Slow Cooker Mongolian Beef (adapted from The Recipe Critic)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Olive Oil 1 cup, strips or slices Carrots, raw 3 cloves Garlic 1 tbsp Sesame Seeds 1.50 lb Flank Steak 0.75 cup (8 fl oz) Water, tap 0.75 cup, packed Brown Sugar 0.25 cup Cornstarch 2 serving Green Onion (fresh-1 stalk) 12 tbsp La Choy Lite Soy Sauce (Low sodium)
1. Cut flank steak into thin strips. In a ziploc bag add flank steak pieces and cornstarch. Shake to coat.
2. Mince garlic, add with olive oil, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook on low 4-5 hours until cooked throughout and tender. Serve over rice and garnish with green onions and sesame seeds.
Serving Size: 4 to 6
2. Mince garlic, add with olive oil, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook on low 4-5 hours until cooked throughout and tender. Serve over rice and garnish with green onions and sesame seeds.
Serving Size: 4 to 6
Nutritional Info Amount Per Serving
- Calories: 388.5
- Total Fat: 13.7 g
- Cholesterol: 56.7 mg
- Sodium: 1,209.3 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 1.0 g
- Protein: 25.6 g
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