I love my weekends but they seem to be getting busier and busier these days. That being said, by the time Sunday rolls around I have to desire to cook. I’d rather try to enjoy the last of my weekend time with my family.
So Sundays are usually crock-pot meal days in my house. That way I am in the kitchen less but still have a hot meal for the family ready to roll.
This Mongolian Beef Crock-Pot recipe has to be in my top list of all recipes for a few reasons. It’s so damn easy to make. The only prep involved is slicing the beef into small chunks and tossing them in a bag of cornstarch. Beyond that, you simply throw all the other ingredients in and turn that sucker on!
The result is beef that is full of sweet and tangy flavor while the carrots add a nice crunch. I throw some minute rice on the stove and in 10 minutes I’ve got dinner on the table.
Crock Pot Mongolian Beef
- 1.5 lbs flank steak
- 1/4 cup cornstarch
- 2 TBSP olive oil
- 1/2 tsp minced garlic I use the jar kind to save time
- 3/4 cups soy sauce
- 3/4 cups water
- 3/4 cups brown sugar
- 1 cup shredded carrots
- 1 cup chopped green onions
- instant rice if that's what you will serve the beef on
Cut steak into small chunks. Add steak and cornstarch to ziplock bag and shake it up til its coated well.
Add olive oil, garlic, soy sauce, water, brown sugar and carrots to crock-pot and stir. Add in the coated steak and stir again.
Cook on high for 2-3 hours or low 4-5 hours. Serve over rice, or whatever else you choose. Add green onions on top for garnish.
** And here are those Slow Cooker Liners I mentioned in my video. These suckers are lifesavers. No cleanup after cooking. What’s better than that??
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