Mongolian Beef from the Slow Cooker

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup beef broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 2 scallions, thinly sliced

Directions

1. Place the beef in a large bowl and sprinkle with the cornstarch. Toss to coat the beef in the cornstarch.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook for 2-3 minutes, or until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the beef broth, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Whisk together until all of the ingredients are combined.
4. Add the beef back to the skillet and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and the beef is cooked through.
5. Transfer the beef and sauce to a slow cooker and cook on low heat for 2-3 hours, or until the beef is cooked through and tender.
6. Garnish with the scallions and serve over rice or noodles.

Interesting Facts

• Mongolian beef is a popular Chinese-American dish.
• The dish is usually made with flank steak, which is a lean cut of beef.
• The slow cooker is the perfect way to cook Mongolian beef since it ensures the beef is tender and the sauce is thick and flavorful.