Crockpot Mongolian Beef
Servings 6
Ingredients
- 1/4 cup cornstarch
- 1 1/2 pounds beef flank steak (other options ~ London Broil Skirt Steak)
- 1 cup water
- 3/4 cup low sodium soy sauce
- 1/4 cup – 1/2 brown sugar depending on how sweet you want it
- 1/2 cups finely chopped carrots
- 3 green onions chopped
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon minced fresh ginger root
Instructions
- Cut up your choice of meat.
- Put into a ziplock bag with cornstarch. Shake up to coat all pieces.
- Set the meat aside for 10 min to let rest.
- While the meat is “resting” Mix together ~ Soy Sauce, water, garlic, minced fresh ginger and brown sugar.
- SPRAY your slow cooker with cooking spray…easy clean up.
- Then add meat to slow cooker and pour sauce on top. That’s it!
- Cook on low for 4-5 hours or high for 2 1/2 hours.
- Check about 1/2 before cooking time is done. Due to different kinds of slow cookers and varying temps., you’ll want to check and see if the thickness of the sauce is where you want it. If it’s thicker than you want, simply add a 1/2 cup water at a time until you have the desired thickness.
Notes
I don’t add my veggies until there’s about 1/2 of cooking time left. That’s because I don’t want mushy veggies. If you want to add your veggies all together from the very beginning…it is perfectly fine…they cook down and the fam will never know they were even in there!
