Here’s a tasty fix-it-and-forget-it slow cooker meal! Serve this fork tender, slightly sweet & spicy beef over hot steamed rice for a great dinner. Plus it’s so much less greasy than take-out Mongolian Beef. Thanks to crockpot365.blogspot.com for the recipe.
Ingredients:
1 1/2 lb. flank steak, sliced thinly across the grain
3 cloves fresh garlic, minced
4 sliced green onions, divided
1 teaspoon dried minced onion
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 Tablespoon white wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon molasses
1 teaspoon ginger
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
1/2 Tablespoon peanut butter
3 Tablespoons brown sugar
1/4 cup cornstarch
Directions:
- Place sliced beef into a baggie with cornstarch. Shake to coat. Discard excess cornstarch, if any.
- Put all liquid and dry spices into slow cooker.
- Add peanut butter and whisk well.
- Stir in minced garlic and 3 green onions.
- Place beef in slow cooker and mix well.
- Cover and cook on low 4-6 hours.
