Mongolian Beef

I just love Pinterest! I find so many fattening desserts, cookies, and other yummies there. I swear I can feel the pounds packing on just looking at that stuff! I also find ideas for lunch and dinner and I like to try new recipes. I am always careful and check the actual link, read reviews, and look at ingredients first though. And I have made a couple things that did NOT turn out.

Anyway, the Mongolian Beef is a Pinterest find. It got 3 out of 4 thumbs up from my family (#5 was sick so I didn't count her and I don't think she would have liked it). There are a few things I would change next time. The flavor was good, but I think I will leave the green onions out of the slow cooker and use them as a topping only. The biggest complaint was the texture of the sauce. Next time I won't coat the steak in cornstarch. With those changes, I think I will get 4 out of 4! Also, I think mine was done after 4 hours on low, I tasted it at that point and the meat was perfect, but I left it in another hour because hubby wasn't home from work yet. In that extra time, it started to get slightly chewy.

****I want to add that this was even better leftover the next day, definitely a keeper!

Here is the original Six Sisters recipe:


Slow Cooker Mongolian Beef
Ingredients:
1 1/2 pounds beef flank steak, cut into stir-fry sized strips
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped

Directions:
Spray slow cooker with non-stick cooking spray. Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. Combine remaining ingredients in a bowl and pour over beef in crock pot. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice, topped with additional sliced green onions.