Crock Pot Mongolian Beef

By KitchenGnome

Ingredients

• 1-1/2 pounds thinly sliced flank steak (1/4 inch thick)
• 1/4 cup cornstarch
• 1 tablespoon vegetable oil (or other light flavored oil)
• 3-4 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 3/4 cup water
• 3/4 cup reduced sodium soy sauce
• 3/4 cup light brown sugar, packed
• 1 - 2 teaspoons Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
• 1 cup shredded carrots
• 4-6 green onions, thinly sliced
• sesame seeds, for garnish

Preparation

Step 1

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.

To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
Add in coated flank steak and carrots and stir again until everything is coated in the sauce.

Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours, until steak is fully cooked and tender.

Serve over white rice and garnish with green onions and sesame seeds if desired.