Mongolian Beef from the Slow Cooker
Ingredients
- ¼ cup cornstarch
- 1 (1 1/2 pound) beef flank steak
- ¾ cup water
- ¾ cup soy sauce
- ¾ cup brown sugar
- ½ cup shredded carrots
- 3 green onions, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon minced fresh ginger root
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Instructions
- Spread cornstarch over the bottom of a wide, shallow bowl. Dredge flank steak in cornstarch until completely coated; transfer steak to a large resealable plastic bag.
- Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
- Place the bag of marinating beef into the freezer until the day before you wish to prepare it.
- Remove the bag from the freezer. Place it into a bowl in the refrigerator to thaw for at least 24 hours. Empty the bag into a slow cooker. Cover and cook until beef is tender, on Low for 4 to 5 hours or High for 2 to 3 hours.
Source
Original recipe: View Original