Slow Cooker Mongolian Beef is the minimal effort, comfort food recipe that is perfect for the cooler weather and even better for those busy schedules. Everything gets dumped into a slow cooker and that's about it. Seriously. Set it and forget it. Almost. Just until it's time to eat! You don't want to miss that part.
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And, if you're in the market for more slow cooker recipes, you've come to the right spot! Try my Slow Cooker Beef Ragu, Carne Guisada, or my Slow Cooker Buffalo Chicken Dip!
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Slow Cooker Mongolian Beef is a family favorite around here. It's so simple and so flavorful that it's something I make on the regular. Beyond that, the prep work is almost nonexistent. The entire family loves it and I know yours will, too!
This is a slower cooker recipe and basically all you have to do is throw the ingredients into the slow cooker bowl and turn the thing on. After the chuck roast cooks, the beef is fall apart tender and glorious. The sauce is absolutely incredible. I could drink it. Serve this glorious concoction over rice or noodles or even cauliflower rice. I usually throw some broccoli on the side for something green, but it is truly one of the easiest recipes I make.
It's great for busy days when you don't have time to fret over dinner, on those cold days you need something comforting, and for the days where you want minimum effort for maximum return. Whether you're leaving for the office for the day or busy with kids' after school activities, you have to try this. So, grab that slow cooker and let's go!
What You'll Need
Most of the ingredients in this super easy slow cooker recipe go straight into the cooker bowl in the beginning with little to no prep at all. It's a wonderful dish that will make your kitchen smell amazing in no time. Basically, it’s just a beef chuck roast and some sauce components! Here’s everything you’ll need to make it:
- Beef Chuck Roast - It's my preferred slow cooker beef cut.
- Yellow Onion, Red Bell Pepper, Garlic, Ginger - The fresh flavoring line up.
- Honey, Tamari, Water, Sesame Oil, Chinese Five Spice - The sauce line up. The amount of flavor in these few things is truly incredible. You don't need much because this packs a punch!
Chinese Five Spice: A Love Letter
I did not grow up with flavors found in this slow cooker Mongolian beef. It wasn't until just a few years ago that I was even aware of Chinese five spice. Now that I am, I can't go without it. It's a flavor powerhouse and you need some if you don't have it already.
Depending on the region of origin and personal preferences, this spice blend can vary quite a bit. It typically includes star anise, fennel, Szechuan peppercorns, whole cloves, and cinnamon sticks. It's sweet and earthy with hints of licorice (in a good way). The cinnamon adds a touch of warmth, and the peppercorns give it a fantastic peppery bite. To say it's really good on Asian-inspired dishes is an understatement.
You can purchase it almost anywhere now or, if you're interested, click here to make your own. Whatever you do, add some to the spice drawer!
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How to Make It
I love this recipe so much because, basically, you chuck everything into the slow cooker bowl, turn it on, and walk away. It could not be easier. The tenderness of the beef paired with the sauce that is created during the cooking process is stuff dreams are made of. The way this recipe makes your kitchen smell will have you drooling within an hour. It truly is one of our favorites.
Set it and forget it. That's it! I told you this could not be any easier!
Instant Pot Instructions
Add the ingredients to the Instant Pot. Cook at high pressure for one and a half hours. You can either manually or naturally depressurize the instant pot at this point. Shred the beef in the bowl. Serve.
Dutch Oven Instructions
Add the ingredients a dutch oven. Cook in a preheated 250° oven for 6-8 hours or 300° for 4 hours. Shred the beef and serve.
Frequently Asked Questions
Is this recipe gluten and/or dairy-free?
This Mongolian Beef Recipe is both gluten and dairy-free! Just make sure you use Tamari instead of soy sauce.
Why use chuck roast in this recipe?
This is a simple answer. I do not like to cut up raw meat if I can avoid it. A chuck roast is such a good cut for a slow cooker and by the time its done, the beef is so tender it will shred just by touching it with a spoon. I love, love using a roast for this. Once you spoon this tender beef over some rice or noodles, you'll see exactly what I'm talking about!
What do I serve with this Slow Cooker Mongolian Beef?
I serve mine over a bed of steamed rice or rice noodles (my kids' favorite). I usually also serve it alongside some simply sautéed broccoli, which you'll see in the pictures. Hibachi vegetables or sautéed mushrooms would also be lovely!
Substitutions and Variations
- Use any cut of beef roast you prefer. An arm roast or round roast would be great, just be mindful they will be leaner. You can even use flank or skirt steak.
- You can substitute beef with a pork shoulder or butt.
- Add any veggies you like - mushrooms, celery, carrot would be great. Things like squash, zucchini, and broccoli could be added towards the end of cooking.
- If you like a sweeter sauce, feel free to add some brown sugar to the sauce before cooking.
- Make it spicy. Add jalapeños, Sriracha, or red chili flakes to the cooking bowl to kick it up a bit!
Storage and Reheating Instructions
Leftover slow cooker Mongolian beef will stay good in the fridge in an airtight container for up to 3 days. Leftovers can also be frozen and will stay good up to 3 months.
Simply reheat in the microwave or on the stove top and serve!
Slow Cooker Mongolian Beef
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
If you guys make this Slow Cooker Mongolian Beef, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Slow Cooker Mongolian Beef recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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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!