Slow Cooker Mongolian Beef

By cooksalot

Ingredients

• 2 1/2 pounds flank steak, cut into thin strips
• 1 cup carrot, shredded
• 3/4 cup soy sauce
• 3/4 cup packed brown sugar
• 3/4 cup water
• 1/4 cup cornstarch
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red chili flakes

Preparation

Step 1

Add steak strips and cornstarch to a large resealable bag, and shake until beef is thoroughly coated.
Stir together soy sauce, brown sugar, water, olive oil, garlic, ginger, and chili flakes in the bottom of slow cooker, then add beef and stir until covered with sauce.
Cover and cook on high for 2-3 hours, or on low for 4-5 hours. 30 minutes before the beef is done, stir in grated carrots.
Garnish with green onions, serve, and enjoy!