Mongolian Beef - Slow Cooker

By Joan_Z

Ingredients

• SLOW COOKER MONGOLIAN BEEF
• 8 30 MINUTES 5 HOURS 5 HOURS, 30 MINUTES
• 2 pounds flank steak, sliced very thin
• 3 tablespoons cornstarch
• 1/4 cup canola oil
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 1/2 cup Hoisin sauce
• 2 tablespoons sambal chili sauce
• 3 tablespoons garlic, minced
• 1 medium-sized onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup sliced green onion

Preparation

Step 1

In a large mixing bowl, toss flank steak and cornstarch so that the steak is evenly covered.

Preheat a large wok or saute pan to medium high and add canola oil. When oil becomes hot, add beef and fry for 4 minutes, or until golden brown. This can be done in batches.

In a medium-sized mixing bowl, combine soy sauce, brown sugar, water, Hoisin sauce, sambal and garlic.

Transfer beef into a 6-quart slow cooker.

Add yellow onions and bell peppers. Pour soy sauce mixture into slow cooker. Mix well.

Set slow cooker to low and cook for 5 hours.

Garnish with greens onions.

Pro Tip: For a spicier dish, add a couple Thai bird chili peppers! For crunchier bell peppers, add them after 4 hours instead of at the beginning.