo that gives Mongolian beef its signature takeout flavor.
- Tamari + Water – Your savory, silky base that keeps everything balanced.
- Sesame Oil – That cozy, toasty aroma everyone thinks you worked for.
- Honey (or Hot Honey) – Sweetness that rounds everything out and adds glossy depth.
- Chinese Five Spice – The secret flavor bomb. A little is all you need.
- Green Onions, Sesame Seeds & Cilantro – The “yes, I garnished” finishing trio.
- Rice or Noodles – Because that sauce deserves something to cling to.
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Easy Substitutions & Flavor Boosts
- Swap the Beef: Use any roast you love — chuck is the juiciest, but arm or round roast works too (just a little leaner).
- Try Pork Instead: A pork shoulder or butt turns just as tender and drinks up the sauce beautifully.
- Add More Veggies: Mushrooms, celery, carrots, or snap peas are all fair game. Heartier veggies can go in at the start; quicker-cooking ones like broccoli or zucchini should be added during the last hour.
- Boost the Sweetness: Prefer a sweeter, stickier sauce? Add a spoonful of brown sugar or extra honey to the slow cooker Mongolian beef.
- Turn Up the Heat: For a spicy kick, toss in jalapeños, Sriracha, red chili flakes, or even a spoonful of chili crisp.
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce — both work perfectly.
- Thicken the Sauce: Want it extra glossy? Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 30 minutes of cooking.
- Brighten It Up: A splash of rice vinegar or a squeeze of lime at the end adds a fresh pop that balances the rich sauce.
Instant Pot Instructions
- Optional: Sear the beef in the Instant Pot on Sauté for extra flavor.
- Add everything to the pot.
- Cook on High Pressure for 1 hour 30 minutes.
- Quick release or natural release — your choice.
- Shred the beef right in the pot and serve.
Buy Now → Dutch Oven Instructions
- Optional: Sear the beef in the Dutch oven for extra flavor.
- Add all ingredients to the pot.
- Cook in a 250°F oven for 6–8 hours or 300°F for about 4 hours.
- Shred the beef right in the pot and serve.
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Tips and Tricks To Make Your Life Easier
- Trim (but don’t over-trim) the chuck roast. A little fat = flavor. Too much = oily sauce.
- Use low-sodium tamari or soy sauce if you’re watching the salt. The sauce reduces as it cooks, so it concentrates.
- Searing is totally optional. You don’t have to, but if time allows, a quick sear adds deeper, richer flavor. Otherwise, you can absolutely "dump and go" with this slow cooker Mongolian beef
- Fresh ginger makes a big difference. Skip the jarred stuff. Freeze leftover ginger root so it lasts for months.
- Don’t skip the toppings. Sesame seeds + sliced green onions add crunch, color, and that nom nom nom moment.
Slow Cooker Mongolian Beef Recipe
Ingredients
- 2-3 lb beef chuck roast
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 6 cloves garlic, minced
- ⅓ cup tamari
- ⅓ cup water
- 1 tablespoon sesame oil
- 1 tablespoon honey I like using hot honey!
- 1 tbsp fresh ginger, grated
- 1 teaspoon Chinese five spice
- sesame seeds, sliced green onion, cilantro leaves, for topping
- rice or noodles, for serving
Instructions
- Add the chuck roast, onions, garlic and bell pepper to the slow cooker bowl.
- In a mixing bowl, add the water, tamari, sesame oil, honey, ginger, Chinese five spice together, whisking to combine. Pour this mixture over the roast in the slow cooker bowl.
- Secure the lid and cook 4 hours on high or 8 hours on low.
- Once the beef is fully cooked, shred it, serve over rice or noodles. Drizzle with the cooking liquid.
- Enjoy!
Notes
Nutrition
Serving Ideas
- Over rice or noodles — classic, cozy, and perfect for catching all that glossy, garlicky sauce.
- With steamed or sautéed veggies — broccoli, bok choy, snap peas, or green beans balance the richness.
- In lettuce cups — lighter, fresher, and still wildly satisfying.
- Over mashed potatoes — not traditional, but absolutely delicious.
- On a noodle bowl bar — pile on veggies, herbs, sesame seeds, chili crisp, whatever your heart desires.
More Easy Beef + Slow Cooker Recipes
- One-Pot Beef Stew — another cozy, tender beef dinner that cooks itself.
- Hamburger Steak With Mushroom Gravy — rich, savory, and wildly comforting.
- Ground Beef Stroganoff — a quick, one-pot skillet situation perfect for busy nights.
- One-Pan Skillet Lasagna — cheesy, saucy, and ready in a fraction of the time.
- Dutch Oven Pot Roast — fall-apart tender beef with big flavor.
- Italian Beef Sandwiches — easy, kid-friendly, and pairs perfectly with the same veggie sides.
- Beef Shepherd’s Pie – Cozy, hearty, and topped with the dreamiest mashed potatoes. It’s the kind of comfort classic everyone goes back for seconds of.
Reheat, Repeat, Rejoice
- Pro Tip: Add a splash of water or broth if the sauce thickens — this slow cooker Mongolian beef comes right back to life.
- Fridge: Keeps up to 3 days in an airtight container.
- Freezer: Freezes like a champ for up to 3 months.
- To Reheat: Microwave or warm on the stovetop.
Frequently Asked Questions
Is this slow cooker Mongolian beef gluten and/or dairy-free?
Yes — as long as you use tamari or coconut aminos instead of soy sauce.
Why is chuck roast best for Mongolian beef?
Chuck roast becomes fall-apart tender in the slow cooker, stays juicy, and delivers big flavor without slicing raw meat.
Can I use flank steak instead?
YeYes, but it cooks much faster and can get tough. If using flank, check for tenderness around 3 hours.
Can I double the recipe?
Yes — just don’t fill the slow cooker more than three-quarters full, or it won’t cook evenly.
How do I thicken the sauce for Mongolian beef?
Stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon water during the last 30 minutes of cooking.
Can I use stew meat instead of chuck roast?
You can, but stew meat is a mystery grab-bag — you never know what part of the cow you’re getting. It’s leaner, cooks unevenly, and can turn chewy.
Do I have to sear the meat first?
Nope! Searing is optional. It adds deeper flavor, but this recipe works beautifully without it.
What veggies go well with Mongolian beef?
Mushrooms, carrots, celery, snap peas, or broccoli. Add sturdy veggies at the start; delicate ones near the end.
Can I make Mongolian beef ahead of time?
Yes! Slow cooker Mongolian beef reheats beautifully and gets even more flavorful. Refrigerate up to 3 days or freeze up to 3 months.
How spicy is this easy Mongolian beef?
This version is mild, but you can add jalapeños, chili flakes, Sriracha, or chili crisp to turn up the heat.
Can I make Mongolian beef with coconut aminos?
Yes. It makes the sauce slightly sweeter and keeps it gluten-free.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Jodie says
Tasty and easy!
Rufus says
Thank you so much!!!
Adam Locke says
very tasty Asian dish, with great flavor profile!
Rufus says
Thank you, Adam! So glad you liked it!
Rufus says
Thank you so much!
Rufus says
Thank you so very much for trying my recipe! I'm so glad you liked it!
brenda hill says
delicious and easy for a weeknight.
Rufus says
Thank you! So glad you liked it!
Zelma F says
love a good mongolian beef dish and this is definitely one of them!