Slow Cooker Mongolian Beef Recipe

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor! one among the simplest things that you simply will make in your slow cooker!

Isn’t it funny how we count the times until school gets out for summer? then we count the times until school starts again? we've another week left until school starts. i really like my kiddos dearly and that we have had such a fun summer together, but I can’t wait to urge back to a routine again. 

Recipe Slow Cooker Mongolian Beef
Recipe Slow Cooker Mongolian Beef

Not only that but these kids sure skills to eat!  They haven’t even reached the teenager eating phase yet and that i desire they're eating me out of house and residential. we've to travel on a weekly costco run just to stay up with their demands. With what proportion these kids eat I even have had to urge creative with supper time.  


I think they need almost had enough of Taco Tuesday.  So i really like to form slow cooker meals. we've about two a week! it's very easy to only throw everything in and have a delicious dinner ready by 6.  I sure do love my slow cooker. First of all this is often very easy to form with minimal ingredients. it's simple yet filled with such a lot flavor!  It took me but 5 minutes to throw it within the slow cooker. then I just let it do its thang.

Recipe Slow Cooker Mongolian Beef

Ingredients:

  • 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 Carrotsaa
  • 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.

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