crock pot mongolian beef
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!
prep time
cook time
4 Hr
method
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yield
2 serving(s)
Ingredients
- 1 1/2 pounds flank steak
- 5 cloves garlic, minced
- 5 - green onion (both greens & whites), chopped - 1 is for garnish
- 1 tablespoon onion flakes, dehydrated
- 1/2 cup soy sauce, low sodium
- 1/2 cup white wine
- 1/4 cup cooking sherry
- 1 tablespoon white wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon molasses
- 1 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons peanut butter, creamy
- 3 tablespoons dark brown sugar
- 1/4 cup cornstarch
How To Make crock pot mongolian beef
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Step 1Slice your meat in thin strips & toss in a Ziploc bag with cornstarch. -
Step 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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Step 3Put your meat on top & toss gingerly to coat.
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Step 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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Step 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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Step 6Serve over steamed or fried rice & garnish with freshly sliced green onion.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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