I want to share one of my favorite crockpot recipes with you. I found it on Pinterest a few years back and have made it many times, and shared the recipe even more. It’s easy and tasty and a family favorite. Don’t let the long list of ingredients turn you away – they are mostly pantry staples. I serve it over white jasmine rice with thinly sliced green onions on top.
The recipe comes from a blog called Notes From The Heartland, and was originally posted back in 2012. I’m curious just how many times it’s been pinned and re-blogged and shared over the past 6 years! And I wonder if the blogger had any inkling at the time how popular this recipe would be.
Here has a the recipe, but you can also access the original HERE. I made minor changes, first I use sirloin instead of flank steak. Second, I don’t put the green onions in with the meet – I only use them sprinkled on top when I serve it. And third, I use tapioca starch but that’s only because my hubby doesn’t do corn products. And finally, I sprinkle a few sesame seeds on top when I plate it. For everything else I follow he recipe. Enjoy!
Crockpot Mongolian Beef
1 1/2 lb. ball tip steak or flank steak (I use sirloin)
3 cloves garlic, minced
4 sliced green onions (I skip these during the cooking and only use to top it when I serve)
1 tsp. dried onion
1/2 c. soy sauce
1/4 c. white wine
1/4 c. cooking sherry
1/2 tablespoon white wine vinegar
1 tsp. sesame oil
1 tsp. molasses
1 tsp. ginger (I use freshly grated)
1/4 tsp. black pepper
1 tsp. red chili flakes
1/2 tablespoon peanut butter
3 tablespoons brown sugar
1/4 c. cornstarch
1) Slice meat thin, put in baggie with cornstarch.
2) Put all liquid and dry spices into crockpot, add PB, mix well.
3) Add garlic and 3 green onions. Put meat on top, toss gingerly.
4) Cover and cook on low 4-6 hours (mine took around 4).