This Slow Cooker Mongolian Beef & Pineapple delivers a balanced blend of sweet, savory, and a touch of heat, all with straightforward slow-cooker convenience.
When the first snow arrived, I wanted cozy comfort food—sweat pants, hot cocoa, and the slow cooker. This Mongolian Beef & Pineapple was the perfect answer: simple to prepare and loaded with rich, authentic flavors.
The recipe is adapted from Kelly Kwok’s cookbook, The Asian Slow Cooker. Kelly used to contribute here at Dessert Now Dinner Later and now shares recipes on her site, Life Made Sweeter. Her cookbook makes it clear that authentic Asian dishes can be both accessible and delicious when prepared in a slow cooker. The photography alone is enough to inspire you to cook.
I don’t often cook with steak for weeknight dinners, so using flank steak in the slow cooker was a welcome change. The long, gentle cook time yields tender slices of beef that soak up a flavorful sauce—sweet from brown sugar and pineapple, savory from soy and hoisin, with a gentle spice from chili flakes and Thai sweet chili sauce.
About half an hour before serving, pineapple and matchstick carrots are added to brighten the dish and add texture. Finish the meal over steamed rice and garnish with sliced green onions and sesame seeds for a visually appealing and satisfying weeknight dinner.
The balance of sweet, savory, and spicy makes this Slow Cooker Mongolian Beef & Pineapple a crowd-pleaser. It’s easy enough for a relaxed weeknight and flavorful enough to serve guests. I plan to make it often to add variety to our usual rotation.
Slow Cooker Mongolian Beef & Pineapple
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Ingredients
- ⅓ cup cornstarch
- 1 tsp baking soda, optional
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp cooking oil
- 1 ½ lb flank steak, cut across the grain into thin strips
- ½ cup low sodium soy sauce
- ⅔ cup low sodium beef broth
- ⅓ cup brown sugar, packed
- 2 Tbsp hoisin sauce
- 1 Tbsp Thai sweet red chili sauce
- ¼ to ½ tsp red pepper chili flakes, (to desired spice level)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- ½ cup matchstick carrots
- 1 cup pineapple chunks/tidbits
- ¼ cup (+) pineapple juice, reserved from canned pineapple
- cooked rice, for serving
- 2 green onions, sliced thinly, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
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In a large zip-top bag, combine cornstarch, baking soda (if using), salt, and black pepper. Add the flank steak strips and shake until evenly coated.
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Heat oil in a large skillet over medium-high heat. Sear the beef briefly, about 1 to 2 minutes per side, then transfer the browned pieces to the slow cooker.
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Whisk together soy sauce, beef broth, brown sugar, hoisin, Thai sweet red chili sauce, red pepper flakes, garlic, and ginger. Pour the mixture over the beef, cover, and cook on low for 3 to 4 hours.
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About 30 minutes before serving, stir in the matchstick carrots, pineapple chunks, and reserved pineapple juice. Add a little extra juice if you prefer a thinner sauce.
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Replace the lid, increase heat to high, and cook for an additional 30 minutes. Serve over steamed rice and garnish with sliced green onions and sesame seeds if desired.
Notes
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