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If you’re like us (and most of the population of North America), you love your Chinese take-out. What we don’t love is the delivery fee. Well, you’re in luck because with this slow-cooker recipe, you can make your own Mongolian beef at home. It’s much cheaper, the prep takes less time than a phone call to Mandarin, and your house will smell phenomenal. So put down that take-out menu, tonight you’re dining in!

SLOW-COOKER MONGOLIAN BEEF

WHAT YOU NEED

  • 2 1/2 pounds flank steak, cut into thin strips
  • 1 cup carrot, shredded
  • 3/4 cup soy sauce
  • 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1/4 cup cornstarch
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon red chili flakes

WHAT YOU DO

  1. Add steak strips and cornstarch to a large resealable bag, and shake until beef is thoroughly coated.
  2. Stir together soy sauce, brown sugar, water, olive oil, garlic, ginger, and chili flakes in the bottom of slow cooker, then add beef and stir until covered with sauce.
  3. Cover and cook on high for 2-3 hours, or on low for 4-5 hours. 30 minutes before the beef is done, stir in grated carrots.
  4. Garnish with green onions, serve with rice, and enjoy!

Recipe adapted from Tip Hero by 12 Tomatoes