Slow Cooker Mongolian Beef

Name: Slow Cooker Mongolian Beef
Total time: 18000 s
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb flank steak; 1/3 C corn starch; 3/4 cup low sodium soy sauce; 2 T Olive Oil (or sesame oil if you prefer); 3/4 cup water; 3/4 cup brown sugar; 4 garlic cloves, minced; 1/2 tsp ground ginger; 2 cups julienned or matchstick carrots; 1/4 C chopped scallions; Some people garnish with sesame seeds- we can't; Serve with rice and steamed broccoli

Erin Stein @erin_dugginstein

Slow Cooker Mongolian Beef

Erin Stein @erin_dugginstein

Saved

Ingredients

4.5 hrs

6 servings

1.5 lbflank steak
1/3 Ccorn starch
3/4 cuplow sodium soy sauce
2 TOlive Oil (or sesame oil if you prefer)
3/4 cupwater
3/4 cupbrown sugar
4garlic cloves, minced
1/2 tspground ginger
2 cupsjulienned or matchstick carrots
1/4 Cchopped scallions
Some people garnish with sesame seeds- we can't
Serve with rice and steamed broccoli

Saved

Steps

4.5 hrs

1

Slice the steak into thin strips across the grain. Toss the strips in the cornstarch until they are thoroughly coated.
2

In the crock pot, mix together the oil, water, soy sauce, brown sugar, garlic, and ginger.
3

Add the beef to the Crock-Pot, cook on low 4-6 hours.
4

In the last hour of cooking, add the carrots. Stir in. The carrots release water so it tends to thin out the sauce somewhat. Right before serving, check the consistency of the sauce...if you would like it thicker, add a little cornstarch to some of the sauce in a separate bowl. Stir until there are no lumps and it's rather thick, add the corn starch mixture 1/3 C at a time to the crock pot and stir. Stop when you reached the consistency you want. Let it cook for 5 more minutes and then serve.
5

Garnish with the scallion, serve with rice and steamed broccoli