Mongolian Beef From The Slow Cooker Recipes

Steps:

• Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
• Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
• Put bag of marinating beef in the freezer until the day before you wish to prepare it.
• Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
• Empty bag into the crock of a slow cooker.
• Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

Steps:

• Place flank steak and cornstarch into a resealable plastic bag.
• Shake the bag to evenly coat the flank steak with the cornstarch.
• Allow the steak to rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat.
• Cook and stir steak until evenly browned, 2 to 4 minutes.
• Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker.
• Cook on Low setting for about 4 hours.
• Serve with steamed rice.

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot.
• Discard any remaining cornstarch.
• Combine remaining ingredients in a bowl and pour over beef in crock pot.
• Cook in crockpot on high for 2-3 hours or low for 4-5 hours.
• Serve over rice, topped with additional sliced green onions.

Steps:

• Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low.
• Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately.
• Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!

Steps:

• Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Steps:

• Spray 4-quart slow cooker with cooking spray.
• In slow cooker, stir together soy sauce, brown sugar, sesame oil, gingerroot and garlic.
• In large bowl, toss beef with flour to coat. Discard any excess flour.
• In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the beef; cook 5 to 7 minutes, stirring occasionally, until browned. Transfer to slow cooker. Repeat with remaining 2 tablespoons oil and half of beef.
• Add broth to skillet; heat to boiling over medium-high heat, scraping up any brown bits at bottom of skillet. Add to slow cooker; stir to combine.
• Cover; cook on Low heat setting 8 to 10 hours or until beef is tender and sauce is thickened. Add carrots and vinegar to slow cooker; stir to combine. Cover; cook about 30 minutes or until carrots are tender.
• Garnish with green onions and sesame seed. Serve with cooked rice, if desired.

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
• Combine remaining ingredients in a bowl and pour over beef.
• Cook on high for 2-3 hours or low for 4-5 hours.
• Serve over rice, topped with additional sliced green onions.

Steps:

• Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
• Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
• Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat and set aside.
• Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
• Add the onions, then add the green onions. Cook for one minute.
• Add the beef back in and add the sauce. Cook for one minute.
• Serve on a bed of jasmine rice and garnish with coriander.