Slow Cooker Mongolian Beef

Slow cooker mongolian beef??? Yes, please!!!

I asked my butcher to cut the fajita steak into thin strips as they were out of beef flank steaks to work with. Never be afraid of asking the butcher to customize cuts to save time in the kitchen! Most are more than wiling and it really helps keep prep time to a minimum!

Ingredients:

1/4 Cup Cornstarch

1 1/2 Pounds Beef Flank Steak

3/4 Cup Water

3/4 Cup Gluten Free Soy Sauce (San-J Tamari)

3/4 Cup Brown Sugar

1/2 Cup Shredded Carrots

2 Tablespoons Olive Oil

2 Cloves Garlic, Minced

1/2 Teaspoon Minced Ginger Root

1 Cup Broccoli Florets

3 Green Onions, Chopped

Directions:

1. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.

2. Add olive oil, minced garlic, soy sauce, water, brown sugar, green onions, and carrots to bag with steak.

3. Marinate for 45 minutes.

4. Empty bag into crock pot.

5. Stir again until coated evenly.

6. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.

7. In the final 15 minutes, steam broccoli florets.

8. Remove from pan and mix with crock pot contents.

9. Serve over cooked white jasmine rice.

Specs:

Yield: 4 Servings, 5 hours & 15 Minutes

Calories: 292

Fat: 4.7

Carbs: 8

Protein: 6

These specs do not include rice noodles or rice.

#Entrée #CrockPot