Omg I made the Slow Cooker Mongolian beef for dinner. 205 reviews & 5 stars I was excited. I doubled the meat & all sauce ingredients except the sugar. It was perfect! I also added frozen stir fry veges about 45 minutes before it was ready.
Chuck beef 650g thin sliced
1/4 cup (30g) cornflour
2 tsp (40ml) olive oil
1/4 cup (65ml) soy sauce
1 tbsp minced garlic
3 spring onions, sliced diagonally into one cm pieces
1 onion thinly sliced
1/4 cup (65ml) water
1/4 cup (40g) brown sugar
1/2 tsp minced fresh ginger root
1/4 cup (65ml) hoisin sauce
A dash of sesame seed oil
Place chuck steak & corn flour in a re sealable plastic bag.
Shake the bag to evenly coat chuck steak with corn flour.
Allow steak to rest for 10 minutes.
Heat oil in frypan over medium-high heat.
Cook steak until evenly browned, 2-3 mins.
Place onion, garlic, chuck steak, spring onions in the SC.
Mix soy sauce, hoisin sauce, water, ginger, brown sugar & sesame seed oil, put over veg & beef.
Cook on high about 3.5 to 4 hours or 8 hours on low.
Serve with stir-fried vegetable & steamed rice.