Crock-Pot Mongolian Beef

The crock-pot works wonders, my friends!! I got this recipe from allrecipes.com, but changed it up a bit to not only suit my tastes, but also what I had on hand. I have noted the ingredients with a star that I changed from the original recipe. Feel free to pass on and enjoy!

Ingredients:
*1 lb Flank Steak, cut into bite size pieces (2-3 inches long, thin pieces will do)
1/4 C. Corn Starch
2 tsp Olive Oil
1 Small Onion (Yellow or sweet onion)
1 tsp Minced Garlic (garlic press works great, thanks to Darren :)
3 Large Green Onions, chopped
*1/2 C. Soy Sauce
1/2 C. Water
1/2 C. Brown Sugar
1/2 tsp Ginger
*1/2 C. Hoison Sauce

*I only had 1/2 lb. Round Steak on hand. With that said, I scaled this recipe down to match the 1/2 lb. of meat, but it worked out perfectly for the two of us. I also did not have soy or hoison sauce, so I played with some ingredients and added the following:

1/2 C. Teriyaki Sauce
Couple of shakes of chili powder
3-4 shakes of red pepper flakes

Directions:
1. Place steak and corn starch in Ziploc bag and coat evenly. Set aside for ten minutes.

2. Heat olive oil in skillet over medium-high heat. Cook and stir steak until evenly browned (2-4 minutes).

3. Place onion, garlic, steak, green onions, soy sauce, water, brown sugar, ginger and hoison sauce in slow cooker. Cook on low setting for about 4 hours.

I made this with white rice, green beans and cream cheese wontons, which were also very easy to make. The taste of the sauce was amazing and this has definitely become a favorite!

Happy cooking from Tara's Kitchen :-)

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