Slow Cooker Mongolian Beef Stew sprinkled with sesame seeds and white chopsticks on the side

Slow-Cooker Mongolian Beef Stew

Toss a few Asian-inspired ingredients into your slow-cooker and come home to a hearty and comforting Mongolian Beef Stew.
Course Dinner, Main, Slow Cooker
Cuisine Asian
Keyword asian beef stew, mongolian beef stew, slow cooker mongolian beef
Prep Time 10 minutes
Cook Time 8 hours
Servings 8
Calories 260kcal
Author Brianne @ Cupcakes & Kale Chips, inspired by Knead to Cook's Slow Cooker Mongolian Beef


  • 1/2 cup soy sauce or tamari for gluten-free
  • 1/4 cup mirin or plain rice vinegar
  • 1 Tablespoon peanut butter
  • 1 teaspoon sesame oil
  • 1/4 cup cornstarch
  • 5 cloves garlic, minced
  • 1 teaspoon dry ginger or 1 Tablespoon minced fresh ginger or ginger paste
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 2-3 lb stew beef cubes or beef roast
  • 1 lb carrots (either baby carrots, or carrots cut into large sticks)
  • 1 onion, diced
  • 12 oz. bag frozen sugar snap peas
  • Rice, cauliflower rice, Asian noodles, or zoodles for serving
  • Sesame seeds or scallions for garnish, if desired


  • Add the soy sauce, mirin, peanut butter, sesame oil, corn starch, garlic, ginger, red pepper flakes, and black pepper to the slow cooker and whisk until smooth.
  • Add the beef, onion, and carrots, and mix everything together.
  • Cook on low for 6-8 hours or high for 4-6 hours.
  • If you used a beef roast, remove it from the slow cooker to a plate and shred with a fork. Return it to the slow cooker.
  • Add the sugar snap peas and cook on high for another 30 minutes.
  • Serve over rice, cauliflower rice, Asian noodles, or zoodles. Sprinkle with sesame seeds or thinly sliced scallions, if desired.


Calories: 260kcal | Carbohydrates: 19g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 983mg | Potassium: 724mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9971IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 4mg