Crockpot Mongolian Beef

This week we tried a recipe I found on Pintrest. http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/

I forgot to take a picture.

After much consideration, I have decided to post the good and bad on this blog. Not all recipes turn out. In fact some get thrown out. Like any experiment there is a lot of room for failure, and that’s ok!

This recipe was good not great. I liked it but not enough to want to make it again next week. I think if I were to do it again, I would change it a bit or try a different recipe all together. The sauce seemed too sweet? Not sure what it was, but it did not wow me. Maybe it will wow you? At least it’s easy.

Time: 6-8 Crockpot hours

Skill Level: Extremely easy

Amount: 4 servings 

You need: 

  • 1 1/2 lbs flank steak
  • 1/4 cups of cornstarch
  • 2 Tbl olive oil
  • 3/4 cups soy sauce
  • 3/4 cups water
  • 3/4 cups brown sugar
  • 1 cup grated carrots
  • green onions for garnish
  • Rice – cooked for serving with

Do this:

  1. Cut flank steak into thin strips. Coat pieces with cornstarch.
  2. Add everything except the green onions and rice to the crockpot.
  3. Cook on low for 6 hours or until meat is tender and cooked through.
  4. Serve over rice with green onions.
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