Mongolian Beef, Crock-Pot Style

Just tried this one tonight and I am glad to say it is Lindsay Approved! 

I found it on "Not So Perfect Mom" blog

The best part is its very easy.

What you’ll need:

1 1/2 lbs of flank steak, cut in strips
1/4 C cornstarch
2 Tbsp olive oil
1/4 tsp ginger
2 cloves garlic, minced 
          *I used “Spice World” pre-minced garlic
3/4 C Soy Sauce
3/4 C Water
3/4 C Brown Sugar
1/2 C Shredded Carrots
3 medium green onions, chopped

2 C Rice with 4 C Water

Serves: 4-6

Start by spraying your crock-pot with Pam or something similar.

Put your cornstarch in a bowl and dredge your each of your pieces of steak in that stuff. 

Your probably looking at my pictures and thinking, 

"Hey lady! don’t you know that difference between flank steak and ribs?!"

Yes. Yes I do.

 Jake’s family butchers a cow every year and we have been lucky enough to get the extras. 
I’m trying to use up my last bit from last year. 

Hence, the ribs.

P.S. They were freakn’ delish! I might consider using them again instead of the flank steak.


Onward!


Once you have covered you steak, lay your pieces in your crock pot

Everything else mixes together to make your sauce...

Combine, stir well
 & pour over your meat in the crock-pot

*I’m sure you can buy shredded carrots but the single ones were sooo cheap
 and I didn’t want to waste what I didn’t use. 

I also shredded fresh ginger; I had it from a previous recipe. It smells incredible freshly grated. 

I got my dinner ready at around 1:00 pm and set it to low (cooking for 6 hours)

About 45 minutes before 7:00 I started my rice. I use a rice cooker, which makes my life that much easier. 
You want to use double the amount of water to your rice. For Jake and I, I use 1 1/2 C of Rice to 3 C of Water.

If you get your timing right your rice should be finishing just as your meat is. 
Serve your meat over rice and dig in!