Thursday, July 10, 2014

Crock Pot Mongolian Style Beef & Mushrooms


Servings: 4

Ingredients:
1 lb beef flank steak, sliced thinly across the grain
1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce 
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1 8 oz Package Mushrooms(slice into pieces)
1 tablespoon ground ginger
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

Directions:

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.

Combine the onion, soy sauce, broth, garlic, hoisin,  ginger, and pepper flakes, then put the mixture into the crock pot.

Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.

Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.

Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

Stir, and serve over rice or noodles.

**Did not follow exact recipe I found on line adapted it. Photo was taken by me.