Crock Pot Mongolian Style Beef
photo by Linda H.
- Ready In:
- 6hrs 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb beef flank steak, sliced thinly across the grain
- 1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
- 1⁄2 cup light soy sauce or 1/2 cup Braggs liquid aminos
- 1⁄2 cup dry sherry
- 1⁄2 cup chicken broth
- 1 tablespoon minced garlic
- 2 tablespoons hoisin sauce
- 1⁄4 cup dark brown sugar
- 1 tablespoon ground ginger
- 1⁄2 - 1 teaspoon red pepper flakes, to taste
- 1⁄4 cup cornstarch
- 1 cup cut scallion, in 1 . 5 inch pieces (green onions)
- 1⁄3 cup fruity white wine
directions
- 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.
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Reviews
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Our family thought this was good, but did not gush over it. My onions cooked into oblivion, so it looked like beef strips in gravy. The sauce was good, and the beef very tender. I know it is not true Mongolian beef if you add additional veggies, but I think my family would have raved if it had more texture to it.
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Tweaks
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I thought this was pretty darn good, but I did change it quite a bit. I omitted the Sherry since I didn't have any on hand. I also changed to beef broth instead of chicken broth. I used fresh ginger and only used about 1 Tbs of brown sugar. Hoisin sauce is sweet already! About 1/2 hour before it was done, I added Julianne carrots, red pepper strips and more green parts of the scallions. Perfect!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>