Crockpot Mongolian Beef


Alex has been requesting different Chinese dishes for dinner the last few weeks. I’ve been trying to accommodate as many of them as I can since I haven’t been home for dinner too much. I’ve also been trying to make as many crockpot dishes as possible since I can just set it and forget it.

This dish was gone very quickly. Alex absolutely loved it and he had it for lunch for the next three days! He said it had fantastic flavor, and was even great reheated. The red pepper flakes had just a slight bit of heat to the overall recipe, if you don’t want any sort of spicy you can just leave them out.

Crockpot Mongolian Beef


  • 1lb Roast (thinly sliced)
  • ¼ Cup Corn Starch
  • 2 Tablespoons Olive Oil
  • ¾ Cup Low Sodium Soy Sauce
  • ¾ Cup Water
  • ¾ Cup Brown Sugar
  • 5-6 Cloves Garlic (minced)
  • 1 Tablespoon Ginger Root (sliced)
  • 2 Teaspoon Red Pepper Flakes
  • 1 Small Onion (sliced)
  • 1 Cup Carrots (sliced)
  • 1 Cup Green Bell Pepper (sliced)

Place the beef and the corn starch in a ziplock bag. Shake until the meat is coated with the corn starch.

Place all ingredients into the crockpot. Cook on high for 2-3 hours or low for 4-5.

Serve warm over rice.