Slow Cooker Mongolian Beef the Recipe Critic

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Easy Slow COOKER MONGOLIAN BEEF — Tiresome cooked in a sweet and spicy glaze, this Mongolian beef is meliorate than take-out!

Feeding three teenage boys can become expensive! Especially when eating out. Which is why I love making take-out style food at home, and this Easy Ho-hum Cooker Mongolian Beefiness is a new family favorite.

There are so many things I love nigh this recipe! The first being that information technology'due south absolutely delicious, and everyone in my family cleans their plate when I serve it.

And it really is easy! Plus it doesn't have a long ingredient list. So equally long as I go along a flank steak in the freezer, I tin can whip this slow cooker recipe up any time.

The beef comes out perfectly tender, and the sweet and spicy glaze thickens up perfectly in the tiresome cooker.

The addition of grated carrots isn't plenty to turn off my picky eaters, just this dish would be wonderful with even more vegetables, if you ask me. Bell peppers, mushrooms and onions would all exist fantastic!

And who doesn't love a simple slow cooker recipe that tin can be prepped in the morn and set up to go when things go hectic at home. For me that's always effectually dinner time.

Hither's a pro tip for you–if your flank steak is slightly frozen, it's much easier to slice into thin strips, which is what you desire for this recipe.

Nosotros like to serve this Mongolian beef with rice, merely it would also be smashing over noodles. A sprinkling of sesame seeds is also a nice touch.

Best of all, this is just equally good–if not improve–than ordering from our favorite Chinese restaurant, and I can make plenty to feed my growing boys without breaking the bank.

If you're looking to switch upwards your slow cooker routine with something tasty and new, give this Slow Cooker Mongolian Beef a try soon!

Be certain to save this Easy Deadening Cooker Mongolian Beefiness recipe to your favorite Pinterest board for later.

Tips for Making Perfect Rice

How much water? You'll often hear that y'all should use 2 cups of water per cup of rice. Merely I detect my rice is fluffier when I use 1 3/4 cups h2o per cup of rice.

Different types of rice (brown, Basmati, brusk/long grain, etc.) may require dissimilar ratios of water. Don't forget to add together about a teaspoon of table salt to the water earlier you add the rice.

Cooking fourth dimension: Let your rice simmer on low for nigh xviii minutes, then remove from oestrus and allow the rice to steam in the pot for another 5 minutes. Do not uncover (or stir) your rice during cooking.

Serving: When your rice is done, fluff it with a fork to separate the grains, rather than stirring it with a spoon.

Here'southward what you lot'll need to make Like shooting fish in a barrel Boring Cooker Mongolian Beef

Flank steak
Cornstarch
Sesame oil
Produce: garlic, fresh ginger, carrots, greenish onions
Soy sauce
Chicken goop
Dark-brown sugar
Common salt and pepper
Rice, for serving

Ingredients

1 1/ii pounds flank steak
1/iv cup cornstarch
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/iv teaspoon red pepper flakes
1/2 cup soy sauce
1/two cup chicken broth
3/four cup water
1/2 loving cup brown sugar
1 cup grated carrots
2-iii green onions, chopped
Salt and pepper, to sense of taste
Cooked rice, for serving

Instructions

Piece flank steak into sparse strips. Place in a zip-peak handbag. Add cornstarch and milk shake to coat well.
Add sesame oil, garlic, ginger, red pepper flakes, soy sauce, chicken broth, water, brownish carbohydrate and carrots to slow cooker and stir to combine. Add coated flank steak and stir to coat in sauce.
Cover and cook on low for 4-6 hours or until beefiness is cooked through and sauce has thickened. Season with salt and pepper, to gustation. Just before serving, stir in dark-green onions. Serve over hot cooked rice.

Nutrition Information:

Yield: half-dozen Serving Size: one
Amount Per Serving: Calories: 368 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fatty: 6g Cholesterol: 90mg Sodium: 1377mg Carbohydrates: 31g Fiber: 1g Sugar: 16g Protein: 34g

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Who Dished It Upward First: Adapted from The Recipe Critic

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