Mongolian Beef (Slow Cooker)

FacebookTwitterYummlyShare
Slow Cooker Mongolian Beef

Melt-in-your-mouth tenderness and fabulous flavor. The second dish I ever made in my beloved slow cooker after first getting it in fall of 2015.  Husband loved it and I thought it was yummy too.  We used to order Mongolian Beef at the Moon Palace back in the day – way back when we lived in the apartment in the late 90s. Those were the days…:)

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
Instructions
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Melt in your mouth pot roast

Yields 4 – 6 servings.

Ingredients:

1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

SEASONING MIX –

2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid. Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

ANGELA’S TIME-SAVING TIP: I usually prep my veggies the evening before so that I don’t have to take the time to do this task in the morning. Simply store the peeled, cut carrots in a container or plastic baggie in the fridge. (Do the same for the onions and celery.) And, store the peeled and cut potatoes in the fridge – submerged in cold water in a large container. (Just drain off the water in the morning.) Also, the seasoning mix can be made the night before to save some time in the morning. And, for an extra boost of flavor and to save a little more time come morning, the beef can be seasoned the night before and stored in a large plastic baggie in the fridge.  http://www.joyouslydomestic.com/2014/01/slow-cooker-melt-in-your-mouth-pot-roast.html
Crockpot Mongolian Beef

4 servings
  • 1 ½ pounds Flank Steak, sliced
  • ¼ cups Cornstarch Order Now!
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • ½ cups grate Carrot
  • ⅓ cups slice Green Onion (Scallion)

Freezer Containers

Directions

Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.

Freezing Directions

Coat flank steak in cornstarch. Combine remaining ingredients and place into indicated number of freezer bags. Add steak to indicated number of freezer bags. Label and freeze.

Serving Day Directions

Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

https://onceamonthmeals.com/recipes/crockpot-mongolian-beef/  (oringinal)
http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/  (copied)

0saves

Leave a Reply

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.