Freezer Meal Recipes: Slow Cooker Mongolian Beef

mongolian beef

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With freezer meals, it is easy and time efficient to make more than one meal at a time. I had all the stuff, so I doubled the recipe below to get two bags.

Freezer Meal Recipes: Slow Cooker Mongolian Beef


  • 1 1/2 lbs flank steak
  • 1/4 c corn starch
  • 2 Tbsp olive oil
  • 1/2 tsp minced ginger
  • 2 cloves minced garlic
  • 3/4 c low sodium soy sauce
  • 3/4 c water
  • 3/4 c brown sugar
  • 1/2 c shredded carrots
  • 3 medium green onions, chopped


  1. Cut the steak into 2-inch-wide strips with the grain, then slice across the grain into 1/8-inch-thick slices. (You can use skirt, hanger, or flatiron steaks as a substitute for flank. I have also used top round.) Coat steak pieces in cornstarch.
  2. Add remainder of ingredients to slow cooker and stir well to combine. Place coated flank steak into the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired.
  3. To Freeze: Combine remaining ingredients and place in freezer bag. Add coated steak to bag. Label and freeze. To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.
  4. Serves: 5-6

mongolian beef freezer meal in bagmongolian beef meal

Recipe from; adapted from Let’s Get Crockin

victorinox chef knife

This is the Chef’s knife that I use, Victorinox Fibrox 8″. It is recommended by America’s Test Kitchen too.

Learn more about Freezer Meal Cooking:



  • Stacy (mama to 4)

    even my picky eaters begged for 2nds. I added a tiny bit extra garlic and carrots. Added a small pinch of red pepper flakes and 1.5 cups julienned red bell peppers. And gluten free soy sauce, it was awesome!

  • Emily

    At what point are you stopping to move the ingredients to the freezer? You don’t fully cook the meal & then freeze it, do you?

    • Melanie

      For this recipe I combine the ingredients for the sauce and put it in the bag, then add the coated raw steak pieces to the bag as well. Freeze. Then thaw and cook later.

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