Slow Cooker Mongolian Beef

In an effort to try more pins on Pinterest - especially on my Food board - I tried a new pin which led to The Recipe Critic for Slow Cooker Mongolian Beef. This was a super easy recipe to make that everyone liked.

I didn't have carrots on hand, so I substituted snow peas. There is a generous amount of sauce, so the next time I make this I would add more vegetables - colorful peppers (red and yellow), carrots, onions, mushrooms, and broccoli. The vegetables, though, don't need to cook for the entire time or they would be mushy. Just adding them towards the end of the cooking time would be sufficient.

Ingredients

1 ½ pounds flank steak
¼ cups cornstarch
2 tablespoons olive oil
½ teaspoons minced garlic
¾ cups soy sauce
¾ cups water
¾ cups brown sugar (doesn't need to be this much)
1 cup carrots, grated
Green onions for garnish

Optional vegetables: mushrooms, bell peppers, carrots, celery, onions, and snow peas

Directions

Cut flank steak into thin strips. In a Ziploc bag add flank steak pieces and cornstarch. Shake to coat. (Note: I just put the steak and cornstarch in a bowl and stirred it.)

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.