Easy Crockpot Dinner Recipe
Hola, friend! Some days call for takeout, and others call for a slow cooker that does all the heavy lifting while you relax. This Dump & Go Crockpot Mongolian Beef is my answer to both cravings. It’s rich, sweet, and savory with that signature glossy sauce that hugs every slice of beef just right.
I first made this on a busy weekday when I needed dinner to basically cook itself, and let me tell you, it’s now a family favorite.
The aroma of garlic, ginger, and soy sauce filling the kitchen makes it feel like you’ve been cooking all day, even though your slow cooker did all the work.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 4–5 hours (low) or 2–3 hours (high) |
| Total Time: | About 5 hours |
| Servings: | 4 |
| Serving Size: | 1 portion |
| Difficulty: | Easy |
| Cuisine Type: | Asian-inspired |
| Best Season to Serve: | All year round |
Why You’ll Love This Recipe
- Dump and go: Just toss everything into your slow cooker and walk away. Dinner will be waiting when you’re ready.
- Takeout-style flavor: That sweet, salty, garlicky sauce tastes just like your favorite restaurant Mongolian beef.
- Perfectly tender: Slow cooking transforms flank steak into melt-in-your-mouth perfection.
- Healthier and cleaner: You control the ingredients, making it naturally dairy-free and easy to make gluten-free.
- Family-approved: The rich sauce and simple flavors make it a hit with both kids and adults.
Dump & Go Crockpot Mongolian Beef
- Total Time: 5 hours
- Yield: 4 servings 1x
Description
This Dump & Go Crockpot Mongolian Beef is rich, savory-sweet, and effortless to make. Tender slices of flank steak slow cook in a flavorful garlic and ginger sauce that tastes just like takeout but healthier and easier.
Ingredients
- 1 pound flank steak, thinly sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 scallion, chopped (plus more for garnish)
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and black pepper, to taste
Instructions
1. Toss sliced flank steak with cornstarch until evenly coated.
2. Add the steak, garlic, ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and water to the crockpot. Stir to combine.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the beef is tender.
4. Stir in scallions and sesame seeds before serving.
5. Serve over steamed rice or noodles, garnished with extra scallions and sesame seeds.
Notes
Slice the steak thinly against the grain for tender results.
Double the sauce ingredients if you prefer a saucier dish.
Use tamari or coconut aminos for a gluten-free version.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)
- Category: Dinner, Slow Cooker
- Method: Crockpot
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 8
- Sodium: 780
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 90
Ingredients
- 1 lb flank steak, thinly sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 scallion, chopped (plus more for garnish)
- ½ cup reduced-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and black pepper, to taste
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Flank steak | Slice thinly across the grain for the most tender texture. |
| Garlic | Use fresh cloves for the boldest flavor, not pre-minced jarred garlic. |
| Ginger | Grate fresh ginger for a punchy, aromatic base. |
| Soy sauce | Use low-sodium to prevent the sauce from becoming too salty. |
| Brown sugar | Light or dark brown sugar both work, dark adds a deeper caramel flavor. |
| Cornstarch | Coat the beef thoroughly before cooking to create a silky sauce later. |
| Sesame oil | Adds authentic Asian aroma, just a small drizzle makes a big difference. |
| Scallions | Stir in at the end for freshness and crunch. |
| Sesame seeds | Toast lightly before adding for extra flavor. |
Step-by-Step Instructions
- Coat the beef: In a large bowl, toss the sliced flank steak with cornstarch until each piece is lightly coated. This helps the sauce thicken beautifully while cooking.
- Add everything to the slow cooker: Place the coated beef into your crockpot. Add garlic, ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and water. Stir everything gently to combine.
- Slow cook to perfection: Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the beef is tender and flavorful. Stir occasionally if possible.
- Add finishing touches: Stir in chopped scallions and sesame seeds right before serving. This adds color and freshness.
- Serve and enjoy: Spoon the Mongolian beef over steamed rice or noodles and garnish with extra scallions or sesame seeds if desired.
Helpful Tips
- For the most tender beef, slice it very thinly against the grain.
- Don’t skip coating the meat with cornstarch; it’s what makes the sauce thick and glossy.
- If you like it saucier, double the soy sauce, sugar, and water.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Expert Tips for the Best Results
- Brown the beef (optional): For extra flavor, sear the beef in a skillet before adding to the crockpot.
- Use fresh ginger: Fresh ginger makes all the difference for authentic Asian flavor.
- Taste and adjust: Before serving, taste the sauce and balance the salt or sweetness as needed.
- Thicken at the end: If the sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in during the last 15 minutes.
Recipe Variations
- Spicy Mongolian Beef: Add red pepper flakes or a drizzle of Sriracha for heat.
- Veggie-packed version: Add sliced bell peppers, broccoli, or snap peas during the last hour of cooking.
- Honey Garlic Mongolian Beef: Replace the brown sugar with honey for a sticky-sweet twist.
- Gluten-free option: Use tamari or coconut aminos in place of soy sauce, and confirm cornstarch is gluten-free.
Make Ahead & Freezer Tips
This is a great make-ahead meal. You can slice the beef and mix it with the sauce ingredients in a freezer-safe bag. Freeze for up to 3 months. When ready to cook, thaw overnight in the fridge and dump directly into the slow cooker. Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 2 months.
Serving Suggestions
Serve this Mongolian Beef over white rice, brown rice, or noodles. For a lighter version, try cauliflower rice or stir-fried veggies as a base. A sprinkle of sesame seeds and a few scallion slices make it look just like your favorite restaurant dish.
Pairing Ideas
Pair it with a crisp cucumber salad or steamed edamame for a balanced meal. A cold glass of jasmine tea or sparkling water with lemon makes the perfect refreshing drink.
If you love creamy comfort food, you’ve got to try my Crock Pot Crack Potato Soup. It’s thick, cheesy, and loaded with hearty potatoes and beef, making it the perfect cozy dinner to serve alongside this Dump & Go Crockpot Mongolian Beef for a family meal everyone will love.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. If frozen, thaw in the fridge overnight before reheating.
Frequently Asked Questions (FAQs)
Can I use a different cut of beef?
Yes, sirloin or skirt steak work great too, just slice thinly against the grain.
Can I cook it longer?
Yes, this recipe is forgiving. If it cooks a little longer, the beef will be extra tender.
Is this recipe gluten-free?
It can be! Use tamari or coconut aminos instead of soy sauce and check your cornstarch brand.
Can I make it spicy?
Definitely, add crushed red pepper flakes or chili paste for a little heat.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough and extend the cook time by 30 minutes.
How can I make it thicker?
Add a cornstarch slurry during the last 15 minutes (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
What sides go well with this?
Steamed rice, lo mein noodles, or roasted vegetables all complement this dish beautifully.
Nutrition Info
| Serving Size: | 1 portion |
|---|---|
| Calories: | 380 kcal |
| Protein: | 30 g |
| Carbohydrates: | 15 g |
| Fat: | 22 g |
| Sugar: | 8 g |
| Sodium: | 780 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Dump & Go Crockpot Mongolian Beef is a game-changer for busy weeknights. It’s rich, saucy, and full of bold flavor, yet so easy to make that it practically cooks itself. Whether you’re feeding a family or meal prepping for the week, this takeout-inspired dinner will become a staple in your home.
