MONGOLIAN BEEF

By Beefman-2

HOME MADE VERSION OF THE CHINESE TAKE OUT

Ingredients

• 3 POUNDS OF BOTTOM ROAST. TRIMMED
• 3 CLOVES GARLIC GRATED
• 1 TSP GINGER
• 1 MEDIUM ONION SLICED
• 1/2 CUP WATER
• 1/2 CUP SOY SAUCE
• 2 TBSP BLACK VINEGAR
• 1 TBSP 5 SPICE
• 1 TBSP CORN STARCH
• 1 TSP RED PEPPER FLAKES
• 1 TSP SESAME OIL

Preparation

Step 1

1) PLACE ANN INGREDIENTS IN 4 QUART SLOW COOKER COOK ON LOW FOR 5 HOURS
2) REMOVE MEAT AND SLICE, RETURN TO SLOW COOKER. COOK FOR ANOTHER 20 MINUTES STIR MEAT INTO THE SAUCE BEFORE SERVING