Ingredients
Equipment
Method
- Cut 1 ½ pounds flank steak into thin strips. In a ziplock bag, add flank steak pieces and ¼ cup cornstarch. Shake to coat.
- In a medium-sized bowl, add 2 tablespoons olive oil, 1 teaspoon garlic, ¾ cup soy sauce, ¾ cup water, and ¾ cup brown sugar. Whisk to combine and add to the slow cooker.
- Add 1 cup carrots, and coated flank steak to the slow cooker and stir until coated in the sauce.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator. They’ll last up to three days, perfect for meal prep!
- Tip 2: You can freeze the cooked Mongolian Beef. Just make sure it’s cooled completely before transferring it to a freezer-safe bag. It can be frozen for up to three months.
- Tip 3: This dish pairs beautifully with steamed rice, but you can also serve it with noodles or a side of sautéed vegetables for a balanced meal.
- Tip 4: Fresh herbs can elevate the dish. Consider adding cilantro or basil for an extra layer of flavor!
- Tip 5: For a different flavor profile, try adding spices like ginger or red pepper flakes for a bit of heat.