Slow Cooker Mongolian Beef (adapted from The Recipe Critic)
- Servings Per Recipe: 6
- 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
IntroductionThe beef in this recipe always comes out tender and flavorful. It can be thrown together quickly, and cooks in 4 hours on low. Serve over brown rice with mandarin oranges on the side. The beef in this recipe always comes out tender and flavorful. It can be thrown together quickly, and cooks in 4 hours on low. Serve over brown rice with mandarin oranges on the side.
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)
*Nutrition is high in sodium, but I use a slotted spoon when serving, so there is minimal sauce. There is enough flavor that I mix "drained" meat with the rice on the place before serving.
I usually use thin sliced sirloin tip steak from Aldi's in place of flank steak. Keep it rolled, and slice in strips and separate.
You are going to want your carrots thin, or they will come out hard. I use mandolin slicer.
If your garlic cloves are large, use only 2.
Original recipe did not call for sesame seeds, but I think they are a nice addition.
Can add snow pea pods or serve over cauliflower rice.
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