Crock Pot Mongolian Style Beef
17
People talking
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."
- Ready In:
- 6hrs 10mins
- Serves:
- Units:
17
People talking
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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RECIPE MADE WITH LOVE BY
@Julesong
Contributor
@Julesong
Contributor
"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.""
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This was GREAT! Both times that I made this, there was not even enough for leftovers!1Reply
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This was good!Reply
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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!!1Reply -
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!!Reply
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