Emilys Mongolian Beef In The Crock Pot Recipes

MONGOLIAN BEEF FROM THE SLOW COOKER

Mongolian Beef from the Slow Cooker image

Quick and easy freezer slow cooker meal.

Provided by Stephanie Patterson

Categories World Cuisine Recipes Asian

Time P1DT2h5m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup cornstarch
1 ½ pounds beef flank steak
¾ cup water
¾ cup soy sauce
¾ cup brown sugar
½ cup shredded carrots
3 green onions, chopped
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon minced fresh ginger root

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

SLOW-COOKER MONGOLIAN BEEF

Slow-Cooker Mongolian Beef image

This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound beef flank steak, cut into thin strips
2 tablespoons cornstarch
2 tablespoons water
2 cups hot cooked rice
5 green onions, cut into 1-inch pieces
Sesame seeds, optional

Steps:

In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

SLOW COOKER MONGOLIAN BEEF

Slow Cooker Mongolian Beef image

I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.

Provided by leith123

Categories World Cuisine Recipes Asian Chinese

Time 4h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound flank steak, cut into bite-size pieces
¼ cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
½ cup soy sauce
½ cup water
½ cup brown sugar
½ teaspoon minced fresh ginger root
½ cup hoisin sauce

Steps:

Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 55.4 g, Cholesterol 47.5 mg, Fat 13 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 4.4 g, Sodium 2391.5 mg, Sugar 37.5 g

EMILY'S MONGOLIAN BEEF IN THE CROCK POT

Emily's Mongolian Beef in the Crock Pot image

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

Ingredients

1 lb flank steak (I also use stew meat, or what I have on hand)
1/4 cup cornstarch
2 teaspoons olive oil
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
2 large green onions, chopped

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

Crock Pot Mongolian Style Beef image

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

Ingredients

1 lb beef flank steak, sliced thinly across the grain
1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
1/2 cup dry sherry
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/4 cup dark brown sugar
1 tablespoon ground ginger
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

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.

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