Crockpot Mongolian Beef and Broccoli

This crockpot Mongolian beef and broccoli is the takeout-style dinner you can set in the morning and come home to. Tender bites of beef slow cook in a sweet and savory sauce made with coconut aminos, ginger, garlic, and a touch of coconut sugar, then broccoli goes in at the end so it stays bright and tender. It tastes like your favorite Mongolian beef and broccoli, but this crockpot Mongolian beef is gluten-free, refined sugar-free, and made with about 15 minutes of prep. Spoon it over rice and dinner is done.

Why You’ll Love This Slow Cooker Mongolian Beef

• It is so hands-off. Toss everything in the crockpot and let it cook all day while the beef gets fall-apart tender.
• The sauce thickens on its own. Coating the beef in cornstarch first means the sauce turns thick and glossy right in the slow cooker, no extra step at the end.
• It is a lighter take on takeout. Coconut aminos and coconut sugar keep it gluten-free and refined sugar-free without losing that sweet and savory flavor.
• The broccoli stays perfect. Adding it for the last 30 minutes keeps it bright green and tender instead of mushy.

Ingredients Needed To Make Crockpot Mongolian Beef and Broccoli

Gluten-free and dairy-free: coconut aminos keep this gluten-free and soy-free, and there is no dairy in the recipe.

What are coconut aminos?

Coconut aminos are a soy-free, gluten-free sauce made from coconut sap that tastes a lot like soy sauce, just a little sweeter and less salty. You can find them near the soy sauce at most grocery stores. If you would rather use low-sodium soy sauce or tamari, go for it, just start with a little less since they are saltier.

How to Make Crockpot Mongolian Beef and Broccoli

Step 1: Coat the Beef

Add the beef, cornstarch, salt, pepper, and red pepper flakes to the crockpot and toss until all of the beef is coated.

Step 2: Add the Sauce and Veggies

Add the coconut aminos, broth, coconut sugar, sesame oil, ginger, garlic, onion, and green onions. Hold off on the broccoli for now.

Step 3: Slow Cook

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.

Step 4: Add the Broccoli

When there are 30 minutes of cook time left, stir in the broccoli florets, cover, and let them finish cooking in the sauce.

Step 5: Serve

Spoon the beef and broccoli over rice and top with sesame seeds or extra green onions if you like.

Variations

• Use soy sauce: swap the coconut aminos for low-sodium soy sauce or tamari, starting with a little less since they are saltier.
• Use brown sugar: brown sugar works in place of coconut sugar.
• Use a different cut: flank steak or sirloin, sliced thin, works too. It cooks faster, so start checking it a few hours early.
• Make it spicier: add extra red pepper flakes or a drizzle of sriracha.
• Make it milder: leave out the red pepper flakes for a kid-friendly version.
• Add more veggies: sliced bell peppers, snap peas, or carrots can go in with the broccoli.
• Make it low carb: serve over cauliflower rice instead of white rice.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through, adding a splash of broth if the sauce has thickened too much. This also makes a great meal prep lunch with rice portioned out ahead of time.

What to Serve With Crockpot Mongolian Beef and Broccoli

White or brown rice is the classic, but cauliflower rice, lo mein noodles, or quinoa all work too. Egg rolls, potstickers, or a simple cucumber salad on the side make it feel like a full takeout night at home.

Love an easy takeout-style dinner? Try this Sheet Pan Sesame Chicken, or for another set-it-and-forget-it crockpot meal, check out these Barbacoa Beef Bowls.

What People Ask About Crockpot Mongolian Beef

Can I make crockpot Mongolian beef on high?

Yes, cook it on high for 4 hours instead of low for 8. Add the broccoli when there are 30 minutes left, just like the low setting.

Can I use flank steak instead of stew beef?

Yes, thinly sliced flank steak or sirloin works. These cuts are leaner and cook faster than stew beef, so check them after about 4 hours on low to keep them from drying out.

Why does the broccoli go in at the end?

Adding the broccoli for only the last 30 minutes keeps it bright green and tender. If it cooks the full time, it turns soft and mushy.

Crockpot Mongolian Beef and Broccoli

This crockpot Mongolian beef and broccoli slow cooks tender stew beef in a sweet and savory coconut aminos, ginger, and garlic sauce, with broccoli added at the end. Gluten-free and refined sugar-free, served over rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine Asian

Servings 6 servings

Ingredients

  

1x2x3x

• 2 lbs stew beef
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 3/4 cup coconut aminos
• 1 cup broth
• 2 tablespoons coconut sugar
• 1 tablespoon sesame oil
• 1 inch ginger grated
• 3 garlic cloves minced or grated
• 1 medium yellow onion sliced
• 1 bundle green onions cut into thirds
• 3 cups broccoli florets

For Serving

• rice

Instructions

 

• Add the beef, cornstarch, salt, pepper, and red pepper flakes to the crockpot. Toss until the beef is coated.
• Add the remaining ingredients, except the broccoli. Cover and cook on low for 8 hours or high for 4 hours.
• When 30 minutes of cook time remain, add the broccoli.
• Serve over rice.

Notes

• Coconut aminos: keep this gluten-free and soy-free. Low-sodium soy sauce or tamari can be used instead, but it is saltier, so you may want to start with less.
• Broccoli timing: adding the broccoli for only the last 30 minutes keeps it bright green and tender instead of mushy.

Keyword beef and broccoli, crockpot, mongolian beef, slow cooker

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