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.
Yield: 4
Materials
- 1 1/2 lb flank steak
- 1/4 cup cornstarch
- 2 tbsp olive oil
- 1/2 tsp minced garlic
- 3/4 cup soya sauce
- 3/4 cup water
- 3/4 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.