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Crock Pot Mongolian Style Beef

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Nutritional information

524.3
Calories
101 g
Calories From Fat
11.2 g
Total Fat
4.5 g
Saturated Fat
58 mg
Cholesterol
2356 mg
Sodium
37.3 g
Carbs
1.9 g
Dietary Fiber
19.3 g
Sugars
37.1 g
Protein
315g
Serving Size

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Crock Pot Mongolian Style Beef

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This was GREAT! Both times that I made this, there was not even enough for leftovers!

  • 6hrs 10mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 6hrs 10mins   |  Serves: 4

Crock Pot Mongolian Style Beef, The hubby requested Mongolian Beef and I’m a big fan of crock pot cooking, so here is the result of my trying to combine the two Although there’s no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already – those ingredients which are just waiting around ”, This was GREAT! Both times that I made this, there was not even enough for leftovers!

 

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Steps

1
Done

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.

2
Done

Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.

3
Done

Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.

4
Done

Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.

5
Done

Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

6
Done

Stir, and serve over rice or noodles.

7
Done

Note: if I wasn’t doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.

8
Done
9
Done
10
Done
11
Done
12
Done
13
Done
14
Done
15
Done

Bobby Ryan

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