Anything Goes Sunday: Slow Cooker Mongolian Beef Recipe

Slow Cooker Mongolian Beef Recipe

'This takes minutes to throw into the crockpot': The deliciously simple slow cooker Mongolian beef recipe you can make at home for the whole family 

• A delicious slow cooker Mongolian beef recipe has taken the internet by storm
• It requires nine ingredients including flank steak, cornflour, olive oil and garlic 
• Thousands of home cooks are making it for themselves after it was shared online

A slow cooked Mongolian beef recipe has taken the internet by storm, with thousands of home cooks raving about how simple it is to make. 

Food blogger Alyssa Rivers revealed how to make the dish on her blog, The Recipe Critic, and amateur chefs are now cooking the delicious meal themselves. 

'This takes minutes to throw into the crockpot and has such amazing flavour! One of the best things that you will make in your slow cooker,' she wrote. 

To make the meal, you need nine ingredients including flank steak, cornflour, olive oil, garlic cloves, soy sauce, water, brown sugar, carrots and spring onions. 

First cut the flank steak into thin strips, place them in a ziplock bag and coat them in cornstarch.

Then add olive oil, minced garlic, soy sauce, water, brown sugar and carrots in a slow cooker and stir.  

Add the coated flank steak, stir until coated in the sauce and cook on high for 2 to 3 hours or on low for 4 to 5 hours. 

How to make Mongolian beef using a slow cooker 

Ingredients:

1 ½ pounds Flank Steak

¼ cups cornstarch

2 tablespoons Olive Oil

½ teaspoons Garlic mince, Cloves

¾ cups Soy Sauce

¾ cups Water

¾ cups Brown Sugar

1 cup Carrots grated

Green onions for garnish

 Method:

1. Cut flank steak into thin strips. Place in a ziplock bag and add cornstarch. Shake to coat.

2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots in a slow cooker. Stir ingredients. Add coated flank steak and stir until coated in the sauce.

3. Cook on high for 2-3 hours or on low for 4-5 hours until tender. Can serve over rice and garnish with green onions.

Thousands of home cooks are making the recipe for themselves, and many have said it's delicious.

-Justin Thyme-Two cents worth of opinion. Readers you probably know by now I personally prefer whole long grain rice over plain blanched white rice. That applies here for me. But with this meal I like serving with pepperoncini peppers on the side. Green pepperoncini is your typical store bought type. If you garden your own. The Orange type are a little hotter. Chopped up and added into the mix makes a beautiful color presentation.