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Slow Cooker Mongolian Beef & Pineapple

Servings 4 to 6 servings


  • 1/3 cup cornstarch
  • 1 tsp baking soda, optional
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp cooking oil
  • 1 1/2 lb flank steak, cut across the grain into thin strips
  • 1/2 cup low sodium soy sauce
  • 2/3 cup low sodium beef broth
  • 1/3 cup brown sugar, packed
  • 2 Tbsp hoisin sauce
  • 1 Tbsp Thai sweet red chili sauce
  • 1/4 to 1/2 tsp red pepper chili flakes (to desired spice level)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1/2 cup matchstick carrots
  • 1 cup pineapple chunks/tidbits
  • 1/4 cup + pineapple juice (reserved from canned pineapple)
  • cooked rice, for serving
  • 2 green onions, sliced thinly, for garnish (optional)
  • Sesame seeds, for garnish (optional)


  • In a large zip-top bag, toss together the cornstarch, baking soda, salt, and black pepper. Add the beef to the bag and give it a little shake until well coated.
  • In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to the slow cooker.
  • In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, Thai sweet red chili sauce, red pepper chili flakes, garlic, and ginger until dissolved and pour over the beef. Cover with the lid and cook on low for 3 to 4 hours.
  • About 30 minutes prior to serving, add the carrots, pineapple chunks/tidbits, and pineapple juice. Add extra juice to thin the sauce, if desired.
  • Cover with the lid, then turn the heat to high and cook an additional 30 minutes. Serve over cooked rice and garnish with green onions and sesame seeds, if desired.


*Recipe lightly altered from The Asian Slow Cooker by Kelly Kwok
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