Slow Cooker Mongolian Beef
Nov. 9th, 2017 08:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaMONGOLIAN BEEF SERVED OVER WHITE RICE SLOW COOKED
http://slowcookerster.com/mongolian-beef-served-white-rice-slow-cooked/
Servings: 6
Slow Cooked Mongolian Beef is a simple version of the Chinese restaurant classic. A delicious sauce is added to the slow cooker pot along with fresh vegetables, then simmered. Thin strips of beef are then added and the whole thing is slow cooked until the meat is tender and melt-in-the-mouth delicious. Serve with rice and more vegetables.
INGREDIENTS:
2.2 pounds (1 kg) flank steak Beef (cut into bite-size strips)
1/2 cup of corn starch (corn flour)
2 cloves of minced garlic
2 teaspoons of minced fresh ginger
1/2 cup of soy sauce
1 cup of light brown sugar
1/4 cup of sweet chili sauce
1 cup of water
1 large carrot (cut into strips)
1 red bell pepper (cut into strips)
1 small brown or yellow chopped onion
Cooked White Rice
DIRECTIONS:
Place garlic, ginger, onion, carrot, bell pepper, brown sugar, chili sauce, soy sauce, and water in slow cooker. Stir thoroughly. Cook on HIGH for 1 hour.
Thinly slice beef against the grain. Evenly coat beef by dredging each piece into the flour/corn starch.
After 1 hour of cooking sauce, place coated beef into the hot sauce. Stir making sure all meat is covered with sauce.
Cook another 2 hours on HIGH.
Serve over cooked white rice.
Option: Sear coated beef flank steak (2-4 minutes) in 2 teaspoons of olive oil in a large skillet over medium-high heat. Then place all ingredients into slow cooker. Cook on LOW for 4-6 hours.
http://slowcookerster.com/mongolian-beef-served-white-rice-slow-cooked/
Servings: 6
Slow Cooked Mongolian Beef is a simple version of the Chinese restaurant classic. A delicious sauce is added to the slow cooker pot along with fresh vegetables, then simmered. Thin strips of beef are then added and the whole thing is slow cooked until the meat is tender and melt-in-the-mouth delicious. Serve with rice and more vegetables.
INGREDIENTS:
2.2 pounds (1 kg) flank steak Beef (cut into bite-size strips)
1/2 cup of corn starch (corn flour)
2 cloves of minced garlic
2 teaspoons of minced fresh ginger
1/2 cup of soy sauce
1 cup of light brown sugar
1/4 cup of sweet chili sauce
1 cup of water
1 large carrot (cut into strips)
1 red bell pepper (cut into strips)
1 small brown or yellow chopped onion
Cooked White Rice
DIRECTIONS:
Place garlic, ginger, onion, carrot, bell pepper, brown sugar, chili sauce, soy sauce, and water in slow cooker. Stir thoroughly. Cook on HIGH for 1 hour.
Thinly slice beef against the grain. Evenly coat beef by dredging each piece into the flour/corn starch.
After 1 hour of cooking sauce, place coated beef into the hot sauce. Stir making sure all meat is covered with sauce.
Cook another 2 hours on HIGH.
Serve over cooked white rice.
Option: Sear coated beef flank steak (2-4 minutes) in 2 teaspoons of olive oil in a large skillet over medium-high heat. Then place all ingredients into slow cooker. Cook on LOW for 4-6 hours.
