A flavor-packed recipe that you can make easily in your slow cooker or crockpot is this Mongolian Beef Curry, made with rump steak, garlic, ginger, soy sauce, and hoisin sauce. This delicious Mongolian Beef Curry recipe is perfect for dinner that takes about 6 hours and 15 minutes to prepare and can serve up to 4 people.

Jump to Recipe Print Recipe

Slow Cooker Mongolian Beef Curry Ingredients

• 1 kg rump steak
• 1 heaped tbsp of cornflour
• 1 heaped tbsp of brown sugar
• 3 cloves of garlic, crushed
• 1 thumb-sized piece of fresh ginger, peeled and grated
• 3 heaped tbsp of light soy sauce
• 1 tbsp of sriracha (adjust to taste)
• 1 tsp of sesame oil
• 2 tbsp of hoisin sauce
• 1 large carrot, grated
• 200 ml of water
• Sea salt and freshly ground black pepper, to taste

To Serve:

• 4 spring onions, shredded
• A handful of unsalted peanuts, crushed
• 2 tbsp of sesame seeds
• Long-grain rice, cooked

How To Make Slow Cooker Mongolian Beef Curry

1. Prepare the Steak: Slice your rump steak into evenly sized strips, then toss them in the cornflour. Make sure each piece gets a good coating of cornflour before setting them aside.
2. Mix the Sauce: In your slow cooker, combine the brown sugar, crushed garlic, grated ginger, soy sauce, sriracha, sesame oil, and hoisin sauce. Stir everything together until well combined. Add the beef strips, season with sea salt and black pepper, and give it a gentle mix to coat the beef in the sauce. Set the slow cooker to low heat and let it cook for 4 hours.
3. Add the Carrot: After 4 hours of cooking, stir in the grated carrot. If the sauce seems too thick at this point, feel free to add a splash more water to loosen it up. Let everything cook for an additional 2 hours on low.
4. Check for Doneness: After 6 hours of slow cooking, check if the beef is tender and the sauce has thickened to your liking. If it’s ready, give it a quick taste and adjust seasoning if needed.
5. Serve and Enjoy: Once done, serve the Mongolian beef hot, topped with shredded spring onions, crushed peanuts, and sesame seeds. Pair it with a side of cooked long-grain rice for a complete meal.

Recipe Tips

• Add some veggies: Throw in sliced bell peppers or broccoli during the last hour for extra crunch. They cook quickly, so don’t add them too early or they will become mushy.
• Adjust the heat level: If you prefer more spice, add an extra tablespoon of sriracha. I like a good kick, but if you’re unsure, start small and build up.
• Thicken the sauce: If you find the sauce too thin after cooking, mix a tablespoon of cornstarch with cold water, then stir it into the slow cooker for a thicker consistency.
• Swap the beef for chicken: If you’re not in the mood for beef, boneless chicken thighs work just as well. They stay tender in the slow cooker and give a slightly lighter feel.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet Beef Curry
• 5-ingredient Slow Cooker Mississippi Pot Roast
• Mexican Osso Buco in Slow Cooker