Sunday, January 5, 2014

Crock Pot Mongolian Beef


in the bag: 

  • 1 pound flank steak, cut into bite-size pieces
  • 1/4 cup cornstarch
  • 2 teaspoons olive oil
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 3 large green onions, sliced diagonally into 1/2 inch pieces
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 teaspoon minced fresh ginger root (I used powdered)
  • 1/2 cup hoisin sauce

  1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes.
  3. Place all ingredients in a Ziploc bag.

to cook:

  • Cook on Low setting for 4-6 hours.
  • Serve over rice or rice vermicelli.
We loved this recipe! The beef was melt-in-your-mouth tender and had a pretty authentic Chinese takeout flavour. Served with steamed broccoli it was a real treat. This is definitely a recipe we will repeat

***I do not own this recipe, I found on pinterest***

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