Crockpot Mongolian Beef (updated)

I love this recipe.  I make it frequently because it makes a lot of food and we always have gobs of leftovers, and they’re good leftovers!  Last time I made it and posted about it I forgot to take photos.  This time I remembered, even though this is a hard food to capture without it looking like a blob of food.

I modify the recipe slightly every time I make it because I’m always missing something but the end result is always just as good.  for example the recipe calls for wine, I prefer to drink my wine if I have it so I never include it in the crockpot, but instead substitute water.

Mongolian Beef

Adapted from: A year of Slow Cooking

 -1.5 lbs of steak (or any beef really I used a round last time and it was just as good)

-1/4 cup cornstarch - to dredge meat
-3 cloves of garlic, minced
- 1 fresh onion, diced very small
-1/2 cup gluten free soy sauce (I used Trader Joes brand)
-1/4 cup white wine (psh! Just double the white wine vinegar or water)
-1/4 cup water
-1/2 T white wine vinegar
-1 t sesame oil
-1 t molasses
-1 t ginger
-1/4 t black pepper
-1 t red chili pepper flakes
-1/2 T almond butter (or regular pb, I think either would taste great)
-3 T brown sugar

 Cut steak/beef into cubes and dredge in cornstarch.  I like to drop all the meat into a ziplock as I’m cutting it up and then I just drop the cornstarch into the bag and shake it all up. Much easier cleanup, and I hate wasting ziplocks but this is one meal that I don’t care at all because I don’t want cornstarch all over my kitchen!

 

In a mixing bowl wisk together all the other ingredients.

Put meat into the crockpot and pour all the other ingredients over the top!  Turn crockpot on and let it cook on low for 6-8 hours.

 

I serve mine over rice and it’s just delish!  Leftovers I sometimes put in a wrap with some rice, lettuce, and sour cream and its fantastic. My mouth is watering right now just thinking about it!