https://www.iansscharnhorst.org/index.php?action=history&feed=atom&title=Slow-cooker_Mongolian_BeefSlow-cooker Mongolian Beef - Revision history2026-05-09T13:03:34ZRevision history for this page on the wikiMediaWiki 1.42.3https://www.iansscharnhorst.org/index.php?title=Slow-cooker_Mongolian_Beef&diff=75&oldid=prevPhil Culmer: Created page2025-03-10T12:19:06Z<p>Created page</p>
<p><b>Páàjì titun</b></p><div>[[Category: Main Courses]]<br />
From Bootsmann Rich Riley<br />
== Ingredients ==<br />
* 2 pounds flank steak sliced into thin strips across the grain<br />
* ⅓ cup cornstarch<br />
* 2 ½ tablespoons olive oil<br />
* ¾ teaspoons minced fresh ginger root<br />
* 2 teaspoons minced fresh garlic<br />
* ¾ cup soy sauce low sodium<br />
* 1 cup water<br />
* 1 cup packed dark brown sugar<br />
* ¼ cup hoisin sauce<br />
* 1 cup shredded carrots<br />
* Cooked white rice<br />
* Sliced green onions and sesame seeds for garnish<br />
<br />
== Instructions ==<br />
# Place flank steak strips in a 1 gallon resealable bag. Add cornstarch, seal bag and shake to coat evenly.<br />
# Add olive oil, ginger, garlic, soy sauce, water, brown sugar, hoisin sauce and carrots to your slow cooker. Stir to combine. Add flank steak strips and stir again to combine.<br />
# Cover and cook on low heat for 5 to 6 hours or on high heat for 2 ½ to 3 hours.<br />
# Serve over cooked rice and garnish with sliced green onions and sesame seeds, if desired.</div>Phil Culmer