When we escape to our Michigan cottage, we move to a slower pace. It’s a time to relax and enjoy nature, read books, and take walks-not spend hours in the kitchen. I was thrilled when my sister bought us a slow cooker for our little haven, and we have been putting it to good use when we get up there. The “throw it all in a pot and forget about it until dinner time” approach seems to be made just for our visits, and this recipe is a delicious go-to that falls in that category. Be careful not to make the beef too thin-it will fall apart if cooked too long in the crockpot. Another shortcut is to buy steamable broccoli from the freezer section, and once the broccoli is steamed, tossing it with the saucy beef and carrots, making it a perfectly cooked meal. You can spice things up by throwing a serrano or Thai chili in the mix-or red pepper flakes. But if you are feeding lots of kids, this milder version is perfect and well-loved by all ages. And hey, you don’t need a getaway to make this. It’s a perfect weeknight meal for any crazy day!
Slow Cooker Mongolian Beef
Ingredients:
2 pounds of flank steak, thinly sliced and cut into 1-2 ” pieces against the grain
1/3 cups of cornstarch
2 tablespoons canola oil
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 teaspoon of minced fresh ginger
3/4 cups of soy sauce
3/4 cups of water
1/2 cup of light brown sugar
1/4 teaspoons Chinese five spice
1 1/2 cups of carrots cut into matchstick pieces
1 bag of steamable frozen broccoli
Green onions and sesame seeds for garnish
Directions:
In a Ziploc bag toss the cornstarch with the flank steak until evenly coated. Meanwhile in a small bowl, whisk together the canola oil, sesame oil, garlic, minced ginger, soy sauce, water and light brown sugar as well as the Chinese five spice. Pour into the slow cooker and add the carrots. Then add the flank steak and toss lightly. Cook on low for 6 to 8 hours. When beef is tender, steam broccoli according to package directions, then toss with the beef and sauce until everything is well-coated. Top with sesame seeds and green onions, and serve with hot rice.
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