Ingredients: |
Ingredients: 1 1/2 pounds flank steak, sliced into thin strips against the grain
1/4 cup cornstarch
1 tablespoon sesame oil
2 teaspoons minced garlic or garlic paste
1 tablespoons ginger paste
1 teaspoon Sriracha
1/4 cup low-sodium soy sauce
1/2 cup packed light brown sugar
1/2 cup beef broth
2-3 green onions, sliced diagonally
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Directions: |
Directions:1. Slice flank steak against the grain into thin slices. (If you prefer thicker slices, they will work in the slow cooker, as the slow and low heat will still make them nice and tender.)
2. Place the steak slices in a bowl and toss with cornstarch to coat most of the pieces.
3. Spread steak pieces evenly across the bottom of a slow cooker.
4. Whisk together sesame oil, garlic, ginger, Sriracha, soy sauce, brown sugar, and beef broth until combined. Pour sauce over the steak and stir gently.
5. Cover with a lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours.
6. The dish is done cooking when the sauce starts to caramelize around the edges of the slow cooker. The meat should be tender. If you overcook, the meat becomes SO tender that it starts to break apart into smaller pieces. Exact cook time will vary depending on your slow cooker and the thickness of the sliced meat.
7. Garnish with green onions and/or toasted sesame seeds. |
Personal
Notes: |
Personal
Notes: 1. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.
2. Flank steak works well for this recipe – you can also use a skirt steak.
3. I like using ginger and garlic pastes in sauces like this one – they dissolve and distribute evenly and easily into the sauce. You can substitute fresh ginger and/or fresh minced garlic if you prefer.
4. This is a very mild Mongolian beef – the Sriracha adds just a small amount of spice. Add more Sriracha or add red pepper flakes and/or chile peppers for additional spice.
5. Typically, we would sear the cornstarch-coated steak, but this is not necessary for the slow cooker. This makes prep really fast. Simply toss the meat in cornstarch – this keeps the pieces separated from one another and helps to thicken the sauce as it cooks in the slow cooker. Then put the raw meat straight into the slow cooker.
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This recipe for Crockpot Mongolian Beef is from