Mongolian Beef

Okay...you guys know that IT Guy does not like Chinese food. Sometimes he's a good sport and will go with me but he always orders the same thing from the menu. Mongolian Beef. He WILL eat that because he says it doesn't have a strong Chinese food flavor....whatever THAT is. So I decided to make this dish at home and see if he'd try it. I made this and the smell was all over the house and it was divine! I served it up to the hubs and let him eat it and I didn't say a word as to what it was. His first bite was punctuated with the words...."This is GREAT"! I just smiled. After he'd eaten his second helping, again he said how good it was then asked what I called it. I just smiled again and he immediately said in a panicked tone, "this is Chinese food, isn't it?" When I told him it was Mongolian Beef I could see him heave a sigh of relief and it was all I could do not to laugh. I say all that to tell YOU...this is GOOD!!!!!

Slow Cooker Mongolian Beef



3 to 4 lb flank steak or beef tip roast ~ cut into small pieces
1/4 cup cornstarch
1 medium onion  ~ sliced thin
1 cup thin sliced carrots
1/4 teaspoon ground ginger
3 cloves garlic ~ minced
1/2 cup soy sauce
1/2 cup water
1/4 cup cooking wine
1/2 cup chicken broth
1/2 cup brown sugar
black pepper to taste 

Place beef in a medium bowl and sprinkle with cornstarch. Toss and set aside.

Mix remaining ingredients in your crock pot and add beef.

Toss to coat beef.

Cook on low for 6 to 8 hours or for 4 hours on high.

Serve over rice.

 
Here's the stuff.

 
Toss the beef with the cornstarch.

 
Add the remaining 
ingredients to the crockpot.

 
Then add the coated beef 
and toss a little bit. Cook!

 
Serve over rice!