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Mongolian Beef from the Slow Cooker Recipe

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This recipe for Mongolian Beef from the Slow Cooker is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup cornstarch
1 1/2 pounds beef flank steak
3/4 cup water
3/4 cup soy sauce
3/4 cup brown sugar
1/2 cup shredded carrots
3 green onions, chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root
Directions:
Directions:
1. Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
2. Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
3. Put bag of marinating beef in the freezer until the day before you wish to prepare it.
4. Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
5. Empty bag into the crock of a slow cooker.
6. Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

 

 

 

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