Crockpot Mongolian Beef

This was a really good and very easy way to go about making Mongolian Beef, which my family loves!  Just start it in the morning and all you have to do in the evening for supper is make the rice; and rice is easy and minute rice is way fast!

I found the recipe from Six Sister's Stuff.  I made the addition of some diced green bell pepper because I had some in the fridge and it sounded like a great addition; it was!

Ingredients:

-1 1/2 lbs. beef flank steak, trimmed of excess fat and cut into stir-fry strips {really you could use any steak you have, flank steak is just the suggestion; cooking low and slow will always result in nice tender pieces of meat.}

-1/4 cup cornstarch

-2 tbsp olive oil

-1/2 tsp minced ginger

-2 cloves garlic, minced

-3/4 cup soy sauce

-3/4 cup water

-3/4 cup brown sugar

-1/2 cup shredded or sliced carrots

-3 green onions, sliced thin

-1 green bell pepper, chopped {optional}

Process:

{To prep in advance: Combine vegetables with olive oil, ginger, garlic, soy sauce and water and place in refrigerator to marinade until ready to use.  Also, make sure you have your meat trimmed and sliced to speed up the make in advance process.}

1. Spray crock-pot with non-stick cooking spray.

2. Place cornstarch in a bowl. Coat each piece of steak with cornstarch and place in crock-pot.  {You may need more cornstarch, depending on how well you coat the meat; discard any leftover cornstarch.}

3. Combine remaining sauce and veggie ingredients {if you haven't already}.

4. Pour sauce and veggies over the meat, DO NOT STIR.

5. Cook on high for 2-3 hours; OR I recommend on low for 4-5 hours, for more tender meat {if you start this before work, don't worry, just leave it on low all day and it will be fine; totally ready for supper when you get home!}

This is what mine looked like after a full day of cooking on low.

6. Stir just before serving.  

Best served over rice, you can also add some extra sliced green onions for a burst of freshness.  Enjoy!