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
- Add steak strips and cornstarch to a large resealable bag, and shake until beef is thoroughly coated.
- 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.
- 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.
- Garnish with green onions, serve with rice, and enjoy!