Easy Crockpot Mongolian Beef

EasyCrockpotMongolianBeef
So far, this has been my favorite of all of the crockpot recipes I’ve made. It is SO good and tastes like it came from a Chinese restaurant to me. Even my kids loved it! I tweaked the original recipe a little bit to make it gluten free, freezer friendly, and cheaper :).

Interested in more easy crockpot freezer recipes? Go here!

 

Easy Crockpot Mongolian Beef

Easy Crockpot Mongolian Beef

Recipe adapted from All Recipes

Ingredients

  • 1 lb. stew meat
  • 2 tsp. olive oil
  • 1 onion, thickly sliced
  • 1 tbsp. minced garlic
  • 1/2 cup soy sauce (I used wheat free tamari)
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 tsp. fresh minced ginger
  • 1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

  1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
  2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!
http://whoneedsacape.com/2012/11/easy-crockpot-mongolian-beef/

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Comments

  1. ClariPossum says:

    This sounds tasty, but how much soy sauce did you use? It just says “1/2 soy sauce”.

  2. I made this last night and it was the best chinese food. Not one complaint in the house and I got 5 kids. LOL. Thanks for sharing and I look forwards to trying more of the freezer meals you made. Thanks

  3. Do you brown the meat first? Also, do you slice the meat before you put it in crackpot?

    • I do not brown the meat first and I used beef stew meat so it was already cut into about 1 inch chunks for me. So if you don’t buy stew meat, yes you’ll want to cut it up first :).

  4. Shared at:

  5. HungryLittleGirl

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  6. How many people would this (and your average crockpot freezer meals) feed? I’m wondering if I can make the recipes as is or if I need to adjust. Sure looks tasty!

  7. My crock pot crew just made this today. Really tender and delicious! I am going to thicken the sauce with a little cornstarch on the stove to get that sticky thick consistency. Great over noodles!

  8. Amanda Sims says:

    if i doubled the recipe would the cooking time in the crock pot be the same?

    • I honestly don’t know. I will have to do some research and get back to you. Anyone else have an answer?

      • I ended up doing it and it worked. It was delicious and hubby approved. I happened to check it about at 7hrs and the meat was perfect for my taste so i put it on warm. Thank you for the response and thank you for the awesome receipe

    • I would think – just a venture here – that as long as your crock pot is big enough to heat everything evenly then doubling shouldn’t require any extra time ;)

  9. 1/2 cup hoisin sauce (I used The Wizard’s brand gf)
    What is hoisin sauce never heard about that before,

  10. Do you know of any websites and/or cookbooks that is good for extreme beginners? I am clueless, and don’t want to end up getting frustrated and wasting a bunch of food!

  11. Karon Cheek says:

    Be careful you don’t overcook. I don’t know if it is my crockpot or what. My husband turned it on low at 12:45. At 3:15 the meat was already “dry” and over cooked even though there was still plenty of juice left. I used 1.5 pounds of stew meat. The flavor of the meat and juice was VERY good. I saved it for future servings over rice with Asian noodles. Has anyone tried baking this in the oven? I think I’ll try this next time, maybe for about 30-45 minutes at 350 degrees. Hopefully, it is tender and moist.

    Definitely worth trying this recipe.

    • Hey Karen – sorry you didn’t enjoy it! Maybe it is a beef in the crock pot thing? I know that some people don’t like the texture of meat in the crock pot :(

  12. I would definitely make this one again, but I think I’ll leave the brown sugar out. The hoisin sauce adds enough sweet for me. Also added fresh sliced mushrooms. Yum! Thanks for the recipe!

  13. If I do not plan on freezing the meal first, is it still necessary to cook it for 6 hours on low? I was just wondering since the original recipe from Allrecipes.com says to cook it for 4 hours on low. Would like to know which time to use since I’m not going to freeze the meal. Thank you!

  14. Made this last night for dinner and I must say I think 1 lb of beef stew meat was not NEARLY enough. I would probably triple it and also cut the meat smaller or buy chop suey meat instead. Also needed WAY more onions imo, and possibly add mushrooms and/or celery. The taste was AMAZING and my toddlers inhaled it, which is a feat in and of itself. Hubby also thought it was delish. I will FOR SURE be making it again! Thank you!

  15. Where can I find the hoisin sauce??? I looked thru 2 stores and couldn’t find it!! Help!!

    • I’ve purchased it in the Asian food section of my grocery store. Here is a link to purchase through Amazon also:

  16. Can I use chickken I had everything ready for this and surprise i guess we left the meat at the store.

  17. This looks awesome. Sometimes I feel like there is hardly enough beef crockpot recipes to go around. But this looks really good. I had something very similar the other day but they called it Korean beef and actually used ground beef (but not in a crockpot). Korea is not too far from Mongolia.

  18. I made this without the hoisen sauce, but the flavor was amazing. These are so good, in fact very similar to Korean short ribs. Next time, I am going to make this using flanken ribs cut into 1 rib sections.

  19. Is it spicy at all? Mongolian beef is usually spicy. Just wondering if I should add peppers or if it already has a kick. You have a lot of great advice and recipes on here Thank you for posting them.

    • Heather says:

      Hi Brandy! Sorry for the delay – yes you should add peppers (or red pepper flakes or even a little siracha) if you would like to add some heat – our version is NOT spicy ;)

      Hope you like it!

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