Crock Pot Mongolian Beef

By jenknoll

Ingredients

• 1 1/2 pound flank steak or ball tip steak
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup white wine
• 1/4 cup cooking sherry
• 1/2 tablespoon white wine vinegar 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
• 1 teaspoon dried onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter (I used sunflower butter)
• 3 cloves garlic, minced
• 4 scallions, chopped

Details

Servings 4
Preparation time 20mins
Cooking time 160mins

Preparation

Step 1

Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.

Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly.

Cover and cook on low for 4 hours. Serve over white rice.