Mongolian Beef (CP)

  • 1-1/2 lb. flank steak
  • 1/4 C cornstarch to dredge meat
  • 3 cloves of garlic, minced
  • 4 sliced green onions, one for garnish
  • 1 Tbs. dried minced onion
  • 1/2 C soy sauce
  • 1/4 C white wine
  • 1/4 C cooking sherry
  • 1/2 Tbs. white wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. molasses
  • 1/2 tsp. ground ginger
  • 1/4 tsp. black pepper
  • 1 tsp. crushed red pepper flakes
  • 1/2 Tbs. peanut butter
  • 3 Tbs. brown sugar
  • mixture)

Slice meat into thin strips and toss in a Ziploc bag with cornstarch. Add all remaining ingredients to your crockpot and mix well. Put your meat on top, and toss gingerly to coat.

Cover and cook on low for 3-4 hours. Flank steak is thin and has very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness.

Serve over steamed brown rice, and garnish with freshly sliced green onion.

Date Added:April 25, 2012
Classification:Beef Main Dishes
Source:A Year of Slow Cooking
Meals:Dinner, Other
Course:Main Course



This is even better the next day. Next time try it without the peanut butter.