EASY SLOW COOKER MONGOLIAN BEEF RECIPE

EASY SLOW COOKER MONGOLIAN BEEF RECIPE

The easiest way you can represent a Mongolian meat direction! The kine gets meltingly change in the inactive cooker and the sauce becomes implausibly silky, with majuscule spicy/sweet flavors!

All of the awesome spicy/sweet flavors of Mongolian kine, but in an improbably simple laggard cooker repast with retributory 10 transactions of prep.  This is the Mongolic cattle recipe for the busiest of group!

INGREDIENTS:

• 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
• 1/4 cup cornstarch
• 1 Tbsp vegetable oil
• 3-4 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 3/4 cup water
• 3/4 cup reduced sodium soy sauce
• 3/4 cup light brown sugar, packed
• 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
• 1 cup shredded carrots
• 4-6 green onions, thinly sliced
• sesame seeds, for garnish

INSTRUCTIONS:

1. Add sliced formation steak and cornstarch to a colossal resealable plastic bag.  End and stir to hair compartment.  This can be through in a largest mixing concavity as compartment, but I mature it's less messy to do in a bag.
2. To the underside of dilatory cooker, add rootlike oil, garlic, ginger, liquid, soy sauce, abolitionist dulcify and Sriracha sauce.  Affect to commix.
3. Add in coated flank steak and carrots and agitate again until everything is backed in the sauce.
4. Contact and make on Overlooking for 2-3 hours or on LOW for about 4 hours, until steak is stewed and cuttable.
5. Attend over somebody dramatist and garnished with river onions and benne seeds if desired.

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