Ingredients:
– 2 pounds flank steak, sliced against the grain
– 1 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup water
– 4 cloves garlic, minced
– 1 tablespoon minced ginger
– 1/2 cup green onions, chopped
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Cooked rice, for serving
Instructions:
1. Begin by heating vegetable oil in a large skillet over medium-high heat. Sear the sliced flank steak until browned on all sides, about 3-4 minutes.
2. In a slow cooker, combine the soy sauce, brown sugar, water, minced garlic, minced ginger, and sesame oil. Stir until fully mixed.
3. Add the browned flank steak to the slow cooker and toss it in the sauce until evenly coated.
4. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the beef is tender.
5. About 30 minutes before serving, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the slow cooker to thicken the sauce.
6. Just before serving, sprinkle the chopped green onions over the cooked beef for added flavor and freshness.
7. Serve the Mongolian beef over a bed of cooked rice, and enjoy this delicious meal!
Nutritional Information:
This dish serves about 6 and generally contains around 300 calories per serving, with approximately 25g protein, 15g fat, and 15g carbohydrates.
Time: Preparation time: 15 minutes | Cooking time: 5-6 hours
