Mongolian Beef

Mongolian Beef

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pound flank steak or ball tip steak

  • ¼

    cup cornstarch

  • ½

    cup soy sauce

  • ¼

    cup white wine

  • ¼

    cup cooking sherry

  • ½

    tablespoon white wine vinegar

  • 1

    teaspoon sesame oil

  • 1

    teaspoon molasses

  • 1

    teaspoon ginger

  • 1

    teaspoon dried onion

  • ¼

    teaspoon black pepper

  • ½

    teaspoon red chili flakes

  • 3

    tablespoons brown sugar

  • ½

    tablespoon peanut butter (I used sunflower butter)

  • 3

    cloves garlic, minced

  • 4

    scallions, chopped

  • minute rice

Directions

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.


Nutrition

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