I made this super easy slow cooker mongolian beef the other night, and boy, do I wish there were a way of transmitting fragrances via the Internet. There’s just no way to describe how good my house smelled while this was simmering in the slow cooker, and the resulting dish tasted just as great: tender meat with a slightly sweet, very slightly spicy taste (and a hint of Chinese five spice). We all loved it; the kids couldn’t get enough of the meat. It doesn’t get much easier, either — serve over steamed rice or (as I did) Japanese ramen noodles, with a veggie on the side, and dinner’s done!
- 1 pound flank steak, cut into bite-size strips
- 1/4 cup cornstarch
- 2 teaspoons olive oil
- 1 onion, thinly sliced
- 1 tablespoon minced garlic
- 3 large green onions, sliced diagonally into 1/2 inch pieces**
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon minced fresh ginger root*
- 1/2 cup hoisin sauce
*I didn’t have this on hand, so I omitted it, but I don’t think the resulting dish suffered for it.
**I saved some of the green parts of the onions to use as garnish.
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker.
Cook on low setting for about 4 hours. When it’s done, ladle over steamed rice or noodles and serve with a vegetable on the side. If desired, sprinkle some green onion sections on top of the beef, and dinner’s served. Yum!