Yesterday, I made the first dinner of my first 2-week meal plan. I went with a new recipe, added a few tweaks of my own and the result was pretty yummy and the hubs approved! Best part though? It was super easy to make!
Slow Cooker Mongolian Beef
Ingredients:
Between 1 and 1.5 pounds of stew meat (I use the pre-cut stew meat because it is easier and, well, less gross)
1/3 cup corn starch
2 tablespoons olive oil
3-4 minced or pressed garlic cloves
1/4 teaspoon garlic powder
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
Green onions, one bundle will more than do you
Instructions:
- Put the corn starch and garlic powder into a large zip lock bag, and give her a shake to mix. Add stew meat (if you don’t buy the pre-cut, cut it into strips or chunks first). Shake, rattle and roll until the meat is covered. Set aside.
- In your crock pot, mix together the olive oil, garlic, soy sauce, water and brown sugar until the brown sugar dissolves. This will seem like a LOT of soy sauce. With the little pouring device, it is almost painfully slow and you WILL question whether this is too much soy sauce. Just keep going.
- Add coated meat to crock pot, mix to coat meat with sauce. Put on top, and cook for 5-6 hours on low, or 3-4 hours on high.
- Serve over rice, and top with some green onions, sliced.
Easy and tasty. My kind of recipe.
Recipe slightly tweaked from The Recipe Critic
Becoming Domesticated 