Crock Pot Mongolian Beef

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Yes, your eyes have not deceived you; the title does, in fact, say “Crock Pot.” 

Here’s the thing, I LOVE asian food. I want it all the time. I need it all the time. I could and would eat it all the time…except for the fact that I have NO TIME to make it. And thus, thank you Jesus for the invention of the Crock Pot.

Truthfully, I use to have a very big love/hate relationship with the Crock Pot (heavy on the hate.)  I may be the one person in the world that managed to burn everything she tried to make in it the first year it was given to me. I just didn’t get it: Low, High, Warm!? What is this tomfoolery!?

But then a friend of mine gave me a goldmine recipe for Mesquite Chicken with corn and black beans (yes, of course, I will post this soon, I gotchu!), and Crock Pot and I were never the same again. In fact, I probably rely a little tooooo much on the ol’ girl nowadays. Every time I bring her out I see the light in my husband’s eyes dim just a little. [kiiiiiiiiiiding].

However, this Crock Pot recipe- the Mongolian Beef one- is 100% husband approved. So please, bon appa-mother freaking-tite!

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Recipe: (adapted from Tip Hero)

  • 1 Tbsp minced garlic
  • 1 Tbsp grated ginger
  • 2 Tbsp olive oil
  • 1/4 tsp chili flakes
  • 3/4 cup brown sugar
  • 1/4 cup corn starch
  • 2 lbs flank steak (cut thinly against the grain)
  • 3/4 cup soy sauce
  • 1 cup grated carrots
  • sesame seeds for garnish
  • green onions for garnish (optional)

Level: EASY (hello, it’s the Crock Pot!)

Directions:

Begin by cutting the flank steak in thin slices against the grain.

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Taking a large, freezer size, plastic bag, place the sliced steak and corn starch in the baggie and seal it. Shake, making sure all of the steak is evenly coated.

In the Crock Pot, place the garlic, ginger, olive oil, chili flakes, brown sugar, and soy sauce. Whisk together until completely blended.

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Add the steak and coat evenly with the sauce making sure that each piece is covered. Place the lid on the crock pot and cook on high for 3 hours (stir occasionally).

In the last 30 minutes, add the grated carrots.

Serve jasmine rice, and garnish with sesame seeds and green onions.

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