…aaaand here’s the other successful crock pot recipe I promised.
I know this sort of has 3 strikes against it out of the gate: red meat, expensive red meat, and for people celebrating lent who gave up red meat. Sorry :( Easy and fast are my friends, tidy and convenient seem to be on strike.
I’m still surprised I have another successful crock pot recipe. I’m convinced it has something (if not everything) to do with the fact that neither this or the Honey Sesame chicken included some sort of “cream of crap” mixed in.
Unlike the sweetness that the chicken held, this one isn’t sweet at all. It’s slightly tangy and spicy, and the meat is tender. It’s really good – I’ve already made it twice.
I don’t know if I could give up these ingredients for 40 days – I’m not even capable of eliminating bread for 7 days at Passover. Can you just stop folding laundry? That I could do.
Crock Pot Mongolian Beef
Prep time: 20 minutes
Cook time: 4 hours on low
• 1 1/2 pound flank steak or ball tip steak
• 1/4 cup cornstarch
• 1/2 cup soy sauce (low sodium or gluten-free)
• 1/4 cup white wine
• 1/4 cup cooking sherry
• 1/2 tablespoon white wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
• 1 teaspoon dried onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter (I used sunflower butter)
• 3 cloves garlic, minced
• 4 scallions, chopped
Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly.
Cover and cook on low for 4 hours. Serve over white rice.
(originally from Notes from the Heartland)