Who needs take-out? This Slow Cooker Mongolian Beef is a hearty, flavorful dish packed with yummy veggies and spices. It’s easy to make at home – perfect for busy weeknights and fancy weekend dinners alike!
When we lived in Boston, and in Los Angeles, The Mister and I used to rely on delicious, fast Chinese food take-out meals for busy weeknight dinners. It was so easy… almost too easy.
Now we live in a city where many restaurants do not deliver. There also aren’t nearly the number of delicious Chinese restaurants around. So, I’ve learned I’ve learned to make some of the most popular Chinese American dishes at home. Turns out, many are easier to make than ordering take-out!
In fact, some of our favorite Chinese American dishes – like Cashew Chicken, Egg Rolls with Sweet Chili Sauce, and Fried Rice – are so downright simple. It’s almost silly to even entertain the thought of take-out.
It is oh so satisfying to be able to create these dishes at home. Who needs take-out, when we can stay in and whip up restaurant-style meals with little effort, in no make-up, sweats, and while dancing around the kitchen with the kids?
And, the results are even better than some of the restaurant meals we’d pay three times as much for.
Slow Cooker Mongolian Beef
Mongolian Beef is a popular dish you find commonly at most Chinese American restaurants. Growing up and throughout college, it was almost always one of the dishes that family and friends would order to share, family-style.
You guys: you won’t believe how EASY it is to make this dish. I promise you will LOVE it!
Simply add the sliced flank steak and sauce ingredients to your slow cooker, and cook on high for 4-5 hours or on low for 6-8 hours.
This slow cooker Mongolian Beef recipe has healthy portions of carrots and red bell peppers, which I think adds a nice freshness to the dish.
Adding sliced green onions and sesame seeds before servings not only adds beautiful color to the dish, but also a bit of added tang and texture.
Isn’t that gorgeous? You can pat yourself on the back afterward for making such a fancy restaurant dish at home.
But then you’ll want to dive right in to this slow cooker Mongolian beef, because this dish smells heavenly and your family – if they’re like mine – will be clamoring back for seconds.
Wine Pairing Bliss
Chinese food is traditionally paired with Riesling and other bright, lively white wines, but I like to think outside of the wine pairing box and challenge you to do the same.
With non-spicy, rich Chinese food dishes, consider fruity red wines like a slightly fuller bodied Pinot Noir. I paired this with a 2015 Knudsen Estate Pinot Noir and it was an incredible match!
This Oregon Pinot Noir is full of bold bright berries that blend beautifully with the richness of the flank steak. The mild acidity in this wine is also just bright enough to help bring out the Asian sauce and spices.
I love the Knudsen Estate Pinot Noirs on their own, but this one really comes to life when paired with this Mongolian Beef recipe. If you can’t access the Knudsen Estate Pinot Noir where you live, try pairing it with another Oregon Pinot Noir, and let me know what you think!
Slow Cooker Mongolian Beef Recipe
Slow Cooker Mongolian Beef
- 1 pound flank steak sliced into thin strips
- 2 Tablespoons tapioca starch or corn starch
- 2 Tablespoons olive oil
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup water
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup julienned carrots
- 1/2 cup julienned red bell pepper
- 2 Tablespoons sliced green onion
- 1 Tablespoon sesame seeds
- In a large ziplock bag, combine sliced flank steak with tapioca or cornstarch and mix it all around until the beef is well covered.
- Add steak to slow cooker.
- Add olive oil, soy sauce, brown sugar, water, minced garlic, minced ginger, carrots, and red bell pepper to the slow cooker. Stir ingredients.
- Cook on high for 2-3 hours, or on low for 4-5 hours, until beef is cooked through.
- Serve with rice, and top with green onions and sesame seeds.
Do YOU love Chinese food take-out? What’s your FAVORITE all-time Chinese food dish?