Slow Cooker Mongolian Beef
Cooking Instructions
- 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
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