Crock Pot Mongolian Beef Recipes

SLOW COOKER MONGOLIAN BEEF

Steps:

• Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

SLOW-COOKER MONGOLIAN BEEF

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

MONGOLIAN BEEF FROM THE SLOW COOKER

Steps:

• Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
• Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
• Put bag of marinating beef in the freezer until the day before you wish to prepare it.
• Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
• Empty bag into the crock of a slow cooker.
• Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

CROCK POT MONGOLIAN STYLE BEEF

Steps:

• Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
• Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
• Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
• Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
• 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.
• Stir, and serve over rice or noodles.
• 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.

CROCK POT MONGOLIAN BEEF

Steps:

• Toss beef strips/pieces in cornstarch and set aside.
• Mix remaining ingredients in your crock pot and place beef over top.
• Cover and cook for 6 to 8 hours.
• Gently stir the beef into the sauce mixture and serve over rice.