Mongolian Beef

I just love it when I find a recipe that is spot on!
This one is so delicious.
And pretty too ... just look how pretty.

I wanted to do something with 3 small roasts that I had thawed out,
something other than a traditional roast, potatoes, & carrots
OR the Mississippi Pot Roast that I shared here before.
Just in the mood for something different.
My mind went to one of our favorite Chinese take-out entrees:  Mongolian Beef.
After perusing Pinterest & looking at many recipes,
I found a couple that sounded close & decided to go for it.
I am SO glad I did  --  we totally enjoyed this & I'll definitely make it again.

Crock Pot Mongolian Beef


1 1/2 pounds beef flank steak, cut into stir-fry size strips
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar


Directions:
Spray crock pot with non-stick cooking spray.
After placing cornstarch in a bowl, coat each piece of steak & place in crock pot.
Discard any remaining cornstarch.
Combine all remaining ingredients in a bowl and pour over beef in crock pot.
Slightly stir to distribute liquid throughout the meat.
Cook on high for 2-3 hours or low for 4-5 hours.
Serve over rice.

My additional recipe notes:
I doubled this recipe.
Instead of flank steak, I used 3 small cross rib roasts that I cut into strips, but any cut of beef will work.
That's what great about beef in crock pot recipes.
Any cut will tenderize & come out perfectly.
One recipe called for adding 1/2 cup shredded carrots in the crock pot with all the other ingredients
& sprinkling chopped green onions over the top just before serving.
I, however, didn't have these 2 ingredients on hand, so I made it without either.

I stir-fried some broccoli & onions -- and baked egg rolls to go along with the beef & rice.

So, if you get a hankering for some yummy 'Chinese-style' cuisine, this is the recipe try.

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