Crock pots aren’t just for simmering safe recipes, and chicken doesn’t always have to be the staple choice. We decided to go a little on the adventurous side with this dish and venture over into making Mongolian Beef. This savory dish is slightly tangy, spicy and juicy, but is sure to have your kids asking for more. We couldn’t resist when we found this mouth watering dish from Very Culinary.
Crock Pot Mongolian Beef
Prep time: 20 minutes
Cook time: 4 hours on low
• 1 1/2 pound flank steak or ball tip steak
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup white wine
• 1/4 cup cooking sherry
• 1/2 tablespoon white wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
• 1 teaspoon dried onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter (I used sunflower butter)
• 3 cloves garlic, minced
• 4 scallions, chopped
1. Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
2. Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly.
3. Cover and cook on low for 4 hours. Serve over white rice.