low & slow essentials: mongolian beef

How To Make low & slow essentials: mongolian beef

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  PREP/PREPARE
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  What will you need? You will need your favorite slow cooker to make this recipe. I am using my Insta Pot on the slow cooker setting… Love that machine.
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  What is it? This is my version of Mongolian beef. It is pretty much a classic recipe; however, I did make a few adjustments to give it the flavor I was looking to achieve. And using the slow cooker just helps to meld those flavors into one mouth-watering dish.
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  I tried several different types of beef but settled on flank steak. It works great in the slow cooker, picks up the flavors of the sauce, and is nice and tender, but not mushy.
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  What to serve with it? Long-grain white rice is a must, and maybe some flour tortillas.
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  How to store it? This will fare well, in the fridge for 3 – 4 days. However, you can freeze it, and in that case, it will last for several months.
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  Gather your ingredients (mise en place).
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  Cut up the flank steak into thin slices, then place the cornstarch and ginger powder into a Ziploc bag with the beef slices and shake until completely coated, then let rest for about 20 minutes.
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  Add the coated beef to the slow cooker, then add the remaining ingredients and stir to combine.
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  Set the slow cooker to low, and cook for 4 – 5 hours, or until the beef is tender.
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  PLATE/PRESENT
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  Serve with rice, and maybe fresh flour tortillas. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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