Slow Cooker Mongolian Beef
Melt-in-your-mouth delicious. The absolutely perfect, easy dish for a cold winter day. The sauce is not too thick, not too thin, with a little sweet and a little heat. The beef is incredibly tender.
Servings 6 servings
Place the chuck in the freezer for 15-30 minutes. This will make it easier to slice.
Slice beef thin and place into a resealable bag.
Add the cornstarch and seal. Shake to coat.
Add oil, garlic, soy sauce, water, brown sugar, carrots and red pepper flake to taste to a slow cooker set to low. Stir.
Add the coated meat and stir.
Add lid and cook for 6 hours, stirring occasionally.
Serve over cooked rice garnished with green onion.
Calories: 401kcal | Carbohydrates: 36g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1763mg | Potassium: 557mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3591IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg