Mongolian Beef
This is one of those dishes that is better made at home. This popular Chinese takeout recipe is easy to throw together in a crockpot and enjoyed later. Make some sushi rice and steam some veggies to round out this dish. This is a favorite weeknight meal at my house and I’m guessing it will be at yours too.
Tips:
To slice the meat thin, freeze it for at least 15 minutes prior to cutting. This firms up the meat and allows you to get those paper thin slices.
This recipe is delicious with chicken too.
If you don’t have a crockpot you can place the entire dish in a Dutch oven and cook on the stove. It will take about 30 minutes for the dish to cook over medium heat. Just watch it so the sugars don’t burn.
Mongolian Beef
Serves 4
PREP 10 minutes
COOK 2 hours
INGREDIENTS
1 ½ pounds flank steak
¼ cup cornstarch
2 tablespoons olive oil
1 garlic clove, smashed
¾ cups soy sauce
¾ cups water
¾ cups brown sugar
1 cup grated carrots
Green onions, for garnish
INSTRUCTIONS
Cut flank steak into thin strips (see tips). In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook on high for 2-3 hours or on low 4-5 hours until cooked throughout and tender.
Serve over rice and garnish with green onions. Enjoy!