Easy Crockpot Mongolian Beef

This meal is still hot in my crockpot. I literally licked my plate clean, and to keep me from going back for seconds, I decided I had to share it right this second. This is by far the most tender, non-crockpot tasting meal to ever come out of my crockpot. What a find.  I tweaked the recipe a little bit (cut sugar WAY back and adjusted some other proportions), and am really pleased with the results. If you are looking for a very family-friendly Asian meal, you can stop right here.

Crockpot Mongolian Beef

-adapted from therecipecritic.com

• 2 lbs Flank Steak
• 6 T cornstarch
• 3 T Olive Oil
• 3 cloves of garlic, minced
• 1 cup low sodium soy sauce
• 1 cup water
• 1/4 cup brown sugar
• 1 cup grated Carrots
• 1 bunch green onions
• crushed red pepper flakes or Sriracha

Slice the flank steak into thin strips--or better yet, do as I did--ask the butcher at your grocery store to kindly slice it for you. He will happily oblige, and you will have just saved yourself a bunch of trouble. Add the flank steak and the cornstarch to a large ziploc bag, seal, and shake well to coat. In a crockpot, add oil, garlic, soy sauce, water, brown sugar, and carrots. Stir well to blend. Add beef/cornstarch mixture and mix well to coat beef with the sauce. Cook on high for 3 hours, or low for 5 hours. Stir in green onions and mix beef well to break apart (tends to clump together during cooking a bit). Serve over rice and sprinkle with crushed red pepper flakes or Sriracha if you need a little heat in your Mongolian beef as I do.