crock pot mongolian beef
(3 ratings)
Forget Chinese takeout, make one of the best crock pot recipes for beef with this recipe. Made with flank steak, peanut butter, ginger, garlic, soy sauce & more, this recipe is restaurant quality!
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(3 ratings)
yield
2 serving(s)
cook time
4 Hr
Ingredients For crock pot mongolian beef
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1 1/2 lbflank steak
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5 clovegarlic, minced
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5green onion (both greens & whites), chopped - 1 is for garnish
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1 Tbsponion flakes, dehydrated
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1/2 csoy sauce, low sodium
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1/2 cwhite wine
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1/4 ccooking sherry
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1 Tbspwhite wine vinegar
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1 tspsesame oil
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1 tspmolasses
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1 tspginger powder
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1/4 tspblack pepper
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1 tspred pepper flakes
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2 Tbsppeanut butter, creamy
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3 Tbspdark brown sugar
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1/4 ccornstarch
How To Make crock pot mongolian beef
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1Slice your meat in thin strips & toss in a Ziploc bag with cornstarch.
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2Add all of the liquid & dried spices to your crock pot & the peanut butter & mix well. Add the garlic, dehydrated onion & 3 of the sliced green onions.
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3Put your meat on top & toss gingerly to coat.
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4Cover & cook on low for 4 - 6 hours. Flank steak is thin & have very little fat & will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.
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5The meat is done when it is no longer pink & has reached desired tenderness. Usually done after 4 hours on low.
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6Serve over steamed or fried rice & garnish with freshly sliced green onion.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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