Slow Cooker Mongolian Beef 3
Ingredients
1 ½ – 2 pounds flank steak, tenderloin, sirloin, stewing beef, thinly sliced, ¼ – ½ inch thick, across the grain or diagonally any cut will do!
2 tbsp garlic, minced more or less to taste
2 tbsp ginger, minced more or less to taste
1 cup soy sauce
1 cup beef broth
¼ cup dry cooking sherry optional
¼ cup hoisin sauce optional
1 ¼ cup brown sugar packed
2 green onion. thinly sliced
¼ cup cornstarch or potato starch
1 tbsp dried crushed red pepper flakes optional, more or less to taste
1 teaspoon salt
1 teaspoon pepper
rice or noodles
Optional Vegetables
1 large peppers green, yellow or red, sliced
1 medium onion sliced
1 cup carrots sliced or grated
2 cups mushrooms sliced or quartered
1 ½ – 2 cups broccoli
1 ½ – 2 cups asparagus trimmed, and cut into bite sized pieces
cooking spray
Directions
Spray slow cooker with cooking spray.
Slice the steak or beef into small thin strips against the grain or diagonally, if possible.
In a large resealable bag add the starch and sliced beef. Close the bag and shake until each piece is coated with starch. Refrigerate for at least 15 minutes or ready to use.
In a medium sized bowl combine soy sauce, beef broth, dry sherry (if using), hoisin (if using), brown sugar, garlic, ginger, salt and pepper. Set aside.
Add meat and excess starch to slow cooker. Pour soy mixture over sliced beef. Stir until everything is well coated.
Cook covered on high for 2-3 hours or on low 4-5 hours.
Prepare the vegetables you are using and place inside slow cooker for last 30 minutes if cooking on high or one hour on low.
Approximately 30 minutes before serving, if sauce needs to be thickened, turn your slow cooker up to high (if it is not already).
Combine ¼ cup of starch and water in a cup and add it to the slow cooker. Stir until combined. This will help thicken up the sauce.
Mixture should be cooked throughout and tender.
Prepare rice or noodles according to package directions and serve with chopped green onions (if desired).
