Wednesday, April 16, 2014

Crockpot Mongolian Beef

This is a tasty recipe.  I adapted this recipe from a Food Network recipe for Mongolian Beef Sandwiches with Black Bean Aioli.
-2 to 3 lbs. beef roast
-1/2 cup canola oil
-1 tbsp sesame oil
-1/2 cup soy sauce
-1/2 cup red wine {you could probably substitute beef broth or maybe even chicken stock}
-2 tbsp minced garlic
-1/2 cup sliced scallions {about 1-2 bunches}
-1/2 tbsp pepper
1. Heat a skillet to medium-high heat and sear roast on all sides.
You're not looking to cook the roast, but to put a good golden sear on the outside for added flavor.  You'd be surprised how much better a crockpot recipe tastes when you take a little extra time to do this.
2. Combine canola oil, sesame oil, soy sauce, wine and garlic.  Mix well.
3. Add scallions and mix well. Set aside.
4. Place a cutting board on a kitchen towel, place the roast on the cutting board and allow the roast to rest for about 10 minutes.
5. Slice roast against the grain in slices about 1/4 inch thick.
6. Add sliced beef to crockpot mixture.
7. Turn crockpot to low and allow to cook for 6-8 hours or on high for 3-4 hours.

Enjoy beef and sauce over rice!

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