Friday, July 22, 2016

Mongolian Beef

We're at the beginning of a long heat wave and needing to fix dinner on a Friday night I wanted something that was easy and didn't require the oven or grill. I've seen mention several times recently about using the crockpot in the summer and thought I'd peruse my crockpot pinterest board to see if there was something that struck my fancy and seemed summer like. This was quick, easy, and really good.

Mongolian Beef
serves 4-6

1 1/2 lbs flank steak
1/4 c cornstarch
2 Tbsp olive oil
1 minced garlic clove
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
several squirts of sriracha hot sauce (more or less, depending on how much heat you want to add)
1 c grated carrots
1 medium onion, sliced
1 medium green pepper, sliced
green onions, sliced for garnish
rice, for serving

Cut flank steak into thin strips. This is easiest if you freeze it for 10-15 minutes before slicing. Toss flank steak with the cornstarch in either a bowl or ziplock bag.

Add olive oil, garlic, soy sauce, water, brown sugar, and sriracha to the crockpot and stir. Add the carrots, then the steak, stirring to mix.

Cook for 3-4 hours on high/4-5 hours on low, adding the onion and green pepper about 45 minutes before it's finished. Serve over rice, garnish with the green onions.

slightly modified from The Recipe Critic

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