If you think of steak as being tough, you haven’t tried making it in the slow cooker. Mongolian Beef will melt in your mouth! Serve it over cooked white rice with a sprinkling of sliced green onion for a slow-simmered take on an Asian favorite.
Ingredients
- 1½ pounds flank steak
- ¼ cup cornstarch
- 2 tablespoons olive oil
- ½ teaspoon minced garlic
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup grated carrot
How to Make It
- Label a 1-gallon freezer bag. Slice the flank steak into strips about ¼-inch thick. Put the steak and the cornstarch into the freezer bag, seal the bag, and shake to coat the strips. Combine the rest of the ingredients in a large bowl, add the coated steak, and stir until the sauce coats the steak. Place the 1-gallon freezer bag in another large bowl and pour in the steak and sauce. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the steak to thaw overnight in the refrigerator. On serving day, add the contents of the bag to the slow cooker, cover it, and cook on low for 4–5 hours.