Emilys Mongolian Beef In The Crock Pot Recipes
EMILY'S MONGOLIAN BEEF IN THE CROCK POT
My sister-in-law's delicious recipe for Mongolian Beef. I love it because it's easy to prepare, and then let the crock pot do the hard work!
Provided by beccalynn
Categories Meat
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into bite size pieces.
- Shake with cornstarch.
- Let sit for 10 minutes.
- Fry in oil for 2-4 minutes.
- Put in crock pot.
- Mix all other ingredients together and add to crock pot.
- Cook on low for about 4 hours.
- Serve over steamed rice.
CROCK POT MONGOLIAN STYLE BEEF
The hubby requested Mongolian Beef and I'm a big fan of crock pot cooking, so here is the result of my trying to combine the two. Although there's no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already - those ingredients which are "just waiting around."
Provided by Julesong
Categories Onions
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
- Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
- Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
- Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
- Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
- Stir, and serve over rice or noodles.
- Note: if I wasn't doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.
MONGOLIAN BEEF FROM THE SLOW COOKER
Quick and easy freezer slow cooker meal.
Provided by Stephanie Patterson
Categories World Cuisine Recipes Asian
Time P1DT2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
- Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
- Put bag of marinating beef in the freezer until the day before you wish to prepare it.
- Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
- Empty bag into the crock of a slow cooker.
- Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 36.3 g, Cholesterol 35.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 1856.7 mg, Sugar 27.9 g
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