Mongolian Beef
Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking. Info from Devour Asia
Ingredients
- 1½ lb flank steak
- ¼ cup cornstarch
- 2 tbsp olive oil
- ½ tsp minced garlic
- ¾ cup soya sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup matchstick cut carrots
- green onions for garnish
- 1 tbsp sambal oelek
Instructions
- Cut flank steak into thin strips. Add the flank steak and cornstarch to a ziplock bag. Shake to coat.
- Add olive oil, minced garlic, soy sauce, water, brown sugar carrots and the sambal oelek to the slow cooker. Stir the ingredients. Add coated flank steak and stir again.
- Cook for high 2-3 hours or on low 4-5 hours. Serve over rice and garnish with green onions.
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Mongolian Beef
Prep time
Cook time
Total time
Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking.
Recipe type: Main Dish
Cuisine: Chinese/American
Serves: 4
Ingredients
- 1½ lb flank steak
- ¼ cup cornstarch
- 2 tbsp olive oil
- ½ tsp minced garlic
- ¾ cup soya sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup matchstick cut carrots
- Green onions for garnish
- 1 tbsp sambal oelek
Instructions
- Cut flank steak into thin strips. Add the flank steak and cornstarch to a ziplock bag. Shake to coat.
- Add olive oil, minced garlic, soy sauce, water, brown sugar carrots and the sambal oelek to the slow cooker. Stir the ingredients. Add coated flank steak and stir again.
- Cook for high 2-3 hours or on low 4-5 hours. Serve over rice and garnish with green onions.
