January is crock pot season. It’s a wonderful thing to come home to a hot and ready meal! We love this Crock Pot Mongolian Beef. It is easy, easy to make and the beef comes out so incredibly tender. The sauce is loaded with flavor, but if you want to spice things up a little more, add more crushed red chili peppers and a little sriracha sauce. Serve it over steamed rice, and I highly recommend a side of roasted broccoli.
Crock Pot Mongolian Beef
1 1/2 pounds Flank Steak
1/4 cups cornstarch
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon fresh minced ginger root
3/4 cup Soy Sauce
3/4 cup Water
1/2 cup brown sugar
1 cup grated carrots
1/2 teaspoon crushed red chili peppers (more to taste and to garnish)
1/2 onion, sliced
1 small bell pepper, sliced
green onions, for garnish (optional)
Cut the flank steak into thin (about 1/4 inch) slices, cutting across the grain. Place the strips in a Ziploc bag and then add the corn starch. Shake the bag to evenly coat the meat.
Add the olive oil, garlic, ginger, soy sauce, water, brown sugar, carrots, and chili pepper to your crock pot and stir to combine. Add the flank steak and stir again until coated in the sauce.
Cook on high for about 3 hours (low 4-5 hours) or until cooked through and tender. I add the onion and bell pepper the last hour because I like them a little crisp. If you aren’t home, go ahead and put them in at the beginning with the meat. Serve with steamed rice and garnish with green onions if desired.