Mongolian Beef

Now that it's turning cooler, I start thinking of using my slow cooker again.  Really, it would make sense to use it in the summer when I don't want to heat up the kitchen, but somehow I have yet to do my meal planning that way.

This is one of my family's favorite slow cooker recipes -- it's just an all-around favorite, come to think of it.  

I found it on Stephanie O'Dea's web site, http://crockpot365.blogspot.com

Mongolian Beef

·                  1 1/2 pounds flank steak

·                  3 cloves garlic, minced

·                  4 sliced green onions--one is for garnish

·                 1 t dried minced onion (or 1/2 fresh onion, diced very small)

·                 1/2 cup soy sauce

·                 1/4 cup white wine

·                 1/4 cup cooking sherry

·                 1/2 T white wine vinegar (optional)

·                 1 t sesame oil

·                 1 t molasses

·                 1 t ginger

·                 1/4 t black pepper

·                 1 t red chili pepper flakes (I used ½ t when not doubling it)

·                 1/2 T peanut butter (if allergic, use black bean paste)

·                 3 T brown sugar

·                 1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)

** Note -- I usually triple the amount of sauce, at least, and sometimes I add julienned carrots and water chestnuts for color and crunch.  My sister adds mushrooms.

Directions

Slice your meat in thin strips and toss in a Ziploc bag with cornstarch.

Add all of the liquid and dried spices to your slow cooker

then the peanut butter -- mix well

Add garlic and three of the sliced green onions.

If you are using fresh onion, add that now, too.

Put your meat on top, and toss gingerly to coat.

Cover and cook on low for 4-6 hours. Flank steak is thin, has very little fat, and will cook quickly. If your crock tends to cook hot, check it after 3 hours.

The meat is done when it is no longer pink and has reached desired tenderness.

Serve over steamed rice and garnish with freshly sliced green onion.

Hope you enjoy this -- we really, really like it!