Prep 10 mins
Cook 6 hrs
The hubby requested Mongolian Beef and I'm a big fan of crock pot cooking, so here is the result of my trying to combine the two. Although there's no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already - those ingredients which are "just waiting around."
- 453.59 g 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)
- 118.29 ml light soy sauce or 118.29 ml Braggs liquid aminos
- 118.29 ml dry sherry
- 118.29 ml chicken broth
- 14.79 ml minced garlic
- 29.58 ml hoisin sauce
- 59.14 ml dark brown sugar
- 14.79 ml ground ginger
- 2.46-4.92 ml red pepper flakes, to taste
- 59.14 ml cornstarch
- 236.59 ml cut scallion, in 1 . 5 inch pieces (green onions)
- 78.07 ml fruity white wine
- 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.
Fantastic! Mongolian Beef is one of dh's favorite dishes. I cut way down on the sugar, only used one tablespoon, and used vermouth instead of the fruity wine. After using my crockpot for over 30 years, this is one of the best dinners I have ever cooked in a crockpot!
I am not a huge beef fan, but the flavor of this one is right up my alley. I used a really tough cut that I would have never eaten otherwise, and after it was done with its trip to the crockpot, it was so tender that it was falling off my fork.
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.