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–+ servings
Mongolian beef with baby broccoli

Slow Cooker Mongolian Beef Recipe

This slow cooker Mongolian beef is made with tender chuck roast simmered in a sweet, garlicky sauce. Easy, hands-off, and perfect for weeknights.
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Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 4 hours 10 minutes
Course: Main Dish
Cuisine: Asian-Inspired
Servings: 8 servings
Calories: 248kcal
Author: Ruth Truett

Equipment

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

Slow cooker: 6-8 hours on low, 4 hours on high.
Instant Pot: 1 ½ hours on high pressure. Manual or natural pressure release.
Dutch Oven: 4 hours at 300°, 6-8 hours at 250°

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 6g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 634mg | Potassium: 470mg | Fiber: 1g | Sugar: 4g | Vitamin A: 483IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 3mg
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