Slow Cooker Mongolian Beef

Published on July 9, 2015 By Lauren

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  • slow cooker mongolian beef

    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!

    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.

    slow cooker mongolian beef

    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!

    slow cooker mongolian beef

    slow cooker mongolian beef

    Slow Cooker Mongolian Beef

    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!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 6
    Author: Lauren Cobello


    • 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


    • Combine beef, soy sauce, water, brown sugar, garlic and ginger in the slow cooker. Cook on low for 8-10 hours.
    • Remove the meat from the liquid and place on a cutting board.
    • Shred meat and remove any excess fat. Cover meat to keep it hot.
    • In a small sauce pan, whisk together 2 Tbsp corn starch with 4 Tbsp water.
    • Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and heat over medium, whisking constantly.
    • Once it bubbles and thickens, pour the thickened sauce into the slow cooker and mix.
    • Add some of the sauce from the slow cooker over the meat.
    • Serve the beef over rice, and top with the cooked green onions.

    Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

    slow cooker mongolian beef




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