Recipe Box, Slow Mongolian Beef
Watch out PF Changs! I have had this recipe in my “to try” file for a while and when I finally got around to making it, it was like “Wow! Why did I wait so long!”
a little flank steak & cornstarch
a ziplock bag
some garlic, soy sauce, onion, hoison sauce, ginger, brown sugar, green onions and BINGO!
This is definitely easy peasy. After shaking the steak strips in the ziplock with cornstarch to coat, brown them quickly over medium high heat
set aside and add the remaining sauce ingredients to crock pot and stir to mix sauce, then add onion slices
Add meat and top with a little more hoisin if you want…just a little flavor insurance…
and after about 4 hours, dinner is ready! I served this with a rice pilaf with snow peas and cashews.
This recipe was on The December Paint Bucket
Here’s the recipe:
SLOW COOKER MONGOLIAN BEEF for a printable version click here
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
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
3-4 green onion tops, cut into 1 inch pieces
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. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place garlic, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Add onions and steak. Cook on Low setting for about 4 hours. Garnish with green onions. Makes 3-4 servings.
I hope you ENJOY!
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