Oh. My. Goodness. This recipe for Slow Cooker Mongolian Beef was absolutely delicious.
And if that isn’t enough to make you drag your crock pot out of the cabinet or wrestle it down from the top of your refrigerator, just consider how easy it is to throw together.
I followed the recipe exactly as written on TipHero, except for the following:
- Substituted 1/4 tsp of ground ginger for 1 tbs grated.
- Used low-sodium soy sauce (Kikkoman)
- Added a thickly-sliced onion to the bottom of the crock pot before adding the meat.
- Cooked a full five hours on low.
Confession time: I had never bought a flank steak in my life. Ever. I will, however, be purchasing another one (or fifty) in the future as soon as they go on sale. They are a bit pricey, but so so worth it. Very tender. Make sure you cut the pieces thin and across the grain. As you can see, the one I found was marbled beautifully. The recipe called for 2 1/2 lbs; the one I used was 2.2 lbs. Pretty close.
Husband and I ate ours over a bed of basmati rice, but you could serve it over whatever rice you like or even noodles. A few of the commenters on TipHero mentioned saltiness which is why I went went with low sodium soy sauce, but honestly I think the regular would be okay. Then again, I asked Santa for a salt block for Christmas. So. Yeah. There was also mention by some of it being too sweet, which I did not find even after using the exact amount of brown sugar called for.
So, would I change anything? I could easily see the addition of broccoli or pea pods to this during the last half hour or so of cooking (or prepared separately and added at the table). I chose not to add those because of Husband’s supposed allergy to anything green, but I think either would be an excellent addition. If you try it, let us know how it goes!