Slow Cooker Mongolian Beef

Published on July 9, 2015 By Lauren
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    PF Changs Mongolian Beef is SOOO good. There are a lot of good copycat recipes out there, but this one is a slow cooker version! Super Easy!

    I absolutely LOVE P.F. Chang’s Mongolian Beef. It is seriously one of my favorite dishes at ANY restaurant. So when I figured out a way to get those flavors not only at home, but from a slow cooker, I was THRILLED!

    Oh – and in case you’re interested, I’d LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about 45 minutes for under $80! Sign up right below:

    Ok back to the recipe at hand…

    There are some slow cooker versions of this recipe out there that require you to buy flank steak (which is kinda expensive these days) and also to coat and cook the meat with cornstarch before you put it in the slow cooker. This sounds great, but I wanted something easier. Like, just throw-all-the-ingredients-together-and-push-a-button easy.

    And this is it.

    Ingredients

    Here’s pretty much all you need. Oh, and that Bragg’s Liquid Aminos? That’s my soy sauce (you should also give it a try).

    But to get the sauce to be thicker at the end, there is one little extra step. After removing the meat from the slow cooker, simply combine 2 Tbsp corn starch water with 4 Tbsp cold water and whisk in a small sauce pan. Then add about 1/2 cup of the liquid to the pan and slowly bring to a boil while whisking. Once it starts to bubble, it will thicken right up. Pour the thickened sauce into the slow cooker and mix.

    And then when it’s ready to serve, one more teensy little step – the green onions. Start getting a pan hot with a little bit of oil. While that’s heating up, cut up 4 green onions into 2 inch pieces. Place them in the hot and add about 1 Tbsp of soy sauce. Stir them up a bit as they cook for just a couple minutes.

    Serve over rice, and top with the green onions. Enjoy!

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

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    Slow Cooker Mongolian Beef
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    PF Changs Mongolian Beef is SOOO good. There are a lot of good copycat recipes out there, but this one is a slow cooker version! Super Easy!
    Ingredients
    • 2 lbs. pot roast or chuck roast, trimmed of excess fat.
    • 1/2 cup soy sauce
    • 1/4 cup water
    • 1/2 cup dark brown sugar
    • 3 cloves garlic, minced or pressed
    • 2 tsp of minced ginger (or 1/2 tsp ground ginger)
    • 4 green onions, sliced into 2-inches pieces
    • 1 Tbsp soy sauce
    • 1 Tbsp olive oil
    • 2 Tbsp cornstarch
    Instructions
    1. Combine beef, soy sauce, water, brown sugar, garlic and ginger in the slow cooker. Cook on low for 8-10 hours.
    2. Remove the meat from the liquid and place on a cutting board.
    3. Shred meat and remove any excess fat. Cover meat to keep it hot.
    4. In a small sauce pan, whisk together 2 Tbsp corn starch with 4 Tbsp water.
    5. Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and heat over medium, whisking constantly.
    6. Once it bubbles and thickens, pour the thickened sauce into the slow cooker and mix.
    7. Add some of the sauce from the slow cooker over the meat.
    8. Serve the beef over rice, and top with the cooked green onions.

     

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    COMMENTS

    • I made this over the weekend. It is fantastic! Easy to make and turns out delicious. My. Daughter works at a sushi restaurant and said it was better than their version. Will make again! Thanks

    • Green onions optional:
      In a 10 inch skillet, over medium high, heat 1 tablespoon olive oil. Meanwhile, cut 4 green onions into 2 inch pieces. Place onions into hot oil; add 1 tablespoon soy sauce; cook and stir for 2 minutes.

  • Maybe substitute pineapple juice or molasses for the sugar? I know it is still sugary, but not a refined sugar that would be a little healthier

  • This is soooo good! I didn’t realize my timer wasn’t on so I over cooked it and was very nervous when taking that first bite. Even with being over cooked it was amazing. I can’t even imagine how much better it’s going to be when cooked for the proper time!

  • My husband is super picky, and he asks for this weekly! Also, I’m a new mom with an 8 wk old at home and it is so easy – can do it all in less than. 5 minutes! Perfect for my needs and delicious!

  • Oh my heavens!!! So gooooooood. I’ve always steered away from making this fav because I thought you HAD to use flank steak. Too expensive for our family. Using the chuck was outrageous. Maybe even better than Chinese takeout. Thanks so much for an outstanding recipe.

  • I made this for the first time and served it to my team at work . They went cuckoo for it! I mean literally scraped the bottom of the crockpot trying to get more Lol. Never seen anything like it. Everyone said it smelled so good.

  • Quick question – do you add the thickened sauce back to the liquid in the crock pot or do you remove all the liquid then mix the thickened sauce and meat all together? I know thi is probably common sense but what to make sure I do it properly! Thanks!

      • I mixed it all together and put the meat back in the crock pot with it instead of poring it over ‍♀️ We will see what happens my husband won’t be home for an hour so I needed to leave it on warm in the crockpot

  • I thought I had all the ingredients but realized fhis morning as
    I was putting it all in the crockpot I did not have any ginger. I went ahead and cooked
    In anyway so i guess i will find out tonight how it tastes. I can stop on the way home and get some ginger, but I would imagine it’s too late to put it in?

  • The house smelled delicious while it was cooking. The Mongolian Beef was melt-in-your-mouth delicious. We will definitely be making this on a regular basis. Thank you for sharing this recipe.

  • This came out way too salty. If I did this again, I’d probably go with a low sodium soy sauce instead of the Braggs.

  • What a great recipe! I added 1/2 tsp garam marsala and a few generous shakes of siracha to the cooking liquid when I whisked all the other ingredients together. I also tossed in a 16oz bag of petite carrots to cook with the roast. I just scooped them out with a slotted spoon after I removed the roast so I could pour the au jus into a saucepan for thickening. This dish is S C R U P T I O U S ! ! ! I made it on a day while I was working around the house and enjoyed the wonderful smell of this cooking for hours. Yum!

  • If I was to prepare this to then transport to a friends house for dinner, do you have any suggestions on how to best order everything? For example, is it better to cook the whole piece of meat for the 8 hours, then unplug and transport to friends house (40 mins away), then plug it back in let it warm a little and then pick up where I left off and remove meat to shred, etc? Or is there a better order you suggest? Thank you in advance!

  • Followed this recipe as it is written and it is delicious. I’m making it for the second time but stovetop. Hope it comes out as good as in the crock pot.

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