Crockpot Mongolian beef
- 1.5 pounds beef flank steak, cut into stir fry sized strips
- 2 Tablespoons olive oil
- 0.5 teaspoons minced ginger
- 2 cloves garlic, minced
- 0.75 cup soy sauce
- 0.75 cup water
- 0.75 cup brown sugar
- 0.25 cup cornstarch
- 0.5 cup shredded carrots
- 3 medium green onions, chopped
Directions:Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired.
Freezing Directions:Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze, To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.
I love that this can be frozen, it had good flavor.