Crock Pot Mongolian Beef
Crock pot Mongolian beef is flank steak that is slow cooked with fresh garlic, giner, and carots. In a sauce that is made with soy sauce, water, and brown sugar.
Ingredients
- 1-2 Pounds Flank Steak sliced thin against the grain
- ¼ Cup Corn Starch
- ¾ Cup Water
- 1 Tablespoon Sesame Oil
- ½ Cup Soy Sauce reduced sodium
- ¾ Cup Brown Sugar
- 3 Teaspoons Garlic minced
- 1 Teaspoon Ginger minced
- ¼ Teaspoon Red Pepper Flakes
- 1 Cup Carrots Shredded
- 4-5 Large Green Onion thinly sliced
- 1 Tablespoon Sesame Seeds for garnish
Instructions
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Into a ziplock place the sliced flank steak and corn starch. Seal the bag and toss to cover the flank steak with the corn strach.
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In a mixing bowl combine the water, sesame oil, brown sugar, garlic, ginger, and red pepper flake. Mix until the sugar has disolved.
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Into the crockpot add the corn starch dusted flank steak and carrots.
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Pour the sauce mixture into the crockpot and stir all the ingredients together.
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Place lid on crockpot and set to low for 2½ to 3 hours.
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Once cook time is over add in the sliced green onions and stir to combine.
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Sever over rice and garnished with sesame seeds.
Recipe Video
Recipe Notes
To help cut the sodium back I use reducted sodium soy sauce.
The nutritional value may vary depending on the ingredients used.
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