I have a wickedly awesome crockpot recipe here for you today. I’ve made it 3 times and my husbands adores it. It really hits the Chinese takeout craving!
Mongolian Beef Crockpot
makes roughly 10-12 cups
5-7 quart crockpot
2lbs of flank steak (you can either do thin sliced or stew meat)
1/2 cup cornstarch
2 tablespoons of olive oil
3 tablespoons minced garlic (we love our garlic and use the garlic in water, not dry)
2-3 tablespoons of fresh ginger (we by the ground ginger in a tube in the produce section)
1 cup low sodium soy sauce
1 cup brown sugar
2-3 cups of shoestring carrots
1-2 bell peppers, any color
1 package of green onions
2 cups broccoli
1 gallon ziplock bag
Reynolds crockpot liners (these will change you life!)
- Thinly cut the flank steak to strips or cubes if you did not get the pre cut portion.
- In a ziplock bag add the meat and the cornstarch and shake to evenly coat. Set aside.
- In the lined crockpot add the soy, oil, minced garlic, ginger and brown sugar. Stir to combine.
- Slice the bell peppers , broccoli, and green onion and add to the pot.
- Add 1-2 cups of carrots, hold one cup back to add later for crunch.
- Add the coated meat and be sure to get it slightly submerged.
Turn on low for eight hours/ high for four hours – though Low is best setting. Some crockpots are finicky and uneven so know what your machine will do.
Add more veggies if you like, if you do you will need to add 1/4-1/2 cup more liquid mix.
Serve over steamed rice.
Depending on you veggie count this will make upwards of 10-12 cups. 1 cup per serving.
1) If you have to prep the night before to load before leaving for work – do NOT add the beef to the veggie and sauce mix overnight. The cornstarch will dissolve and when the meat cooks it will disintegrate into a chili slop. Trust me – you can’t save it.
Coating the meat in the cornstarch is a MUST. Don’t think it will work if you just add the cornstarch to the mix. It will only cause the chili effect again.
Learn from my fails!