Asian Food, Beef, Slow Cooker

Slow Cooker Mongolian Beef

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My baby girl is now three months old . . . seriously, where does the time go?
I was doing her hair the other day after she got out of the tub and my 5 year old daughter asked me, “Mom, why do you always do Taylor’s hair like a rockstar?”
Ha ha ha!
If that is how rockstars do their hair, then sign me up! I could be a professional stylist in no time at all! Look at that body and volume!!! :)
(I promise that I don’t leave her hair standing on end like in the picture. See picture below!)
Anyway, you may be wondering what this all has to do with Slow Cooker Mongolian Beef.
To be honest, absolutely nothing. :)
It was just a random tangent.
But I think that is why I love my crock pot so much- throw a couple ingredients in and then spend the rest of my day with my cute kids and cuddling with this sweet baby.
Life is good . . .
. . . and it’s even better when dinner is this yummy.

We absolutely LOVED this dish- the meat was so tender that it just fell apart when we ate it. It tasted amazing!

Slow Cooker Mongolian Beef
1 1/2 pounds beef flank steak, cut into stir-fry sized strips
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped

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.

Recipe slightly adapted from Once a Month Mom

Looking for more Asian-inspired dishes?

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