As I have said in a few of my past blog posts-- I love using a crockpot/slow cooker! It is convenient, simple and incredibly useful when you live a busy, busy life. All you do is add ingredients to the pot, put the heat on low or medium and cook for a few hours of the day. Some recipes even call for a full day of cooking letting you carry on with your daily routines and just coming home to a ready to eat dinner. This week I enjoyed this slow cooker Mongolian beef and veggies recipe. The best part of this recipe is how tender and juicy the beef gets. Add your favorite vegetables and enjoy!
What are you cooking for dinner tonight?
Slow Cooker Mongolian Beef
Yield: 4 servings
- 1 lb. flank steak, sliced thin
- 1/3 cup cornstarch
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 teaspoon ground pepper
- 2 tablespoons garlic, minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons ground ginger
- 1/2 cup shredded carrots
- 1 cup snow peas
- Sesame seeds, for garnish
- 2 cups white rice, cooked
- Turn slow cooker on high heat.
- Place sliced steak into a bag with cornstarch. Toss to coat.
- Heat olive oil in crockpot, add steak, onions, ground pepper and garlic. Cook for 4-5 minutes, or until beef starts to brown. Add soy sauce, water, brown sugar and ginger, stir until well combined.
- Add carrots and snow peas.
- Reduce heat to low and cook for 4 hours or until meat is tender and cooked through.
- Garnish with sesame seeds. Serve with white rice and enjoy.
Nutrition facts per serving: 356 calories, 30 g CHO, 13 g FAT, 26 g PRO