Mongolian Beef from the Slow Cooker

Whether you freeze this mixture of beef and carrots in a sweet-and-savory Asian-style sauce or put it straight into the slow cooker, it's easy and delicious!

• Preparation Time: 5 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 5 mins
• Calories: 320 Calories

Ingredients

• ¼ cup cornstarch
• ¾ cup water
• ¾ cup brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¾ cup soy sauce
• ½ cup shredded carrots
• 3 green onions, chopped
• ½ teaspoon minced fresh ginger root
• 1 ½ pounds beef flank steak

Recipe Instructions

Step 1

Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.

Step 2

Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.

Step 3

Put bag of marinating beef in the freezer until the day before you wish to prepare it.

Step 4

Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.

Step 5

Empty bag into the crock of a slow cooker.

Step 6

Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.