Crock Pot Mongolian Beef

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***